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Karinocity

manalapan, New Jersey

Member since Jun 2007

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Favorited Corn and Crab Chowder Pot Pies

Monday 1 day ago in Recipes on Cooking Channel

Favorited Bobby's Chicken-Fried Chicken

Wednesday, Jan 29, 2014 in Recipes on Cooking Channel

Reviewed Lemony Shrimp Scampi Pasta

Tuesday, Jul 2, 2013 on FoodNetwork.com

"This is absolutely the best shrimp scampi. I did add 2 more garlic cloves because we are garlic lovers. I also deglazed the pan with a little white wine. The depth of flavors is incredible. Even when it came time for leftovers, we couldn't wait to eat it again. It's a fun meal to make. I served it with a side of spinach sauteed in garlic and"

Favorited Apple Oat Muffin

Sunday, Mar 24, 2013 in Recipes on Cooking Channel

Favorited Lemon Pound Cake

Monday, Feb 25, 2013 in Recipes on Cooking Channel

Reviewed Chicken Cordon Bleu

Monday, Feb 11, 2013 on FoodNetwork.com

"I love this chicken cordon bleu recipe. It's my go-to meal when I'm having special guests for dinner. Because gruyere is so expensive and hard to find in this area, I've used swiss cheese, and it still comes out great. I love to serve it with roasted veggies (brussel sprouts, carrots, and/or broccoli), and garlic mashed potatoes. I also make a"

Favorited Mini Ice Cream Cookie Cups

Monday, Dec 17, 2012 in Recipes on Cooking Channel

Reviewed Black Bean Salad with Mango, Cilantro and Lime

Thursday, Oct 4, 2012 on Cooking Channel

"This salad is delicious, fresh, and light. The combination of flavors bring ordinary ingredients to an exotic level. I did use a whole mango, because I figured it would only make it better. Perfect for a light lunch with a bowl of soup. "

Favorited Black Bean Salad with Mango, Cilantro and Lime

Wednesday, Oct 3, 2012 in Recipes on Cooking Channel

Reviewed Hearts of Iceberg Lettuce with Ranch Dressing

Thursday, Sep 22, 2011 on FoodNetwork.com

"This dressing is light and refreshing with a little zip from the white vinegar. I make this dressing often because it's so easy. I just served it tonight over a tossed salad. Instead of the chives, I added dill today. I thought it was better than the chives, so I'll add it again. If you have the ingredients on hand, try it. You might have to ""

Reviewed Pasta Puttanesca

Sunday, Aug 21, 2011 on FoodNetwork.com

"This is a real "WOW" meal, and it comes together fast. It's so jam-packed with intense flavors. I don't know how anyone could call this bland. I gave the anchovies a chance to melt into the EVOO before adding the garlic, because I didn't want the garlic (6 fat cloves) to burn. I didn't have oil cured olives, so I used calamata. I also topped ""

Reviewed Pasta Puttanesca

Sunday, Aug 21, 2011 on FoodNetwork.com

"This is a real "WOW" meal, and it comes together fast. It's so jam-packed with intense flavors. I don't know how anyone could call this bland. I gave the anchovies a chance to melt into the EVOO before adding the garlic, because I didn't want the garlic to burn. I didn't have oil cured olives, so I used calamata. I also topped it with some fr""

Reviewed Herb-Marinated Pork Tenderloins

Thursday, Jul 21, 2011 on FoodNetwork.com

"What a great recipe. The result is a delicious, light, and tangy meat course. I marinated it overnight, as Ina suggested, and it was packed with flavor. We grilled the tenderloins for guests, and served it so the tenderloins were beautifully grilled and still light pink on the inside. I had some leftover mint/parsley pesto (Dave Lieberman's re"

Reviewed Spaghetti with Mint and Parsley Pesto

Saturday, Oct 30, 2010 on Food Network

"This is so delicious. It's not overly minty, just refreshing. At the end of the summer, I make a few batches and freeze it in small containers for future use. I love pasta with basil pesto, but is hands-down better.

Reviewed Spaghetti with Mint and Parsley Pesto

Saturday, Oct 30, 2010 on Food Network

"This is so delicious. It's not overly minty, just refreshing. At the end of the summer, I make a few batches and freeze it in small containers for future use. I love pasta with basil pesto, but is hands-down better.

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