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natewritesalot

United States

Member since Feb 2011

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Reviewed Parmesan Crisps

Dec 17, 2013 on FoodNetwork.com

A couple of things I did differently. On a budget, I didn't want to spend a lot on fancy cheese to grate, so I bought what was pre-grated, generic, on sale. I spooned out about a tbl. an inch a part, sprinkled on red pepper flake and let bake on a parchment paper-covered cookie sheet until the edges were light brown. This is important, because...

Reviewed Brie en Croute #2

Dec 17, 2013 on FoodNetwork.com

I did as the other reviewers said and lowered the temperature. However, there must have been a slight tear in my pastry that I didn't see, because about a 1/3rd of the Brie leaked out. So looks-wise, it didn't look so hot, but everyone ate it up. I did however, use cooking twine as Paula says.

Reviewed Jalapeno Bites

Nov 1, 2013 on FoodNetwork.com

These were fun and tasty. There's no way I could have like them without some zing so I KEPT the seeds in, and actually diced up another pepper. They freeze well, too. I couldn't stop eating them.

Reviewed White Pizzas with Arugula

Feb 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

A homerun hit right outta the park!"

Reviewed Charlotte Russe With Raspberries

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I totally agree with the other reviewer. Firstly, the gelatin turned into one hard lump. Not knowing what to do, I added some warm water to it.

Nextly, just as the other poster said, the custard never set. Get this, I even hurridly, dumped it in a saucepan and turned it in med.high to try and thicken it, stirring constantly....

Reviewed Greek Layered Dip With Pita Chips

Apr 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I would recommend like the other poster did, that you make it and serve it on the same day. The T. sauce since it's got cucumber in it, will get pretty watery if you don't."

Reviewed Greek Layered Dip With Pita Chips

Apr 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I would recommend like the other poster did, that you make it and serve it on the same day. The T. sauce since it's got cucumber in it, will get pretty watery if you don't."

Reviewed Beef Tenderloin with Skordalia

Mar 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was utterly amazing. I did do some modifications though. I didn't use a full 3/4 C. of olive oil in the Skordalia for caloric and price reasons. I cut it to about just a hair under a 1/2 C. I also used 2 potatoes because I KNEW I'd want more. Here's the oddity here. Maybe you're supposed to eat the Skordalia as a sort of topping to the...

Reviewed Mushroom Lovers' French Bread Pizzas

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

This was wonderful! Because shitakes are very expensive, I used half the amount, and I used dried which I re-hydrated.

Also, I cut back a bit on the button mushrooms and used 1/2 of loaf of french bread because I was just making it for two people. Wonderful and consistent recipe.

Reviewed Buffalo-Chicken Macaroni and Cheese

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

Contrary to everyone else, I thought the texture of this was awful. It was very dry. The cheeses didn't melt together in a smooth way, and it sort of curdled even though I didn't cook it too high or too long.

Maybe it could work, if something like a processed cheese (Cheese Whiz or Veveeta) or something with milk in it, could...

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