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chimnyfish

ferndale, Michigan

Member since Nov 2006

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Reviewed Roasted Tomato Soup

May 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was ridiculously good and super easy to make. I used Roma's and heirlooms only...and I did add a little basil. My only suggestion is to strain the soup through a coarse mesh before serving or storing. It seemed to have some unsavory textures from the skins etc. before I strained it...but after straining it was a very smooth puree texture. I s"

Reviewed Gigi's Carrot Cake

May 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a pretty fantastic recipe! I made it for my special lady friend's birthday and only added a little nutmeg to the batter and a little cinnamon to the icing to kick it up a notch. Definitely a keeper."

Reviewed Roast Chicken With Spring Vegetables

May 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is definitely a four star recipe not only for it's simplicity but the flavors are ridiculous! I made it per the recipe but I used a little Essence on the chicken and I also added a little rosemary to the veggies before I laid them onto the cookie sheet with the chicken. This was a pretty great dish for a date night BTW. I cooked a little citr"

Reviewed Orchiette Pasta with Wild Mushroom Cream Sauce

Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I was blown away with how good this dish was. It's really simple if you prep everything ahead of time and it's perfectly straight forward to make. I was looking for a non-meat entree and even though I'm not a fan of mushrooms usually, this looked like a winner. The only addition which I'd recommend is adding a little cognac, brandy or sherry to th"

Reviewed Orchiette Pasta with Wild Mushroom Cream Sauce

Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I was blown away with how good this dish was. It's really simple if you prep everything ahead of time and it's perfectly straight forward to make. I was looking for a non-meat entree and even though I'm not a fan of mushrooms usually, this looked like a winner. The only addition which I'd recommend is adding a little cognac, brandy or sherry to th"

Reviewed Potato Leek Soup (Vichyssoise

Mar 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've watched Alton make his recipe and you can see this one only calls for water rather than vegetable stock.I rarely have veggie stock in my pantry but water is always an easy option, and while you think the result would be bland, if you season properly this is going to be a favorite.If you happen to have the stock I'm sure it would add a nice pr"

Reviewed Bruschetta with Gorgonzola Cheese and Honey

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm not a huge fan of bleu cheese on it's own but this recipe is super easy and a nice balance of bold flavor mixed with the warmth of honey's sweetness. When I saw this recipe it was for the gorgonzola drizzled with honey to use on crackers or bread. So when I made it I used a wedge of gorgonzola and drizzled the honey before I microwaved for 20-"

Reviewed Fig Jam

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Super easy with great flavors....I made this as part of a bread and spread plate with bacon jam, crab dip, Giada's gorgonzola and honey and cognac mushrooms to be served with baguette. I didn't find the hazelnuts so I opted to use SLICED almonds that I toasted and left in their whole form. I also didn't want to deal with a food processor so I adde"

Reviewed Asian Lollipop Lamb Chops

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made the lollipops sans the pasta salad and it was a reverberating hit!! If you choose to use lamb lollipops from the butcher be prepared to shell out some serious coin for presentation...if you're likely to opt for a less expensive cut of meat, this marinade is good on anything I'd bet. I used skirt steak the second time and it was, again, a hi"

Reviewed Hot Crab Dip

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this for Christmas Eve appetizers and it was a total flop. I can get past the fishiness of real crab but overall just an unappealing looking dip. I tried to fold all the ingredients gently to keep the integrity and texture of the crab but it still turned out looking like, tasting like and smelling like a tuna fish dip. It was a little too o"

Reviewed Avgolemono: Chicken Soup with Egg-Lemon Sauce

Oct 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I always stick to the original recipe for the first attempt and I was pleasantly surprised at how well this turned out as it was written. In retrospect I would boil and pull the meat, then roast the bones and add them back in with the veggies for a little more depth. The one change I did make was shredding the meat rather than cubing which gave it"

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