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epicureancruiser

Sammamish, Washington

Member since Oct 2008

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Reviewed Grilled Lamb Chops

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

I would not recommend making the paste in food processor. It's such a small quantity so it dosen't work well. Instead, just mince the garlic, rosemary, and thyme together. Toss it into a bowl and add the cayenne, salt, and olive oil to make a paste."

Reviewed Siu Mai

Apr 26, 2012 in null on Food.com

These were way too salty and I like my food well seasoned. I'm surprised that I'm the first reviewer to mention this? The second time I made these I used only 1/2 teaspoon salt and that was plenty for my taste. These are very tasty and juicy. Easy to make once you get into a groove. Thanks for sharing Chia!"

Reviewed Grandma Blair's Pecan Caramel Rolls

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

These were very good! I did make a few changes though. I used 1 cup scalded whole milk instead of water. After the milk was scalded I added cold butter and let cool to 110-degrees. I also added 1 teaspoon vanilla to the dough. Based upon another review I doubled the caramel sauce and also doubled the pecans, chopped. For the filling I spread the ...

Reviewed Super Sloppy Joes

Feb 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is absolutely the best sloppy joe recipe! I've scaled it up and made it for the youth groups at church...always a big hit. Only two changes I've made. I drain the ground beef and I add some minced garlic.""

Reviewed Chicken a la King with Buttermilk Biscuits

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

I'm not sure why the recipe calls for water and bouillon cubes. If you watch the episode, the chef uses chicken broth to poach the chicken and then uses the enriched poaching broth for the recipe. Also, note that the recipe makes 12 servings. I cut the recipe in half and served it with white rice and biscuits on the side. I like to savor my biscu...

Reviewed Shepherd's Pie

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

Shepherds don't have cows, pigs, or turkeys...the have sheep, thus the name. If you're making this with hamburger, then it's hamburger pie not Shepherds Pie. I would also suggest buying U.S. domestic lamb, New Zealand and Australia lamb tends to be gamier and tougher. I've made stews with wine and with beer. I tend to agree with other reviewers w...

Reviewed Beef and Butternut Squash Stew

Jan 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used my own beef stew recipe which is very simular. Like other reviewers I used carrots, red potatoes and peas. I've never used squash so was excited to try. I added the squash 1/2 hour before stew was done as recommended by others. The squash was perfectly done and added a lot to the taste of the stew. I always add the peas right before servin...

Reviewed Herb Spaetzle

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

Turned out great. I added a little freshly grated nutmeg as suggested by another review. Although I think the herbs would be great, I didn't have any on hand. For a more authentic German version, after I drained the Spaetzle, I lightly fried them in butter. Served the Spaetzle with Beef Stroganoff...yummy!""

Reviewed Shepherd's Pie

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

Shepherds don't have cows, pigs, or turkeys...the have sheep, thus the name. If you're making this with hamburger, then it's hamburger pie not Shepherds Pie. I would also suggest buying U.S. domestic lamb, New Zealand and Australia lamb tends to be gamier and tougher. I've made stews with wine and with beer. I tend to agree with other reviewers w...

Reviewed Irish Soda Bread

Dec 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm glad to see that someone else (DallasBUBear)has the same problem with the bread while baking. I've made this bread four times and everytime the bottom stays on the silpat or parchment and the rest of the loaf raises, so it turns out looking like a big mushroom. It tastes great though, just not pretty.""

Reviewed Irish Soda Bread

Dec 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm glad to see that someone else has the same problem with the bread while baking. I've made this bread four times and everytime the bottom stays on the silpat or parchment and the rest of the loaf raises, so it turns out looking like a big mushroom. It tastes great though, just not pretty.""

Reviewed Gnocchi with Prosciutto, Spring Peas, and Chanterelles

Dec 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made Anne's gnocchi for a recipe from Frankie's Pizza & Pasta Cookbook "Gnocchi with Sausage & Apples"...it turned out wonderful! The cookbook had a recipe for gnocchi as well, but Anne's had egg and cheese which I thought would help bind the gnocchi and taste better; and it did. All though I haven't really minded the heavier/chewier versions t...

Reviewed T-Bone Tom's Choice Steak Marinade

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent marinade for steak. I cut the recipe in half and had more than enough for 4 NY steaks. I marinaded the steaks in a vacuum food container because it marinates if a fraction of the time and in my opinion tenderizes and flavors the meat better."

Reviewed Risotto Milanese

Mar 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made Risotto quite a few times and thought they were all good. I used Anne's little "shimmy-shake" technique at the end and it put this Risotto over the top! The only thing I do different is use a pressure cooker when making Risotto, it only takes 7 minutes. I don't have the patience to cook, stir, and add stock for 30 minutes."

Reviewed Risotto Milanese

Mar 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made Risotto quite a few times and thought they where all good. I used Anne's little "shimmy-shake" technique at the end and it put this Risotto over the top! The only thing I do different is use a pressure cooker when making Risotto, it only takes 7 minutes. I don't have the patience to cook, stir, and add stock for 30 minutes."

Reviewed Osso Buco

Mar 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

This turned out wonderful. I didn't process the vegetable into a paste, left them with some texture. Also, chickened out on the fennel bulb and used carrots instead. I've been cooking for nearly 50 years and have not been brave enough to use fennel. I'll put it on my bucket list though. Only used about 1/3 cup tomato paste and braised at 325°. Almost...

Reviewed Lady and Sons' Salad

Feb 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this dressing twice and it's terrific! Used 5 ounces Gorganzola because that's the size package. Used Jane's Krazy Mixed-Up Salt, guess that was before Paula came up with her own version. I also "smooshed" the cheese with the back of a spoon when mixing like Paula did on the show.

Reviewed Glazed Baby Carrots

Feb 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Anne has become my new favorite chef on FoodTV. I've roasted my carrots a lot in the past, but timing them to be ready with the rest of the meal was always a problem. Love having these ready to toss into the sauce right before ready to serve the main course. Used regular carrots, peeled and sliced on bias, 2 T. bottled lemon juice, and 1 t. dried...

Reviewed Glazed Baby Carrots

Feb 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Anne has become my new favorite chef on FoodTV. I've roasted my carrots a lot in the past, but timing them to be ready with the rest of the meal was always a problem. Love having these ready to toss into the sauce right before ready to serve the main course. Used regular carrots, peeled and sliced on bias, 2 T. bottled lemon juice, and 1 t. dried...

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