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karen052059_7546538

Glenview, Illinois

Member since Nov 2010

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Reviewed Thai Galangal Chicken Soup ( Tom Ka Gai)

Jun 28, 2014 in on Food.com

Loved it! A little labor intensive but worth it. I didn';t have the kaffir leaves but grated some lime zest into the galangal/ lemongrass broth. Also, I left out the fish sauce because I think it';s too overpowering but overall, delicious!"

Reviewed Garlic Pepper Chicken - Mix Bowl Thai (Gai Tod Kratiem Prik Tai)

Jun 6, 2014 in on Food.com

Finally, a recipe for Garlic Pepper Chicken that tastes just like the garlic pepper chicken that my favorite Thai restaurant prepares! I have tried a number of different recipes and this one is the closest to the way the restaurant prepares it. The difference is that this recipe uses oyster sauce instead of fish sauce. The fish sauce is too fi...

Reviewed Pork Roast with Cranberry Glaze

Sep 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

I agree with Mr. Mom who browned the pork roast prior to roasting. This locks in the juices. I did not glaze the pork roast while roasting, but made the cranberry glaze and served on the side. Delicious!!! Also excellent on a sandwich the next day with mayo on one side and the cranberry glaze on the other side. Yum Yum!"

Reviewed Rack of Lamb Persillade

Sep 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Deeee-licious! After processing the parsley, garlic, lemon rind and (Panko bread crumbs, I poured into a bowl and added the melted butter directly to the topping and mixed together to form a moist crust. Then after removing the lamb from the oven after the first 10 minutes, I spread a thin layer of Dijon mustard to the racks which helps the crus"

Reviewed Mexican Molten Chocolate Cakes

Apr 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

Loved this recipe! Mine came out perfect. I inadvertently left out the mescal but it didn't seem to matter. And definitely serve it with the whipped cream & mexican cinnamon, YUM!!!"

Reviewed Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo

Feb 25, 2013 in Recipes on Cooking Channel

Absolutely delicious! This was my first time using yucca root and I was very pleasantly surprised. The lime-cilantro mojo was a great complement but had a lot left over so will likely marinade a skirt steak so as not to waste these delicious flavors."

Reviewed Spaghetti and Meatballs

Feb 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

The best thing you ever made, Ted Allen? Really? These were just okay. Based on the reviews, I decided to use half the amount of chicken broth and crushed tomatoes but otherwise followed the recipe. The sauce cooked down quite a bit, but was still on the soupy side. I found the meatballs to be better the next day after the sauce thickens a bit"

Reviewed Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

Nov 12, 2012 in Recipes on Cooking Channel

Best ever brussel sprouts! I think a little longer cooking time on the bacon (3-4 minutes before adding the other ingredients). For anyone who thinks they don't like brussel sprouts, this is a must-try! Delicious!"

Reviewed Sunchoke and Split Pea Soup

Nov 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

I think the reason this recipe only has 2 ratings is that nobody can find sunchokes. I've wanted to make this recipe for awhile and went to 3 stores yesterday looking for sunchokes with no success. So, instead of the sunchokes I diced and added a large parsnip and the soup was absolutely delicious. After doing a little research, I learned that "

Reviewed Lamb Kebabs with Pomegranate Glaze

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

Deeeee-licious!!! This recipe was bursting with flavors that I love. I am considering making another batch since I still have ginger and mint and extra yogurt sauce which might otherwise go unused. One tip is to grate the cucumber several hours ahead of time so that the excess moisture can drain. "

Reviewed Lord of the Onion Rings

Oct 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I eat Fiber One cereal every day so had it on hand. This recipe appealed to me, but was disappointing. Rings were nice and crunchy and if dipped in mustard, the taste of the cereal was hardly noticeable, but if eating plain, the taste of the cereal is overpowering. I won't be making these again."

Reviewed Sunchoke and Split Pea Soup

Oct 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think the reason this recipe only has 2 ratings is that nobody can find sunchokes. I've wanted to make this recipe for awhile and went to 3 stores yesterday looking for sunchokes with no success. So, instead of the sunchokes I diced and added a large parsnip and the soup was absolutely delicious. After doing a little research, I learned that...

Reviewed Lemongrass and Ginger Egg Drop Soup with Rainbow Chard

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

Quick and easy to make, super healthy, and most importantly, tasty!"

Reviewed Lemongrass and Ginger Egg Drop Soup with Rainbow Chard

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

Quick and easy to make, super healthy, and most importantly, tasty!"

Reviewed Paul Prudhomme's Cajun Meat Loaf

May 5, 2011 in on Food.com

If you like meatfloaf and you like spicy food, this is a "must make"! You should be sure to also prepare Pa..."

Reviewed Pan Roasted Filet Mignon with Asparagus Sea Bass with Roasted Cauliflower Puree

Dec 22, 2010 in Food Network Community Toolbox on FoodNetwork.com

The only part of this recipe I made was the filet and balsamic reduction. The filet was cooked perfectly, moist succulent..... and the balsamic reduction was a-mazing!!! I wish Brian had given some direction as to how long to reduce the balsamic other than his directive of cook to the consistency of maple syrup.... mine was slightly overcooked....

Reviewed Beef Short Ribs

Dec 8, 2010 in Food Network Community Toolbox on FoodNetwork.com

Outstanding short rib recipe! I added a few extra carrots but other than that (oh,and the glass of wine I shorted it), I followed the recipe. At the end I put some of the sauce in the blender and then added a little cornstarch to thicken it. Someone else recommended making this a day early and refrigerate overnight in order make it easier to skim...

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