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atlanta, Georgia

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Reviewed Dried Cherry and Almond Biscotti

Jul 14, 2012 in Food Network Community Toolbox on

first time making these - read all the comments. mine baked in time listed, maybe others need to check oven accuracy. i do use a pizza stone on the bottom rack (see Shirley Corriher's Bakewise book, excellent), which evens temp out. dough too sticky, added 1/2 C flour, and put in refrig to help ( hot July here in Georgia). but couldn't roll o"

Reviewed Puttanesca Tomato Salad with Fried Capers

May 18, 2012 in Food Network Community Toolbox on

I was, again, disappointed by a Rachael Ray recipe. in this case i found the parsley too much, tough if you coarsely chopped it. the anchovy paste does NOT mix well with olive (or any) oil, therefore is rather in clumps. if that is used it should be whipped into a liquid, as lemon juice, and then it will be ok. using paste tomatoes, which have"

Reviewed Celery Root Remoulade

Apr 9, 2012 in Food Network Community Toolbox on

i also think this recipe is too sharp, i might omit the vinegar if i tried it again, which likely i will not. it doesn't let the lovely celery flavor come thru sufficiently. i added honey, some few T of ketchup, and about 2 t of horseradish, just to add flavor and to counter-act the sharpness. but of course, they all have vinegar in them too....

Reviewed Stuffed Artichokes

Feb 14, 2011 in Food Network Community Toolbox on

i've cooked artichokes for 48 years, and love them. i liked the stuffing,,,,raw,,,, again, use the anchovy paste, dont fool with canned, unless you get the v. good ones packed in salt and need them whole. (cooking anchovies so they disappear? why start with whole ones?) (never heard even one TV cook mention this) the artichoke i used was as big...

Reviewed Mozzarella en Carozza

Jan 26, 2011 in Food Network Community Toolbox on

made this with provolone, and regular whole wheat bread, plus a layer of thin ham, which i had on hand and wanted to use up. perhaps giving it a 1 star rating is not fair, considering my ingredients are different, yet the concept is the same. it's a good sandwich, that's not it, i balance taste vs. amount of work vs. calories, or nutrition. on...

Reviewed Lemon Cake

Jan 18, 2011 in Food Network Community Toolbox on

found this easy to make, used canola oil, which made it healthy, so to speak...but of course heavy with calories. i recommend Rose Beranbaum's lemon poppy seed cake too (the cake bible) it's made with butter, has a close typical pound cake texture. Ina's has a looser texture. i hit the filled pan many times on the table top before baking, lots...

Reviewed Braised Spareribs with Fennel

Jan 17, 2011 in Food Network Community Toolbox on

this is a good dish, not haute cuisine, but peasanty. the type you eat with your hands. easy to prepare, especially if you have something to chop the vegs for you and don't have to do it by hand. the family liked it, including grandchildren, and leftovers reheat. what more might you want? could easily be prepared a day ahead and reheated. will make...

Reviewed Braciole

Jan 17, 2011 in Food Network Community Toolbox on

this takes a great deal of time to prepare, altho i think it's worth it (2+hours?) 1. be aware that it's very rich 2. there's lots of hand chopping,i advise to make the filling and the sauce the day or even 2 days ahead to have sufficient time and not drive yourself nuts 3. the instructions leaves some things unsaid: what size should the pounded...

Reviewed Sweet and Sour Cucumbers

Jan 17, 2011 in Food Network Community Toolbox on

this is a quick and good recipe, but too sharp. i added about 2 tablespoons of honey, and that made all the difference. seems to me that Guy, or his staff, should have picked up on this.

Reviewed Eli's Asian Salmon

Jan 17, 2011 in Food Network Community Toolbox on

i found the crumb topping, with the strong flavors, overpowered the salmon. i would not make this recipe again. there are too many other good recipes where the salmon shines through anything that's been done to it, as it should.

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