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Reviewed ginger-soy-lime marinated shrimp

Aug 10, 2014 on FoodNetwork.com

After marinading and grilling 1/2 with shells on and 1/2 with shells off (except tail), the overwhelming consensus was shells off. The flavor was more intense, a nice grill char, and definitely less messy (although we would go with the mess if the flavor was superior). Shells on was a tad more tender, but the marinade flavors were definitely subdued...

Reviewed pork satay

Aug 10, 2014 on FoodNetwork.com

"SO Tender!!!" ... the unison response to the first bite of this pork satay.
These grilled marinaded kabobs are tender, flavorful, and juicy ... definitely have to try this recipe. I added a bit more lime juice to the cooked serving sauce as well as some home-made siracha (we like spice). If you're not into a very strong peanut flavor,...

Reviewed pan seared chicken with olives

Apr 16, 2014 on FoodNetwork.com

If you love olives, you will love this! I've become a fan of half-ing boneless chicken breasts horizontally, thus decreasing cooking time and eliminating the need to pound thin. For this recipe that meant searing 11/2 min per side. I doubled the sauce ingredients because we love olives, tomatoes, and sauce.
Thank you Geoffrey - Great,...

Reviewed s'more brownie bites

Apr 7, 2014 on FoodNetwork.com

Mis-named: More like: S'more Mini-Truffle
Biting into the finished product, both after 20 minutes of cooling, and after full cooling is indeed a fudge-like, soft center, much like biting into a truffle. Tasty, rich, but NOT the consistency of a brownie. I agree, the marshmallow and graham cracker crumbs are lost with the intensity of...

Reviewed chocolate peanut butter globs

Feb 18, 2014 on FoodNetwork.com

DELICIOUS and stays that way even the next day or two, that is, if they last that long! Enjoy with cold milk, coffee, or a glass of red wine. Definitely will satisfy your chocolate cookie/brownie cravings!

Reviewed s'more brownies

Feb 18, 2014 on FoodNetwork.com

Big Disappointment! Drawn in by the photo and memories of S'more brownies from years ago, I tried this recipe. The bottom layer was too thick and dough-like after baked, and the end product, while it looked appealing, fell apart with the gooey, and heavy first bite. I'll be looking for the old recipe, which I recall bakes the graham cracker layer...

Reviewed chocolate peanut butter globs

Feb 14, 2014 on FoodNetwork.com

Snowed in, looking for a new baking recipe. The shovelers were ecstatic with these new treats ... between a brownie and a cookie ... great with cold milk, hot coffee, or red wine. Cooking time perfect, and important to let cool on the baking sheet before removing. I love it when I can give a new recipe 5 stars!

Reviewed chocolate peanut butter globs

Feb 14, 2014 on FoodNetwork.com

Snowed in, looking for a new baking recipe. The shovelers were ecstatic with these new treats ... between a brownie and a cookie ... great with cold milk, hot coffee, or red wine. Cooking time perfect, and important to let cool on the baking sheet before removing. I love it when I can give a new recipe 5 stars!

Reviewed Sweet and Spicy Sausage Ragu Nachos with Pickled Onions

Feb 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is amazing. I was hesitant based on the long cooking and intense browning, but the flavors are so intense and bright. I made the nachos as directed and loved the arugula and picked onion garnish. I also put this on a pizza. Layered ragu, cheeses, then after out of oven, dolloped with chipotle mascarpone which melted, then folks topped wit"

Reviewed Cheddar and Scallion Bread

Jan 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

Try this!!! Served with chili this evening and big hit! Nice variation on garlic bread. I added an extra garlic clove because we love garlic, and the cheddar is a great addition. Will also try with homemade tomato soup."

Reviewed Knocks and Beans Supreme

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

Nice, tasty do-ahead supper. I needed to sear the sliced knocks in two batches to get just the right browning, which I think is essential to the dish. The recommended Bush's Grilling Baked Beans come in lots of flavors, so I picked two and mixed them. The fresh garlic, shallots, peppers, scallions and thyme add a "fresh" touch to pantry canned "

Reviewed Garlic Chicken in Casserole with Israeli Couscous

Nov 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Had high hopes for this recipe given great rewards from some of her other recipes. But, overall, just missing something: good flavors, but not great. Be careful with saffron. Had not used it before, so used a very generous pinch. Turned out to somewhat dominate the dish. Recommend going with a small pinch."

Reviewed Braised Chicken with Tomatillos and Jalapenos

Oct 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

LOVED THIS! My plan was to double the recipe, but ended up with double the sauce / braising ingredients, but not the amount of chicken. When came time to simmer on the stove, I placed covered in a 300F oven for 60 minutes. After cooling a bit, I removed the bones, removed the skin and returned the tender chicken meat to the pot as a type of "st"

Reviewed Butterflied Cuban Style Pork Chops

Sep 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Followed recipe exactly first time, and found the pork a bit chewy. Second time I brined the butterflied chops, then proceeded with assembly and grilled - MUCH more tender. Next time I'll maybe try the marinade after the brine (not sure if chemically that will work) to re-capture those flavors. Love the Cuban sandwich combo and this grilled ver"

Reviewed Meatloaf Is the Way to My Heart As Long As It Has Kick and Potatoes Are Around

Feb 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved the kick of the added Sriracha and certainly did not miss the traditional mix of beef, pork, and veal in meatloaf. Now I've found another use for this great sauce that tends to sit in my refrigerator between recipes. ""

Reviewed Three-Cheese Potato Gratin

Feb 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

The flavor is absolutely amazing - so savory and melts in your mouth. Nice change with the combination of yams and yukon golds. Even if you've made "scalloped" potatoes or potatoes "gratin" many times before, try this recipe - you won't regret it!""

Reviewed Green Bean Casserole

Feb 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I loved the al dente texture of the green beans, but the sauce was a bit bland for me - perhaps too much milk/cream. I will try it again, but substitute some chicken stock for part of the liquids, and some sauteed fresh mushrooms with fresh thyme. I also prefer crispier bacon. Do-ahead preparation and re-heat worked well.""

Reviewed Comfort Meatballs

Feb 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Nice do-ahead and great flavor for appetizer meatballs - don't eliminate the hot sauce or cayenne - it is essential. Sauce is great consistency, coating the meatballs just right. I will cut back on the cooking time a bit next time. Interior meatball temperature was 180 after 45 minutes and a bit on the dry side. Check after 30 minutes, especia...

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