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montclair, New Jersey

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Reviewed szechwan eggplant stir-fry

2 days ago on FoodNetwork.com

Good but not great. Made the recipe exactly as written with the only exception is that I used those dried chili peppers commonly found in Asian dishes instead of a fresh chili which I did not have on hand. Keep in mind that eggplants are like sponges and will soak up all the oil in the wok within the 1st few seconds of cooking. This...

Reviewed tortilla soup

Jul 15, 2014 on FoodNetwork.com

Good recipe. I used some leftover grilled corn instead of canned. Some of my diners were heat squeamish so I halved the chipotle and chili powder and the flavors were vibrant but not too spicy. Topped each serving bowl with some thick avocado slices. Lastly, I had everybody serve their own tortilla chips to avoid them getting soggy

Reviewed raspberry lemonade

May 15, 2014 on FoodNetwork.com

Most good lemonaid recipes call for making a simple syrup and this one does not. If you don't first make the syrup over the stovetop, the sugar will separate and accumulate on the bottom of the pitcher. I recommend heating the 3 cups water and 3 cups sugar till the sugar disolves first. You need to refrigerate the syrup to cool it becfore...

Reviewed classic martini

May 15, 2014 on FoodNetwork.com

I see snobbery really prevails with this drink. I agree with most of the other posters that you want to avoid ice shards by shaking and that vodka is not an ingredient in a classic martini but most about this drink is highly personal. The style of gin and the amount of vermouth. Without vermouth, you have a glass of gin (not a Martini)....

Reviewed spaghetti aglio e olio

Feb 18, 2014 on FoodNetwork.com

Nothing like a classic Italian pasta dish that's done well and uses nothing but common pantry ingredients and is quick to make. It hits the trifecta of delicious, cheap and quick. Do make sure you brown the garlic perfectly (probably the only mistake you could make). Be ready with the hot pasta water while the garlic is cooking...

Reviewed Asparagus Risotto

Oct 30, 2013 in on Food.com

Pretty good. Just a few comments. The stock amounts are a bit low. And I find having the stock on the back stove burner on low heat helps. Put an extra cup or two of stock in the pan and like all other risotto, just stop adding when done.
I also didn';t like adding the asparagus with the 1st stock addition. Too long a time cooki...

Reviewed Asian Marinated Skirt Steak

Jul 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

Ok, the recipe isn't bad. Not stellar but fair. Two pet peeves with this recipe. First. The title of the recipe says skirt steak and the recipe calls for flank steak. These are two very different cuts and cooking times change considerably between the two. Some people might not get that point.

My second beef with this recipe is...

Reviewed Pizza Dough

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

I generally like Tyler's recipes but this one is not his greatest. I make pizza dough often. I'm not stuck with one recipe and I tried this one despite there were some things that bothered me from the get go. First and foremost, calling for 00 flour without discussing it was a mistake. I live just outside of NY and I can find 00 flour but it's not"

Saved Recipe Ciabatta (Italian Slipper Bread) by Lisa Pizza

Feb 16, 2013 on Food.com

Favorited Tres Leches Bread Pudding

Feb 14, 2013 in Recipes on Cooking Channel

Reviewed Baked Shrimp Scampi

Dec 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe. I tossed the shrimp in with some penne. There was just enough liquids and butter to make a great sauce. Broiler is critical if you do this as the crispy pinko really adds to the dish. You could be more elegant than I and carefully remove the shrimp from the pan and only toss the liquid with the pasta and arrange the shrimp ato"

Reviewed Pan-Roasted Filet Mignon Stuffed with English Stilton Served with Potato Walnut Confit and Port Wine Reduction

Sep 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

First and foremost, the potato side dish in this recipe is most delicious and I made it exactly as written. My only alteration was technique related. I roasted the potatoes earlier in the day and when serving, I tossed the cooled potatoes in the bacon, onion, walnut mixture under heat for about 5 minutes before serving. IMHO, this shoul"

Reviewed Pan-Roasted Filet Mignon Stuffed with English Stilton Served with Potato Walnut Confit and Port Wine Reduction

Sep 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

First and foremost, the potato side dish in this recipe is most delicious and I made it exactly as written. My only alteration was technique related. I roasted the potatoes earlier in the day and when serving, I tossed the cooled potatoes in the bacon, onion, walnut mixture under heat for about 5 minutes before serving. IMHO, this shoul"

Reviewed Chimichurri

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

This is not a traditional chimichurri. If you want traditional, look elsewhere. If you want a sauce to knock your socks off to serve with your steak then look no further.

I must concur with a few other posters that the salt quantity specified must be in error. Add salt as your last ingredient and only after you have...

Reviewed Cioppino

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

This is a great base recipe for cioppino. I made this 3 times and the last time, I skipped the fennel and actually preferred the flavor of the sauce without the fennel. In my last rendition, I also used lobster, clams and shrimp only. If you decide on lobster, I recommend you steam the lobster most of the way (1 1/2 lb lobsters for 9 or "

Reviewed Strawberry and Rosemary Scones

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

These were pretty good scones. I feel compelled to give 5 stars simply because of the simplicity of the recipe. Make sure you give an inch or so between scones on the baking tray because they do spread a bit. I didn't give enough room and they spread a bit too much. My fault, not Giada's. The rosemary flavor is very subtle and n"

Favorited Goan Pork Vindaloo

Jun 11, 2012 in Recipes on Cooking Channel

Saved Recipe Cabbage Au Gratin by Kittencalskitchen

Mar 12, 2012 on Food.com

Reviewed Skirt Steak

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

Did not think the marinade was all that people have raved about. I felt like I should have liked it but it was lacking something. I am a big fan of skirt steaks and marinating is clearly the way to go but I don't think I will bother with this one again without significant changes. My thoughts are it was low in the spices considering it ...

Reviewed Grilled Thai Chile Garlic Shrimp

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

This dish is nowhere near as good as the stars of the other reviewers indicate. I made the sauce/marinade exactly as written and have a few criticisms. First and foremost, the sauce had entirely too much sesame oil. I wish I could have a do-over and re-make this dish and taste it before I added the sesame oil. I do a lot of A...

Reviewed Almost-Famous Spicy Fried Shrimp

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

This recipe was very good. The sauce was very simple and tasty and the shrimp were perfectly done after the short fry. The sauce was not overly spicy but is easily adjusted to your likes. I do recommend serving the shrimp quite quickly after making them. The crispy coating does soften in a relatively short time. So, don't plan o...

Reviewed The Ultimate Beef Wellington

Dec 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

This really was a delicious dish. The duxelles were wonderfully flavored and the prosciutto was a genius idea from a wrapping up the roast prospective. It insulates the puff pastry from the mushrooms and as a result it protects it from the liquids in the mushrooms. I do have a few recommendations. If you own a one of those fla...

Reviewed Asian Lettuce Wraps

Dec 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a five star recipe simply because you get great results with minimal effort. Not to be confused with a 5 star rating for cassoulet (which would have to be sublime to get 5 stars). Two of my family members are on a low carb diet and that's why this recipe got chosen. Don't skip the nuts because, the texture profile of a nut or ...

Reviewed New England Clam Chowder

Dec 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is not the absolute best clam chowder I have ever made but it's very close. However, I gave this recipe 5 stars simply because it's the best clam chowder you can ever make with about 20 minutes of effort. Toss some celery and onions in a food processor, saute them in some butter, toss in a few tbs flour and add stock and canned cl...

Reviewed Pat's Famous Beef and Pork Chili

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

Pretty good chili recipe. Except for the bell peppers, I followed the recipe exactly. I was a bit frightened toward the beginning of cooking the chili in that the spices seemed to be way to hot for my family. But, oddly it did mellow out after the 90 minute simmer. It also calls for 24 ounce cans of tomatoes. In my store, the ...

Reviewed Zentini (Ginger Martini

Oct 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am a big fan of most of Guy's recipes but I must say that this was a bit too sweet for me. I tried reducing the vodka to syrup ratio from 1-1 to (eventually) 2-1 and liked it much better. I can only recommend that you start with less syrup and taste it. Figure out the right ratio for you and make it that way. I served them...

Reviewed Swiss Chard and Sweet Pea Manicotti (Winter

Oct 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I will make this dish again but there are a few changes I would make. First of all, the manicotti at the edge of the pan were superior to the ones in the middle. So, I plan on using individual Al Forno dishes so each person gets a little more of that crispy edge. The dish is very very rich. There is 3 cups Fontina, almost 1 lb r...

Reviewed Dirty P's Garlic-Ginger Chicken Thighs

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

Very good. I did make a few changes but mostly kept to the original recipe. My change was that I pureed the whole thing (including the onion and garlic) and I had to use 1/2 lime to top off the juice since my kids left me with less than 1/4 cup OJ. I often cook Indian recipes and several of them call for a puree of the the aromatic...

Reviewed Roasted Cauliflower

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

I was less impressed with this dish than the other posters. I certainly wouldn't say it was a bad dish but I felt it was lacking something. And, for the record, I am an avid roaster of vegetables and a pretty good cook so I am comfortable that I didn't screw up the techniques of the dish. "

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