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jkhordyk_12500613

Grand Haven, Michigan

Member since Dec 2009

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Reviewed sauteed sicilian lamb

Nov 17, 2014 on FoodNetwork.com

This is going into my lamb repertoire. Really flavorful and fairly simple. I skipped the olives since we can't stand them, but added a few extra capers to make sure "briny" was well-represented! The trick is to trim the fat of the lamb first, and not overcook it. Also - reducing the sauce until almost gone makes it nice and rich. I'm lunching...

Reviewed tequila tacos

Sep 29, 2014 on FoodNetwork.com

Truly awesome riff on tacos. I think next time I will marinate the meat whole and grill...flank steak really likes to be grilled! Also, I skipped the extra tequila and white vinegar with the meat. I tasted it after browning and adding the reduced marinade, and it didn't need anything else. I think more seasoning would have made it too strong....

Reviewed General "Guy's" Chinese Chicken Recipe : Guy Fieri : Food Network

Aug 21, 2014 on FoodNetwork.com

This was fabulous! It made a lot of dirty dishes, but so worth it. The sauce is amazing - very rich and flavorful. I served it over plain rice to let the flavors of sauce and chicken come through. Next time, I think I will try baking the chicken to reduce the fat content. The panko should still give it a crispy coating, even if baked instead...

Reviewed marinated flank steak with blue cheese sauce

Apr 6, 2014 on FoodNetwork.com

Surprisingly good once all the flavors came together. The marinated and grilled steak on its own was a little hum-drum, but adding the onions and blue cheese sauce really brought the whole thing together. I used reduced-fat blue cheese crumbles to cut down on a bit of fat, but the sauce was still very rich and delicious. I served with a spinach...

Reviewed wild mushroom and sun-dried tomato farrotto (farro risotto)

Feb 9, 2014 on FoodNetwork.com

Made this for dinner last night and it was amazing. Even my husband loved it (he is not a mushroom fan) because the texture of the farro disguised the mushroom texture. I found that after 45 minutes and 4 cups of broth, the farro was sufficiently saturated so I didn't use the remaining two cups. Wonderful rich, creamy flavor but still had the chew...

Reviewed creamy artichoke and spinach dip

Feb 4, 2014 on FoodNetwork.com

This is a great dip that's easy to convert to low-fat. I swapped fat-free Greek yogurt for the sour cream, and changed the ratio to 1 c yogurt/1/2 cup low-fat mayo. I also cut the Parmesan back to 1 cup. The lemon zest gives it a nice zing and amps up the flavors - don't skip it! It is a chunkier dip, so if you're looking for something smooth...

Reviewed creamy artichoke and spinach dip

Feb 4, 2014 on FoodNetwork.com

This is a great dip that's easy to convert to low-fat. I swapped fat-free Greek yogurt for the sour cream, and changed the ratio to 1 c yogurt/1/2 cup low-fat mayo. I also cut the Parmesan back to 1 cup. The lemon zest gives it a nice zing and amps up the flavors - don't skip it! It is a chunkier dip, so if you're looking for something smooth...

Reviewed al pastor tacos with roasted tomatillo avocado salsa

Feb 3, 2014 on FoodNetwork.com

This meal was a whole lot better than the Superbowl for which I made it! Excellent recipe. I recommend the fully 24 hours of marinating - 4 would not be nearly enough. I did find a few mistakes. Cooking this meat to 185 would kill it! I stopped at 165 and let it rest, and it was perfect. No need to raise the temp either - it was caramelized...

Reviewed Cherry Bomb Chops

Dec 31, 2013 on FoodNetwork.com

Made these last night for a family event and they were fantastic. Even my two toddler nephews loved them (albeit without the cherry sauce!). Everyone commented on how moist the chops were, and the sauce was really outstanding. I wasn't sure if I should drain the cherries or not, but since it had to reduce, I poured the whole business in and that...

Reviewed Chicken Marsala Ravioli Filling

Dec 26, 2013 on FoodNetwork.com

This was fantastic and a great new twist on ravioli flavors. I lowered the fat content by using fat free half and half instead of heavy cream, but otherwise made as directed and it turned out great. We made pasta dough to fill, and I used the sauce I would normally prepare for Chicken Marsala to serve on top, which again is a low-fat alternative...

Reviewed Wheat Berry Salad with Butternut Squash and Peppers

Dec 26, 2013 on FoodNetwork.com

Loved this salad! I used farro (another Guy introduction to our pantry) instead of wheat berries and it worked very well. I think quinoa would also be an interesting choice. I used dried cherries in place of currants because that's what I had on hand. It keeps really well in the fridge for a couple days - another plus.

Reviewed Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

Nov 30, 2013 on FoodNetwork.com

Followed the hints and refrigerated the sweet potato before making the gnocchi. That solved the "sticky" problem when I made them. However, I put them in the freezer and defrosted for Thanksgiving Day....they were a gooey mess. I managed to cook them and they tasted fine, but they didn't look very nice and they were a nuisance. Maybe if I had...

Reviewed Cranberry Sauce with Pinot and Figs

Nov 30, 2013 on FoodNetwork.com

Best cranberry sauce I've ever made. The ginger flavor really comes through, and the figs add something special. Everyone raved about it...and cranberry sauce is not usually a noteworthy Thanksgiving dish!

Reviewed Warm Lentil and Acorn Squash Salad with Yogurt Vinaigrette

Nov 11, 2013 on FoodNetwork.com

We liked this salad, but it needed a few modifications. First of all, 20 minutes is not nearly long enough to cook the lentils until tender. They were still quite crunchy, and I didn't care for the texture. Next time, I would either soak them for several hours first, or cook them for more like an hour (as I did in some soup the other night). They...

Reviewed Cauliflower Soup

Oct 27, 2013 on FoodNetwork.com

Great soup! I made this a low-fat soup by using only 2 Tbsp butter to saut��� the vegetables; then substituting fat free milk and fat-free half and half. I bought Greek yogurt to put on the bottom instead of sour cream (but I got so excited to try it, I forgot the yogurt! I'm sure that would work too.) Once you puree the soup it is delightfully...

Reviewed Spicy Tangerine Beef

Oct 27, 2013 on FoodNetwork.com

Awesome new spin on stir fry. The trick is to slice the meat super thin and sear very quickly. It was super-tender and flavorful. Since it is not tangerine season, I substituted an orange. I made a batch of stir-fry veggies on the side because I wasn't sure there would be enough sauce, but it would have been plenty. Next time I will incorporate...

Reviewed Red Velvet Cake

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

So I made this cake for a family party tonight....my only substitution was cake flour for the AP, as other reviewers had done. It baked up beautifully....but then when I cut the layers in half, they literally fell apart on me. My Butter Roux frosting (made from another reviewer's comments in the Paula Dean version of this cake) never thickened u"

Reviewed Flattened Pan-Roasted Chicken

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

The brine did amazing things for my roasted chicken. I was amazed at how much the flavor penetrated the bird after just a couple hours of brining. I used the leftovers to make white chicken chili and it was fantastic - still nice and moist. "

Reviewed Sausage-Apple Stuffing

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

Very nice change of pace for stuffing. I used Granny Smith apples, which gave it more of a tart flavor instead of a sweet flavor. Next time I would definitely do the sausage on the stove top so I could break it up smaller. I used parchment paper instead of tinfoil because I find that things burn less often that way, and my bread was just fine. "

Reviewed Whiskey-Glazed Sweet Potatoes

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

This was a wonderful side for Thanksgiving - everyone loved it. The nice thing is that it can bake while the turkey rests and is carved, which really helps those of us with limited oven space. I couldn't find agave nectar at our store so I substituted 2/3 simple syrup and 1/3 honey. It worked just fine. I used Granny Smith apples, and they pro"

Reviewed Turkey and Green Chile Al Forno

Sep 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe intrigued me and I've been waiting for the chance to try it. It's definitely a keeper, but I would make a few modifications. I halved the recipe for my husband and I, and it seemed like there was not enough sauce in the sauce-to-pasta ratio. This was especially true of the leftovers the next day - it really wanted a bit more sauce b"

Reviewed Aaron Sanchez's Mexican Brownies

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

Fudgey, moist, and super easy. Loved the cinnamon and cayenne - they really came through even stronger the next day. I added extra cayenne based on other reviews and was glad I did. Great with a scoop of vanilla ice cream! "

Reviewed Wabo-Jito

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

This is a great drink - very refreshing, not too sweet. I just pureed some fresh raspberries with sugar and guessed on the amounts- very tasty!"

Reviewed Sunny's Southwestern Chicken Pot Pie

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

Fantastic new take on pot pie. Our small-town grocery did not have the right frozen veggies so I added some onion and black beans to best substitute I could find. I also could not find Mexican crema so I used 1/2 cup sour cream instead. It could probably have used a little more liquid based on the subs I had to make, but the flavor was fantastic"

Reviewed Asian Marinated Pork Chops

Mar 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is one of the best pork chop recipes I have made. I marinated them for 6 hours so they were absolutely succulent and tender. Nice orange and heat flavors but the pork still came through. We grilled them, which gave really nice flavor. The only problem was that I really didn't have enough marinade left to thicken for a glaze, because I cu...

Reviewed Sesame Chicken

Mar 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I normally love Melissa's recipes, but I found this one to be really bland. I marinated the chicken for 6 hours and it still had very little flavor. I was out of parchment paper so I used tinfoil, and I found that the melted butter was tending to burn on the bottom of the chicken by the end of the cooking time. I served the chicken with stir ...

Reviewed Easy Chicken Curry with Vegetables

Jan 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

I usually love Melissa's recipes, but this one was quite disappointing. It tasted nothing like the Thai food we get at Thai restaurants. Three tablespoons of curry paste was WAAAY too much in my opinion - I used about two and my lips were still burning 15 minutes after dinner! I don't know exactly what was missing - but this was all heat and n...

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