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Reviewed oven-fried chicken
5 days ago on FoodNetwork.com
“Not really oven fried when you start out FRYING it in oil. You do not have to do that step at all. Just oil the sheet you BAKE the chicken on, and start it at 400 degrees. It will need to be flipped halfway through. I use way more spices in my flour.
The part I do listen to is marinating it in buttermilk, over night~”
Reviewed outrageous brownies
Apr 24, 2014 on FoodNetwork.com
“The BEST EVER brownies!
I made these and they were super easy and everyone raved about the different textures, and actual chocolate chips. Very yummy, and they will be gobbled up in no time. I went over the walnuts with a rolling pin, so they were less chunky.
Best brownies ever, is all I am hearing!”
Nov 3, 2013 on FoodNetwork.com
“The only thing I do different, is to add coconut milk and a peeled and thinly sliced potato as a thickener.
Roasting the squash eliminates the need to peel it, since you can just cut it in half and roast it in a pan of water instad of on the baking sheet.
I slice the apple thin, like the potato and I use my emulsion gadget instead...”
Reviewed Roasted Butternut Squash Soup
Sep 27, 2013 in Food Network Community Toolbox on FoodNetwork.com
“Use coconut milk instead, grated ginger root, scotch bonnet pepper, (but do NOT let it burst) some curry powder (1 tsp) and what a much better recipe!
We roast the squash cut in half, in a large pan of water, covered with foil.
I cannot keep this soup for even a day. They just keep drinking this luscious, autumn delight!"”
Reviewed Pink Lemonade Layer Cake
Jun 15, 2013 in Food Network Community Toolbox on FoodNetwork.com
“I made icing with1 cup of the confectioners sugar, pink lemonade concentrate (3 TBLS), vanilla and "zest", then, drizzled in water, very slowly, until it was "icing consistency".
Drizzled this on the cooled cake, and not so sugary. One cup of sugar compared to a pound, is a huge difference in calories too.
Reviewed Crispy Grilled Chicken Thighs
Jun 13, 2013 in Food Network Community Toolbox on FoodNetwork.com
“Great recipe for THE OVEN, but as far as the outdoor grill???? No way this was going to cook through and come out like the photo from the chicken skin dripping into the flame.
This was a no-brainer from the get-go....over fried is the way to go with this one. I also prefer panko or cornmeal for that serious crunch we all go for."”
Favorited Blueberry Grumble
Favorited Cast-Iron Blueberry Cobbler
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Reviewed Chicken Chili
Jan 20, 2013 in Food Network Community Toolbox on FoodNetwork.com
“Love this recipe. The time is really just the prep work. I agree about the spice amount. Everyone is different and we like it HOT. I always throw a whole "scotch bonnet" pepper into any chili, soup or sauce I make. The flavor of this pepper is very unique.
One word of caution, do not let the pepper burst, because the seeds are were all the...”
Favorited 40 Cloves and a Chicken
Favorited Breakfast Cookies
Reviewed Apple-Cheddar-Squash Soup
Dec 27, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I just made this AGAIN today. Everyone eats it right up. I have to say that I have tweaked it.
I use coconut milk instead of regular milk. I also grate in fresh ginger root, and I add a good TBSP of curry powder, maybe a little more. Taste it and adjust to your liking and heat.
Today I used the butternut squash after roasting...”
Reviewed Crispy Sliced Roasted Potatoes
Sep 20, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I also have been making these, for awhile now. I season them with: paprika, garlic powder, sea salt, fresh ground black pepper and sometimes, onion powder. Leaving the skin on is also an added nutritional bonus.
You get the nice crispiness without all the calories, fat and sodium of regular french fries.
Reviewed Easy After Work BBQ Chicken
Jul 8, 2012 in Food Network Community Toolbox on FoodNetwork.com
“NICE Paula....your barbeque sauce can be a model that can be "tweaked" to suit your families spiciness. Some like it HOT! HA....well we do, so I used scotch bonnet & grated ginger root.
LIME juice and the zest is fantastic and can be used in other recipes as well. I discovered it one day while making a coconut curry gravy that called...”
Reviewed Honey Orange BBQ Chicken
Jul 8, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I like using boneless thighs. They cook up so wonderfully and there is no skin to catch on fire.
We use a hot sauce that has scotch bonnet pepper, because we are really into HOT & SPICY. I also added some fresh grated ginger root and some garlic. I tend to tweak all recipes a bit. Adding healthy spices can only enhance what the NEELY'S have...”
Reviewed Turkey Burgers
Jun 2, 2012 in Food Network Community Toolbox on FoodNetwork.com
“We use scotch bonnet pepper, (seeds removed) minced garlic and red onion (also minced) and incorporate that into the turkey (or BISON is even better!)
Then let it marinate in the meat all day before grilling. We like it HOT!
Grilled red pepper and additional grilled onions can also be added with really any cheese YOU like. Tweak...”
Reviewed Carrot Cake
Apr 3, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I agree with Hartman52_ the pineapple has always been my secret, from 35 years ago. I worked in a specialty restaurant, and we used pineapple, but make sure you squeeze all the liquid out, or the cake will be soggy.
You can also add some coconut, but if you are also using pineapple, you have to make sure it is not so much, so the cake comes...”
Reviewed Classic Lemon Bars
Mar 23, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I did not use anything on the bottom of the pan, and mine lifted out perfectly after cutting them into squares.
My crust is just butter, flour and confectionery sugar. I use a hand pastry blender to get the crust crumbly and then press it into the pan. NO GREASING or foil.
2 cups granulated white sugar goes into the filling with...”
Dec 29, 2011 in Food Network Community Toolbox on FoodNetwork.com
“I agree with one reviewer about it being dry. No offense to Rachel but I nearly always have to "tweak" her recipes. Mac & cheese is one dish I do not make often due to avoiding "carbs." Even my 16 year old son only eats it rarely.
I like adding cream cheese and some parm-reggiano and a bit of skim milk so it is creamier, especially to this...”
Reviewed Deep-Dish Apple Pie
Nov 9, 2011 in Food Network Community Toolbox on FoodNetwork.com
“I use oatmeal instead of flour, and I also scatter about 1/2 cup of oatmeal on the bottom crust BEFORE I put the apples in, so the bottom crust is not mushy.
I also use brown sugar instead of white. Once the pie is baked for an hour (400 degrees is high, I do 375) I shut the oven off and let it stay in another 15-30 minutes, and my apples...”
Oct 5, 2011 in Food Network Community Toolbox on FoodNetwork.com
“It is a wonderful recipe, but I agree that the potatoes need longer cooking time, AND you can use skim milk.
Substitute WILD SALMON (uncooked chunks) instead of chicken, and jalapeno peppers (diced) for more of a kick. The salmon can be added at the end since it cooks so quickly.
Toss the salmon with some lemon pepper before adding...”