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kathie_12194495

Charleviox, Michigan

Member since Oct 2009

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Reviewed chicken chasseur (hunter-style chicken) with creamy polenta with gruyere and parmesan

Jan 27, 2014 on FoodNetwork.com

Very good. I made the chicken, I used a whole chicken doubled the recipe so we'd have leftovers. Followed it nearly exactly but for substituting brandy for congnac because that's what I had. I braised it a bit longer since it was a large chicken (4.5#) and it was moist and flavorful. The dish turned out to have a lot more sauce than I expected...

Reviewed Tuscan Chicken with White Beans and Wilted Greens

Oct 15, 2013 on FoodNetwork.com

Really a nice dish but I made a few modifications after reading the reviews. I used 6 cloves of garlic. Beans and greens both beg for a lot of garlic. Subbed boneless skinless chicken thighs since they have more flavor and stand up better to slow cooking. I added about 2 tsp. of thyme and doubled the roasted red peppers. I cooked it on low for...

Reviewed Pumpkin and Goat Cheese Risotto

Nov 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this as part of Thanksgiving dinner. It was a hit. Did not add the goat cheese at the end. It was already very rich. Otherwise made exactly as written. Next time would omit the bacon if making this as a side dish. If making as an entree I think toasted walnuts would be a better garnish. This would make a great dinner paired with a aru...

Reviewed White Bean Ravioli with Balsamic Vinegar Brown Butter

Oct 12, 2010 in Food Network Community Toolbox on Food Network

I seriously doubt that the two previous reviewers actually made this recipe. While the beet pasta is pretty straightforward the filling recipe is problematic. I made it exactly as written since Mario has not failed me in the past, but it was very runny and only filled about 20 ravs even after I cut the filling down to a scant tablespoon (from 1 -...

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