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mkhim0516

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Reviewed the ultimate barbecued chicken

Jun 18, 2014 on FoodNetwork.com

This recipe was pretty easy to make and the flavors were great. I added a foil pack of wood chips to my propane grill that added more smoke flavor to my chicken. There wasn't a single bite left! I also added a teaspoon of cayenne pepper to the bbq sauce to give it extra kick since my family and I like things spicy.

Reviewed Corny Mango Salmon

Dec 12, 2013 on FoodNetwork.com

This dinner came together quick and easily. I followed the recipe to the T. Cooked the salmon 3 minutes each side and it came out perfectly medium rare. The cornmeal together with the mango glaze created such a balance of flavor. Yum!

Reviewed Spicy Tangerine Beef

Oct 29, 2013 on FoodNetwork.com

This was a very easy to follow recipe. It does cost a bit more for flank steak, but trust me, it's worth every penny. Searing the meat for only a few mins and letting it cook gently in the sauce leaves it so tender. I loved how all the flavors melded together--sweet, salty, spicy, and a little tangy. The fresh ginger really ties in all the elements....

Reviewed Moussaka

Oct 24, 2013 on FoodNetwork.com

I have to say this recipe was quite long to make. I started a little before 7pm and it didn't get finished until 9pm so I think I will make it on a day where I can start cooking earlier in the day. Other than that, I have no complaints. The red wine adds a real depth of flavor to the meat sauce and the bechamel is so creamy and delicious. I didn't...

Reviewed Spaghetti Carbonara

Sep 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

I thought this recipe was "ok". I did not want to use the optional brandy/cognac due to my daughter and had to leave out the jalapeno as well. I think next time if I ever make it, I might add more garlic and some red pepper flakes."

Reviewed Turkey-Apple Swedish Meatballs

Sep 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

The meatballs were so moist and flavorful. This recipe however is very time consuming so please start cooking early on if you don't want a late dinner. I followed the recipe exactly and it was the best dinner we've had yet!! I served the dish with Ina Garten's sauteed cabbage and it worked perfectly."

Reviewed Sauteed Cabbage

Sep 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

I didn't want to many leftovers so I just cut the recipe in half and it turned out perfect! Simple, fresh flavors. By sauteing the cabbage, it brought out the sweetness. Even my 7 year old loved it! "

Reviewed Buttermilk Baked Chicken

Sep 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

I marinated the chicken for 20 hours and cut the parmesan cheese down to 1/2 cup. I turned the chicken halfway through like another reviewer did and everything turned out perfect. I didn't have a wire rack so I used heavy duty aluminum foil sprayed with vegetable oil spray to prevent too much sticking. The chicken was very tender and the crust was"

Reviewed Flattened Pan-Roasted Chicken

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

The brine made the chicken pretty flavorful but for some reason when I tried to pan fry it, the chicken only browned on the breasts and not really the thighs. I may have to grab a larger weighted pan on top next time. "

Reviewed Blackberry Cobbler

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Blackberries are perfect in this recipe; they give a sweet and tangy flavor while the sweet dough ties everything together. Can't wait to make this again!"

Reviewed Chicken Pie

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Quick and easy to make and delicious! I made it today and it was perfect for the cold, fall weather. My 7 year old had 2 helpings. "

Reviewed Quick Croque Madames

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

MMM...the white wine and cheese made this sandwich way over the top. For my 7 year old, I left out the wine and just melted cheese over her sandwich. This is a wonderful quick dinner."

Reviewed Mom's Turkey Meatloaf

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

The turkey meatloaf I found to need about 15 more minutes in the oven because the middle was still a little raw when I sliced it. There seemed to be quite a bit of moisture also from the red bell pepper and onion so next time I will use about half of what the recipe calls for. Other than that it was good."

Reviewed Vegetable Frittata

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

My picky 7 year old loved this dish. I agree that fresh veggies should be used but to cut down on cooking time, frozen veggies are fine. It tastes great either way."

Reviewed Scuderi Kids' Fast, Fake-Baked Ziti

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is super easy and tasty to make. Perfect for meatless meals!"

Reviewed Salmon Cakes

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

All in all, I loved the flavors of the salmon with the spices and bread crumbs. But never again will I use canned salmon. You have to be extremely careful and pick out all the bones and skin. It is quite tedious work. Sure it's cheaper than the fresh stuff, but there's so much work involved to even get it in the bowl with the other ingredients. Ne"

Reviewed Shrimp with Cilantro Pesto

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I love the cilantro pesto because it gave a different flavor to the shrimp than a basil pesto. It seemed lighter and fresher. "

Reviewed 4-Step Chicken Marengo

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

It was easy to make and quite flavorful. The dish actually tastes even better the next day if you have leftovers. The flavors start to really meld together and create a wonderful sauce."

Reviewed Claypot Fish and Potatoes

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I didn't have a clay pot so I just used my 9x13 baking dish and the food came out perfectly. The fish and potatoes were tender and the tomatoes and onions with the broth was insanely good. "

Reviewed Crispy-Skinned Chicken a l'Orange

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I followed this recipe exactly and it turned out ok. The skin didn't hold onto the glaze like I was hoping but it still absorbed most of the flavor. This is a recipe that I might try again."

Reviewed Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Instead of strip steak, I shelled out quite a bit for thick cut porterhouse steaks and made the chimichurri sauce and veggies on the side like in the recipe. It turned out AMAZING! The sauce itself was so flavorful with the fresh herbs and tang from the red wine vinegar. Since it was too cold for me to grill, I used my George Foreman grill to cook"

Reviewed Strawberry Oatmeal Bars

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Omgosh I can't get enough of these bars! I followed the recipe exactly and it came out delicious, buttery, and full of strawberry goodness. This will definitely be a keeper in my recipes. I sliced the whole pan into bars while still warm and let the whole thing cool overnight and then packed into Tupperware. The top is kind of crumbly but if you p"

Reviewed Slow-Cooker Barbecue Brisket

Aug 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I wasted $15 on brisket for this recipe. The meat was tough and dry, and the sauce had a weird tangy, mustardy overpowering flavor."

Reviewed Light Shepherd's Pie

Aug 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

The recipe was very simple, easy to follow, and tastes delicious. The only thing I didn't do was make the potatoes because I forgot to buy it from the store. I ended up using an instant mashed potato mix and spreading it on top after preparing on the stove and it turned out just fine. Next time I will make the potatoes myself to control the salt a"

Reviewed Cajun Slow-Cooker Pulled Pork

Jun 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I can't believe this says it makes 4 servings. Easily this can feed 6 to 8 people. The andouille sausage adds a nice spicy kick. I made this sandwich using the southwestern slaw recipe I saw in the June issue of the magazine. In order to cut carbs, I used the 90 calorie buns which worked out great because you get more meat in your sandwich. Make s"

Reviewed Crab Cake Sliders

Jun 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

As one reviewer said, prep everything ahead of time so that way you can get to the best part quicker--eating it! The only thing I didn't do was add the red onion on top of the slider. Besides that, everything was delicious. I'm so happy that this recipe has a large crab-to-cake ratio. I used a mixture of claw meat and lump crab meat to add a contr"

Reviewed Guacamole

May 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this as part of a recipe for a burrito and boy was it worth it making my own guacamole. The flavors were bright and delicious. I will be making this again and again just to eat with chips!"

Reviewed Light Chicken Potpie

May 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is definitely a keeper for my monthly rotation. I only used one shortcut and was able to make this pot pie in an hour and 15 minutes. I must stress, do not substitute pie crust in this recipe!! Making your own is so much more delicious and not to mention fresher. I didn't read over other reviews to double up on the crust but I wish I did beca"

Reviewed Chipotle Shrimp Taco with Avocado Salsa Verde

May 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

This dish was mmm good! I had to make the following minor adjustments according to what I have at home- 1) I didn't have the chipotle powder but I did have the regular chili powder on hand and used that. 2) I coarsely chopped the other half of avocado and folded it into the salsa verde in the end. 3) Following another user's review, I used a quart"

Reviewed Pork Chops With Mushroom Gravy

May 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a very simple, yet tasty recipe. It is definitely a keeper for me! I prefer to use bone-in pork chops to keep the moisture in the meat however I don't see a problem using boneless pork chops if you're that picky."

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