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corpkid

Orlando, Florida

Member since Oct 2011

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Reviewed rack of lamb persillade

2 days ago on FoodNetwork.com

Oh and I use Panko crumbs - more texture!

Reviewed rack of lamb persillade

2 days ago on FoodNetwork.com

"how easy was that?!" - great way to make a rack of lamb. I make this for dinner parties all the time and even people who "think" they don't like lamb enjoy this. Not cheap by any means (rack of lamb is one of the most expensive cuts of meat) but always delish. Do what another commenter mentioned - thinly coat the top of the rack with some dijon...

Reviewed roasted brussels sprouts

Apr 7, 2014 on FoodNetwork.com

Brussel Sprouts? Not for this guy ever, ever EVER. Always hated them. Then one day someone turned me onto roasting them and I said, "sure I'll give it a shot." Glad I did. These are actually delicious and so not like the boiled sprouts I was forced to eat as a child. Toss a few dashes of balsamic on them before roasting and they are divine! Just be...

Replied to Pot Roast Carbonnade Recipe : Melissa d'Arabian : Food Network

Apr 3, 2014 on FoodNetwork.com

These cuts of meats need HOURS to break down the fat and tenderize. Anything you braise typically needs 2+ hours (I let this one go for almost 4). Also, Lager is not something I'd ever cook with. Try the recipe, use a good quality beer (Chimay Blue is the best for braising) and let it go for several hours (adding beef stock if needed). It's a...

Replied to Pot Roast Carbonnade Recipe : Melissa d'Arabian : Food Network

Apr 3, 2014 on FoodNetwork.com

These cuts of meats need HOURS to break down the fat and tenderize. Anything you braise typically needs 2+ hours (I let this one go for almost 4). Also, Lager is not something I'd ever cook with. Try the recipe, use a good quality beer (Chimay Blue is the best for braising) and let it go for several hours (adding beef stock if needed). It's a...

Replied to thai beef with peppers

Mar 12, 2014 on FoodNetwork.com

Same here. Also I only cooked the noodles for 4 minutes. I think the show called for 8 mins and that's WAY to much if you are going to finish with the simmer in the pan. You'd end up with gluey noodles....

Reviewed thai beef with peppers

Mar 12, 2014 on FoodNetwork.com

Yummy! Piece of cake to make and tasted pretty darned good. I did find it made more than 2 servings - more like 3 or 4 so consider that if you plan to double it. Overall I would make this again, though I'd probably add a little more heat next time with some crushed red pepper. Thanks, Ree!

Reviewed thai beef with peppers

Mar 12, 2014 on FoodNetwork.com

Yummy! Piece of cake to make and tasted pretty darned good. I did find it made more than 2 servings - more like 3 or 4 so consider that if you plan to double it. Overall I would make this again, though I'd probably add a little more heat next time with some crushed red pepper. Thanks, Ree!

Reviewed Healthy AND Flavor-Filled Soba Salad

Jan 9, 2014 on FoodNetwork.com

Better than I thought. WAY better than I thought! So yummy and light... Love our food spicy so left most of the ribs on the pepper and it warmed us right up (be careful if you are sensitive to hot foods). :) Going into my rotation for sure. Served with the Wasabi cod recipe (though I used Chilean Sea Bass - it was on sale and is amaaaazing!!)....

Reviewed Pork Roast Stuffed with Ham and Cheese

Dec 22, 2013 on FoodNetwork.com

We enjoyed this very much. I got into braising because I had braised zinfandel short ribs over polenta at a restaurant one night and couldn't stop eating it (and usually don't EVERY clean up my plate!). For those that don't know - this is the basic braising technique. Works for any "hunk" of tough meat and really is quite simple if you have a good...

Reviewed Meat Loaf

Dec 18, 2013 on FoodNetwork.com

Fantastic! We couldn't get enough of it. Followed the recipe to a "T" except I used balsamic ketchup (found at our local speciality grocer - though there are tons of recipes for it). I used the trick with the water under and it does work. Also, I put the oven on convection mode and the heat at 330 F for one hour. Came out looking great and tasting...

Reviewed Braised Short Ribs

Nov 13, 2013 on FoodNetwork.com

Made this for a group over a big college football game day. SO GOOD! Anne - seriously - you ROCK! This was OUTSTANDING. Had to pull out the mega sized dutch oven to make this happen. Served over goat cheese polenta from this site and people were begging for more! Thanks for making me look like a superstar Anne!

Replied to Chicken Piccata Pasta Toss

Oct 27, 2013 on FoodNetwork.com

What a great idea! Next time I make this I'll do a panko crust (except we like to bake them) and go from there. Thanks!

Reviewed Mustard-Roasted Fish

Oct 27, 2013 on FoodNetwork.com

Delish! And "how easy was that!?" New favorite way to prepare Tilapia fillets (which are cheap and abundant here in Florida). Added a few more capers than called for because we love them. A tip is to broil for a minute or two just before serving - makes a nice kind of "crust" and reheats the fish if you are scatter brained like me and have things...

Reviewed Rich Roasted Tomato Soup

Oct 27, 2013 on FoodNetwork.com

SO GOOD! Peeling the tomatoes was kind of a challenge, however the final product came out bowl-licking good. Followed to a T (maybe used a little more onion) and it came out fantastic. I also pretty heavily kosher salted the cut sides of the tomatoes and added some fresh ground black pepper (I was using my very first home made chicken stock, and it...

Reviewed Rich Roasted Tomato Soup

Oct 27, 2013 on FoodNetwork.com

SO GOOD! Peeling the tomatoes was kind of a challenge, however the final product came out bowl-licking good. Followed to a T (maybe used a little more onion) and it came out fantastic. Another winner from Melissa! THIS is going on heavy rotation in our house. Also don't forget the dollop of sour cream per bowl (and mix it in). So yummy. Thanks...

Reviewed Chicken Piccata Pasta Toss

Oct 21, 2013 on FoodNetwork.com

This was delicious. Followed to a "t" except used just a little bit less pasta (maybe 12oz) because that's what I had. Very bright and tasty. And pretty darned easy to make, too!

Replied to Saffron Risotto with Butternut Squash

Oct 16, 2013 on FoodNetwork.com

I'll certainly try this next time as I also like mine crispy. Thanks for the idea!

Reviewed Saffron Risotto with Butternut Squash

Oct 16, 2013 on FoodNetwork.com

SO GOOD! I'm becoming pretty adept at making risotto in my new dutch oven and boy-oh-boy was this delish and the best one I've so far! Great for a fall night. Followed exactly except I maybe added a bit more saffron and shallots. DH said this could be the best thing I've made to date and was EASILY something you'd pay upwards of $20 for per plate...

Reviewed Chicken in Mustard

Oct 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wonderful in all respects! We devoured this! So easy and tasty. Used this amazing Dijon Mustard I found in Finland. Use all the mustard - it makes the dish we thought. Served over the noodles and served a nice arugula side salad with home made vinaigrette. OUTSTANDING! Another keeper, Melissa - PLEASE keep them coming! Thanks!"

Reviewed Brown Butter Risotto with Lobster

Oct 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

YUM! Probably the best risotto I've ever made. The two of us cleaned our plates and DH said it may have been one of the best things he's ever eaten. This is a keeper, for sure. Not cheap, and certainly time consuming (any risotto is) but worth it. I added about 1/2 cup of dry white wine in addition to the stock. For those who haven't made ri"

Reviewed Corn and Crab Chowder

Sep 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really tasty! Made exactly as stated but added a diced shallot I had on hand (in addition to the onion), used 12oz of lump crab meat (my store only sold 6oz packs) and used about 2TB of Old Bay. Could not be easier or more tasty.... I let mine simmer for a while to thicken up as it was a little too "loose" for a chowder but otherwise - spot on!"

Reviewed Pot Roast Carbonnade

Sep 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Simply delicious! I did have a problem getting my onions to caramelize (a quick call to mom and I pulled the cover off the dutch oven and raised the heat. Took about an hour to get them good and dark but they did get there. Followed recipe to a T and man was it good! I searched for what kind of beer to use for a Belgian Carbonade (since this "

Reviewed Lemony Shrimp and Risotto

Apr 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Saw this on TV the other day and started drooling... Tonight I made exactly as written except I added freshly grated romano pecorino while wilting the arugula... I was worried at first that I had too much chopped fennel (haven't used fennel much and have just recently fallen in love with it). It didn't matter - it turned out fantastic and looke"

Reviewed Crock Pot Chicken W/ Black Beans and Cream Cheese...yum!

Oct 16, 2011 in null on Food.com

WOW! I made this a few weeks ago as written but I added 1/2 an onion (diced) and 1 minced garlic clove. I used "mexicorn" instead of regular corn and "seasoned" black beans. I chose a hot salsa I got from the farmers market. I also shredded the chicken before adding the creme cheese as others have suggested. Served over mexican / yellow rice...

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