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jaderak

United States

Member since Dec 2009

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Replied to deep-dish apple pie

Nov 26, 2014 on FoodNetwork.com

Why did you put your apples in the food processor??

Replied to french onion macaroni and cheese soup

Mar 21, 2014 on FoodNetwork.com

Since it doesn't say prepared noodles in the ingredients list, its calling for 4 oz by weight of dry/unprepared noodles. It also states - and maybe it was a new addition or correction since you asked your questions - that the 4 oz is equal to 1 cup (again, dry/unprepared) otherwise I don't think you'd have enough to serve everyone.

Replied to french onion macaroni and cheese soup

Mar 21, 2014 on FoodNetwork.com

Since it doesn't say prepared noodles in the ingredients list, its calling for 4 oz by weight of dry/unprepared noodles. It also states - and maybe it was a new addition or correction since you asked your questions - that the 4 oz is equal to 1 cup (again, dry/unprepared) otherwise I don't think you'd have enough to serve everyone.

Replied to Chicken Parmesan

Dec 15, 2013 on FoodNetwork.com

Once you add moisture to fried chicken, it will always and immediately lose its crispness. The only way to avoid that would be to pour the marinara over the chicken right at serving and to not completely smother the chicken. Its an old restaurant trick. The only downside is you lose that baked together taste. Or you could try baking the chicken in...

Reviewed Baked French Toast Casserole

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

Is it bread pudding? Yes. But at the same time it's French Toast bread pudding. To those who complained that they baked it for forever and it was mushy... you MUST bake this uncovered. There is no way that it could've been baked for double the time, uncovered, without burning the heck out of it. Bread pudding must always be baked uncovered. And w...

Reviewed Watermelon Pork Tacos in Lettuce Shells

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

Awesome tacos! My husband (who is an executive level chef ) loved them. He even told me to put this recipe in the "keep" file to make again :) The flavors were spot on. The watermelon gave it just enough sweetness, without it being too much, and just enough crunch. And I used regular flour tortillas instead of the lettuce.

I had...

Reviewed Potato Pancakes

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

The recipe looks good and I cannot wait to try it this weekend. While reading the reviews I am noticing that people are reading this recipe and think that this will make 4 to 6 servings, while the recipe states that 1 large russet potato will make 4 to 6 CAKES. For the 2 of us, I'll be doubling the recipe.

Reviewed Lemon Chicken Soup with Spaghetti

Jan 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm going to make this recipe later today, but I have to comment about other postings that say to not add cheese during the cooking process and only add it at the end. If you read the recipe, Giada has you put in an optional Parmesan cheese RIND. Not the cheese. The rind gets simmered much like you would simmer a bone or bay leaf. Then it gets removed...

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