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salatzke

Florissant, Missouri

Member since Oct 2007

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Reviewed Creamy Cajun Chicken Pasta

Jun 12, 2012 in null on Food.com

My favorite dish to make is a jambalaya pasta, but it is expensive and takes a long time to make. This recipe is a simple and quick go-to version for when I crave that cajun pasta flavor but don't want to mess with a full-on jambalaya. It's easily made with on-hand ingredients, and you could substitute shrimp for an even faster version. I used ha...

Reviewed Taco Bell Quesadillas

Apr 15, 2012 in null on Food.com

The first one I bit into was like WOW! It tasted very much like Taco Bell's quesadillas, which I love. After that first piece, though, it lost its spice. I think omitting the sugar would make it better, as the background was just too sweet and overtook the spice. I would definitely make these again, and probably use another reviewer's sugestion of...

Reviewed Roasted Garlic Clove Chicken

Dec 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

My garlic turned brown after about three minutes on a much lower heat than the recipe called for. It smelled rather vinegary, but I used it, anyway. The chicken was very good - crisp skin and tender meat - and had good flavor (I just didn't eat the garlic itself). The sauce was excellent, but separated very easily. I often use herbes de provence ...

Reviewed Chicken Cacciatore

Dec 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

My husband loved this dish. It was easy to make and a great use for the bone-in, skin-on chicken breasts that somehow got into my freezer (not a cut I normally buy). I used green bell pepper instead of red because I already had it on hand, it's cheaper, and it offers more color variety since the tomatoes already provide a pretty red. Next time I ...

Saved Recipe Pasta Con Broccoli by Chris from Kansas

Mar 18, 2011 on Food.com

Reviewed Chocolate Mousse

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

This is extremely sweet, which I love, but I think I'd prefer a lighter taste with a whipped dessert. It took me about an hour to make it (perhaps I got distracted), but it's worth it. Let your chocolate cool a bit and your yolks will not curdle. I like to use this as a cupcake filling, but it's excellent on its own."

Reviewed Fudge Cake Icing

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

Wow. SOOOO rich. It's a little pricy, but a nice change from the regular homemade icing using shortening. I use it with Giada's Chocolate Chip and Mascarpone Cupcakes and fill them with Tyler Florence's Chocolate Mousse. Death By Chocolate!"

Reviewed Blueberry Coffee Cake Muffins

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

I used dried cherries and substituted 1/2 tsp of almond extract for 1/2 tsp of vanilla extract. I got 20 muffins, and it took longer than the given time (closer to 30 minutes). They were light and buttery and did taste good, but they're not earth shattering. I did find them easy to make, and it doesn't take long to make the batter. Ina's video states...

Reviewed Chocolate Chip and Mascarpone Cupcakes

Nov 13, 2010 in Food Network Community Toolbox on Food Network

I gave this recipe a second try as a cake. I added just a pinch more baking soda and reduced the flour (to avoid dryness and sugar (since I used semisweet chocolate); I also omitted the chocolate chips. I made two 9" layers, which baked for 28 minutes. I did not have a problem with them falling like I did the cupcakes. I torted both layers and used...

Reviewed Chocolate Chip and Mascarpone Cupcakes

Nov 13, 2010 in Food Network Community Toolbox on Food Network

I gave this recipe a second try as a cake. I added just a pinch more baking soda and reduced the flour (to avoid dryness and sugar (since I used semisweet chocolate); I also omitted the chocolate chips. I made two 9" layers, which baked for 28 minutes. I did not have a problem with them falling like I did the cupcakes. I torted both layers and used...

Reviewed Chocolate Chip and Mascarpone Cupcakes

Nov 13, 2010 in Food Network Community Toolbox on Food Network

I gave this recipe a second try as a cake. I added just a pinch more baking soda and reduced the flour (to avoid dryness) and sugar (since I used semisweet chocolate); I also omitted the chocolate chips. I made two 9" layers, which baked for 28 minutes. I did not have a problem with them falling like I did the cupcakes. I torted both layers and used...

Reviewed Honey-Mustard Pork Roast with Bacon

Oct 26, 2010 in Food Network Community Toolbox on Food Network

I found that my roast was not as tender as I'd hoped, but that may have been my particular cut of meat, my fear of undercooked pork, or my underestimation of carryover cooking. It was easy to make, and the flavors were good. Don't skip the bacon - it really makes the dish! I served it with parmesan garlic mashed potatoes and parmesan broccoli.

Reviewed Old-Fashioned Meat Loaf- A.K.A "Basic" Meat Loaf

Oct 18, 2010 in Food Network Community Toolbox on Food Network

I doubled this recipe to make two meatloaves, but I only had one can of tomatoes. I found that even with one can for double the recipe, the meatloaf was far too mushy. Next time, I will drain the tomatoes thoroughly or omit them altogether. I also felt it could have used more salt and pepper. That said, it made my house smell amazing and had an excellent...

Reviewed Award Winning Chili

Oct 14, 2010 in null on Food.com

This chili is not for the faint of heart! I ate it fresh and it was very spicy! I also had it as leftovers, an..."

Reviewed Lots O'Meat Lasagna

Oct 13, 2010 in Food Network Community Toolbox on Food Network

I found the directions to be terribly unclear. It said to repeat, so I did, and only had enough for two layers (there was barely enough sauce to thinly cover the top). The flavor was good, but don't start with sauce again even though it says repeat.

Reviewed Roasted Chicken and Potatoes

Oct 5, 2010 in Food Network Community Toolbox on Food Network

This recipe was very easy. The chicken got done in the time alloted and was fork tender and very juicy, but I did not find that it had much flavor at all, nor was the skin crispy. I will keep the cooking method, but try other ways of flavoring the meat (and perhaps broil it a few minutes to crisp the skin). Just the chicken cost me $10, but I bought...

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