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pjc62

Superior, Colorado

Member since Nov 2010

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Reviewed Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs

Oct 11, 2013 on FoodNetwork.com

A nice simple dish, but probably not "company" food - more comfort food in my opinion. I did substitute Kielbasa as I buy it in bulk and always have it on hand (and my kids don't like pancetta). Easy to make, but of course, it's risotto so lots of stirring. Skipped the saffron but I added a 1/4 teaspoon of tumeric to give a bit of a yellow color (couldn't...

Reviewed Chicken with Rice (Arroz con Pollo)

Oct 11, 2013 on FoodNetwork.com

I was a little bit hesitant to make this at first as it did seem complicated. But I did and it wasn't hard at all.

I made the sofrito first. I had a bunch of Hatch (Anaheim) peppers that someone brought up from New Mexico. I halved the recipe and left out the ajices dulces, culantro, (didn't have these ingredients) and red bell...

Reviewed Red Beef Chili

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

GREAT! Did make modifications. Used 1 pound ground beef (halved recipe), no peppers, but did use one can of Rotel diced tomatoes with chilies and two diced chipotles in adobo. Added 1 Tablespoon of ancho chili powder, one teaspoon of regular; 1/2 tablespoon of Montreal Steak seasoning (has garlic) on my ground beef and 1/2 red onion. Used one squ"

Reviewed Cioppino

Sep 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Quick, easy, and tasty! Few changes: I had a lot of celery in my fridge so I used that instead of fennel and added a teaspoon of tarragon to add a hint of that anise flavor. I bought a package of fresh "seafood medley" (mussels, prawns, scallops, and calamari rings) at Costco and dumped them all in at once. I don't agree with her directions to do "

Reviewed Pasta e Fagioli al Forno

Aug 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this with whole wheat penne and my family loved it. Couple modifications. Use shredded Italian cheese blend for the sauce. On top I made a mix of parm and panko, dotted with butter. I think next time I would use two cans of beans. Also used bacon instead of pancetta. I used about 3/4 lb of pasta and it wasn't dry. However, the whole wheat p"

Reviewed Linguini with Clam Sauce

Jun 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

I was in a rush tonight and quickly looked this up on the internet. So easy!!!!! My husband loved it. I did add about 3-4 Tbs. of butter and one turn of half and half. Used two small cans of clam juice. Also dried thyne and dried parsley, since I rarely have fresh herbs. I added broccoli florets right after I added clams for a one-pot meals. Spr"

Reviewed Tuna Puttanesca

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

Quick and easy! I did make a couple changes. Since my kids are weird about olives, I did a quick chop in the food processor to make my Kalamata olives super fine. I also used Spaghetti sauce like someone else had since my kids are weird about whole tomatoes. I put a squirt of anchovy paste in and only used 4 garlic cloves. No white wine and no ca...

Reviewed Chocolate Sponge Puddings

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

For once a dessert everyone in my family loves and is asking for again. My husband likes it because it's not too sweet. My kids love it because of the rich chocolate-y taste.

It is easy to make, although I was going a bit crazy with the number of bowls. I used my stand mixer to beat the yolks, and my immersion blender whip attachment...

Reviewed Not Your Mama's Green Bean Casserole

Nov 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent! My family loved it. Couple changes. I used 3 pieces of bacon (wanted to use them up anyhow) - fried them up and then sauteed mushrooms in bacon fat. I used non fat half and half and the flavor was fine. I also sub. half a cup of brandy for half of the chicken stock. Didn't attempt the onions since many others recommended not using the...

Reviewed Smoky Collard Greens

Sep 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

flavor was great, but cooking time was all wrong. If you look at Paula Deen's recipe, it takes 45-60 minutes for greens to thoroughly cook, unless you have fresh young tender leaves. Very misleading and not good for cooks not familiar for collard greens.""

Reviewed Tuna and White Bean Pasta with Gremolata Bread Crumbs

Sep 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I actually liked this. I read the reviews and did a few things differently. I use crushed garlic in a tube and also anchovy paste in the Gremolata. Also used dried parsley. Worked fine (my family doesn't like fresh parsley.) Used whole wheat penne. I used white wine but the taste seemed a little strong so I added parm to it. Worked great. Lots an...

Reviewed Beef Pot Roast

Nov 3, 2010 in Food Network Community Toolbox on Food Network

I have to make this but will make it tomorrow. In answer to Sunnie - put the meat in first. Hope it turned out well for you. I'm making mine tomorrow and will up

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