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wsckky_11331856

los altos hills, California

Member since Nov 2008

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Reviewed vietnamese coconut lemongrass chicken

Aug 30, 2014 on FoodNetwork.com

I used whole bone-in chicken thighs and grilled them instead. Pureed everything else (omitted salt and chili pepper) plus some cilantro in a food processor and marinated the chicken pieces for half a day. Grilled on a BBQ and it was delicious. Make sure to use the canned coconut milk and NOT the refrigerated ones like cartons of milk. I used Chaokoh...

Reviewed grilled whole fish, greek-style

Jun 1, 2014 on FoodNetwork.com

This is so easy, healthy, and delicious! I bought fresh whole stripe bass from Costco, removed the gills and some remaining scales, rinse fish well to remove trace of blood in cavity and wiped very dry with paper towel inside and out. Make sure to preheat the grill very hot, oil the grill with paper towel dipped in oil first, cooked fish 6 min....

Reviewed Panettone Bread Pudding with Amaretto Sauce

Dec 14, 2013 on FoodNetwork.com

Planning to make this for a large family dinner for Christmas and would like to do as far in advance as possible, cuz the kitchen & oven will be very busy preparing for dinner. Can it be made in the morning then bake during dinner (essentially soaking the bread for 8-9 hrs) or better to bake after 2 hrs and reheat to serve. What would be the...

Reviewed Panettone Bread Pudding with Amaretto Sauce

Dec 14, 2013 on FoodNetwork.com

Planning to make this for a large family dinner for Christmas and would like to do as far in advance as possible, cuz the kitchen & oven will be very busy preparing for dinner. Can it be made in the morning then bake during dinner (essentially soaking the bread for 8-9 hrs) or better to bake after 2 hrs and reheat to serve. What would be the...

Reviewed Pan-Seared Rib-Eye

Mar 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

This written recipe failed to mention one very important point which Alton said in the video: CONTINUE HEATING THE PAN ON HIGH FOR 5 MINUTES ON THE STOVE AFTER TAKING IT OUT OF THE OVEN!!! Alton said on the video that only preheating in 500 degree oven is NOT hot enough, so the pan needs an additional 5 minutes of preheating on the stove. Well, "

Reviewed Pan-Seared Rib-Eye

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

This written recipe failed to mention one very important point which Alton said in the video: CONTINUE HEATING THE PAN ON HIGH FOR 5 MINUTES ON THE STOVE AFTER TAKING IT OUT OF THE OVEN!!! Alton said on the video that only preheating in 500 degree oven is NOT hot enough, so the pan needs an additional 5 minutes of preheating on the stove. Well, "

Reviewed Best Ever Green Bean Casserole

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

The onions in the recipe need fine tuning big time. I spread out the onions on a big sheet pan but a few edges were black with the majority white and limp after the stated time. Stirring it around just made it clump together even more. I was afraid leaving them to bake longer will have the whole thing black. The other parts of the recipe was"

Reviewed Tiramisu

Sep 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

The custard wasn't smooth but turned out a bit grainy. I beat the eggs using an electric hand mixer for about 15 min in order to have it thick enough to leave a ribbon so may be that was too long but it was not grainy before I added the mascarpone, so it may be the temp. of the mascarpone which the recipe did not specify if it should be room temp"

Reviewed New England Clam Chowder

Apr 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

It was easy, but we used manila clams which are smaller than the cherry stones so there was not enough clam meat relative to the amount of potatoes, so I added a can of clams. I used 2C half & half and 1C low-fat milk which came out fine. Also cooked the soup for longer (barely simmering) to steep the thyme & bay leaves. There was really a lot p"

Reviewed New England Clam Chowder

Apr 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

It was easy, but we used manila clams which are smaller than the cheery stones so there was not enough clam meat relative to the am"

Reviewed Tiramisu

Sep 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

It tastes really good, but I have trouble with the runny filling. I beat the yolks+sugar for 5+ min but after adding the mascapone and liquids, it become runny and looks grainy. Any suggestions how long I should beat the cream after adding the mascapone and liquid? The recipe does not specify. All ingredients were at room temp as other review...

Reviewed Tiramisu

Sep 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Definitely double the recipe or use smaller bowl. Use Italian Savoiardi (even Trader Joe's has them during the holidays, not the fresh sponge cake like ones, then you won't run out of dipping liquid. Room temp. egg yolks will beat up thicker and may take more than 5 min to get there. Use chilled mascarpone as room temp mascarpone may separate ...

Reviewed Tiramisu

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

It tastes really good, but I have trouble with the runny filling. I beat the yolks+sugar for 5+ min but after adding the mascapone and liquids, it become runny and looks grainy. Any suggestions how long I should beat the cream after adding the mascapone and liquid? The recipe does not specify. All ingredients were at room temp as other reviews"

Reviewed Tiramisu

May 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this 3 times now. The first time was wonderful, second time, the filling was way too runny, and the third was good. Each time, I followed the recipe the same using my KitchenAid Professional stand mixer, but don't know why the second time was sooooo runny. The recipe calls for a total of 2C. rum espresso and I had a whole cup left "

Reviewed Tiramisu

Nov 27, 2010 in Food Network Community Toolbox on Food Network

Definitely double the recipe or use smaller bowl. Use Italian Savoiardi (even Trader Joe's has them during the holidays, not the fresh sponge cake like ones, then you won't run out of dipping liquid. Room temp. egg yolks will beat up thicker and may take more than 5 min to get there. Use chilled mascarpone as room temp mascarpone may separate like...

Reviewed Tiramisu

Nov 27, 2010 in Food Network Community Toolbox on Food Network

Definitely double the recipe or use smaller bowl. Use Italian Savoiardi (even Trader Joe's has them during the holidays, not the fresh sponge cake like ones, then you won't run out of dipping liquid. Room temp. egg yolks will beat up thicker and may take more than 5 min to get there. Use chilled mascarpone as room temp mascarpone may separate like...

Reviewed Tiramisu

Nov 27, 2010 in Food Network Community Toolbox on Food Network

Definitely double the recipe or use smaller bowl. Use Italian Savoiardi (even Trader Joe's has them during the holidays), not the fresh sponge cake like ones, then you won't run out of dipping liquid. Room temp. egg yolks will beat up thicker and may take more than 5 min to get there. Use chilled mascarpone as room temp mascarpone may separate...

Reviewed Tiramisu

Nov 27, 2010 in Food Network Community Toolbox on Food Network

I've made this 3 times now. The first time was wonderful, second time, the filling was way too runny, and the third was good. Each time, I followed the recipe the same using my KitchenAid Professional stand mixer, but don't know why the second time was sooooo runny. The recipe calls for a total of 2C. rum espresso and I had a whole cup left...

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