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chef1516560

Indian Trail, North Carolina

Member since Jan 2007

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Reviewed Veal Marsala

Jun 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

Giada, this recipe is the bomb! The only thing I did differently was to use beef stock rather than chicken for a richer flavor and I omitted the rosemary. I also used baby portobello mushrooms in the mix---we are uber Italians here and I made fettucine with ham and peas in alfredo sauce. I also made sauteed broccoli rabe as a side. What a great"

Reviewed Banana Caramel Cream Pie

Nov 27, 2011 in Recipes on Cooking Channel

Amazing recipe! Whenever I make a custard filling I always use a portion of the liquid with half and half ,rather than all whole milk. Yes, a little more calorie laden, but hey, this isn't a low cal pie anyway!""

Reviewed Beatty's Chocolate Cake

Nov 27, 2011 in Recipes on Cooking Channel

I just love Ina's recipes , however, the raw egg yolk in the frosting is something I would never add. Otherwise, a great cake recipe!""

Reviewed Golden Pound Cake

Apr 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this cake early this morning and was anxious to try it based on all the great reviews. Let me say that I have been baking for almost fifty years and have made just about every kind of pound cake under the sun. For this reason, I am leery of making ones that contain heavy cream as they seem to come out greasy but I thought I would give this...

Reviewed Old School Lasagna with Bolognese Sauce

Mar 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Alex, I love you and your show and I could never hope to match your level of expertise but lasagna without ricotta? I have to agree with the previous poster on the absence of this wonderful ingredient. My family is from Naples and this is the way we make it. Also, I would definitely skin the fresh tomatoes because of the issue of leaving a tough residue...

Reviewed Rugelach

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

Just finished making these and they are insanely good. However, the first batch I made were slightly over done after 20 minutes baking time. The last batch were actually not done after 20 minutes , still too soft, so I put them back for another 4 minutes. I used different cookie sheets lined with parchment paper as instructed so I can only say the...

Reviewed Date Nut Spice Bread

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

Just a follow up to my previous review. I could not help myself and cut myself a slice of the bread and smeared with unsalted butter. Fabulous flavor and was moist...I baked it for 51 minutes and was cooked to perfection. However, I can see why some of you posted about the removing the liquor from the recipe. It is a tad bit overpowering and I think...

Reviewed Date Nut Spice Bread

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

I wish you could smell my kitchen right now! As always, I have never found any of Ina's recipes to be anything but fantastic. I am dismayed to read, however, that some of you find the bread to be dry. I used Triple Sec as that is what I had on hand and reduced the amount of nutmeg to one half teaspoon as I find it can over power a recipe. Aside from...

Reviewed Date Nut Spice Bread

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

I wish you could smell my kitchen right now! As always, I have never found any of Ina's recipes to be anything but fantastic. I am dismayed to read, however, that some of you find the bread to be dry. I used Triple Sec as that is what I had on hand and reduced the amount of nutmeg to one half teaspoon as I find it can over power a recipe. Aside from...

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