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keatinkp

Mechanicville, New York

Member since Nov 2010

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Reviewed Seared Mahi Mahi with Zesty Basil Butter

Jul 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this the other night for hubby and adult daughter. First, the fillets of mahi mahi at the fish market all weighed in expcess of two pounds apiece. I bought one piece that was 22 ounces. I cut it into 4 pieces so that it would be closer to what the recipe called for. the fish took much longer to cook that the 3-4 minutes per side indicated"

Reviewed Gg's Baked Scallops

Mar 16, 2013 in null on Food.com

made this last night for dinner. it was OK, but nothing imressive. Hubby thought the topping over powered the delicate flavor of the scallops. Won';t be making this again."

Reviewed Lobster Macaroni and Cheese

Nov 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Sorry to go against the trend, but this was so rich I could not eat it and had to make myself something else for dinner. Hubby and daughter decided it was "eatable" but next time want me to make my usual mac and cheese and just add the lobser. WAY too much fat. The dog liked it, but pretty expensive thing to become dog food."

Reviewed Broiled Haddock Fillets

Oct 29, 2011 in null on Food.com

Made this last night with the haddock fillet that was on sale. Like other reviewers, I added some grated purple onion (did not want chunks of onion in the sauce) and a small amount of dill weed. I tasted the sauce both with and without the onion and dill. it definitely needs the both to give it character. Baked the fish at 500 degrees for 12 mi...

Reviewed Fabulous Crusty Italian Loaf

Mar 8, 2011 in null on Food.com

My husband is a connessouir of crusty Italian bread, having been raised in an Italian neighborhood with at lea..."

Reviewed Chicken Parmesan Rollatini

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this last night for the hubby and adult daughter. The take away - regardless of what you are using for stuffing, use this technique for a better stuffed chicken. It is very easy to make. Using a cutlet, rolling it around a stuffing and breading it, then cooking in a very hot oven results in moist chicken with warm/melted stuffing. Much better...

Reviewed Shrimp and Pancetta over Torn Pasta Sheets

Dec 18, 2010 in Food Network Community Toolbox on FoodNetwork.com

Not sure what the other reviewers saw in this recipe. I was totally disappointed. If I could have given it a zero I would have. The only change I made to this recipe was to half the onions as my family are not big onion fans. Did everything else exactly as written. No one liked it, and my adult daughter went so far as to washed off the leftover...

Reviewed Shrimp and Pancetta over Torn Pasta Sheets

Dec 18, 2010 in Food Network Community Toolbox on FoodNetwork.com

Not sure what the other reviewers saw in this recipe. I was totally disappointed. If I could have given it a zero I would have. The only change I made to this recipe was to half the onions as my family are not big onion fans. Did everything else exactly as written. No one liked it, and my adult daughter went so far as to washed off the leftover...

Reviewed Baked Macaroni and Cheese

Nov 20, 2010 in Food Network Community Toolbox on Food Network

Full fat cheese whole milk = too much fat! This is essentially the same recipe I have used for years, except I only use two TBSP butter, 2 1/2/ TBSP flour and SKIM milk. Have to have the full fat cheese (almost always Cabot from Vermont) for the flavor, and it makes up for the lack of fat in the milk. If the flavor is too sharp for your taste,...

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