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mswindycty

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Reviewed Cha Cha Chowder

Oct 25, 2013 on FoodNetwork.com

I made this numerous times during the summer. Excellent flavor and easy to make. Don't be afraid of poblanos; they are quite mild. I could hardly taste them and usually added more than specified. An overall tasty dish, which didn't need chicken stock. In fact, because it had a vegetable stock, this soup is excellent served cold. I got numerous requests...

Reviewed Cha Cha Chowder

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

Excellent flavor and easy to make. Don't be afraid of poblanos; they are quite mild, especially when cooked. I could hardly taste them in end. Little, if any, heat. An overall tasty dish, which didn't need chicken stock. I will definitely keep and make throughout the summer."

Reviewed Vietnamese Chicken Noodle Soup

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

I've made it twice and used the recipe as a framework. The first time, I had various chicken parts in my freezer and made my own stock and followed the recipe fairly closely. The second time I used boxed stock, but added some sliced up chard. I had most of the ingredients on hand, but I did go to the Asian market for a few items like Thai basil wh"

Reviewed Queso Fundido with Chorizo

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

Very good and simple to prepare. I doubled the recipe and added one roasted poblano that had been peeled and sliced into rajas (or strips). A really good addition. I would also suggest that the cooked chorizo be drained of most of its fat, as I think the orangey oil is a bit offputting. My chorizo was freshly made from a Mexican grocery store, and"

Reviewed Smoked Paprika Chicken Thighs with Potato and Onion

Nov 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Do yourself a favor and leave out the olives. The dish would get 5 stars without them. Love how the potatoes soak up the smoked paprika flavor. The best part of the dish was the potatoes. I had whole legs on hand, so I separated them into thighs and drumsticks, so that I could tuck the filling into both pieces. The only thing I added to the potato"

Reviewed Coriander Chicken with Hammered Cauliflower

Apr 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm rating the recipe not as written--mainly due to soupiness of the sauce--but after the addition of couscous. Initially, I used less liquid because of the comments here. While I liked the coriander-flavored chicken, I felt it was too much bother with so-so results. However, the dish can easily be salvaged with only one step: add regular (not Is...

Reviewed Coriander Chicken with Hammered Cauliflower

Mar 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm rating the recipe as written mainly due to soupiness of the sauce. I even used far less liquid because of the comments here. While I liked the coriander-flavored chicken, I felt it was too much bother with so-so results. However, the dish can easily be salvaged with only one step: add regular (not Israeli) couscous toward the end of cooking t...

Reviewed Coriander Chicken with Hammered Cauliflower

Mar 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm rating the recipe as written mainly due to soupiness of the sauce. I even used far less liquid because of the comments here. While I liked the coriander-flavored chicken, I felt it was too much bother with so-so results. However, the dish can easily be salvaged with only one step: add regular (not Israeli) couscous toward the end of cooking t...

Reviewed Coriander Chicken with Hammered Cauliflower

Mar 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm rating the recipe as written mainly due to soupiness of the sauce. I even used far less liquid because of the comments here. While I liked the coriander-flavored chicken, I felt it was too much bother with so-so results. However, the dish can easily be salvaged with only one step: add regular (not Israeli) couscous toward the end of cooking t...

Reviewed Thai Red Curry Mussels

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

Simple and delish! It is pretty spicy, but I wouldn't cut it down one jot for myself. I used sambal olek for the Thai chili paste, and everything else just as written. Do not leave out the fish sauce; it has a unique flavor. There was quite a bit of leftover sauce, so I put it over pan-fried tilapia over rice, with some thin green beans. Plan to ...

Reviewed Seared Cod with Blood Orange Glaze

Jan 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

It was just not a flavor profile I like: a sweet topping on my fish. But I gave it a shot. The accompanying Israeli couscous really saved the dish. I used some barramundi filets I had in the freezer; they were thinner and cooked quickly. Perhaps with the citrus-onion salad on the side, it would have cut down on the sweetness but even more vinegar...

Reviewed Israeli Couscous with Celery, Scallions and Cranberries

Jan 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made the couscous as written and thought it was fabulous! (Can't say the same about the fish though) In larger quantities, this would be a great summer side dish to bring to BBQs and would sub regular oranges at that time of the year as blood oranges aren't available then. Plan to make this again, using perhaps different herbs. There was too much...

Reviewed Stovetop Green Bean Casserole

Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Quite a unique flavor. There was enough sauce for nearly twice the amount of beans. I did use only about half the cayenne, figuring that once all cream was added I could add more if I wanted. I fried the shallots in a shallow 7" frypan, so that I didn't have to use a lot of oil. Worked just fine. Great improvement on a classic!""

Reviewed Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise

Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fabulous! A lot of work--requiring more saucepans than I or anyone else would likely own--but fabulous! Made the pumpkin bread several days in advance so it would be a little stale. Also because I read previous reviews, I cut down on the sugar in the bread to 3/4 cup and it was perfect, when it all came together with the custard, creme anglaise a...

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