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jfkatz66_11480215

Washington, District of Columbia

Member since Dec 2008

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Favorited Papaya Chicken

Mar 21, 2014 in Recipes on Cooking Channel

Favorited Curried Meatballs

Mar 21, 2014 in Recipes on Cooking Channel

Favorited Beets with Garlic-Walnut Sauce

Jul 15, 2013 in Recipes on Cooking Channel

Favorited Red Lentil Salad

Jun 24, 2013 in Recipes on Cooking Channel

Favorited Indian Roast Chicken

Jun 24, 2013 in Recipes on Cooking Channel

Favorited Traditional Vegetable Curry

Jun 24, 2013 in Recipes on Cooking Channel

Favorited Summer Tomato Soup

Jun 24, 2013 in Recipes on Cooking Channel

Favorited Fried Potatoes with Spicy Aioli

Mar 1, 2013 in Recipes on Cooking Channel

Reviewed Rigatoni with Eggplant Puree

Jun 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

We liked the sauce but I think it was not enough for an entire pound of pasta. I saw the show where she made it and I did it the way Giada did: I put the sauce in the pasta bowl first and skimmed out the pasta on top of it until I thought there was enough. I used the remaining pasta water in bits to make it saucier as she says but I didn't want "

Reviewed Rigatoni with Eggplant Puree

Jun 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

We liked the sauce but I think it was not enough for an entire pound of pasta. I saw the show where she made it and I did it the way Giada did: I put the sauce in the pasta bowl first and skimmed out the pasta on top of it until I thought there was enough. I used the remaining pasta water in bits to make it saucier as she says but I didn't want "

Reviewed Chicken and Shiitake Mushrooms in Tomato Sauce

Jun 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

A good week night dish with surprising flavor, though I used the same amount of garlic, wine and orange peel with only a 14 oz. can of tomatoes. I was only making 3 chicken breasts. I think for 6 breasts and 28 oz. of tomatoes, you should double the garlic, wine and orange peel (don't skip the orange peel as that really contributes to the taste)."

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