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skrize

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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!!!"

Reviewed Guacamole

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

I love love love this recipe. Have been making this guacamole again and again since I found it about forever ago. This guacamole ROCKS!!!!!"

Reviewed Garlic Cilantro Lime Rice

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

We enjoyed this dish with Ree's Tequila Lime Chicken tonight all wrapped up fajita style. Did not have a problem that others had with liquid to rice ratio. Rice came out perfect in the allotted time. I believe I did cut down on the lime ratio though as I didn't want it too limey in taste. Perfect!!"

Reviewed Tequila Lime Chicken

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

made this for dinner tonight as fajitas with side fixings of guacamole, sliced avocado, pico de gallo, sour cream, shredded cheese and Ree's Cilantro Lime Rice. WoW the flavor in this chicken was great! Even my husband enjoyed this dish and he's not much of a mexican food eater. He wants this to be a lunch favorite while vacationing on the island"

Reviewed Mummy Boome's Traditional Shepherds Pie

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

Thank you for this recipe. Wanted something near St. Patricks Day instead of Corned Beef which we already had the other day. My husband has never had Shepperd's Pie before.
This recipe is very easy to make and quite tasty. I did add corn to the recipe at the same time I added the peas.
This is a winner winner."

Reviewed Orecchiette, Sausage and Broccoli Rabe

Jan 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this easy recipe tonight. Very flavorful but then again I used very large cloves of garlic. This recipe also had the right amount of heat to it. I would suggest people who do not like spicy food to cut back on the red pepper flakes to at least half the recommended. Would definately keep this in my recipe book! Thank you!"

Reviewed Orecchiette, Sausage and Broccoli Rabe

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I can't wait to make this... I hope it's very garlicky! Thank you"

Reviewed Cannoli

Dec 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

Just made these today. The shells were easy to make with the pasta roller. Filling seemed a little loose but tasty. My husband didnt care for the cinnamon. He likes his cannoli's without added cinnamon. I'll add a bit of cinnamon next time only."

Reviewed New York Cheesecake

Dec 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this cheesecake for Christmas dessert. Everyone loved the lightness of this compared to a traditional heavy cheesecake. Although some said the crust was too thick. "

Reviewed Pastina with Peas and Carrots

Oct 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this today for my mother-in-law, my husband and myself as a lunch dish. Really quick, easy and quite tasty. Next time I'm adding shredded chicken.
Thank you Giada "

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