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Reviewed Moroccan Spiced Lamb or Chicken

Saturday, Jul 16, 2011 on

"This recipe didn't turn out well for me, but judging by the high marks from many others maybe I did something wrong. The lamb was tough. If I am going to buy a large piece of lamb I would much rather roast it or grill it. My husband's comment was that the spices seemed to be missing something."

Reviewed Ceci (Chickpeas Sauce with Penne

Sunday, Jun 12, 2011 on Cooking Channel

"This is a healthy dish with simple flavors (nothing too powerful) that is very healthy. A great choice when you need/want a break from overly rich food."

Reviewed Portuguese Fisherman's Shrimp and Chorizo

Sunday, Jun 12, 2011 on Cooking Channel

"This stew was fabulous and quite easy! I served it for guests and everyone agreed it was delicious. We still had a lot of leftovers and my husband was all over them."

Reviewed Suped-Up Traditional Chicken Noodle Soup

Sunday, Jun 12, 2011 on Cooking Channel

"Very good chicken soup for how quickly it can be made. The leeks are a really nice touch. Seems very healthy."

Reviewed Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper

Sunday, Jun 12, 2011 on Cooking Channel

"This is a very good way to mix up your run of the mill chicken. It tastes a lot more guilty than it really is. The cornbread topper with blue cheese is awesome. If I make it again, I will leave out the worchestershire sauce and just use a little more hot sauce, only because I really don't like morchestershire. "

Reviewed Short Rib Ragu with Drunken Pappardelle

Sunday, Jun 12, 2011 on Cooking Channel

"This was very good. I made it along with the Zinfully Delicious Short Ribs from the same episode, which were one of the best things I have ever cooked. It is definitely efficient to make these two recipes together and you get a lot of variety from the two of them."

Reviewed Vegetable and Dumpling Soup

Sunday, Jun 12, 2011 on Cooking Channel

"This was a great soup. I had never made dumplings before and it is very cool how the dough cooks in the soup. Only thing I would do different if I make it again is add some poached/sliced chicken to add protein. I substituted additional carrots for parsnips."

Reviewed The Ultimate Linguine with Clam Sauce

Sunday, Jun 12, 2011 on Cooking Channel

"My husband and I were amazed that I made something so good that had always sort of mystified us at restaurants. We both loved it and my husband kept going back to the leftovers in the fridge all night. An excellent use of a food processor as well."

Reviewed Zinfully Delicious Short Ribs

Sunday, Jun 12, 2011 on Cooking Channel

"This recipe was excellent, as was the pasta ragu recipe later in the same episode. I want to try it again with a different cut of beef that is suitable for slow cooking but does not have the fatty part on the back of the bone that short ribs have. That was the only downside - eating around that. But the flavor of the sauce and everything else m"

Reviewed Brisket Supper with Mushroom-Sage Polenta

Sunday, Jun 12, 2011 on Cooking Channel

"I think this recipe would have been great BUT THERE ARE TWO ERRORS IN THE PRINTED RECIPE ONLINE. The printed recipe calls for 2 cups of stock, but in the show Rachael says 3 cups. The recipe has you bake it covered 1.5 hours, then uncovered for 1 hour, then covered again until tender, about 1.5 hours more. In the show Rachel doesn't instruct to"