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hapone_12894247

short hills, New Jersey

Member since May 2010

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Reviewed lamb kebabs with pomegranate glaze

3 days ago on FoodNetwork.com

Excellent! I followed the recipe and it was great. I didn't have time to make the pomegranate molasses but Whole Foods carries it. I didn't get an English cucumber but used a regular one but seeded it so it was not too watery. Thick Greek yogurt helped the texture as well. More middle eastern than Indian, warm pita would be nice.

Favorited Throwdown's Green Chile Cheeseburgers

Apr 27, 2014 in Recipes on Cooking Channel

Reviewed soy lime glazed pork chops

Mar 4, 2014 on FoodNetwork.com

Easy fast way to make pork chops special on a week night. My husband and son loved it and asked for more. I added about 1/4 tsp of red pepper flakes to balance the sweetness of the sauce. It would be a good sauce on chicken wings too. I will definitely make it again.

Reviewed cuban chinese roast loin of pork

Feb 9, 2014 on FoodNetwork.com

The recipe has potential but not great. I too was confused about the directions to baste with the mixture I had already mixed together and found runny. I too added more beans but my biggest question was about 2 tbs of 5 spice powder! This was way too much and made the crust bitter. I added more OJ to lighten it up. With adjustments I might consider...

Reviewed pizza dough chicken empanadas

Feb 2, 2014 on FoodNetwork.com

I also made them for Super Bowl party. I doubled the recipe so perhaps I went wrong in my calculations but I had a lot more sauce than I could use. The tomatillos salsa was delicious when I added the chicken, but again the sauce did not stay in the empanadas and had little impact in the final product for me. I love the filing and saved the extra...

Reviewed Double Chocolate Tart with Dulce de Leche

Dec 25, 2013 on FoodNetwork.com

I made this again and it was perfect. Just add a couple of tbs of ice water till dough holds together, like most crusts. Delicious, my guests were wowed! Dark chocolate and dulce del leche can't go wrong, just time consuming. Love it.

Reviewed Banana Bread

Jul 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Perfect recipe, room to add whatever you have on hand, nuts or chocolate chips but it doesn't need anything. I had a lot of over ripe bananas so I added another 1/2. Check it before an hour mine was done a little early. I think the reason so many recipes are confusing about salt is that they don't always note if you should use table salt or kosher"

Reviewed Pork Chops with Apples and Onions

Feb 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good idea, poor execution. Although the flavors are great the directions and amounts are not. First of all, adding the bacon after the onions are cooked does not allow you to remove any bacon fat, and by the way how many slices of bacon is 1/4 cup? That would have been a helpful clarification. Also with bacon fat in the dish do we really need 1/2 "

Reviewed Crisp Chicken Wings with Chili-Lime Butter

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

very easy and tasty but I was surprised that the Thai Kitchen red chili paste was not very spicy. Either I'll try a different brand next time or add some cayenne pepper, or maybe a splash of sriracha. "

Reviewed Vegetarian Chili Verde

Jan 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

My meat eater son said, "Amazing"! That is high praise. I love green chili, tomatillo and hominy but previously only had a pork stew recipe that combined these flavors. I only had a small can of hominy so added some corn which looked great and added texture. The corn bread was the best I ever made, perfect moist and not sweet. I will make both aga"

Favorited Roman-Style Chicken

Jan 4, 2013 in Recipes on Cooking Channel

Favorited Salmon Tikka

Oct 29, 2012 in Recipes on Cooking Channel

Reviewed Penne with Butternut Squash and Goat Cheese

Oct 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

very yummy, best to let the goat cheese be at room temperature so the pasta does no get cold. The walnuts are essential to add texture and the basil pulls it together. I didn't think the vegetables needed 40 minutes, mine were well cooking in 30."

Reviewed Mussels in Mexican Beer

Jul 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious and easy, definitely a keeper! I added one jalapeno that seemed very mild so next time I will add 2 or use a can of tomatoes with green chilies. French bread for the sauce and a beer rounds out a great summer dinner."

Favorited Roasted Chicken with Salsa Verde

Jul 7, 2012 in Recipes on Cooking Channel

Reviewed Big Daddy's Blackened Tilapia

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

it's a keeper...I have the spice mix already done and use it for other things as well. I have made this several times. Easy and delicious."

Reviewed "Mock" Garlic Mashed Potatoes

Apr 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

delicious...added one potato for texture and neufchatel cheese instead of cream cheese which is tangier. It was perfect with rich short ribs of beef.""

Reviewed Big Daddy's Blackened Tilapia

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

it's a keeper...I have the spice mix already done and use for other things as well""

Reviewed Lamb Shanks with Orzo

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

Good but needed some clarifications and adjustments. I browned the shanks first and then the onions....added 2 cloves of garlic. The directions for oregano seemed off, 3 teaspoons of dried oregano would be a lot so I used 1 tsp. The lamb shanks could have been more tender and next time I will add 1/2 hr before adding the orzo. I love 1 pot dinner...

Reviewed Double Chocolate Tart with Dulce de Leche

Dec 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made the recipe once and it was great. It did need a little more liquid added to the dough to make it come together. I intend to make it again tomorrow and will follow up with the outcome. It sure would be helpful if other reviewers were specific about the recipe.""

Reviewed Braised Country-Style Pork Ribs

Nov 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

..Have made this 2x's and I will many times again. I added 1 tbs of balsamic vinegar at the end giving it an extra zing. Great on a cold night.""

Reviewed Pork Chili Verde

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

...as other have said, less stock but I also added hominy/posole toward the end which added thickness and great flavor.Its a keeper""

Reviewed Savoy, Lime and Cilantro Coleslaw

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

Delicious and fresh tasting. The recipe is unclear about the amount of lime juice to add and a "squeeze" didn't cut it...I used at least a half lime perhaps 2 Tbs. Refrigerate together for an hour before was a good suggestion. Change nothing else. I will make this again for a hot summer day BBQ.""

Reviewed Lemon Pasta with Roasted Shrimp

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

delicious, I added less salt at the end and some baby spinach. perfect."

Reviewed Guacamole

Jul 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

It's a keeper!.."

Reviewed Chicken Fajitas

Jul 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

very tasty marinade which I will try for other things as well. The yogurt sauce was a little odd but did taste good when eaten with the whole fajita. Loved the avocado sauce, another one to try with meat or fish."

Reviewed Turkey Meatloaf

Jul 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

great recipe but 5 lbs of meat?...that's a lot for dinner. I did make it into 2 loafs and freeze one which was handy. Next time I will remember to cut it in half."

Reviewed Banana Bread

Jul 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

so good...I did 1/2 the cinnamon because I added some semi sweet chocolate chips and some chopped walnuts. It was hard to even wait for it to cool. will DEFINITELY make this a regular."

Reviewed Savoy, Lime and Cilantro Coleslaw

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

Delicious and fresh tasting. The recipe is unclear about the amount of lime juice to add and a "squeeze" didn't cut it...I used at least a half lime perhaps 2 Tbs. Refrigerate together for an hour before was a good suggestion. Change nothing else. I will make this again for a hot summer day BBQ."

Reviewed Linguini with White Clam Sauce

Mar 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

very good, I used 1 tsp of anchovy paste instead of whole, and added 1 tbs of flour to the oil mixture to help thicken and cling to the pasta. I prefer dried oregano instead of thyme. I often substitute dry vermouth instead of white wine as that is easy to have on hand. "

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