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ccordoba_11739058

Indianapolis, Indiana

Member since Mar 2009

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Reviewed Adams' Apple Mashed Potatoes

Feb 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Different but REALLY good. I used twice the amount of garlic called for and fat free half & half and it turned out great. The roasted garlic is sweet and the crisp, coolness of the Granny Smith Apples just gave the dish whole different dimensions than plain mashies. This was PERFECT with a glazed, spiral sliced Ham & Roasted Asparagus. You should...

Reviewed Adams' Apple Mashed Potatoes

Feb 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Different but REALLY good. I used twice the amount of garlic called for and fat free half & half and it turned out great. The roasted garlic is sweet and the crisp, coolness of the Granny Smith Apples just gave the dish whole different dimensions than plain mashies. This was PERFECT with a glazed, spiral sliced Ham & Roasted Asparagus. You should...

Reviewed Adams' Apple Mashed Potatoes

Feb 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Different but REALLY good. I used twice the amount of garlic called for and fat free half & half and it turned out great. The roasted garlic is sweet and the crisp, coolness of the Granny Smith Apples just gave the dish whole different dimensions than plain mashies. This was PERFECT with a glazed, spiral sliced Ham & Roasted Asparagus. You should...

Reviewed Adams' Apple Mashed Potatoes

Feb 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Different but REALLY good. I used twice the amount of garlic called for and fat free half & half and it turned out great. The roasted garlic is sweet and the crisp, coolness of the Granny Smith Apples just gave the dish whole different dimensions than plain mashies. This was PERFECT with a glazed, spiral sliced Ham & Roasted Asparagus. You should...

Reviewed Chicken Cakes with Tangy Remoulade Sauce

Feb 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is indeed a restaurant quality dish. I tested a small amount before I made the patties and thought they "needed" something so I put in about a tablespoon of capers and that made them perfect. Instead of the Remoulade Sauce, I roast some whole garlic gloves and mixed them with some mayo and stone ground mustard. I serve the patties on top of...

Reviewed Chicken Cakes with Tangy Remoulade Sauce

Feb 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is indeed a restaurant quality dish. I tested a small amount before I made the patties and thought they "needed" something so I put in about a tablespoon of capers and that made them perfect. Instead of the Remoulade Sauce, I roast some whole garlic gloves and mixed them with some mayo and stone ground mustard. I serve the patties on top of...

Reviewed Asian Meatball Subs With Hoisin Mayonnaise

Feb 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I can see where people might have issues with the recipe. Agree with all that you only needed half the hoisin that was called for. I also put some of the chili-garlic sauce in with the meatballs and I used half pork and half ground sirloin and baked them instead of deep frying. I also used pickled ginger like what you get with sushi in the meatballs...

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