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pattchristie_12044531

Chesterfield, Missouri

Member since Aug 2009

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Reviewed garlic-roasted chicken and root vegetables

Aug 9, 2014 on FoodNetwork.com

.This was moist, tasty chicken. My prep took 90 minutes. Instead of the prescribed vegetables, I used 15 carrots and an onion (quartered, then cut up). And a whole 15-oz. can of chicken broth. It's a great idea to salt and pepper everything.

After rest time, I cut the chicken off the carcass, and am now making chicken stock, having...

Reviewed broccoli casserole

May 27, 2014 on FoodNetwork.com

I used two 16-ounce packages of chopped broccoli. Skipped the cracker/butter crumb topping. Added 1/4 teaspoon curry, 1 teaspoon garlic and 1 envelope Lipton onion soup mix.

It was a major hit at a Memorial Day weekend barbeque.

This recipe is a great canvas to enhance and spice up.

Reviewed yummy slice-and-bake cookies

Mar 18, 2014 on FoodNetwork.com

It took me an hour to make this cookie dough, including the rolls. (I used waxed paper.) And the end product was not worth the time. For 1 teaspoon of instant coffee, 2 tablespoons of peanut butter and 2 tablespoons of Nutella. no flavor profiles came through in the cookies. Way too much work for a cookie that wasn't that good.

Reviewed Sweet and Tangy Chicken Thighs

Mar 14, 2014 in on Food.com

I skinned my thighs and took off as much visible fat as I could. I did 500 for 10 minutes. Although the sauce ingredients seemed a crazy mix, it was quite good; and the chicken was moist, tender and delicious. I paired the chicken with a roasted butternut squash/corn/red onion/Craisin medley that also contained cayenne pepper."

Reviewed Sweet and Tangy Chicken Thighs

Mar 13, 2014 in on Food.com

I skinned my thighs and took off as much visible fat as I could. I did 500 for 10 minutes. Although the sauce ingredients seemed a crazy mix, it was quite good; and the chicken was moist, tender and delicious.

I paired the chicken with a roasted butternut squash/corn/red onion/Craisin medley that also contained cayenne pepper."

Reviewed butterscotch peanut butter bars

Feb 12, 2014 on FoodNetwork.com

These are quite good and extremely rich.

I sprayed the measuring cups I used for peanut butter with nonstick cooking spray, which helped get it all out. Sprayed the baking pan, too.

I added a teaspoon of vanilla to the glaze.

On future batches, I would try other chips -- like semi-sweet chocolate...

Reviewed butterscotch peanut butter bars

Feb 12, 2014 on FoodNetwork.com

These are quite good and extremely rich.

I sprayed the measuring cups I used for peanut butter with nonstick cooking spray, which helped get it all out. Sprayed the baking pan, too.

I added a teaspoon of vanilla to the glaze.

On future batches, I would try other chips -- like semi-sweet chocolate...

Replied to butterscotch peanut butter bars

Feb 12, 2014 on FoodNetwork.com

Great idea!

Reviewed cranberry sauce

Feb 8, 2014 on FoodNetwork.com

This was a big hit at 2013 Thanksgiving dinner. More people ate cranberry sauce than I'ev ever seen! The orange was sensational.

Reviewed Chocolate Peanut Butter Pie

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

I used a ready-made Oreo crust, low-fat cream cheese and non-fat whipped topping. Frosted it with another 4 ounces of non-fat whipped topping and sprinkled a couple tablespoons of mini chocolate chips on top. A real winner for a Labor Day barbeque."

Reviewed Cauliflower Say Cheese

Jul 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

I used non-stick cooking spray on the baking dish, so no butter. Skipped the bread crumbs and the last 1/2-ounce of cheese, so no broiling. It turned out beautifully, even though I didn't break all the cauliflower into itty-bitty pieces."

Reviewed Crispy Grilled Chicken Thighs

Jul 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

My 8 chicken thighs weighed 3.5 pounds, so I doubled the mayonnaise mixture and marinated in a Zip-lock bag overnight.

At cook time, it was raining, so I skipped the breading and grilling, and baked the chicken on a rack in a 350-degree oven, 33 minutes per side.

It was delicious, juicy and tender. A slight dab...

Reviewed Oatmeal Raisin Cookies

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

I made these to take to my niece's for a Memorial Day weekend barbeque. They were a hit.

Changes I made:
used walnuts, probably 1-1/4 cup
didn't soak the raisins and nuts
added about 1/2 cup butterscotch chips
added about 10 ounces of M&Ms

I tend to make smaller cookies, so...

Reviewed Pineapple Blueberry Crunch Cake

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

This was terrific and took very little time to assemble. Changes I made:
used nonstick cooking spray on the pan
used 1 stick butter and 1/2 stick margarine
used a 20-oz. can AND an 8-oz. can crushed pineapple, both in unsweetened pineapple juice
added a layer of cut up fresh strawberries between the pineapple and...

Reviewed Snickerdoodles

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

I made these last night, and neither my son nor I could eat them. Something was wrong. I followed the recipe to a T. We both actually tried two, thinking something was off with the first one.

This is the first time I've actually had to throw home-made cookies away."

Reviewed Rescued Turkey Stock

Nov 24, 2012 in on Food.com

This recipe is fabulous. I'm using it again today with the Thanksgiving carcass I got from my sister. I freeze it all, then use the flavorful stock in any recipe that calls for chicken stock.

Thanks, Lennie!!"

Reviewed Deep-Dish Mixed Berry Pie

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

After three times of making this pie and having an over-abundance of juice (because the raspberries and blackberries disintegrated from the heat), I did this:

Halve the strawberries and cook them with the water, sugar and cornstarch slurry. Add the other berries when you remove the strawberries from the heat to cool. That left the...

Reviewed Hearty Vegetable Soup

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

Yes, it is healthy soup; thanks, Phyllis. But not too flavorful, considering the only seasonings are salt and pepper. I made it. I'll eat it, but my family will not. I had a bowl and am now freezing the remainder, trying to figure out how to make it better."

Reviewed Parmesan-Crusted Pork Chops

Aug 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used parmigiano reggiano and plain breadcrumbs. It was quick and easy. Good for a weeknight dinner, but not remarkable."

Reviewed Crispy Grilled Chicken Thighs

Jul 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

My 8 chicken thighs weighed 3.5 pounds, so I doubled the mayonnaise mixture and marinated in a Zip-lock bag overnight.

At cook time, it was raining, so I skipped the breading and grilling, and baked the chicken on a rack in a 350-degree oven, 33 minutes per side.

It was delicious, juicy and tender. A slight dab...

Reviewed Chicken Tetrazzini

May 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a great casserole. Skipped most of the butter and only used butter to make the roux. Used 2 12-oz. cans of chicken, drained and rinsed.

Used Burmuda onion. Subbed homemade turkey broth for the wine. Subbed whole milk for the heavy whipping cream. Subbed homemade turkey broth for the chicken broth.

Skipped...

Reviewed Chicken Tetrazzini

May 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a great casserole. Skipped a lot of the butter and only use butter to make the roux. Used 2 12-oz. cans of chicken, drained and rinsed.

Used Burmuda onion. Subbed homemade turkey broth for the wine. Subbed whole milk for the heavy whipping cream. Subbed homemade turkey broth for the chicken broth.

Skipped...

Reviewed Chili-Garlic Roasted Broccoli

Apr 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved that this recipe uses the entire broccoli. Used a Weber grill mix, and it worked beautifully. Needed to cook a little more than 20 minutes to get that totally roasted (and crunchy) effect."

Reviewed Crockpot Macaroni and Cheese

Apr 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I saw Trisha on Food Network this morning with this recipe. Made it tonight for a dinner at my sister's house -- 13 in attendance. There was none left, and my brother-in-law kept saying it was DA BOMB!! The only thing I changed is I used low-fat evaporated milk. A spectacular dish!! Thanks, Trisha!!"

Reviewed Chili-Garlic Roasted Broccoli

Oct 31, 2010 in Food Network Community Toolbox on Food Network

Loved that this recipe uses the entire broccoli. Used a Weber grill mix, and it worked beautifully. Needed to cook a little more than 20 minutes to get that totally roasted (and crunchy) effect.

Reviewed Turkey Sweet Potato Shepherd's Pie

Oct 31, 2010 in Food Network Community Toolbox on Food Network

I boiled the ground turkey, drained, rinsed with hot water. Instead of the raw carrots and frozen peas, I used one 16-ounce bag of frozen peas and carrots thawed and drained to get rid of extraneous liquid. Skipped the banana. Used extra sharp cheddar cheese, which seemed less greasy and melted beautifully. I don't get how this recipe is on 30-minute...

Reviewed 4-Hour Lamb

Oct 9, 2010 in Food Network Community Toolbox on Food Network

This dish was fabulous. Made it with the Provencal French Beans. Both my 21-year-old and 19-year-old sons enjoyed it as well, and they usually like disparate meals. None of us had ever had lamb, except the lamb/beef mix that's in a gyro. This is not a difficult meal to make, but it takes time. Same with the beans. But it's worth it for a special dinner....

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