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marls00

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Reviewed manhattan fish chowder with roasted fingerling potatoes and bacon relish

Dec 28, 2014 on FoodNetwork.com

Really enjoyed this dish. The broth and bacon relish can be made the day before - just toast up the bacon and add the fresh parsley to the relish right before serving. (FRESH is a must.) . I used Kitchen Basics seafood stock which was quite good - much better than I expected. I cooked down the tomatoes for about 20 minutes in a little olive oil...

Replied to manhattan fish chowder with roasted fingerling potatoes and bacon relish

Dec 28, 2014 on FoodNetwork.com

Update: I've made it 2 more times since writing the above review and both times I used Kitchen Basics seafood stock. I actually liked it better than the expensive liquid bouillion product I used before.

Reviewed undefined

Feb 6, 2014 on FoodNetwork.com

This was excellent. The combination of textures in this chowder is wonderful - love the fingerling potatoes, and the bacon relish is a superb finishing touch. I followed the recipe fairly closely, with only a few changes: For the fish stock I used a fairly expensive liquid bouillion-type product (Good, but homemade would have been better.) I used...

Reviewed Baked Ziti

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made 2 pans of this as directed with a little extra sauce. Ate the first on Christmas Eve -- I thought it was lacking -- not cheesy enough, so the next day I added 3/4 of a 15 oz. container of ricotta with an egg mixed in to the second pan. It made a huge difference. Also, waiting the extra day helps for dish to set and flavors to blend. I wou"

Reviewed Confetti Corn

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

Made this recipe in 2 batches: The first batch I made as instructed ... we ate it immediately and it was excellent. Cooking it in this manner definitely brings out the sweetness of the corn. The corn was cooked just enough to maintain a delightful crunch. The second batch was a trial run ... I wanted to see how the dish held up if prepared a day i"

Reviewed Confetti Corn

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

Made this recipe in 2 batches: The first batch I made as instructed ... we ate it immediately and it was excellent. Cooking it in this manner definitely brings out the sweetness of the corn. The corn was cooked just enough to maintain a delightful crunch. The second batch was a trial run ... I wanted to see how the dish held up if prepared a day i"

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