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skrize

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Reviewed chicken fried steak with gravy

2 days ago on FoodNetwork.com

Winner Winner Chicken Fried Steak Dinner! This was very flavorful and quite easy to make. My gravy came out a medium brown color because of the small amount of oil and all the scrapings in the pan; I believe all that adds to the overall flavor of the gravy. Thnx for another keeper dish to make!

Reviewed herbed-baked eggs

6 days ago on FoodNetwork.com

Wow my new favorite way to have eggs for breakfast! My oven allows me to broil at a low temperature which I think made the difference from many of you others who had problems. The butter and cream add a richness to the eggs, the herbs,garlic, and cheese phenomenal! So very happy I tried this easy breezy recipe. Thnx Ina as always you are a top ...

Reviewed fried chicken and waffle sliders with spicy mayo

9 days ago on FoodNetwork.com

Okay, so I made sure I watched the show and hit the rewind constantly to really get an idea of how much of each spice Guy was adding where. Comparing what I wrote to the printed recipe, changes had to be made or it is going to be nasty salty.
For the brine: I cut it to 1/4 cup salt & 1/4 cup sugar. Did not add garlic because he didn't...

Replied to sausage, peppers and onions

Oct 7, 2014 on FoodNetwork.com

She did say that they would not be fully cooked and would finish cooking in the sauce. You obviously like your sausages a certain way period and never want to try something different. Well BOO and a big FAIL for you for not going outside your box. You obviously think you're better than a professional so go do your own thang missy.

Reviewed sausage, peppers and onions

Oct 7, 2014 on FoodNetwork.com

I was worried about the amount of salt and pepper recipe suggested to add, also the amount of Marsala wine. but I followed the recipe and WoWza this dish is fabulous. The sauce cooks down over that 20 minute period of time to a nice consistency. I also pulled out the centers of my hoggie rolls like Giada did. It helps hold more of the sausage and...

Reviewed Hob Nob Hill - Old Fashion Chicken "n" Dumplings

Sep 30, 2014 on FoodNetwork.com

This recipe listed is definitely not the same. I payed attention to the show and wrote things down as it went along. The chicken while making a stock, you have to add 1 1/2 carrots, 1 1/2 celery stalks, 1/2 an onion, seasoned salt, 1 clove garlic, salt and pepper. enough water to cover the chicken. It came out fabulous, which i shredded. The gravy...

Reviewed espresso caramel bars

Sep 28, 2014 on FoodNetwork.com

Couldn't wait to make these. Made them for a party yesterday and they were an absolute hit! Everyone wanted the recipe. Very easy as long as you have a candy thermometer for the caramel step. Have to agree with everyone about the butter seepage. But since I used a baking tray and then set it on top of parchment paper while cooling it wasn't a wor...

Reviewed espresso caramel bars

Sep 28, 2014 on FoodNetwork.com

Couldn't wait to make these. Made them for a party yesterday and they were an absolute hit! Everyone wanted the recipe. Very easy as long as you have a candy thermometer for the caramel step. Have to agree with everyone about the butter seepage. But since I used a baking tray and then set it on top of parchment paper while cooling it wasn't a wor...

Reviewed Green Falafel

Sep 25, 2014 in Recipes on Cooking Channel

I have been trying to find a falafel recipe that I can make that will hold together when frying. I thought, Okay this is the one. These people have a business in making falafels. Yes, this is it. I was wrong.
I tried making this yesterday, and the first thing I noticed is the Kosher salt amount is extremely off. If I had to guess I would...

Reviewed sauerbraten

Sep 6, 2014 on FoodNetwork.com

The recipe left out the garlic, and peppercorn. added leeks (which was never mentioned); Plus the chef used a bone and chicken stock where he added caramelized sugar, bay leaves, cinnamon, and cloves as well as slow cooked for 3 hours, not 2. And a gravy he said he made earlier. Is it made from the caramelized sugar stuff? The original marinate stuff?...

Reviewed Sauerbraten Recipe : Food Network

Sep 6, 2014 on FoodNetwork.com

The recipe left out the garlic, and peppercorn. added leeks (which was never mentioned); Plus the chef used a bone and chicken stock where he added caramelized sugar, bay leaves, cinnamon, and cloves as well as slow cooked for 3 hours, not 2. And a gravy he said he made earlier. Is it made from the caramelized sugar stuff? The original marinate stuff?...

Replied to Sauerbraten Recipe : Food Network

Sep 6, 2014 on FoodNetwork.com

The recipe also left out the garlic, and peppercorn. added leeks (which was never mentioned); Plus the chef used a bone and chicken stock where he added caramelized sugar, bay leaves, cinnamon, and cloves to the stock as well as slow cooked for 3 hours, not 2. And a gravy on the side which he didn't show at all except to finish and plate. Is it made...

Reviewed stuffed pork chops

Aug 22, 2014 on FoodNetwork.com

Absolutely the best stuffed pork chops my husband and I ever had! I added finely diced celery to saute with the onions (going to add mushrooms next time as well). I generously used salt & pepper on both side of chops, then heavily sprinkled flour on both sides shaking off excess. After searing both sides for 2 minutes each I put the seared chops...

Reviewed shrimp scampi with linguini

Aug 19, 2014 on FoodNetwork.com

made this tonight. My husband and I both agree this is not a good dish. Way to much lemon. All you taste is lemon and nothing else, and I added a ton of garlic which my husband and I love. I only used half a pound of pasta. Will not use this recipe again.

Reviewed pannekoeken

Jul 6, 2014 on FoodNetwork.com

I followed the recipe exactly but for some reason the batter did not look like it was cooked all the way through and it stuck to the bottom of the pan. Overall my husband said it taste great and it's a nice treat for breakfast.

Replied to the ultimate coleslaw

Jun 22, 2014 on FoodNetwork.com

2nd Day. I take back leaving the Dijon mustard out. Now that it's sat overnight to marry all the flavors, this is an excellent coleslaw just the way it is. I would suggest always making this the day before you are going to serve it to let those flavors mesh together. yummmm

Reviewed the ultimate coleslaw

Jun 21, 2014 on FoodNetwork.com

Just made it this way to try a different way of having it. Very creamy, and Definitely can taste the Dijon. I used apple cider vinegar instead, and added celery seeds which is a must in any coleslaw in my book. Next time I'll try it without the mustard.

Reviewed basic italian bread

Jun 19, 2014 on FoodNetwork.com

i just made this bread today, cutting the dough in half making 2 loaves. Instead of spritzing the dough a few times while baking I added a shallow glass baking dish 3/4 full of water on level beneath the dough.

Good thing I was keeping an eye on it while it was baking or it would have burned. The recipe calls for 45 minutes of...

Reviewed nick and toni's penne alla vecchia bettola

Jun 16, 2014 on FoodNetwork.com

Husband I agree this is a 5 Star Recipe! WoW, the heat from the crushed red pepper flakes were a nice addition. Very vey pleased with this recipe. Next time I'm adding either diced pancetta or lobster meat.

Replied to nick and toni's penne alla vecchia bettola

Jun 16, 2014 on FoodNetwork.com

Yes, you were supposed to strain it into another pan; then squeeze the tomatoes into the strained sauce. It doesn't say that in the recipe. I can understand how this would be extremely confusing for novice cooks. It should be corrected, in my opinion.
This is a 5 Star Sauce; the added heat from the crushed red pepper flakes were wonderful....

Reviewed chicken and noodles

Mar 30, 2014 on FoodNetwork.com

Just made this Chicken Noodle Stew.There is a ton of chicken, almost as much noodles, and only a bit of vegetables in the finished dish; but that's okay, this is supposed to be a hearty dish. Had to add another 1 1/4 tsp of salt and an 1/8 tsp. more of pepper for my taste (the recipe does say "add more salt as needed"). I liked that this is thicker...

Reviewed salsa verde: green tomatillo salsa

Mar 5, 2014 on FoodNetwork.com

I made the raw version without adding the water and it ended up having quite a large amount of liquid to it. This salsa definately needs garlic, and salt added to it. Maybe cumin too. I'll have to play with it some to perfect it.

Reviewed refried beans

Mar 5, 2014 on FoodNetwork.com

WoW, I'm Impressed! This came out really really tasty. I cut back the adobe chili powder by half, and left out the cilantro because I'm using it in other areas; I don't want to overpower the final dish. Used the 2/3rd cups of broth as recommended and gently mashed with an old fashioned potato masher. I could eat all of this in one sitting with melted...

Reviewed Oven-Roasted Cod Crusted with Herbs

Jan 20, 2014 on FoodNetwork.com

I just made this for lunch but changed it a bit. I used cod loin instead of fillet. Rubbed olive oil completely over fish. Then dredged in plain Panko crumbs. sprinkled garlic powder instead of chopped garlic; added scallions, salt & pepper, and sprinkled lemon juice over the top before it went in the oven instead of lemon zest. Baked for 13 minuted...

Reviewed Best Ever Green Bean Casserole

Nov 30, 2013 on FoodNetwork.com

We decided to do a green bean casserole this year for Thanksgiving since so many people call it a traditional dish. I received many compliments on Alton Brown's recipe. The mushroom sauce really is delicious; it just takes much longer than the time indicated to thicken. Be patient, it will turn out amazing. The green beans in the finished product...

Reviewed Parker's Beef Stew

Nov 22, 2013 on FoodNetwork.com

Was looking forward to making this for dinner tonight. My husband liked it: I thought it was just okay. It just wasn't a flavor I could say WoW about. Doubt I'll make it again.

Reviewed Mini Chocolate Eclairs

Sep 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe with one very major correction. If you watch the you tube video, you will see that you need to add the beaten eggs to the milk, sugar, salt, flour mixture before it gets hot. No amount of tempering is going to stop you from getting bits of scrambled eggs in your tasty cream/custard if you follow the recipe as is. It will tak"

Reviewed Mini Chocolate Eclairs

Sep 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

For a quicker filling. Make a box of Instant Vanilla Pudding. Add half of a 8 oz container of Cool Whip. Blend well. "

Reviewed Shrimp Scampi with Linguini

Sep 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

AWESOME!! I was worried about adding the pasta water at the end, wondering is this gonna dilute the flavor? But WoW, what flavor! i especially like the bit of heat from the red pepper flakes. Thanks Tyler! this is a winner winner scampi dinner!!"

Reviewed Pico de Gallo

Jul 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

Thank you Marcela. This Pico is the Bomb! Fresh tasting and wonderful. Perfect for chips and to top off fajitas. Love IT!!!"

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