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Replied to Beef Bourguignon

Dec 12, 2013 on

Even better to make the thickener--make your flour/butter paste and then add the hot sauce from the dish (in a separate little bowl) until it's thinner, then add to the sauce. Avoid using water--just dilutes your flavors.

Replied to Beef Bourguignon

Dec 12, 2013 on

The filet version is very expensive, so the chuck version is simply a less expensive way to make essentially the same thing. They are both delicious. NO, you cannot cook them for the same length of time. The filet is naturally tender and has to be BARELY cooked through--filets get tough and dry if overcooked. The chuck is naturally tough and is...

Reviewed Provencal Vegetable Soup

Sep 8, 2013 in Food Network Community Toolbox on

This soup is unbelievably good. The ingredients are so simple--you would never think that the flavor is so complex and deep. I added some fresh garlic right to the soup because I didn't bother with the pistou. Also, I used white beans instead of pasta, and also added a parmesan cheese rind at the beginning of cooking, removing it when the soup "

Reviewed Fish Stew

Aug 29, 2013 in Food Network Community Toolbox on

This is one of the best dishes I've EVER made. Emeril's technique for coaxing complex flavors out of a stew that only has protein in it for the last 10 minutes of cooking...well, just amazing. The dark roux is very important and it smells delicious while cooking. I used snapper and added it on very low heat during only the last 7 or so minutes "

Reviewed Asian Braised Pork Shoulder

Aug 20, 2013 in Food Network Community Toolbox on

Awesome! I used a pork butt because the store didn't have shoulder, and I also used Asian chili sauce because couldn't find sambal. It was amazingly delicious. Served it with wilted chopped bok choy. "

Reviewed Tarragon Meatloaf

Aug 4, 2013 in Food Network Community Toolbox on

Delish. I made it using ground turkey, and just 1.3 pounds, and it was fantastic. I used a meat thermometer and cooked to 165 degrees. It took only about 45 minutes in my convection oven at 375 degrees. Meatloaf was moist and perfect with a nice little crust. I think you can use any meat you want and it will be fantastic. And the sour cream "

Reviewed Curried Meatballs

Jul 8, 2013 in Recipes on Cooking Channel

I give it the three stars for the terrific meatballs, which are great by themselves. But the sauce flavor was muddled by too many spices plus wine--no one flavor was defined and the overall effect was quite bitter. Garam masala plus other spices plus wine = overkill. I am usually great with sauces and had to discard this one--but the meatballs "

Reviewed Bacon and Pecan Brownies

Jul 4, 2013 in Recipes on Cooking Channel

Delicious! I only removed one star because I found the batter to be getting very sweet, so I ended up using about 1/4 cup less sugar than the recipe called for. Otherwise followed it exactly, and they turned out fantastic. definitely making again.

Reviewed Roasted Whole Black Bass

Jul 1, 2013 in Recipes on Cooking Channel

Awesome! Light, fast cooking, and delicious. I used branzino and it was amazing. Next time am going to just pile the filling on top of filets, for easier serving. :) Otherwise, butter, lemon, and fennel around the filets. Delicious and elegant. "

Reviewed Chicken Scarpiello

May 23, 2013 in Food Network Community Toolbox on

One of the best chicken dishes I've ever made! Flavor is bright and exciting, super easy to make, and stores well. Make sure you taste your cherry peppers and juice before you start, to see if they're the right heat for you. To reduce the heat level, I chopped them instead of slicing them, so the spicy pieces were smaller in the bites. Also, "

Reviewed Coconut Carrot Cake

May 6, 2013 in Recipes on Cooking Channel

Seriously, this is one tremendously delicious cake. It is among the top three cakes that I have EVER made. I made three times as much icing as the recipe called for. I used two and a half 8 oz. containers of cream cheese and one 8 oz. of mascarpone, adjusting the spices accordingly. I also did not have a lemon, so I used a bit of lime zest and"

Reviewed Jerk Chicken and Dumplings

Apr 22, 2013 in Recipes on Cooking Channel

One of the best things I've ever made. Fantastic recipe idea and very fast to cook. A few ideas: the sauce was turning out to be more hot than we can handle, since I bought a very hot jerk seasoning, so while reducing the ginger beer after deglazing, I added a cup or two of chicken stock. After reduction, I added a bit of agave nectar and, las"

Reviewed Stuffed Cabbage

Mar 25, 2013 in Food Network Community Toolbox on

Awesome. I added a bit more vinegar and fresh thyme, and my bread crumbs were seasoned panko. Bit of garlic powder in the filling. Otherwise followed closely, I just left it in the oven an extra 20 minutes or so and it was delicious with perfect rice inside. Easy recipe and you can just leave it in the oven while you finish getting ready for d"

Reviewed Company Pot Roast

Dec 26, 2012 in Food Network Community Toolbox on

Delicious, deep, complex flavor and super easy to make. Used a 3-pound roast for 4 adults and it was more than enough with leftovers (which we promptly ate for lunch the next day). Added fresh carrots about halfway through the cooking, to serve on the side as the vegetable, since most of the sauce ends up pureed. Freezes beautifully too."

Reviewed Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese

Dec 23, 2012 in Recipes on Cooking Channel

This was completely amazing!! Delicious! I skipped the ketchup at the end. As for the sausage itself, I sauteed fresh onion and garlic in a bit of butter and added that along with the granulated, and I added a bit extra sage and fennel seed. I also used a mix of yellow and white cheese so it would be more mild and not compete with the sausage."

Reviewed Braised Pork Shoulder

Dec 9, 2012 in Food Network Community Toolbox on

Completely delicious. Amazing. I did coat the pork in coriander and cumin and garlic powder the night before and let it sit in fridge overnight, then followed directions from there (using fresh garlic the next day). Also, added a tablespoon or so of unsalted butter to the sauce off the heat, while the pork was aside resting. It's so tender you"

Reviewed Braised Pork Shoulder

Dec 9, 2012 in Food Network Community Toolbox on

This is seriously, seriously delicious. Completely delicious. I put the cumin and coriander on the pork the night before and let it sit overnight, then followed the directions from there. The cooking times can be a bit shorter in the oven, and the turning the pork over every hour or so is a great idea. It falls apart--you won't have to slice i"

Reviewed Lobster Pot Pie

Oct 28, 2012 in Food Network Community Toolbox on

Let me start by saying that I am a HUGE fan of Ina's and everything I make of hers is terrific.
However, unless you truly love the taste of anise, please leave the Pernod out entirely. Use the same amount of Sherry instead, such as Bristols. Even though I used a bit less than amount called for by the recipe, the Pernod overtook the flavor...

Reviewed Italian Plum Tart

Sep 4, 2012 in Food Network Community Toolbox on

Unbelievably delicious. My mom has already requested it for Thanksgiving. I just added a bit of blueberry jelly (along with the other ingredients) to the fruit while it was macerating, and also used half brown and half white sugar. Also, after arranging the fruit on the crust, I drizzled some of the macerating liquid on the fruit before adding "

Reviewed Chocolate Espresso Cheesecake with Ganache

Aug 3, 2012 in Food Network Community Toolbox on

Phenomenal. I skipped the cinnamon in the crust and added a pinch of brown sugar instead. Also, I made a whole lot of the ganache and covered the entire cake top with it right in the springform after cooling the cake, and left the cake in fridge overnight. The next day it was perfect, and with a nice layer of ganache on top. Water bath, no cra"

Reviewed Flag Cake

Aug 3, 2012 in Food Network Community Toolbox on

I followed the recipe to the letter and it turned out perfectly. It looked like a bakery cake. The cake is delicious and moist, and everyone raved about both the cake and the frosting. And any left over also freezes really well, just wrap it in foil loosely a few times over--even the raspberries were great when I thawed it three weeks later. It"

Reviewed Coconut Cake

Aug 3, 2012 in Food Network Community Toolbox on

Astonishingly fantastic cake. I've made it twice and it looks gorgeous, tastes amazing, and even freezes beautifully. It is enough for 15 people and everyone loves it. Also, it is pretty easy to make, for such an impressive dessert. "

Favorited Chicken Soup with Ground Chicken Meatballs

Jan 14, 2012 in Recipes on Cooking Channel

Favorited White Chocolate Pavlova

Jan 8, 2012 in Recipes on Cooking Channel

Favorited Root Vegetable Risotto with Carrot Butter

Jan 8, 2012 in Recipes on Cooking Channel

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