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cookalot2

Northfield, Illinois

Member since Jun 2006

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Reviewed soy wasabi mayonnaise

May 5, 2014 on FoodNetwork.com

Made it as a condiment for artichokes, and it ended up on people's pork tenderloin too. Versatile, different. Maybe a good add for the next fondue party. An Asian twist from Marcela - Thx.

Reviewed pesto-rubbed baked salmon with smashed cucumber and green apple salad

Apr 20, 2014 on FoodNetwork.com

Both of these are great. While they go perfectly together, I've added the cucumber-apple side as something I now go to on a regular basis. It's a highly compatible side dish. For the dates, I've been substituting dried cranberries - works perfect. The pesto salmon is excellent. My only change was to cook it sous vide style and added the pesto at the...

Reviewed jeff and geoffrey's ultimate meatloaf

Mar 25, 2014 on FoodNetwork.com

Meatloaf on the Mediterranean. Excellent. The only change I made was to use a little more using 1 lb of lamb instead of 1/2 lb. Flavors all blended terrifically. Everyone loved it. Will make this again.

Reviewed jeff and geoffrey's ultimate meatloaf

Mar 23, 2014 on FoodNetwork.com

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Reviewed Grilled Lobster Smothered in Basil Butter

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

Liked this change-up. Compliments BUT still keeps lobster the star. Hey, with lobster you start at 5 stars and can only go down! "

Reviewed Fried Chicken

Jun 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Like others have said, with the oil set at 325 and 10 to 12 minutes per side, the garlic powder and paprika can burn somewhat leaving a slightly bitter taste (used cast iron and a thermometer.) Also, like others said you can cut down on the salt some (used kosher salt. What you do get with this recipe is crispy skin and juicy chicken. I'll look to"

Reviewed Sausage, Apple, and Walnut Stuffing

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

Not sure what people are talking about - Purple? Nothing started out purple, nothing finished up purple with our stuffing. 4 stars for being 'pretty good' as reported by family - not the best. Apples brought a little extra/too much sweetness over traditional stuffing fruits like cranberries. Only change was to add a 1/2 stick of butter. It's Than...

Reviewed Classic Shrimp Gobernador Tacos

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

Added half a lime directly to the sauce and an ounce of tequila. Also used pablano instead of bell for a little kick. So good and so easy."

Reviewed Roasted Root Jumble with Feta Cheese

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

Excellent. Now on the shortlist of veggie sides. Served over sliced heirloom tomatoes for a lighter summer time touch. Also cooked on a baking sheet over the grill. Makes carmelizing a breeze along with a shortened cooking time. "

Reviewed Emeril Lagasse's Grilled Vietnamese-Style Chicken Wings

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

Note to chicken police: Reading is a valuable skill.. The last 8 to 10 minutes of grilling does not include basting. Plenty long enough over a hot grill to kill any chance of contamination."

Reviewed Carne Asada Cheese Tacos

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

Loved the meat flavor from the marindade. Did it open faced for more meat & toppings to cheese balance. The avocado and some mango salsa went great on this."

Reviewed Carne Asada Cheese Tacos

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

Loved the meat flavor from the marindade. Did it open faced (for more meat & toppings to cheese balance). The avocado and some mango salsa went great on this."

Reviewed Carolina-Style Barbecue Chicken

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

An excellent tangy Carolina BBQ flavor. I added a mango salsa option with it as well. Everyone at our 4th of July cookout loved it. Definitely will add it to the list of Chicken BBQ options."

Reviewed Carne Asada Cheese Tacos

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved the meat flavor from the marindade. Did taco style and open faced (for those wanting more of the meat). The avocado and some leftover mango salsa went great on this."

Reviewed Parsnip Puree

May 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent... Just use your brain a little and don't add all the cream. My batch ended up needing less than 1/2 cup to create the proper consistency. Definitely a nice, sweeter switch from regular mashers."

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