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rjmabery

United States

Member since Jan 2008

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Reviewed Chef Anne's All-Purpose Pasta Dough

Jan 23, 2014 on FoodNetwork.com

I need to preface my review with the fact that I am a pasta aficionado and have toyed with the idea of making my own pasta for years. I attempted it once 15 years ago and threw the machine away after the first attempt.
I purchased a manual pasta maker a couple of weeks ago and took two weeks to muster up the courage to tackle it again. And...

Reviewed Chef Anne's All-Purpose Pasta Dough

Jan 22, 2014 on FoodNetwork.com

I need to preface my review with the fact that I am a pasta aficionado and have toyed with the idea of making my own pasta for years. I attempted it once 15 years ago and threw the machine away after the first attempt.
I purchased a manual pasta maker a couple of weeks ago and took two weeks to muster up the courage to tackle it again. And...

Reviewed Lamb Kebabs with Pomegranate Glaze

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

First, I have to say I love Indian, Middle Eastern and North African cuisines and all of the ingredients were things I was familiar with, with the exception of the pomegranate molasses.
Ifollowed the recipe very closely with the exception of the baking soda, which was inadvertently ommitted. Finally, I made burgers and not skewers and fried...

Reviewed Penne with Spinach Sauce

Dec 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I doubled the quantity of goat cheese, added sauteed baby bellas and a 1/4 tsp of crushed red peppers (whichI had added to the sauteed mushrooms) and about 1 cup of chicken broth. I thought the recipe was great. I generally question anyone who rates a recipe that they've altered, but I thought it was fresh, healthy and made for a light dinner. If...

Reviewed Braised Lamb Shanks

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I bought the lamb shanks a couple of weeks ago in anticipation of making this recipe, which I made today, as on your show with the hard polenta cakes. I did not vary from the recipe much (I added a bit more celery thank called for as I wanted to get rid of the rest of my celery) and I must say that the lamb shanks were fantastic. The only comment...

Reviewed Hard Polenta Cakes

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am a huge fan of Anne and her way of conveying her recipes to the audience on television. That said, the polenta was a mitigated success. The only critique I can make is the instruction to put in as much salt as to bring it to the edge of too much salt. The polenta doesn't need but a pinch of salt. Following her instruction, my polenta was almost...

Reviewed Picadillo

Nov 14, 2010 in Food Network Community Toolbox on Food Network

Preobably not fair, but just looking at the recipe I would have to tweak it to make it edible. I add raisins, hard boiled eggs, red bell pepper, crushed red pepper, some sugar, so that it is sweet and savory at the same time. And, of course, service with yellow rice and black beans. Whenever I make it, people come out from the woodwork for it. &l...

Reviewed Picadillo

Nov 14, 2010 in Food Network Community Toolbox on Food Network

Preobably not fair, but just looking at the recipe I would have to tweak it to make it edible. I add raisins, hard boiled eggs, red bell pepper, crushed red pepper, some sugar, so that it is sweet and savory at the same time. And, of course, service with yellow rice and black beans. Whenever I make it, people come out from the woodwork for it.

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