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russgladden

Marana, Arizona

Member since Oct 2010

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Reviewed Chicken Piccata

Sep 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

It's excellent, but you can use half the fat and it's still very, very tasty. In fact, I think it's a little better without so much butter and oil."

Reviewed Oven-Fried Chicken

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

Why? The chicken tastes great, but you've already heated up a pot of hot oil so why not just go ahead and fry it until it's done? Just don't get the two step process or what it accomplishes."

Reviewed Braised Chicken with Mushrooms and Almonds

May 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is really extraordinary. Not only did I make a fantastic dinner, I learned a new technique: thickening sauces with nut purees, in this case almonds. I felt like I was eating a rich, heavy cream sauce yet there wasn't a trace of cream in it and I didn't find the almond flavor overpowering at all. I tried one thing different, and I definitely w"

Reviewed Smoked Paprika Chicken Thighs with Potato and Onion

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

I do not believe for a micro-second that this is the best thing that Alton Brown has ever made. If this were true, he would not be the food star that he is. The chicken really wasn't bad--the reason for the second star--but there was too much olive mixture. And the potatoes were swimming in chicken fat. I could eat only the crunchiest pieces resti"

Reviewed Fish Piccata

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

Delicious, as is. No need to change a thing with this recipe. It's just what something like ultra mild--and sometimes tasteless--tilapia needs. It's also a very good basic piccata recipe, good with sauteed chicken breast also. The sauce is excellent drizzled around some rice on the plate with the fish. Very, very good! ""

Reviewed Greek Panzanella

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Oh so good!! I got some really good olive oil and red wine vinegar as stocking stuffers for Christmas, so I thought this would be a good way to try them out. This is a superbly flavorful salad. Maybe the recipe calls for just a bit too much bread, but any leftover bread can be removed to a sheet pan and dried out in a 200 degree oven. Talk about ...

Reviewed Almost-Famous Rosemary Bread

Nov 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this many times, and it is an awesome bread, very close to what you get in the restaurant. I do have a couple of comments: I see no reason to use two sheet pans and I no longer do. Spacing the four loaves as far apart as possible on one sheet pan works fine. Occasionally two will rise to touch each other, but they are easily separated...

Reviewed Roast Turkey with Apple-Sourdough Bread Stuffing

Oct 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a review of the stuffing only. The recipe still isn't right. 1 teaspoon each chopped fresh parsley and sage provide only trace amounts of flavor for so much bulk. It should be 1 tablespoon each instead. I stayed with the 1 teaspoon thyme, but wish I had upped that also. Thyme and apples make a very happy marriage. The 5 x 8 baking dish--w...

Reviewed Light Ranch Dressing

Sep 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a delicious and easy Ranch dressing, not fat free, which is a plus, but lighter than the original. I suggest using only 1 teaspoon Worcestershire sauce until you've tasted the mixture. Add the second teaspoon to taste. ""

Reviewed Lasagna Rolls

Sep 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Rating #1259. If I could give 10 stars, I would. Not only is this a scrumptious meal as-is in this recipe, the possibilities with serving lasagna this way are endless. Thank you Giada De Laurentiis. My guests were impressed beyond belief with the roll-up presentation. You are right on with serving additional marinara on the side. This is not only...

Reviewed Chicken Tandoori

Sep 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

I finished dinner half an hour ago and my mouth is still singing!! This is AWESOME! I used bone-in skinless chicken thighs, and I cooked them on direct heat on a charcoal grill, otherwise following the recipe verbatim. The marinade is very moist, so the chicken won't burn over direct heat, but you do get nice charred spots and a bit of smoke flav...

Reviewed Ranch Dressing

Aug 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've never had any ranch dressing quite like this. In fact, this isn't ranch dressing at all. It's more like a thin but still not-so-hot onion chip dip. Rather awful, really. I threw most of it out.""

Reviewed Cheeseburger Mac Attack

Aug 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

This really isn't very good. It isn't even close to what the recipe's title brings to mind. Ew.""

Reviewed Chicken or Steak with Balsamic BBQ Sauce

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

OK, I know that I'm way outnumbered here, but in my opinion this is a 3-Star recipe at best. The BBQ sauce was very, very sweet and burned very easily; the chicken took much longer to cook than indicated; it almost ruined my All Clad grill pan--the same Grand Grille she used on the show--which I had to soak for two days to removed the burned-on g...

Reviewed Tomatoes Roasted with Pesto

Aug 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

What a clever way to use pesto!! I had already made up and frozen quite a bit of pesto, so I used that. My pesto recipe is very similar to Ina's. I do prefer a really good Pecorino Romano over Parmesan, and that's what I used. The roasted tomatoes are delicious, but you really do not need so much extra olive oil--there's already plenty in the pes...

Reviewed Tacos Carne Asada

Jul 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Recently I have become a huge fan of flap meat, or flap steak, a very flavorful cut from the sirloin. It isn't unlike skirt steak, and it's perfect for Carne Asada. This particular Mojo (marinade) is probably the best I've ever tried--it accents the flavors of the meat and tenderizes it, but doesn't overpower the natural beefy taste. It probably w"

Reviewed Shrimp Fra Diavolo

Jul 14, 2011 in on Food.com

Of course it's a 5-Star recipe. It's Giada De Laurentiis' recipie verbatim from Food Network."

Reviewed Pulled Pork Shoulder with Lexington Style Dip Sauce

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome... everything! To the Floridian who complained of too much vinegar, THAT'S Western Carolina barbecue. And this sauce is excellent."

Reviewed Warm Savoy Cabbage Slaw

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Nasty. Anne Burrell is my favorite Food Network host by far, but this just doesn't make it. Maybe East Coast cider is different from cider out West. Maybe it's just too much vinegar. I don't know, but this wasn't good hot, warm, cold or anywhere in between, and it's the first Burrell creation that I did not like at all."

Reviewed Almost-Famous Corn Salsa

May 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very, very delicious!! I made it as written and tasted it! Wow! Then I thought, why waste the other half of the poblano? I chopped it up and tossed it in. Even better. This is a great salsa on its own, but it also could be an excellent base for expansion... a few black beans, maybe a chopped tomato, a diced firm avocado and a dash of cumin. Will d"

Reviewed Chicken Enchiladas Suizas

May 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm giving it only 3 stars, which might be unfair because I'm pretty sure why the sauce was so completely average: the tomatoes. I should have known better than to use fresh, but off-season, supermarket Roma tomatoes that have so little flavor to begin with. The enchiladas and filling were terrific, and the sauce had appropriately good heat, but n"

Reviewed Lentil Puttanesca with Salmon

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

To Die For! I made this for dinner tonight, and I felt like I was dining in a fine restaurant. What complex, satisfying flavors! Fortunately only family were present, because I mmmm'd and ooooo'd throughout the meal. But then, so did everyone else! I prepared it as directed with one exception. I did not skin the fish because I like the skin. The...

Reviewed Healthy Breakfast Sandwich

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

It's OK, but I'll stick to my own homemade Egg McMuffin: a whole wheat English muffin, one whole egg, one slice reduced fat American cheese and a couple of thin slices of reduced sodium deli ham. I don't want tomato on my egg sandwich, but I'll enjoy it on the side.

Reviewed Zingerman's Reuben Sandwich

Dec 24, 2010 in Food Network Community Toolbox on FoodNetwork.com

DO NOT CHANGE ANYTHING!! I made these for a Christmas Eve supper for six, from the recipe as written. Around the table, you could hear only "mmmm" and "ahhhh." I love a Reuben Sandwich--it's a standard I use to evaluate a deli restaurant--and these were as good as or better than any establishment can offer. I beg you, do not use store-bought Russian...

Reviewed Italian Wedding Soup

Dec 21, 2010 in Food Network Community Toolbox on FoodNetwork.com

A delicious soup! Even though I have one complaint about the meatballs it still rates 5 stars because it's so darned tasty. Next time I will use bread crumbs instead of chunks when I make the meatballs because the pieces did not get incorporated completely and made for a strange texture when you bit into it. Also next time, because it's such a chicken-y...

Reviewed Baked Shrimp Scampi

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

Fantastic!! I just needed less of a few things and more of others. I used frozen extra large shrimp (checked the label--already salted a little) and cut back on the fat in the topping to 4 tablespoons extra virgin olive oil + 3 tablespoons butter. Next time I might use olive oil only--I like the flavor as much or better than butter, and it is a lot...

Reviewed Chicken Pot Pie

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

This is the real deal in chicken pot pie. You most certainly can, but you do not have to use 12 tablespoons of butter; 4 to 6 tablespoons of olive oil is quite enough. You can also sub half and half or whole milk for the heavy cream. Roasting the chicken makes all the difference.That and the individual ramekins. I have found no good way to reduce...

Reviewed Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Dec 3, 2010 in Food Network Community Toolbox on FoodNetwork.com

I just made this for for dinner with a couple of friends. We all agree. It deserves my very highest rating: TO DIE FOR! I prepared it as written with two small changes. I doubled the garlic because I love it, and I added a large pinch of crushed red pepper because the hot Italian sausage I use isn't hot at all. LOVE IT!! Will make many, many times...

Reviewed Chicken Soup

Nov 27, 2010 in Food Network Community Toolbox on Food Network

This is a wonderful chicken soup, my go-to recipe. It's time consuming, but worth every bit of effort. As far as the matzo balls... Internet 101: Type "Matzo Balls" without the quotation marks into the search space on the site. Hit enter. Guess who's recipe for Matzo Balls heads the list--Ina's. Shame on anyone who marked this recipe down for being...

Reviewed Sauteed Swiss Chard with Bacon

Nov 27, 2010 in Food Network Community Toolbox on Food Network

I loved it, although I did tweak it a little for me. I crisped up the bacon (only 4 strips) first and reserved it. I dumped all the fat except what coated the pan and continued with the recipe as written. At the end, I crushed the bacon and stirred it in. SCRUMPTIOUS! I love chard anyway and I'm always on the lookout for ways to prepare it. This will...

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