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pma1982

Bothell, Washington

Member since Oct 2006

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Reviewed Chunky Chicken Chili

Jan 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

The recipe calls for 1 stick of butter. 1/2 stick is way too much butter to saute the chicken and it does not brown. If following the recipe I would just use olive oil. I actually roasted chicken breasts breasts in the oven with olive oil salt, pepper, fresh sqeezed lime juice and the same seasonings in the recipe. I let it cool and then hand shre"

Reviewed Chunky Chicken Chili

Jan 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

The recipe calls for 1 stick of butter. 1/2 stick is way too much butter to saute the chicken and it does not brown. If following the recipe I would just use olive oil. I actually roasted chicken breasts (4 to 6 breasts in the oven with olive oil salt, pepper, fresh sqeezed lime juice and the same seasonings in the recipe minus the cayenne. I let "

Reviewed Double Dipped Fried Chicken

Oct 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe has potential. The flavor is definitely there as long as you marinate the chicken overnight. I didn't add water and just used the buttermilk along with a lot of hot sauce. Truthfully I didn't think the double dipping was necessary because the buttermilk really creates a thick layer after dredging in the flour the first time. We all tho"

Reviewed Southern-Braised Greens with Bacon

Oct 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe was a huge hit with guests the other night. I did not change a thing as far as ingredients because the flavor was dead on what I was looking for. I did simmer them about an hour longer reducing the liquid even more. They were so good the next day and yes I'm having them for lunch again today! :)"

Reviewed Mama's Fried Cream Corn

Oct 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

My family and guests absolutely loved this recipe! I did saute a chopped onion in the bacon drippings first and added about a 1/2 cup of cream and let it simmer down because even though I extracted the milk from the corn by using the back of the knife, it still didn't have that creaminess I was looking for. It came out amazing and difinitely wort"

Reviewed Easy Tomato Soup & Grilled Cheese Croutons

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

I made this the other night and it was exactly what I was looking for! I used sweet Walla Walla onions instead of yellow and let them caramelize, then added a little extra garlic and after adding the stock and tomatoes I let it cook down longer to intensify the flavor. I then used an immersion blender to get a smooth yet thick consistancy before a"

Reviewed Easy Tomato Soup & Grilled Cheese Croutons

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

I made this the other night and it was exactly what I was looking for! I used sweet Walla Walla onions instead of yellow and let them caramelize, then added a little extra garlic and after adding the stock and tomatoes I let it cook down longer to intensify the flavor. I then used an immersion blender to get a smooth yet thick consistancy before a"

Reviewed Easy Tomato Soup & Grilled Cheese Croutons

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

I made this the other night and it was exactly what I was looking for! I used sweet Walla Walla onions instead of yellow and let them caramelize, then added a little extra garlic and after adding the stock and tomatoes I let it cook down longer to intensify the flavor. I then used an immersion blender to get a smooth yet thick consistancy before a"

Reviewed Chile and Cheese Rice

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

I tried this recipe and thought it was a little bland, dry and more like corn rice rather than Chile and Cheese Rice. I did think the recipe had potential though so I made it a second time with a few adjustments and it was a HUGE HUGE hit!!!!!!!! Rave reviews and my girlfriend even text me the next morning to tell me she ate it for breakfast. haha"

Reviewed Parsnip Potato Puree

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

I love love love this recipe! Parsnips are an acquired taste so make sure you taste them before making this recipe. I just so happen to adore them, but if not then you may want to just make yukon mashed potatoes. Or as I do yukon mashed potatoes with garlic and chives. Always a huge hit!"

Reviewed Chunky Chicken Chili

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

The recipe calls for 1 stick of butter. 1/2 stick is way too much butter to saute the chicken and it does not brown. If following the recipe I would just use olive oil. I actually roasted chicken breasts (4 to 6 breasts) in the oven with olive oil salt, pepper, fresh sqeezed lime juice and the same seasonings in the recipe minus the cayenne. I let"

Reviewed Pot Roast

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

I absolutely love Chef Anne, but I was not a fan of this recipe at all. I seriously don't understand why everyone gave it such great reviews. Maybe it's because they didn't actually use all the ingredients in the recipe and changed it up which really isn't rating this recipe, but oh well. haha... First off the vinegar was entirely too strong and s"

Reviewed Potatoes and Onions

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

I cook potatoes and onions in the skillet all the time but I thought I would give the whole weighing it down with a plate concept a try. Talk about an unnecessary and pain in the rear process. I should have just used a cast iron skillet to weigh it down or without as I usually do because the plate gets incredibly hot and wet and having to deal wit"

Reviewed Baked Eggs with Chorizo and Cream

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

I hate to even say this but I wouldn't even give this recipe one star. I saw the show the other day and had such high hopes. They were so greasy, heavy and the chorizo was so over powering that I only took a few bites and so did my mother. We threw the rest out along with the other two ramekins. Normally I love chorizo with eggs, but I think with "

Reviewed Dirty Risotto

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

I'm from New Orleans and LOVE the traditional Dirty Rice. This is a great spin off. I change it up a little by adding more than one link of sausage and larger amounts of the "trinity" onion, celery and bell pepper, add garlic and deglaze the pan with white wine. To avoid all the stirring I use 1lb of orzo instead of the rice which I simply boil in"

Reviewed Dirty Risotto

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

I'm from New Orleans and LOVE the traditional Dirty Rice. This is a great spin off. I change it up a little by adding more than one link of sausage and larger amounts of the "trinity" onion, celery and bell pepper, add garlic and deglaze the pan with white wine. To avoid all the stirring I use orzo instead of the rice which I simply boil in water,"

Reviewed Dirty Risotto

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

I'm from New Orleans and LOVE the traditional Dirty Rice. This is a great spin off. The only thing I do differently is I use orzo instead of the rice which I simply boil in water (makes this a quick meal rather than have to deal with the risotto), add a handful of basil and leave out the mushrooms because I'm just not a fan of them."

Reviewed Turkey Meatloaf

May 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

I can't get over how juicy this was! I did scale the recipe down by half because I'm not feeding an army and there was plenty of leftovers. The only things I did differently was I used panko bread crumbs, added a few cloves of garlic, fresh parsley, basil and oregano and then put marinara on the top rather than ketchup. It came out really yummy. I"

Reviewed Herbed Basmati Rice

Apr 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm in love with this recipe! I made it last night along with the Scallops Provencal. So simple and fresh! I added a little extra liquid because a few people said it was a little dry and it came out just fine. Next time I may use chicken broth for added flavor. A keeper in my book!""

Reviewed Scallops Provencal

Apr 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this last night and was told by one of my guests that it was "MARVELOUS"! I served it with the Herbed Basmati Rice and Roasted Broccoli and it was truly yummy. I did what several others suggested by taking the scallops out of the pan after browning and adding them back to the sauce to warm so they don't overcook. I also doubled the sauce ...

Reviewed Dirty Risotto

Apr 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm from New Orleans and LOVE the traditional Dirty Rice. This is a great spin off. The only thing I do differently is I use orzo instead of the rice, add a handful of basil and leave out the mushrooms because I'm just not a fan of them.""

Reviewed Pot Roast

Apr 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

I absolutely love Chef Anne, but I was not a fan of this recipe at all. I seriously don't understand why everyone gave it such great reviews. First off the vinegar was entirely too strong and secondly, the Jerusalem Artichokes didn't seem to fit in with the flavors. I love them roasted, but the texture and taste did not go with Pot Roast in my op...

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