My Profile

marilsp

Member since Jan 2012

Flag This ProfileFlag as Inappropriate

Favorited Coffee Eclairs

Sep 5, 2014 in Recipes on Cooking Channel

Replied to Chicken and Waffles Recipe : Robert Irvine : Food Network

Aug 29, 2014 on FoodNetwork.com

You are confusing this recipe with another show. There are 2 restaurants with almost identical names that were on Irvine's R.I. You picked the wrong one. The recipe above is exactly as shown on the TV episode.

Replied to Shrimp Scampi Recipe : Robert Irvine : Food Network

Aug 27, 2014 on FoodNetwork.com

He cooks with grapeseed oil because it is flavorless and has an extremely high smoking point - so it doesn't burn and smoke as easily.

Reviewed peppercorn demi ny strip steak with olive oil poached mushrooms

Aug 26, 2014 on FoodNetwork.com

I would have given this recipe 4 stars, but it is different than what is shown on the TV episode. In the show, Robert Irvine added some cream to the green peppercorn sauce, which improves the dish. Here, it is omitted.

Replied to Roasted-Vegetable Filled Crepes with Red Pepper Coulis Recipe : Food Network

Aug 19, 2014 on FoodNetwork.com

Paragraph 3....Melt butter; add flour, then chicken broth. The person you corrected did NOT make a mistake.

Reviewed steak and mushroom pie

Aug 13, 2014 on FoodNetwork.com

This recipe is incomplete. Where is the recipe for the brown gravy, or the flaky pie crust that will hold up to a pot pie? Any fool can brown some meat and mix. If you're going to buy brown gravy and buy the crust, you might as well buy the filling too... and pick it all up as a frozen pot pie in your grocer's freezer.

Reviewed beatty's chocolate cake

May 29, 2014 on FoodNetwork.com

Perfect for using two 9 inch baking pans. The cake was moist, with very good chocolate flavor. Good texture also for a cake using AP flour. Definitely a keeper. Cooking time was not affected by using 9 inch pans. I opted to use my own favorite chocolate frosting, since I prefer a silky, glossy frosting with intense chocolate taste and not too...

Reviewed mustard-roasted potatoes

Apr 9, 2014 on FoodNetwork.com

This recipe as written simply does not work. Like other reviewers, several pieces of onion were absolutely black, instead of caramelized. I even took precautions before baking, making sure that none of the onion pieces were too far away from the other pieces, and that none of the onion slices had tips pointing up. Next time, I will wait about 35...

Reviewed mustard-roasted potatoes

Apr 9, 2014 on FoodNetwork.com

This recipe as written simply does not work. Like other reviewers, several pieces of onion were absolutely black, instead of caramelized. I even took precautions before baking, making sure that none of the onion pieces were too far away from the other pieces, and that none of the onion slices had tips pointing up. Next time, I will wait about 35...

Favorited Salmon en Croute

Mar 19, 2014 in Recipes on Cooking Channel

Favorited Chaussons aux Pommes

Mar 19, 2014 in Recipes on Cooking Channel

Favorited Galette des Rois

Mar 19, 2014 in Recipes on Cooking Channel

Reviewed Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce

Feb 28, 2014 in Recipes on Cooking Channel

This recipe is a winner. It utilizes ingredients that are readily available and affordable throughout the year. No special cooking equipment required. Even a moderately priced skillet works just fine, because there is no cooking in a screaming hot oven or broiling necessary. I think the cooked, cherry tomato sauce is a great way to add a bit o"

Favorited Grilled Kebabs

Feb 28, 2014 in Recipes on Cooking Channel

Replied to Chicken Fried Pork Chops with Chunky Pear Chutney Recipe : Sunny Anderson : Food Network

Feb 22, 2014 on FoodNetwork.com

Corn oil, often found in vegetable oil, grows cancer faster than any other fat, including lard and butter. Naughty naughty. Taking 2 stars off your review.

Replied to Chicken Fried Pork Chops with Chunky Pear Chutney Recipe : Sunny Anderson : Food Network

Feb 22, 2014 on FoodNetwork.com

Corn oil, often found in vegetable oil, grows cancer faster than any other fat, including lard and butter. Naughty naughty. Taking 2 stars off your review.

Reviewed barbecued pork ribs

Jan 30, 2014 on FoodNetwork.com

I find this recipe to be quite expensive compared to other barbecued recipes, for it requires a whole bottle of soy sauce just for the marinade, which then gets poured down the drain. Plus half of a large bottle of ketchup and a whole bottle of chili sauce. Heinz chili sauce goes for almost $5 a bottle in this area. Cooking bags are also expensive...

Reviewed shortrib burger

Jan 29, 2014 on FoodNetwork.com

I am giving this recipe a middling rating because of the discrepancies in the recipe here vs. the tv show. In the episode, their short ribs were boneless and cooked off the bone. There was no shredding of the meat, it was simply sliced into large pieces and put on buns. Furthermore, the tv episode stated that the short ribs were cooked at 200 degrees...

Reviewed Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette

Jan 19, 2014 on FoodNetwork.com

I, too, noticed that all of the fat from the bacon was poured into the pan with the tomatoes to make the vinaigrette. I was concerned that as the dish would cool, the fat would begin to solidify and make for a very unpleasant dish. So, I would strain the bacon out with a slotted spoon, and substitute a few tablespoons of mild salad oil, if needed,...

Reviewed Perfect Roast Turkey

Nov 29, 2013 on FoodNetwork.com

Great technique for roasting a turkey. However, I would like to add a few helpful hints in terms of seasoning. To flavor the meat with salt, herbs and lemon, you need to mix them with butter and put them under the skin. Otherwise, the meat will not be seasoned under the skin Mixing them with soft butter, rather than melted butter, is the easiest...

Reviewed Dinner Spanakopitas

Nov 11, 2013 on FoodNetwork.com

Master disaster! Tried loading these recipes and personal recipes into the Food Network recipe box... and it just doesn't work. Wrong titles are being pasted to the wrong recipes, as well as the wrong photos. What a mess. I can't even save this recipe to try for fear of it erasing something else in its place.

Reviewed New York-Style Chopped Salad

Nov 8, 2013 on FoodNetwork.com

While the recipe is good, I won't even bother trying to save it to the online recipe box -- because it's all messed up --- and just before the holidays, too! Thanks a heap!

Reviewed Lemon Chicken Breasts

Oct 27, 2013 on FoodNetwork.com

I wanted to make the chicken breasts, but there is no store near me that sells boneless chicken with the skin on, nor has a butcher available to de-bone the chicken. When I try to do it myself, the pieces look ill-shaped. Therefore, I used bone-in chicken breasts, and used Ina's same formula for roasting bone-in chicken, as described in her Chicken...

Reviewed Caramelized Butternut Squash

Oct 7, 2013 on FoodNetwork.com

I really loved the texture of the squash in this recipe. 25-30 mins. at 400 was the perfect time and temperature. You can certainly cut back on the salt and oil if you want to. I was a little concerned about the squash sticking and burning around the edges on my expensive, new baking sheet... but the vegetables slid right off. I miss the typical...

Reviewed Fried Ring Bologna

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

Quick. Delicious. Meaty. I would not have thought about serving them until I saw them on the show. These would be awesome with a horseradish dip or creamy mustard dip. A definite keeper, especially for football games, holidays, or when the guys come over and want something to snack on. I like the fact that they can be served hot or room temp"

Reviewed Pot Roast

Aug 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

The recipe was tasty, but the gravy needed a little bit of sprucing up. To get rid of the gray mushroom lumps and strings of cooked onion slices, I used an immersion blender to thicken and smooth out the sauce.. As a side dish I served boiled orzo mixed with a few sauteed mushroom slices. I put some gravy over the orzo mixture, and sprinkled it"

Reviewed Peach Cobbler

Aug 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

I wanted to add to my earlier review by saying that I baked my cobbler in a 9 x 12 x 3 inch deep pan. My oven is quite accurate, but after 30 mins, the corners were only just beginning to get some color. As a result, I cooked my cobbler just a little over 45 mins. for a nice, golden finish. Next time, I will try adding the cinnamon to the peac"

Not what you're looking for? Try: