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kmbowen

United States

Member since Jan 2011

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Reviewed Homemade Hot Giardiniera

Jun 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is delicious and so crispy! For the person who gave this 1-star because it was too salty: you probably did what I did the first time I made this - I forgot the "rinse the vegetables" part! Try it again - the rinsing is key to removing the extra salt the vegetables don't absorb. A great, fresh recipe, Jeff!"

Reviewed Stuffed Cabbage Rolls (Galumpkis

Jan 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

My great grandparents came to Ellis Island from Hungary; my Nana was 100% Hungarian as well. My Mom taught me how to make cabbage rolls when I was very young, and these are the closest to their recipes as I have seen online. A couple differences: no tomato paste inside the rolls; saute/sweat out onions and garlic before putting in beef/pork ...

Reviewed Lemon Ricotta Cookies with Lemon Glaze

Jan 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

I cannot believe Giada came up with this recipe. These "cookies" are like little cakes. Maybe baking SODA should be used instead of baking POWDER? I agree with the reviewer that said these were very bland. I was expecting a nice lemon flavor but could not even detect the lemon at all! I did like the ricotta flavor, but that's it. I was making "

Reviewed Cabbage Rolls - Real Hungarian Style

Dec 31, 2012 in on Food.com

I am pretty sure Tony is NOT Hungarian, but my mother, grandmother, and her mother, etc. all were. There are no tomatoes in this, no bacon and no sausage nor is there nearly that much sugar. Also, you need to take each cabbage leaf and remove the harder core in a diamond shape - this makes it easier to seal, S-Veeeeetheart. My Nana used to call...

Reviewed Hungarian Style Cabbage Rolls Soooo Good!

Dec 31, 2012 in on Food.com

No one makes Hungarian food without PAPRIKA!! My whole Mom's side is full Hungarian, and there is no ham in their recipe, and I could go on and on. Only looked b/c I lost my Mom's recipe."

Reviewed Zucchini Gratin

Dec 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was absolutely DELICIOUS! I also had some summer (yellow) squash so I used about 1/2 of that and 1/2 zuchini. I would recommend not cooking the squash too long on the stovetop b/c it continues to cook in the oven, then there's carryover time. I also found it too salty so I will put only half the salt in next time. Had no gruyere so I used s"

Reviewed Deep-Fried Ham

Dec 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

People, this recipe is for a fresh ("uncooked") ham - see recipe - not a pre-cooked ham, hence the brine Paula uses! You are having charring issues b/c you are using a pre-cooked (pink) ham vs. the Country Ham which is not cured but just smoked. Although I am not from the South, I know there is a HUGE difference between the two. Think about it:"

Reviewed White Chicken Chili

Nov 5, 2012 in on Food.com

I have always wanted to make white chili, and this recipe was a good base. I immediately noticed the lack of fluid vs. the beans and chicken (only 1 cup?), so I used 1-14.5oz can chicken broth for the fluid, plus 1 cup of water. I also used Cannellini beans (white kidney beans - more consistent with a chili recipe!). I used the spices as stated...

Reviewed White Chicken Chili

Nov 5, 2012 in on Food.com

I have always wanted to make white chili, and this recipe was a good base. I immediately noticed the lack of fluid vs. the beans and chicken (only 1 cup?), so I used 1-14.5oz can chicken broth for the fluid, plus 1 cup of water. I also used Cannellini beans (white kidney beans - more consistent with a chili recipe!). I used the spices as stated...

Reviewed Salsa Verde: Green Tomatillo Salsa

Sep 27, 2012 in Recipes on Cooking Channel

This recipe seems so simple, but boy does it pack a LOT of flavor! I grow tomatillos and cilantro, and love salsa verde. I have been to Rick's Frontera Grill in Chicago, and have his book dedicated to various types of salsas (all are delicious!)
I made the ROASTED version, because I like a little smokiness in my salsa, and followed the recipe...

Reviewed Vegetarian Shepherd's Pie

Sep 17, 2012 in Recipes on Cooking Channel

I am not a vegetarian (and also don't like mushrooms, but I am trying!), but I love vegetarian dishes. This was EXCELLENT, but be prepared for A LOT of food! I HALVED the recipe, and still had a full 13"x9" pan full of this, which yielded 6 servings! I used 1 lb. of baby portobellos for the 'shrooms, and chopped macadamia nuts vs. the pine nuts. "

Reviewed Easy Baked Spaghetti

Apr 26, 2012 in on Food.com

This could easily be used with meat too - brown some ground sausage and/or beef - for more protein. Also a good "use-up" for those broken pieces of spaghetti or other broken pasta that you always end up throwing away. This way, no one will notice! I would definitely add minced garlic too b/c I love it! I use jarred spaghetti sauce all the tim...

Saved Recipe Southwestern Baked Spaghetti by Kim D.

Apr 24, 2012 on Food.com

Saved Recipe Southwestern Baked Spaghetti by Kim D.

Apr 24, 2012 on Food.com

Reviewed Janette's Tortilla Chip Snapper with Tequila-Mango Salsa

Apr 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have to confess that all I was looking for was a mango salsa recipe only - that contained mango, pineapple and other ingredients I wanted to use. This was the one!
The only changed I made were omitting the tequila, and using a little more lime juice b/c I didn't have any fresh limes. I also used the ground ginger from a jar b/c I just...

Reviewed Bobby's Baked Tilapia

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

This is really a method rather than a recipe. Who doesn't know to season fish with salt, pepper, butter, and lemon or lime juice? Bobby could have gotten more creative here and maybe added some dill or mint to it, maybe some crushed garlic, etc. to make it more interesting."

Reviewed Bacon-Herb Wrapped Pork Tenderloin

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

This was absolutely fabulous! I was looking for a recipe that involved bacon-wrapping the pork tenderloin, and this is IT! The onloy thing I didn't do was add the sage, because I was out of it! But roasting the garlic made all the difference, vs. using fresh minced garlic. I also only used one tenderloin because it's just me and the hubby, but...

Reviewed Banana Nut Muffins

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made banana bread for years, and everyone has loved mine. But I have to say Tyler blows me out of the water here! His differences were using melted butter (I used softened butter and creamed with the brown sugar), and I think the real "kicker" here is beating 1/2 the bananas for a few minutes along with the brown sugar. These were the best...

Reviewed Hash Brown Casserole

Jan 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a GREAT recipe! I only rated it a 4 because I changed some things: 1. used ground dry mustard vs. dijon for less tang; 2. omitted the nutmeg; 3. fried up some diced bacon vs. sausage; 4. used butter flavored cooking spray vs. veg oil; 5. cooked hash browns first according to package directions but not all the way done, then pressed them into...

Reviewed Beef Stroganoff over Buttered Noodles

Jan 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was absolutely DELICIOUS! I usually make my own version of beef stroganoff, but I was intrigued by this recipe because of the dijon in it - I had never heard of that! I did substitute cooking sherry for 1 tbsp of the cognac, because I don't buy cognac and always use sherry in my stroganoff; I used 1 tbsp Worchestershire sauce to make the 2...

Reviewed Beef Stroganoff over Buttered Noodles

Jan 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was absolutely DELICIOUS! I usually make my own version of beef stroganoff, but I was intrigued by this recipe because of the dijon in it - I had never heard of that! I did substitute cooking sherry for 1 tbsp of the cognac, because I don't buy cognac and always use sherry in my stroganoff; I used 1 tbsp Worchestershire sauce to make the 2...

Reviewed Hash Brown Casserole

Jan 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a GREAT recipe! I only rated it a 4 because I changed some things: 1. used ground dry mustard vs. dijon for less tang; 2. omitted the nutmeg; 3. fried up some diced bacon vs. sausage; 4. used butter flavored cooking spray vs. veg oil; 5. cooked hash browns first according to package directions but not all the way done, then pressed them into...

Reviewed Fried Chicken

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

This is about the best fried chicken I've ever had! My husband and I usually made pretty yummy fried chicken ourselves, and I kind of "willy-nilly" add spices to my flour (e.g., thyme, tarragon, poultry seasoning, salt & pepper, and some Cajun seasoning/cayenne pepper. But I made a jar of Essence that I now keep in my pantry for use with many different...

Reviewed Fried Chicken

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

This is about the best fried chicken I've ever had! My husband and I usually made pretty yummy fried chicken ourselved, and I kind of "willy-nilly" add spices to my flour (e.g., thyme, tarragon, poultry seasoning, salt & pepper, and some Cajun seasoning/cayenne pepper). But I made a jar of Essence that I now keep in my pantry for use with many different...

Reviewed Roast Beef with Ginger and Jus

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

This turned out great! It is more of a "method" really, so you can adjust the seasonings as desired. I mainly wanted to find the proper cooking time(s) for my boneless rib roast. For those reviewers that don't like the Asian flavor that the ginger and soy sauce impart, EXPERIMENT! Try using slivers of garlic instead of the ginger, and omit the...

Reviewed Stuffed Chicken Thighs with Smashed Potatoes

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

This was a great, satisfying meal! I used bone-in thighs -- even more flavor on the bone -- and also did not stuff them; I made a box of Stove Top chicken flavor stuffing (after all, this is supposed to be "semi-homemade," right?). I mixed the sauteed onions & apples into the cooked stuffing (eliminate the parsley & toasted bread if doing this)....

Reviewed Stuffed Chicken Thighs with Smashed Potatoes

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

This was a great, satisfying meal! I used bone-in thighs (even more flavor on the bone and also did not stuff them; I made a box of Stove Top chicken flavor stuffing, mixing in the sauteed onions & apples into the cooked stuffing (eliminate the parsley & toasted bread if doing this. Then I spread the stuffing into a roasting pan, arranging the thighs...

Reviewed Stuffed Chicken Thighs with Smashed Potatoes

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

This was a great, satisfying meal! I used bone-in thighs (even more flavor on the bone) and also did not stuff them; I made a box of Stove Top chicken flavor stuffing, mixing in the sauteed onions & apples into the cooked stuffing (eliminate the rosemary, parsley, & toasted bread if doing this). Then I spread the stuffing into a roasting pan, arranging...

Reviewed Broccoli and Cheese Soup with Croutons

Jan 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Simply LOVED this soup! I made the following adaptations: 1 had both FRESH broccoli AND cauliflower on hand, so used 1/2 of each instead of all broccoli, chopping into small flowerets and steaming for a min or two in the micro prior to adding to soup; 2 added some diced carrots (about a cup for added color, cooking them along with the onions; 3 used...

Reviewed Broccoli and Cheese Soup with Croutons

Jan 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Simply LOVED this soup! I made the following adaptations: 1) had both FRESH broccoli AND cauliflower on hand, so used 1/2 of each instead of all broccoli, chopping into small flowerets and steaming for a min or two in the micro prior to adding to soup; 2) added some diced carrots (about a cup) for added color, cooking them along with the onions; 3)...

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