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housecook

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Member since Nov 2010

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Reviewed sour cream cheesecake

Apr 20, 2014 on FoodNetwork.com

I've read the reviews and an extra hour of baking time is NOT needed.Maybe set a little longer than 6 hours, but uhuh to extra cooking time. Follow recipe exacly as written. Only alteration was-my springform pan kept taking on water when I test-immersed, so I baked in a regular 9", insulated cake pan lined w parchment. Crust baked PERFECTLY, but...

Reviewed Spaghetti alla Carbonara

Dec 15, 2013 on FoodNetwork.com

This is the meal chefs make after shift. Traditional carbonara does not include garlic, but garlic is gooood. No parsley necessary. Avoid fresh cracked pepper...I know this sounds crazy, but basic shaker pepper is best in this dish. Add one more egg and use heavy 1/2 cup of cooking liquid...not quite 3/4. This is where Tyler nails it. A whole...

Reviewed San Antonio Style Goat Cheese Enchiladas

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

Only rating the sauce.W.O.W. deep, pleasing flavor. Complex, but not overpowering. Tastes as if it took much longer to cook than it did. I added a T of sugar to cut the initial bitterness that eventually cooks out, but wanted to temper the acidity of the tomato as well. When you stem the ancho, use the liquid that seeps out. Lots of flavor fro"

Reviewed Chicken Enchiladas

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

Used Booby Flay goat cheese enchilada sauce. W.O.W. Couldn't give Tyler 5 stars-canned sauce, frozen corn? Used pureed&canned whole tomatoes, fresh corn since it's in season. Flavor was GREAT! Cooking method for chix was perfect and what was left in the pan gave another depth of flavor to filling. Used flour tortillas and quickly dipped into s"

Reviewed Tangy Barbecue Chicken

Aug 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really enjoyed the flavor of the sauce but it just did not add anything to the chicken?? I prepared the recipe verbatim and it cooked up perfectly, but just didn't cook into the chicken. Very good consistency. May be better on a fattier meat...ribs. This sauce and a dry rub might work well. "

Reviewed Golden Tilapia

Aug 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

Too bad this is such an old recipe.If it was posted today I guarantee it would be all the rage. A very current vibe to the whole dish. One of my favorite recipes OF ALL TIME and I've been making it since the recipe came out.No suggestions for those who don't appreciate the pairings of flavors. I and others think it's genius, complex, unique, all"

Reviewed Salmon with Brown Sugar and Mustard Glaze

Aug 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great flavor, easy prep and as previous reviewer said, not a ton of required ingredients. Little prep - big flavor pay off. Made recipe as stated, but only had two pieces of salmon to baste, so I added about half of the sauce to a fry pan full of sauted vegetables and a packet of Trader Joe's wild/brown rice. W.O.W. Complete, delicious meal. "

Reviewed Double Blueberry Muffins

Jul 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

Not a single change to this recipe. PrepRe S the recipe calls for and it's a winner each time. Do not be tempted to put in extra blueberries as I have. Too mushy! My son took some to Bonaroo and people were willing to pay him for one!"

Reviewed Sunny's Grilled to Chill Salad

Jul 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very fresh and summery tasting. The pineapples add the sweetness which is a plus for the kids. The carrots and corn really grill up well and hold their crunch. The flavor of the grilled pineapple is just right. Even better the next day...still tastes fresh and bright. A little work, big pay off. Healthy! Held back on the scallions - always "

Reviewed Chicken Skewers With Grilled Romaine

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

Great surprise having the breadcrumbs as a crust on the chicken. Excellent bite with just enough crunch. Crumbs get well done which adds another dimension of flavor. Marinade was perfect. Chicken was moist and flavorful. We used shallots. Quick, very easy and a big pay off for little time spent."

Reviewed Scalloped Potato Gratin

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

Huge pay off despite nearly slicing off my thumb tip with mandolin. Really, really easy and quick. I steeped the garlic for as long as I could before the cream was going to boil. Outstanding texture, flavor, temperature - hot and steamy right out of the oven - and aroma. Wouldn't change a thing, but may try it with added cheeses next time. "

Reviewed Spicy Sticky Lamb Chops

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

Yep, the marinade does cook down in the pan to a nasty residual which is why I can't give it 5 stars. I too will bake on foil next time. Besides overcooking, they came out really well and were very moist and flavorful. I had a Greek for Easter dinner and he said they were pretty good. No one else would eat them except me and I don't like lamb "

Reviewed Shrimp Cakes with Roasted Shrimp Sauce

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

I used cooked shrimp!...left over from a party. Will try it again from scratch, but the results were outstanding. The cakes were firm and substantial and did not turn rubbery. Mixed the cooked shrimp with egg white&cream. Added sauteed veg, spices remaining ingredients and some bread crumbs until I could form nice big baseball size cakes. Rol"

Reviewed Wilted Bitter Greens with Crispy Walnut Goat Cheese

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

How many times does every guest around the table ask for a recipe for something you've prepared...even the guys? It's one of the BEST goat cheese preps ever. Perfect, delicious, high pay off salad. I make everything ahead of time. Have everyone sit down, pour the wine and in that amount of time fry up the goat cheese, dress the lettuce mix (I...

Reviewed Spinach, Mushroom, and Four Cheese Lasagna

Aug 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really good. Rich. I served it to a huge group - 28 people - as part of a buffet - lots of food - and most came up to me afterward and said it was great. I was able to fit it in an 8x8 pyrex, plus one small baking dish for the rest. I like a substantial lasagna...thick. I threw some fresh mozz in and subbed button for portobellos. My "no bo...

Reviewed Penne with Braised Short Ribs

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Flavor and meat tenderness get 5 stars, but I have to agree with past reviewers...the sauce cooks down to nothing if you really don't keep and eye on it. I used 1 1/2 lbs. of meat, but increased all ingredients in the sauce since I'd read earlier that it really cooks away. Used 10 Roma tomatoes plus all the liquid from the 28 ounce can. Checked...

Reviewed Penne with Braised Short Ribs

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Flavor and meat tenderness get 5 stars, but I have to agree with past reviewers...the sauce cooks down to nothing if you really don't keep and eye on it. I used 1 1/2 lbs. of meat, but increased all ingredients in the sauce since I'd read earlier that it really cooks away. Used 10 Roma tomatoes plus all the liquid from the 28 ounce can. Checked...

Reviewed Flower Cupcakes

Dec 13, 2010 in Food Network Community Toolbox on FoodNetwork.com

This is a cupcake for a grown up. Not as moist as other raters have suggested. The first words out of my husband's mouth was "Are these cornbread?" Not saying they're not tasty, just not a traditional, moist cupcake. So far the perfect cupcake recipe alludes me.

I smothered with cream cheese frosting and that helps to bring...

Reviewed Smashed Potato Gratin

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

Holy Moly! Simple to make. Perfect to eat. Was out of panko so used Italian bread crumbs and of course was delicious. Was surprised there was no butter in the recipe so I added my own. Yum! Also used Idaho. No problem there either. Mashed potatoes are hands down my favorite food in the world, but this recipe will be a go to during the winter...

Reviewed Stracotto (Pot Roast with Porcini Mushrooms

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

Turned out perfectly. Used a 2.5lb roast and halved everything but the liquid in the sauce. The meat was out of control tender! I loved the sauce, but my husband thought it was a little intense(whimp)even though I'd added full liquid. Will add water before blending next time. Don't have a cast iron casserole, so I cover my corningware with foil...

Reviewed Hot Spinach and Artichoke Dip

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Wasn't hot enough to serve right after mixing, so I baked at 350 for 20 minutes like the previous reviewer suggested. Perfect. Usually don't like using garlic powder when adding minced garlic is just as easy and usually better, but coming off a food coma after yesterdays Thanksgiving dinner...felt lazy and didn't want to chop the garlic (P.A.T.H.E.T.I.C.)...

Reviewed Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Nov 26, 2010 in Food Network Community Toolbox on Food Network

This cake is excellent. Made it with and without glaze and the glaze makes it! Used Granny Smith-perfect. Baked it for Thanksgiving and it was a hit! Once and for all wanted to know what "light and fluffy" meant when creaming butter and sugar. Watched youtube videos. Whip cream gets light and fluffy. Sugar and butter gets "combined" no matter...

Reviewed Mexican Chicken Soup

Nov 16, 2010 in Food Network Community Toolbox on Food Network

Outstanding! Followed the recipe exactly, but added hominy near the end of cooking time. Lots of reviewers have added their own versions - really like the lime and adobo version. Will try that next. Melting the tortillas into the soup really gives it that authentic Mexican flavor. Perfect soup!

Reviewed Vegetarian Chili

Nov 16, 2010 in Food Network Community Toolbox on Food Network

By far the best vege chili to date!
Had one vegetarian son, 11 of his hippie friends and three meat eating guys in the house who devoured it. All gone! (Doubled the recipe for that group.)
Note: I've made this many times, for many years and always triple or quadruple the amount of broth. Otherwise it gets too thick and mushy....

Reviewed Double Orange Glazed Pork Chops

Nov 15, 2010 in Food Network Community Toolbox on Food Network

Words from my husband..."That was awesome!" (kiss) "Thank you! Tell Paula she rocks!"

Reviewed Spaghetti and Meatballs

Nov 15, 2010 in Food Network Community Toolbox on Food Network

Made this last night in two stages Put San Marzano tomatoes through a sieve to keep the seeds out - trade off is loosing a bit of the pulp but worth it 'cause there's nothing worse than seeds in your sauce, Don't be tempted to reduce the 2 cups of water/liquid as some have suggested, or you'll face that tinny, acidic tomato/can taste that often...

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