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kitty_12432133

United States

Member since Dec 2009

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Reviewed Stewed Okra and Tomatoes

Sep 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

EXCELLENT! Just like mine! ha!""

Reviewed Quick and Easy Stewed Okra

Sep 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

You need a pressure cooker for okra and tomatoes? I am not impressed with his recipes...too complicated!""

Reviewed Perfect Pot Roast

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

I can do without the carrots (gives it a sweet taste and the rosemary herb is not a favorite. I am with ezgrandma..."the meat flavor stands on its own" and with the onions. I always brown my onions too,...but the rosemary changed the wonderful flavor of pot roast. I also use flour.""

Reviewed Penne alla Vodka

Sep 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cannot stand Vodka...so I will use white wine instead.""

Reviewed Egg-in-a-Hole

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

Loved her show...but where is the Cajun Pasta recipe she made for her children? Let's see more of her cooking!""

Reviewed Shepherd's Pie

Aug 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I don't like Rosemary at all...so I will omit it. Just watching Alton and the actors in this skit was enough for me...Superb!! I can't get enough of this show and Alton's genius! Thank you!""

Reviewed Yorkshire Pudding with Roast

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

Thank you Alton!! You never disappoint...genius! Absolutely delicious ! You are my very favorite chef!""

Reviewed Basic Popover

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

To Grace: Use Kosher salt...not regular, which would be way too salty! And always use butter, never oil or shortening. Nothing can take the place of butter if you're looking for flavor! (Unless you use meat drippings...yum!)""

Reviewed Popovers

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

I'm in FL too....have made popovers all my life and everyone seems to have a different oven temperature? The first 15 minutes is when they get their initial rise, at 400 or 425 degrees, then I turn it down to 350 without peeking for 20 more minutes. My oven is hot and 30 to 40 minutes at 425 would be too brown. I've tried so many temps...but thi...

Reviewed Paella

Jul 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think Alton's skits and expertise of cooking is excellent!
He is hilarious...a natural wit..genius mind, and starts my day off
laughing which follows me all through the day! Hey! The guy is just good...let's give him credit...he earned it, and I can't say enough about his witty shows...I just love them. "

Reviewed Man Hash Browns

Jul 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Alton is really genius...and his niece may be following him?"

Reviewed Man Hash Browns

Jul 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Alton is really Genius...and his niece may be following him?"

Reviewed Meat Sauce and Spaghetti

Jul 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

He says save the bacon for another use...just use the fat rendered. It's in the directions...beginning!"

Reviewed Rockin' Roast Pork Shoulder with Spanish Rice

Jul 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm a Southerner and have never heard of Pigeon peas either?! Must be Spanish term?"

Reviewed Turkey Tamales

Jul 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just watching Alton on his show,..he deserves the five stars! He is excellent, and covers every detail, and is so funny I could watch his shows all day!! Excellent chef...and I am going back to "Lard" just because of his tip! Thanks Alton!"

Reviewed Hob Nob Hill - Old Fashion Chicken "n" Dumplings

Jul 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Bisquit makes the best dumplings...and I always cook the chicken with the celery, onion, carrots, etc. Needs a lot of seasoning! Can or two of chicken broth enhances the flavor too, instead of just water."

Reviewed The Oatiest Oatmeal Cookies Ever

Jul 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

He's not only funny with his wit, he is the top chef of all! He just taught me something about Whole Oats vs. Quick Oats I never knew?! I will never buy Quick cooking oats again! I would like to buy his book on Eat Oats or Die Screaming?? Cannot find it? Thanks Alton, you did me and my family a big favor! "

Reviewed The Ultimate Veal Piccata

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

Anything he makes is delicious!!!"

Reviewed Maple Glazed Chicken with Roasted Country Vegetables

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

I may try this even though I don't like mixing sugar with protein. Too much of it today, is hard on digestion...and I just am not fond of sweet meats. Maybe the mustard will conteract. Veggies looks great!"

Reviewed Shrimp Scampi with Linguini

Mar 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is exactly how I do my recipe and it is a favorite. I always like Tyler's recipes,..we seem to cook alike. This Scampi is delicious..if done right!"

Reviewed Creamy Roasted Broccoli

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

The Orange does not sound good to me with broccoli. I will use lemon as I have before, but not with cream. Will see? Lemon, butter and garlic are delicious....so maybe the cream will be OK?"

Reviewed Onion Rings

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I would have used peanut oil, self-rising flour, plus sea salt rather than Kosher. A lot tastier!

Reviewed Gulf Shrimp Jambalaya

Feb 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Didereaux: Doubt if you are from Calif....your name sounds French straight out of New Orleans (or Louisiana.) Being from New Orleans I recognized it. Grew up around it. Thanks again!

Reviewed Gulf Shrimp Jambalaya

Feb 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Didereaux: Doubt if you are from Calif....your name sounds French straight out of New Orleans (or Louisiana). Being from New Orleans I recognized it. Grew up around it. Thanks again!

Reviewed Gulf Shrimp Jambalaya

Feb 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Didereaux: You are absolutely correct! I had forgotten! You DO serve the Jambalaya OVER the cooked rice! I am glad you reminded me. Of course, always make a Roux first...true! Don't care how Emeril cooks, not impressed with his recipes anyway!

Reviewed Gulf Shrimp Jambalaya

Feb 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am from New Orleans and never liked the hot stuff. However, have always heard..."must make a roux"...but if you don't, then cook the rice IN the Jambalaya...the rice will thicken it enough.

Reviewed Gulf Shrimp Jambalaya

Feb 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am from New Orleans and never liked the hot stuff. However, have always heard..."must make a roux"...but if you don't, then cook the rice IN the Jambalaya...the rice will thicken it enough.

Reviewed Hoisin Ham 'n' Cheese

Feb 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Haven't tried it yet, but love her...Adorable!

Reviewed Tuna Tapenade

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Try Anchovies instead of capers! And do not add salt at all. Easy on the lemon too.

Reviewed Sweet and Spicy Cornbread

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Baking mix?? Does she mean Bisquick?

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