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kingdietrich

chicago, Illinois

Member since Feb 2008

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Reviewed Grilled Sweet Potatoes with Lime and Cilantro

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

These were awesome. "

Reviewed Beef Bourguignon

Jun 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

After the final simmering, the sauce seemed too thin and watery rather than coating the spoon slightly, so I kept simmering hoping it would reduce, to no avail, so I mixed another tablespoon of flour with butter, swirled that in and simmered for maybe 30 more minutes and it thickened up fairly well. Perhaps I used too much liquid so next time I'll"

Reviewed Beef Bourguignon

Jun 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

After the final simmering, the sauce seemed too thin and watery rather than coating the spoon slightly, so I kept simmering hoping it would reduce, to no avail, so I mixed another tablespoon of flour with butter, swirled that in and simmered for maybe 30 more minutes and it thickened up fairly well. Perhaps I used too much liquid so next time I'll"

Reviewed Balsamic-Glazed Salmon

Jun 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought the sauce was good but too sweet for my taste so I grabbed the soy sauce and dipped each bite in a dab and that made it yummy. I since googled the combo and found many recipes that included a soy addition, so my instinct was right! Most of the recipes I found used brown sugar as the sweetener rather than the syrup, but I like the syrup"

Reviewed Sweet Potato "Fries"

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

I found a trick that helps keep the potatoes from burning and to add a bit of crispiness, which is always a challenge because of the sugars in sweet potatoes: toss the cut fries in cornstarch to lightly coat before tossing them with the oil. "

Reviewed Hot Buffalo Chicken Sandwiches

Jan 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Yum, or should I say yumo! Eating this right now and is quite good, was really quick and easy. Used smoked paprika and chipotle chili power. Getting sauce on my keyboard, so back to the sandwich. ""

Reviewed Tagliarelle with Truffle Butter

Dec 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is essentially an Alfredo sauce, but instead of incorporating the parmesan directly into the cream and butter, the shavings go on the finished product which makes it a bit lighter and different in a good way. The truffle butter takes it to the next level. Yummy and so simple. A must for me is to use the real deal Parmigiana Reggiano-- dom...

Reviewed Chicken with Goat Cheese and Sun Dried Tomato

Dec 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made Ina's other version of this recipe which uses basil leaves instead of the sun dried tomatoes, which is excellent also. Very easy and delicious recipe. Just make sure when you buy the breasts they have a good intact skin covering the breast as sometimes a section may be torn or missing. Be patient and gentle with the skin to keep it i...

Reviewed Golden Crushed Potatoes

Nov 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I tried a similar recipe which called for sprinkling on chopped fresh thyme (I used dried) and they turned out great. Can't get much simpler than this. Once steamed, you can lay the potatoes on a sheet pan or cutting board and use the bottom of another sheet pan to flatten them all at once. I've found these are better when you use the smallest ...

Reviewed Chicken Chili

Oct 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love this chili and have made it several times, the first time of the season yesterday (starting to get colder here in Chicago). I like it spicy, so I double the cumin and almost triple the heat: chili powder (I use chipotle chili powder, cayenne pepper and red pepper flakes. It's just right, not too hot for those who like a little kick. I a...

Reviewed Chicken Chili

Oct 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love this cili and have I've made it several times, the first time of the season yesterday (starting to get colder here in Chicago). I like it spicy, so I double the cumin and almost triple the heat: chili powder (I use chipotle chili powder), cayenne pepper and red pepper flakes. It's just right, not too hot for those who like a little kick....

Reviewed Pesto Pea Salad

Sep 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was very good. I make another, old fashioned 7-layer pea salad and instead of cooking the peas, I just put them in a colander and run hot water on them as I toss them around. Works just fine and removes the whole cooking step. This is a great easy salad though. ""

Reviewed Twice-Baked Sweet Potatoes

Aug 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent. You will never go back to that sweet concoction with brown sugar and marshmallows again. Just watch the amount of cream and other additions. Add cautiously, but keep in mind that the mixture will seem a little loose, but it firms up when cooking in oven. Everyone loves these and you can make it as hot and smokey as you want with m...

Reviewed Grilled Sweet Potatoes with Lime and Cilantro

Aug 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

These were awesome. Try Giada's aloi dipping sauce (mayo, lemon juice and minced garlic). Yum yum!

Mr. Flay appears to love sweet potatoes as much as I do. I've been making his twice baked sweet potatoes for years now and everyone loves them. Sweet pots, creme fraishe, minced chipotle peppers in adobo, maple syrup and cream....

Favorited Honey and Soy Glazed Salmon

Aug 1, 2011 in Recipes on Cooking Channel

Reviewed Croque Monsieur

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

The sauce is a basic bechamel sauce, then becomes essentially a mornay sauce with the addition of the cheeses, though the former may have onion and a bay leaf and the latter some type of stock, sometimes egg and even wine (I'm sure many of you know this already, but I just love French sauces). I have found that once you get the butter, flour and"

Reviewed Croque Monsieur

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

The sauce is a basic white sauce, then becomes a bechamel sauce with the addition of the cheeses (I'm sure many of you know this already). I have found that once you get the butter, flour and milk all incorporated and silky to up the heat slightly so the sauce will thicken. I tried it Ina's way and stirred, stirred and stirred again on low for ma"

Reviewed Croque Monsieur

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

The sauce is a basic white sauce , then becomes a bechamel sauce with the addition of the cheeses (I'm sure many of you know this already. I have found that once you get the butter, flour and milk all incorporated and silky to up the heat slightly so the sauce will thicken. I tried it Ina's way and stirred, stirred and stirred again on low for ma"

Reviewed Croque Monsieur

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

The sauce is a basic white, then becomes a bechamel sauce with the addition of the cheeses (I'm sure many of you know this already). I have found that once you get the butter, flour all incorporated and silky to up the heat slightly so the sauce will thicken. I tried it Ina's way and stirred, stirred and stirred again on low for maybe 10 minutes "

Reviewed Chicken Salad Veronique

May 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was good, but kind of bland. I followed the recipe exactly, so don't know if I missed something as I usually always love Ina's recipes. I maybe didn't cut the chicken small enough and had too big of chunks. Rated high because it was good, but just didn't pop the way I was hoping. Will try again though as I love the simplicity of preparing"

Reviewed Traditional Southern Deviled Eggs

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty. I always use Durkee's mustard which you find in the salad dressing isle for this and egg salad. Makes the difference. Also put a dash of hot sauce over the filling once assembled. As someone mentioned, I always use a pastry cutter to dice up the eggs for salad or yolks for D.E. "

Reviewed Iceberg Salad with Buttermilk Ranch Dressing

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

Very Retro. I think the classic is made with blue cheese dressing, but I'll try these version. "

Reviewed Mexican Street Corn

May 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

What, no cheese? You have to have cheese on MSC! Parmesan or pecorino Romano is really good. This type of course is the bomb. "

Reviewed Tuna Salad

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

This was amazing. Didn't change a thing. For those of you complaining about too much salt, note that kosher salt is lighter and less concentrated than table, so keep that in mind. I do recommend the Kosher salt. My pet peeve is reviewers who didn't follow the recipe (in this case by using table salt) and then giving a bad review that the dish...

Reviewed Chicken Divan

Apr 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

My mom made this all the time growing up, so it is comfort food for me. She used cream of chicken soup instead of mushroom, no sour cream or wine and sharp cheddar cheese instead of Parmesan (topped with buttered bread crumbs). The curry makes the dish, so if you don't like, don't make it. Going to try Paula's version and report back! "

Reviewed Swedish Pancakes with Lingonberries

Apr 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ah, lingonberry jam, the ketchup of Sweden. My Swedish family always rolled the pancakes up with the jam inside. "

Reviewed Swedish Pancakes

Apr 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just like my Swedish grandmother used to make...you want them thin, soft inside but slightly crispy on outside. Not a maple syrup type of pancake. The swedes roll them up with Lingonberry jam (the go to condiment in Sweden). We also used to butter and roll up grape jelly inside. "

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