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GratefulSea

city, California

Member since Jul 2008

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Reviewed Tandoori Prawns

Monday, Jun 27, 2011 on FoodNetwork.com

"It was easy and delicious. We made it on an indoor electric grill, and found 3 minutes per side was perfect. But I'm glad there were only two of us-- maybe our prawns were not as large as the ones the recipe called for, but this would have never served four people."

Reviewed Tandoori Prawns

Monday, Jun 27, 2011 on FoodNetwork.com

"It was easy and delicious. We made it on an indoor electric grill, and found 3 minutes per side was perfect. But I'm glad there were only two of us-- maybe our prawns were not as large as the ones the recipe called for, but this would have never served four people."

Reviewed Big Pasta with Mushroom, Parsley, Garlic and Thyme

Tuesday, Jun 14, 2011 on Cooking Channel

"This is delicious! Don't be bashful about the seasonings. The recipe could be cut in half, and would still equal the size of a large lasagna. As it is, the prep time is probably double that given. Just getting all those mushrooms chopped is a fair amount of work. Where's my sous chef?"

Favorited Vegetarian Pot Pie

Saturday, Jun 4, 2011 in Recipes on Cooking Channel

Reviewed Buttery Spinach and Mushrooms

Monday, May 2, 2011 on FoodNetwork.com

"This was yummy. Really, really good. And beautiful. And easy. We couldn't find baby portobello mushrooms, so we just substituted shitakes, and all was well. Thanks, Paula!"

Reviewed Slow-Cooker Corned Beef and Cabbage

Saturday, Mar 12, 2011 on FoodNetwork.com

"I was surprised to see one reviewer's concerns about the meat being dried out. Ours was perfect! Still, next time I might lower the heat a bit, since some of the veggies, particularly the leeks, were over-cooked for our taste. There will most definitely be a next time, since we both loved this recipe. The horseradish sauce was very unusual and very delicious!"

Reviewed Chicken Noodle Soup

Sunday, Jan 16, 2011 on FoodNetwork.com

"I'll be making this again, too! It's a bit more work than my grandmother's recipe, but not by much, and adding the flavors of garlic, thyme, and turnip is wonderful. The flavor is the best I've ever tasted. I started with an organic chicken that was probably close to 4-1/2 pounds, and exactly 3 quarts of water. I used all the broth (forgetting to measure that out to 2 quarts), so I'm now not sure how much that was. And I seasoned with a generous amount of ground pepper and 4 tsp of kosher salt.

To Little Miss Sun. . . I've always understood a celery stalk to be the same as a rib, and the whole bunch is called a head. But in a recipe such as this one, I think you're safe using as much celery as you like.

Reviewed Good Eats Roast Turkey

Sunday, Dec 26, 2010 on FoodNetwork.com

"We've fussed a LOT more over turkeys that were not nearly as tasty AND beautiful. This was so very easy and ended up looking just like the photo.

Reviewed Spicy Sausage, Chicken and Bean Pot

Monday, Dec 6, 2010 on FoodNetwork.com

"This was easy and so flavorful, my husband and I just loved it! The only change we made was to replace the bread crumbs with crouton-size cubes of a hearty multigrain loaf. We served it with couscous and a roasted beet salad. Everything took a bit longer to prepare and cook than I was expecting, and the timing was closer to an hour start to finish. Still, we've got a new family favorite!

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