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longville, Minnesota

Member since Jul 2008

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Reviewed Homemade Granola Bars Recipe : Ina Garten : Food Network

20 hours ago on FoodNetwork.com

To keep these bars from falling apart, press them down quite firmly into the pan ( I use a quarter sheet pan). Then, let them cool COMPLETELY before slicing.

Reviewed Mandarin Martini

Sunday, Jan 22, 2012 on Cooking Channel

"Happened to watch this party episode at a time when I had a box of fresh mandarin oranges on the counter. Needed a great drink idea for Chinese New Year's today, and this was just the thing! So pretty and refreshing! This would probably be just as good with regular orange juice as a refreshing summer cocktail. ""

Reviewed Mandarin Martini

Sunday, Jan 22, 2012 on Cooking Channel

"Happened to watch this party episode at a time when I had a box of fresh mandarin oranges on the counter. Needed a great drink idea for Chinese New Year's today, and this was just the thing! So pretty and refreshing! This would probably be just as good with regular orange juice as a refreshing summer cocktail. ""

Reviewed Beef Bourguignon

Tuesday, Feb 22, 2011 on FoodNetwork.com

"This is one of only a few Ina Garten recipes that I won't make again. It was good, yes, but not worth the afternoon of preparation and $25-$30 for ingredients! Also, the flambe portion was a little unnerving. I'm not sure if the smoke alarms were set off, or if it was just the sound of my own screaming. Hint: don't stir the pot during the flaming! This only made things worse! For the wine, I used a Malbec instead of the recommended pinot noir, and this may not have been a good substitution, particularly when the whole bottle is poured in. Wine became a dominant flavor. I also thought perhaps there was a little too much salt, and too many little onions. Half the bag probably would be enough. The garlic rubbed toast at the bottom of the bowl was wonderful, and is an idea I will use again. "

Reviewed Sausage and Herb Stuffing

Friday, Nov 26, 2010 on Food Network

"Tried this with our Thanksgiving turkey today, and while it was good, perhaps we've become accustomed to expect traditional flavors in a stuffing, rather than depending on simply italian sausage. I think it would be excellent served with a pork dish.

Reviewed Roasted Asparagus

Friday, Oct 22, 2010 on Food Network

"A couple of years ago, I gave away my asparagus cooker when I realized how much better and easier it was to roast asparagus this way, as opposed to steaming it.

Reviewed Roasted Asparagus

Friday, Oct 22, 2010 on Food Network

"A couple of years ago, I gave away my asparagus cooker when I realized how much better and easier it was to roast asparagus this way, as opposed to steaming it.

Reviewed Greek Salad

Saturday, Oct 2, 2010 on Food Network

"Excellent! As Ina says, using a GOOD red wine vinegar is the secret to making this dressing outstanding. My personal preference is to have this salad served at room temperature.

Reviewed Thyme Popovers

Saturday, Oct 2, 2010 on Food Network

"Hands down, the best popovers ever to come out of my oven! And so much easier than other recipes where the oven temps change. This is just simple and so good. The pans must be well buttered and very hot. If so, the popovers will just come out of the pan effortlessly! I tried using Pam, but they are just better with butter, in my opinion. I take out the eggs and milk a few hours ahead, as having these ingredients at room temperature seemed to make a noticable difference in the end result.

Reviewed Roasted Shrimp Cocktail

Saturday, Oct 2, 2010 on Food Network

"This is such an easy and delicious way to do shrimp. The sauce is just right. The shrimp must of course be carefully watched so as not to overcook, and I found that using even a bit more olive oil than the recipe calls for...is not a good idea. The only problem now is where to get edible shrimp, now that the Gulf is tainted?

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