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ebrown38_1254430

Lake Placid, New York

Member since Oct 2004

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Reviewed Spinach and Bacon Quiche

Dec 13, 2013 on FoodNetwork.com

Paula, Paula, Paula. A full pound of bacon in ONE quiche? Yikes. I used half of that, and it was more than enough. I would reduce it even further next time. Also used about a cup of half and half instead of the cream, because that's what I had on hand. Still had too much filling ... it overflowed all over my oven. (Luckily, I noticed before...

Reviewed Sausage, Apple, and Walnut Stuffing

Dec 1, 2013 on FoodNetwork.com

I made this with the brined turkey ... some in the bird, some out. It was okay, but definitely "needed something" ... probably the sausage, which I left out. I'm just not a fan of sausage with turkey, and enough reviewers said it worked without it so I gave it a try. It was okay, but there are a lot of leftovers, which of course tells you something....

Reviewed Brined Herb-Crusted Turkey with Apple Cider Gravy

Dec 1, 2013 on FoodNetwork.com

Excellent. I'd never done a wet brine before. I was glad I had my old refrigerator in the basement, and it still works ... having the extra space made this a lot easier. I did heat the brine up and then cooled it before adding the bird. Also, I used only half the butter and felt that was plenty. The gravy was terrific, too.

I...

Reviewed Whiskey-Glazed Sweet Potatoes

Dec 1, 2013 on FoodNetwork.com

Incredible. The hit of Thanksgiving. I think the little bit of cayenne is the key to making this stand out. Easy enough for a non-holiday meal, too.

Reviewed Red Lobster Cheddar Bay Biscuits Copycat

Jun 17, 2013 in null on Food.com

Tasty, but not a copy. Also, the proportions were all wrong. The only way this recipe would make 15 biscuits would be if they were the size of oreos. I got 9. I';ll try another copycat recipe next time."

Reviewed 4-Step Chicken Marengo

Oct 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

YUM - I had some leftover rice to use up, and wasn't in the mood for anything complicated. I happened to see this episode. I used chicken tenders, and whatever color peppers I had on hand (couple mini orange and yellow, along with some green). Didn't want to open a big container of beef broth for a small amount, so I used a boullion cube. Othe"

Reviewed Old-Time Beef Stew

Oct 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Other than the allspice, this is exactly my mom's classic stew recipe.

Money saving tip: Instead of buying stew meat, buy a roast and cut it up yourself. You can control the fat that way, and will probably save quite a bit per pound. With a good knife, it only takes a couple of minutes."

Reviewed Shrimp Bisque

Oct 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious and very easy as well. I made a few tweaks. I used crab legs instead of shrimp, and doubled the sherry because I had no cognac. Also, I had dehydrated leek flakes to use up, and reconstituted them in a bit of the stock. I added about half a fresh onion just to add some fresh flavor. Also added a bit of Old Bay along with the cayenne"

Reviewed Quick Roasted Tomato Soup

Sep 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

Tasty? Yes. Quick? Hardly. Honestly, I don't think the terms "quick" and "roasted" really belong in the same title, but this was not a good thing to try on a weeknight. It took an hour to get any char at all on the veggies, and even then, my quartered onions were still firm.

I didn't see the episode, so I thought maybe I missed...

Reviewed My Grandma's Braised Cabbage

Apr 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

YUM. I'm having a hard time not picking at this too much as I wait for the rouladen to finish! The kitchen smells amazing."

Reviewed Classic Mashed Potatoes

Apr 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

You can't go wrong with good ol' mashed potatoes. I don't have a ricer so I use my old-fashioned potato masher. I like leaving it a bit chunky."

Reviewed Sauerkraut and Ribs

Feb 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

This sounds great, but here's Grandma's version:

Country style ribs, with the bone - more flavor
Cover in pot with sauerkraut - including the juice
Stew for an hour or so until meat is falling off the bone and tender.

That's it! No other ingredients needed!

As for the potatoes,...

Reviewed Chicken and White Corn Chowder

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

Very good, and nice and simple. I had yellow corn instead of white, but other than that I stuck to the recipe. I thought the consistency was fine, but if you prefer something thicker, dice up a potato and add it with the corn cobs. You can smash the potato after it cooks to thicken the soup. Only other recommendation - corn on the cob needs b...

Reviewed Autumn Chicken Pot Pie

Sep 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum! I was looking for some new things to do with chicken. I also have a sage plant and wanted some ideas for what to do with the leaves! We like pot pies, but usually do the same old peas, carrots, mushrooms, cream of potato soup (zzzzzzzzzz). The butternut squash was the key to making this recipe different - if you didn't use it, you missed...

Reviewed The Ultimate Baked Beans

Jul 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I messed up and used the whole can of chiles, too, but I have to make baked beans for a crowd this weekend so I thought I'd try again and do it the right way this time! However, looking at the recipe, I'm still confused. Three 28-oz cans of beans for 6 servings? That's a lotta beans! I need to make baked beans for 100 people, so I need better "

Reviewed TV Dinner Cupcakes

Oct 24, 2010 in Food Network Community Toolbox on Food Network

These looked great on the show but it would be nice to have a picture to go by on the recipe!

Reviewed Lamb Burgers with Garlic Yogurt Sauce and Pita

Sep 28, 2010 in Food Network Community Toolbox on Food Network

These were really fantastic. I didn't have red cabbage, so I just used lettuce. I also used regular buns instead of pita. The meat itself and the sauce, though, were just as written. Really good. I had usually just done lamb burgers with a little mustard spread on, but this was great.

Reviewed Lamb Burgers with Garlic Yogurt Sauce and Pita

Sep 28, 2010 in Food Network Community Toolbox on Food Network

These were really fantastic. I didn't have red cabbage, so I just used lettuce. I also used regular buns instead of pita. The meat itself and the sauce, though, were just as written. Really good. I had usually just done lamb burgers with a little mustard spread on, but this was great.

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