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kappharmd_5604666

voorhees, New Jersey

Member since Jun 2006

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Reviewed Passatelli Soup

Jan 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

These are the perfect measurements for the passatelli. I love this soup, thanks for bringing me back to my childhood! "

Reviewed Wings 3 Ways

Jul 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great breading. I used the hot sauce one, not BBQ. i liked it, it's pretty basic. I need to find some different sauces but by FAR the crispiest wings i've made."

Reviewed Copycat Recipe for Carrabba's Chicken Marsala

May 4, 2012 in null on Food.com

I LOVE this recipe. I double the sauce, but I only double the Marsala and then 1.5 the cream. Tips: you MUST use cream anything else will curdle. The lemon is a MUST it brings it all together, REDUCE your Marsala or else it tastes like Kailua and cream, and finally, always use DRY Marsala."

Reviewed Marinated No-Mystery Meats

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

An oldie but a goodie. This was the first RR recipe I ever made. I measure nothing and add the spices I like, and typically use this on center cut pork chops. The vinegar makes them extremely tender! There is no way for this to be bland if you are tasting and seasoning as you go. I gave the recipe to a girl at work and she calls them Kerry's pork...

Reviewed Chicken Pot Pie Turnovers

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

I made these for the second time tonight! They are just perfect and pretty easy. Great to make filling ahead and fill the pastries when my company comes in the door. I have also used this idea for Philly cheesesteak turnovers, wow, were they a hit! To anyone complaining of soupy mixture... Did you use the flour? This is a classic pan gravey, mine...

Reviewed Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper

Jun 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Well, this is how i've always made my sausage and peppers! i buy one "swirl" use about 1 and 1/2 pepper and a half an onion and use my gram's jarred tomato sauce instead of the paste when i have it. Always a winner. the oven doesn't need to be 425. I do 375 for about a half hour. I came on looking for an idea, and i haven't made this in a while! S"

Reviewed Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper

Jun 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Well, this is how i've always made my sausage and peppers! i buy one "swirl" use about 1 and 1/2 pepper and a half an onion and use my gram's jarred tomato sauce instead of the paste when i have it. Always a winner. the oven doesn't need to be 425. I do 375 for about a half hour. I came on looking for an idea, and i haven't made this in a while! S"

Reviewed Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper

Jun 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Well, this is how i've always made my sausage and peppers! i buy one "swirl" use about 1 and 1/2 pepper and a half an onion and use my gram's jarred tomato sauce instead of the paste when i have it. Always a winner. the oven doesn't need to be 425. I do 375 for about a half hour. I came on looking for an idea, and i haven't made this in a while! S"

Reviewed Lazy Lasagna with Lamb Ragu, Spinach and Ricotta

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

Four Stars! I DID change it a bit, but only because you MUST change recipies for your tastes! I know to add salt and pepper at every step, i know we like more cheese... so i did all these things. I even changed the meat to veal! This was a GREAT template, really besides the veal and preportions (more meat than pasta, more cheese) and eliminating s"

Reviewed Lazy Lasagna with Lamb Ragu, Spinach and Ricotta

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

Four Stars! I DID change it a bit, but only because you MUST change recipies for your tastes! I know to add salt and pepper at every step, i know we like more cheese... so i did all these things. I even changed the meat to veal! This was a GREAT template, really besides the veal and preportions (more meat than pasta, more cheese) and eliminating s"

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