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Ctr Ossipee, New Hampshire

Member since Jul 2010

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Reviewed farfalle with broccoli

5 days ago on FoodNetwork.com

Doubled the garlic & used 6 cups of thawed frozen organic broccoli. Used nearly 2 cups of reserved pasta water. Delicious & easy.

Reviewed chicken fried steak

Jun 11, 2014 on FoodNetwork.com

A real treat. I made some mods to lessen the sat fat. I cut the steak into 6 pieces turned out this was the perfect size for us. Looks small until you start eating. Instead of a half pound of bacon, I used 2 slices. Crumbled then added to the gravy along with the thyme. Skipped the heavy cream entirely. BTW I reserved some of the seasoned flour for...

Reviewed corn dogs

Feb 4, 2014 on FoodNetwork.com

Never thought I'd like a corn dog but I'm a convert. I made the entire batter recipe but only made 4 dogs so had tons leftover. My husband suggested turning the leftover batter into waffles. Added a couple of eggs, about .25 C of oil, some maple syrup to the batter along with some leftover ham. Needed a bit more cornmeal for the right consistency....

Reviewed Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar

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

The fish batter was light & crunchy but I had a problem while frying. The fish would very quickly rise to the surface with an air bubble under the top crust which made it impossible to turn over--it would simply flip back. Never had that happen before & don't know what caused it. Had to hold them down in the oil with a spider. I adapted the tartar"

Reviewed Pot Roast

Mar 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this yesterday using a 4 lb. bottom round in an enameled cast iron dutch oven. I brought it to a simmer before putting it into the oven. It was done in 3 hrs & 15 minutes. Doubled all the ingredients.

Very good & a nice change. The meat was perfectly done.

Will certainly be in the braised beef rotation. Not...

Reviewed Bourbon BBQ Chicken with Sixteen Spice Rub

Feb 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

The rub is a party in your mouth. I didn't have all the specified chiles so I substituted some. Since I cooked the chicken in the oven, I added some smoked paprika & chipotle. Didn't make the sauce instead used bottled BBQ sauce(Bull's Eye) & added bourbon. The bourbon doctored sauce was so good I don't know when I'll be tempted to make my own. Wi"

Reviewed Sweet Potato Waffles

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

Great & forgiving recipe. I used whole wheat pastry flour & a mix of peanut & walnut oil instead of butter. After tasting the batter also added a small amount of vanilla(maybe 1/4 teas.)Definitely worth the prep. Those that thought the waffles were heavy--maybe didn't weight the flour or maybe used a Belgian waffle iron?"

Reviewed Kentucky Hot Browns

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

For us the batter dipped bread was a bridge too far. We found the dish overly rich--maybe we just aren't Hot Brown fans. Also didn't care for the consistency wished for more/diffent texture. If I ever try this again, I'll go with toast & raw tomato. BTW The cheese sauce is improved with a bit of Dijon mustard. Very sorry, I didn't go with our stan"

Reviewed Turkey with Stuffing

Nov 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used this technique on a 22+ lb brined locally raised fresh turkey for Thanksgiving. A heads up--the turkey was cooked 2.5 hrs ahead of "schedule". I worried about the long wait but the bird was the "best"--& I normally cook a nice juicy bird. I later learned that Gordon Ramsey rests his turkey for hrs--as long as it cooks. I used my own stuffin"

Reviewed 40 Cloves and a Chicken

Sep 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

AB what were you thinking? Flavor is excellent but the chicken is over cooked to the point of being nearly inedible--which I was afraid of but wanted to follow the recipe exactly first. Not sure this recipe is salvagable--well cooked chicken & garlic. At least I was able to try out the stupid garlic trick from Youtube. Worked great."

Reviewed Dutch Oven Hoecakes

Sep 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Half the stars to AB & the other half to the commentator who suggested cream style corn. I used an entire can mixed with the egg then eyeballed the water to the right consistency. Also added a bit of brown sugar. BTW My grandmother made something similar to AB's adding minced onion & pepper as a savory sidedish."

Reviewed Garden Vegetable Soup

Sep 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good especially considering how fast it is. It did need additional salt & I'm not a salt fan. Won't replace my veg beef soup made over 2 days starting with the stock but I'll be making this much more often."

Reviewed Spaghetti and Meatballs

Sep 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

We thought the sauce was excellent. I only used 1/2 tsp of crushed red because not all family members enjoy heat. It was perfect even for me & I like a heat. No pepper but read here that the pepper used was sweet so I used some roasted ripe bell pepper I had in the freezer. Used a combo of fresh basil & oregano because that was what I could harves"

Reviewed English Muffins

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

AB has let me down big time. This is my 2nd attempt. I followed the recipe precisely. I even watched the video on YouTube first. Same problem both times the cookie sheet lid sticks to the muffins & destroys them. Nothing worse than picking up the sheet & then realize the muffins are stuck. They then give way landing, of course, atop the one muffin"

Reviewed Johnny Garlic's Famous Garlic and Rosemary Mashed potatoes

Aug 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Finally, tasty mashed potatoes without butter! Decided to make this on the spur of the moment so had to make 2 substitutes: no Yukon Gold so used russet(baking potatoes) & no fresh rosemary but the garden supplied fresh winter savory. Had to use a bit more milk because of the drier potato. I cooked the garlic until is was GBD maybe more than GF? D"

Reviewed Eggplant Parm Stacks

Aug 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made all of these recipes & in one day. Everything was either excellent or very good. The parm stacks were the favorite. RR must be more efficient in the kitchen than I am because it was an exhausting day. I guess I'll be doing it again because I'm saving parm rinds!"

Reviewed Red Beans and Rice

Apr 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Spectacular! Ditched the bacon fat & used peanut oil to lower the sat fat & used a ham bone instead of the hock. A real keeper--now in my OneNote recipes."

Reviewed Smashed Potato Salad

Apr 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved the idea so I ran with it adding diced celery, radish, candied gherkins along with the scallions. I've found that it's delicious even with less mayo--I start with 1/4c then add more 1T at a time until tasty. It would take a lot for me to go back to the cubed style--everyone loves this & it's so much easier."

Reviewed Coriander Chicken with Hammered Cauliflower

Apr 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

I decided to make this at the last minute & didn't have cauliflower. Instead I blanched sliced savoy cabbage also changed out walnuts for pine nuts & cider vinegar for the sherry vingegar. After reading the reviews I only added 1 C of stock. At the end I tossed the veggies with wide egg noodles--delicious. A good recipe can take some finagling!""

Reviewed Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise

Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow! We had this for dessert yesterday, Thanksgiving. It is a lot of work even though I roasted a pumpkin & made the pumpkin bread & croutons a day ahead. I couldn't find apple shnapps so I used apple jack no matter the caramel sauce was to die for along with the completed dessert. A bit hectic for Thanksgiving but I'm thinking it would be perfec...

Reviewed Super Apple Pie

Oct 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

The pie is in the oven. I'm sure it will taste very good. I found 2 problems with this recipe when using a 10" pan--the same as specified. First there is barely enough pastry. I followed AB's divide the dough in half. I had to roll the crust extremely thinly to even come close. The I had to "borrow" some dough from the other half so I had somethi...

Reviewed Pasta Bolognese

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! HOWEVER, the quality & flavor quickly deteriorate. Had it leftover the next day & not nearly as good. Froze extra sauce for 14 days. It was awful. Tasted like Chef Boyardee. I was very surprised because it was the best bolognese ever. Next time I'll halve the recipe so no leftovers.

Reviewed Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter and Maple-Horseradish Syrup

Jan 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Absolutely delicious! Made this today for guests & it was loved by everyone. I think it helps to have 2 cooks one to man the waffle iron & one to fry the chicken. I was a bit afraid of the 2 tsps of cayenne so only used 1. Next time I will use 2. I also used whole wheat pastry flour. Well worth the effort.

Reviewed Pasta Bolognese

Dec 31, 2010 in Food Network Community Toolbox on FoodNetwork.com

Perfect!!! I was trying to figure out why some cooks had problems. Any recipe with only a handful of ingredients cooked for hours is going to intensify those ingredients. IMO everything must be 1st class--the EVOO, the tomato paste, wine...Salty? be sure to use kosher or I used an Italian sea salt & buy a good quality paste which does NOT contain...

Reviewed Pasta Bolognese

Dec 31, 2010 in Food Network Community Toolbox on FoodNetwork.com

Perfect!!! I was trying to figure out why some cooks had problems. Any recipe with only a handful of ingredients cooked for hours is going to intensify those ingredients. IMO everything must be 1st class--the EVOO, the tomato paste, wine...Salty? be sure to use kosher or I used an Italian sea salt & buy a good quality paste which does NOT contain...

Reviewed Roast Duck with Oyster Dressing

Dec 28, 2010 in Food Network Community Toolbox on FoodNetwork.com

I tried this with a goose salting for 4 days. The salt had minimal if any effect except on the drumsticks. Don't know why but the salt simply sat there. So I will not try again & instead stick with Julia's goose recipe. HOWEVER, the oyster dressing was exceptional. DH said he thought it was the best dressing he ever tasted--but he said the same thing...

Reviewed Turkey with Stuffing

Dec 24, 2010 in Food Network Community Toolbox on FoodNetwork.com

I used this technique on a 22+ lb brined locally raised fresh turkey for Thanksgiving. A heads up--the turkey was cooked 2.5 hrs ahead of "schedule". I worried about the long wait but the bird was the "best"--& I normally cook a nice juicy bird. I later learned that Gordon Ramsey rests his turkey for hrs--as long as it cooks. I used my own stuffing...

Reviewed Uncle Bob's Fresh Apple Cake

Dec 10, 2010 in Food Network Community Toolbox on FoodNetwork.com

I'm always looking for ways to cram calories into my DH who's underweight but must strictly keep to a very low sat. fat diet. I just put this cake in the oven the 2nd I've made--so that tells you something. I made a couple of changes to improve the nutrition. I used 2 cups of whole wheat pastry flour & 1 cup white. Because of thw whole wheat flour...

Reviewed Sweet Potato Waffles

Nov 6, 2010 in Food Network Community Toolbox on Food Network

The recipe is forgiving. I used whole wheat pastry flour & peanut oil not butter. I'm going to use a nice fruity EVOO. I had 2 baked sweet potatoes left over that I mashed & used without measuring. I also used an unknown qty of frozen egg whites--looked about 3/4 C (6 egg whites). After reading the earlier reviews, instead of grated orange rind I...

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