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corpkid

Orlando, Florida

Member since Oct 2011

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Reviewed baked chicken breasts with parmesan crust

8 days ago on FoodNetwork.com

Super easy and yummy! Mine browned up nicely (I sprayed them with cooking spray that is 100% canola) and baked for 20 mins. I tweaked a tad and used 2Tbs dijon and 2Tbs mayo. Also only used about 1/2 cup each of the panko and cheese - and I had very little waste. This was for about 1.25 pounds of chicken breasts (3 large ones). The result was...

Replied to shepherd's pie

Nov 27, 2014 on FoodNetwork.com

That's what I do - my 11x17 dish is filled to the brim as I double it and learned the first time - you're going to want a sheet pan below the dish! Positive side is I finally got to use my cleaning cycle on our new oven! :)

Reviewed creamy garlic mashed potatoes

Nov 27, 2014 on FoodNetwork.com

My go to for mashed potatoes - watch the video there are things you need to know that are not captured in the written recipe (e.g. soaking the potato cubes and poaching the garlic in dairy for a bit. Also, please get the good, refrigerated grated parm. NOT the stuff in a can. It really does make all the difference. I also add a little super fine...

Replied to Creamy Garlic Mashed Potatoes Recipe : Alton Brown : Food Network

Nov 27, 2014 on FoodNetwork.com

Agree - one little trick I've added is to also poach some SUPER finely diced shallot with the garlic, maybe 2 tablespoons worth. If you love those flavors this really kicks it up!

Replied to Creamy Garlic Mashed Potatoes Recipe : Alton Brown : Food Network

Nov 27, 2014 on FoodNetwork.com

Agree - I"ve tried all types of potatoes for mashing and have to say, stick with Russet... They'll be creamy and smooth vs. kinda goopy as with yukons or reds.

Replied to Creamy Garlic Mashed Potatoes Recipe : Alton Brown : Food Network

Nov 27, 2014 on FoodNetwork.com

I go with a heaping 3/4 cup and it works. Kind of a "try it and see" thing - but for 3 1/2 lbs of potatoes a heaping 3/4 seems to work well. Please DO NOT used shredded - you want grated (almost powdery) Don't get the the junk in the green cans - look in your refrigerated deli area and they have the good stuff. :)

Replied to beef bourguignon

Nov 17, 2014 on FoodNetwork.com

I used your wine suggestions (already had the courvoisier) and could really tell the difference. This is not the dish to be skimping on the wine and liquor. So yummy!

Reviewed beef bourguignon

Nov 17, 2014 on FoodNetwork.com

Oh my GOD - this was so good - followed to a T besides cooking time and I served over mashed potatoes rather than bread. I'm with the camp who thinks high quality wine/herbs/etc in = great results. This turned out fantastic, and yes I let it go for about 2 1/2 hours in the oven. Your kitchen will be a total mess, but the reward is there. So delicious....

Replied to beef bourguignon

Nov 17, 2014 on FoodNetwork.com

Also living in a condo I was nervous lighting stuff on fire inside. Easy peasy - just took it out to the balcony and did the "flame game" there - took about 2 minutes to burn off, and YES it does go up about 3 or 4 feet! Be careful friends. :)

Replied to meat loaf

Nov 4, 2014 on FoodNetwork.com

I use beef broth every time and yes it is basically the same recipe. Try adding some finely diced carrots (maybe 2 smaller ones) to the onions when saut�ing. I also use panko breadcrumbs (makes it fluffier) and use balsamic ketchup for the topping. Either way it's a fantastic meatloaf.

Replied to Shepherd's Pie Recipe : Alton Brown : Food Network

Oct 11, 2014 on FoodNetwork.com

You can freeze hearty herbs you wouldn't eat raw (rosemary, thyme, sage, etc.) in zip lock bags and they hold up very well. No more wasted herbs! :) I wish I learned that a long time ago... A bonus, the leaves fall right off when frozen!

Replied to shepherd's pie

Oct 11, 2014 on FoodNetwork.com

His and Ina's are in heavy rotation in our household. Both are excellent (Ina's is super easy and quick). The best topping I've found is balsamic ketchup. It's available at most stores and is wonderful.

Replied to shepherd's pie

Oct 11, 2014 on FoodNetwork.com

Wanted to add that when I double it, I use an entire large diced onion, and sub out 1 can of beef broth for the chicken broth. The rest is doubled per recipe. Made today for a football party (two of them!) and it was gone in a matter of minutes. I call that a success! :)

Reviewed shepherd's pie

Oct 10, 2014 on FoodNetwork.com

Excellent shepherd's pie recipe! I grew up eating this almost every week, and sadly never got my parents recipe before they passed. Trust me, I've tried so many recipes for this and none were "just right." Until I made this one. SPOT ON and oh-so-yummy! I don't use lamb but rather ground beef (cottage pie, really) and this was as good if not better...

Reviewed penne with shrimp and herbed cream sauce

Jul 2, 2014 on FoodNetwork.com

Wowzers this was good and super easy! I used light cream in a desperate attempt to keep this "lighter" and a good pinot grigio I had on hand. I also saut�ed 1/2 a small onion (small diced) before adding the shrimp. I also used 1 can small Italian "herbed" diced tomatoes (drained) instead of the whole regular. Other than that followed exactly (it...

Reviewed easy grilled pork chops

Jun 27, 2014 on FoodNetwork.com

Grilling pork chops can be a real nightmare (right behind boneless/skinless chicken breasts). I learned a few years ago that you have to either brine or marinate them and not overcook. Brining can take some serious time (I do my chops for 2 days) so I usually marinate for 6 or 7 hours if I'm thinking "tonight for dinner." This recipe did not disappoint....

Reviewed oven roasted corn on the cob

May 24, 2014 on FoodNetwork.com

So easy and so great. I peel back the husks and add a little corn seasoning I got from a store and some butter, then pack them back up nice and tight and let them go for 30. Be careful cleaning them - they are hot. THIS is how you cook corn on the cob!

Reviewed sesame and peanut noodles

May 15, 2014 on FoodNetwork.com

One silly error in this recipe: Why preheat the oven in step one (unless you want to for some other food item)? Just pan toast the sesame seeds - they come out just fine with a few tosses. That aside, this totally hit the nail on the head! Literally this is our go-to Peanut/Spicy noodle dish from now on. Wonderful. I had to use 2Tb of the starch water...

Reviewed sesame and peanut noodles

May 15, 2014 on FoodNetwork.com

One silly error in this recipe: Why preheat the oven in step one (unless you want to for some other food item)? :) That aside, this totally hit the nail on the head! Literally this is our go-to Peanut/Spicy noodle dish from now on. Wonderful. I had to use 2Tb of the starch water to thin out the sauce to a pourable mix. PS - a trick I learned in...

Reviewed turkey meatloaf

Apr 23, 2014 on FoodNetwork.com

This is basically the same as her ground beef meatloaf. And it is just as fantastic! I've made this dozens of times (both beef and turkey) and it comes out great each time. Having made this so many times (rating is based on original recipe, by the way), I've come up with my own version that I think is wonderful:

2 1/2 lbs ground....

Replied to turkey meatloaf

Apr 23, 2014 on FoodNetwork.com

Do you find that cooking in a loaf pan results in pretty greasy/soggy bottom? I've only been using the sheet pan method, but am curious....

Replied to turkey meatloaf

Apr 23, 2014 on FoodNetwork.com

Do you find that cooking in a loaf pan results in pretty greasy/soggy bottom? I've only been using the sheet pan method, but am curious....

Reviewed turkey meatloaf

Apr 23, 2014 on FoodNetwork.com

This is basically the same as her ground beef meatloaf. And it is just as fantastic! I've made this dozens of times (both beef and turkey) and it comes out great each time. We half the meat and bread crumbs and use the full amount of everything else. Also, we make balsamic ketchup and use that instead of regular ol' ketchup. Really adds a nice...

Reviewed rack of lamb persillade

Apr 15, 2014 on FoodNetwork.com

Oh and I use Panko crumbs - more texture!

Reviewed rack of lamb persillade

Apr 15, 2014 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!

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