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cjholcombe_351162

Bridgewater, New Jersey

Member since May 2004

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Reviewed Eggplant Timbale

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

This was a very tasty dish, but did not hold together and make quite a mess in the oven. I suspect my eggplant preparation was to blame. Be sure not to slice it too thin and overlap enough to create a seal. I used baby eggplant to it was rather short which made it even more difficult to get good coverage.""

Reviewed Couscous Salad with Honey Vinaigrette

Dec 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a winner! I had Delicata squash so I cubed, steamed then browned in some butter and honey which added a nice sweet hint. I also used a mix of golden raisins and dried cranberries which was colorful presentation. I was leary of the dressing but it was perfect. I also wanted it jazzed up a bit so I added a little Guajillo chile powder and...

Reviewed Lamb Lollipops with Mint Salt

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

While I like the idea of the mint salt, I used less than indicated and it was still very salty. Cooking lamb rack by time is undependable. I used a thermometer to 125 degrees. The deglazed pan with wine was a nice accompaniment."

Reviewed Tri-Colore Orzo

Jun 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent - definitely a keeper! Like many other reviewers, I played with this recipe a bit. I substituted blanched snap peas for the arugula and cotija for the ricotta salada, and added about 1 tsp of fresh lemon zest. For the dressing, I put the lemon juice, EVOO, salt and pepper in a jar and shook it to blend then added by the spoonful to taste"

Reviewed Herb Frittata

Dec 16, 2010 in Food Network Community Toolbox on FoodNetwork.com

The baked method must be a misprint! I chose this recipe because it had an option to bake it. There must be a misprint as there is no way you can bake a recipe with a dozen eggs in a 300 degree oven for 15 minutes. I should have known better! With 21 people waiting for brunch to be served I had to pour the eggs into non-stick skillet and cook it...

Reviewed Herb Frittata

Dec 16, 2010 in Food Network Community Toolbox on FoodNetwork.com

The baked method must be a misprint! I chose this recipe because it had an option to bake it. There must be a misprint as there is no way you can bake a recipe with a dozen eggs in a 300 degree oven for 15 minutes. I should have known better! With 21 people waiting for brunch to be served I had to pour the eggs into non-stick skillet and cook it...

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