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chef J

Amherst, Massachusetts

Member since Oct 2008

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Reviewed Rack of Lamb Persillade

Apr 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a terrific, easy recipe. I made this twice in a two week span of time. The first time I had a rather small rack of lamb (right around one pound), and the second time, I had one that weighed close to a pound and a half. I was concerned about how the timing would work with a rack that was quite a bit larger, but I took heart knowing that "

Reviewed Corn and Poblano Lasagna

Jun 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good. I made the recipe as written but used a 9" X 9" glass casserole dish because so many reviews said that everything needed to be doubled. I used two lasagne noodles for each layer, and two medium sized zucchini, along with the four poblanos for the filling, but I'd be tempted to use 5 poblanos next time. The amounts of filling, and sauce,"

Reviewed Spicy Shrimp and Andouille Over Charleston-Style Grits

May 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Every time I make this, we are completely blown away! It's looks beautiful on the plate, and the taste is unbelievably delicious. The flavors of the entire dish are so beautifully balanced that I can't imagine eating better shrimp and grits...anywhere. I do agree that it's a bit labor intensive, but once all of the chopping is done, and everythin"

Reviewed Mexican Chicken Soup

May 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

We love this soup! I've made this several times since finding it when doing a search for recipes using whole hominy (posole - I love hominy, too!). It's dreary, chilly and rainy today, and my husband has a terrible spring cold. When I asked him what he wanted for dinner he said chicken soup. I asked whether he wanted chicken noodle, or Mexican "

Reviewed Daisy Shortbread Cookies

Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Because of the mixed reviews of these cookies, I used King Arthur as a resource. "The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough." As for the unsalted vs. salted butter issue, I also looked to King A"

Reviewed Dried Cherry Scones

Feb 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

These scones are really wonderful. I have made them many times, and they are always fantastic. I bake them at 375 degrees F. (I believe the temperature given in the recipe is incorrect, and I wish the FN editors would correct it. I think more people would give this recipe a try if they did. Most recently, I made them for a Valentine's Day morn...

Reviewed Big Thicket Chicken and Dumplings

Feb 16, 2012 in null on Food.com

Wonderful recipe for Chicken and Dumplings!! I used about two-thirds of the dumplings, but wish I had only used half. I froze the remaining dumplings for the next time I make this. Yes. There will absolutely be a next time. It's terrific. Thanks for sharing your recipe, Susie."

Reviewed Big Thicket Chicken and Dumplings

Feb 16, 2012 in null on Food.com

Wonderful recipe for Chicken and Dumplings!! I used about two-thirds of the dumplings, but wish I had only used half. I froze the remaining dumplings for the next time I make this. Yes. There will absolutely be a next time. It's terrific. Thanks for sharing your recipe, Susie."

Reviewed Skillet Rosemary Chicken

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

I halved the recipe. It's quick enough to make on a weeknight, and nice enough, and tasty enough, to serve to company. Like some of the other reviewers, I deglazed the pan with some white vermouth, reduced it, then removed the pan from the heat, whisked in some butter, and poured the sauce over the chicken. I'll definitely make this many more t...

Reviewed Butterflied Chicken Greek Style

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a really terrific recipe. We've enjoyed making, and eating it several times. The first time we made it, we had never had grilled lemons. They are absolutely amazing! I do like to make Greek potato salad to serve on the side. Personally, my husband and I get two meals from this recipe, so I would say that it serves 4, rather than the 2 "

Reviewed Butterflied Chicken Greek Style

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a really terrific recipe. We've enjoyed making, and eating it several times. The first time we made it, we had never had grilled lemons. They are absolutely amazing! I do like to make Greek potato salad, sometimes adding dill to it, to serve on the side. Personally, my husband and I get two meals from this recipe, so I would say that i"

Reviewed Avocado Grapefruit Salad with Sour Cream-Honey Dressing

May 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This salad and dressing is absolutely wonderful! I have made it on several occasions, and it's always a hit. I like to line salad plates with butter lettuce, then fan out the grapefruit segments on it. I slice the avocado, and place the slices among the grapefruit segments right before serving. This way the avocado doesn't turn brown before we "

Reviewed Marilyn O'Reilly's Irish Soda Bread

Mar 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the Irish Soda Bread recipe that I have used for at least five years. I look at other recipes but always come back to this one. It turns out beautifully every time I make it. I always use the caraway seeds. Sometimes I use raisins, and sometimes I use dried currants. It is also really good toasted lightly. Butter or no butter - your...

Reviewed Lobster Pot Pie

Feb 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Mmmmm.... I halved this recipe for my husband and myself on Valentine's Day. I made two individual pot pies like Ina does for her chicken pot pies (also wonderful), and baked them at 375 degrees F for about 1 hour. We thought these, with lobster, were fabulous! I had Pernod because I had bought it to use for another recipe from Ina. I would definitely...

Reviewed Pan-Fried Cornmeal Crusted Trout with Succotash and Mixed Baby Greens with a Buttermilk and Lemon Dressing

Nov 13, 2010 in Food Network Community Toolbox on Food Network

This entire meal is absolutely delicious! My husband and I love it, so I've made it several times. Usually, I can't find the trout call for so I use tilapia as a substitute. Try it. You won't be disappointed.

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