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tchak

Member since Feb 2013

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Reviewed Raspberry Cheesecake

Dec 20, 2013 on FoodNetwork.com

This is my go to cheesecake recipe, however it cracks.every.time. I get annoyed when reviewers say follow the directions exactly and it will not crack. I have made this recipe about 10 times, in all different ovens, all yielding a crack. Now I have a Viking and have had the same result.
Oh well, the topping masks the imperfections and it...

Reviewed Raspberry Cheesecake

Dec 19, 2013 on FoodNetwork.com

This is my go to cheesecake recipe, however it cracks.every.time. I get annoyed when reviewers say follow the directions exactly and it will not crack. I have made this recipe about 10 times, in all different ovens, all yielding a crack. Now I have a Viking and have had the same result.
Oh well, the topping masks the imperfections and it...

Reviewed Chicken Marsala

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

This is a good recipe but it didn't have the Marsala flavor I was hoping for. I bought dry Marsala and after reading something about Americas test kitchen recommending sweet Marsala, I am wondering if the dry wine is my mistake. Anyone have thoughts on sweet vs dry Marsala?
My sauce didn't thicken up either ... Oh well. Maybe this needs...

Reviewed Easy Parmesan "Risotto"

Sep 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

One last thing - I added 1 tsp of salt and it was plenty with the salt in the cheese, so add the salt slowly, to taste. "

Reviewed Easy Parmesan "Risotto"

Sep 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe would have gotten a perfect 5 from me if the wine was not added at the very end. It yields a very strong ' bitey' wine flavor, which I don't really care for. I used a good tasting Pinot Grigio so it's not the quality of the wine. My gut told me to not add the wine last but I decided to try the recipe as written the first time I made t"

Reviewed Emeril's Baby Back Ribs with Homemade Barbecue Sauce and Smashed Potato Salad

May 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

These came out great - maybe the best we have ever made. I bought a creole dry rub which was almost identical to emerils essence and rubbed the ribs the night before. I also stuck with the Abita turbo dog, but a Guinness or Newcastle should work well too.
The sauce is initially very ketchupy - I cooked my sauce to help meld the flavors a...

Reviewed Spinach and Artichoke Dip

Apr 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a perfect spinach dip. We are fans of Houston's spinach dip and I have tried for years to find a similar recipe, but nothing came close. This, however, is better than Houston's! Same style, more flavor. I added 2 extra slices of bacon and a dash of worcestshire sauce. I have had it without those additions and both were delicious.
I...

Reviewed Lemon Bars

Apr 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe - not too sweet and the lemon flavor is robust yet not overpowering. Make ahead and freeze - they come out perfectly.

I wish people would stop giving recipes one star when THEY ADMITTEDLY messed up the recipe. It's so frustrating, because it greatly misrepresents the accurate ratings of recipes. "

Reviewed Lemon Bars

Apr 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe - not too sweet and the lemon flavor is robust yet not overpowering. Make ahead and freeze - they come out perfectly.

I wish people would stop giving recipes one star when THEY ADMITTEDLY messed up the recipe. It's so frustrating, because it greatly misrepresents the accurate ratings of recipes. "

Reviewed Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles

Feb 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is really tasty - if the rub and sauces are made in advance, it is no problem to complete all of the steps. I did reduce the vinegar in the BBQ sauce by 1/4 cup due to personal preference, and I heated it to try to meld the flavors together. The overall recipe is pretty spicy - great for adults. If I make this for kids, I would definit"

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