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Kate Maleski

Loudon, New Hampshire

Member since Oct 2006

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Reviewed Childhood Chocolate Cake

Sunday, Feb 10, 2013 on


Reviewed Braised Short Ribs

Monday, Dec 12, 2011 on

"I made this for my family and it was delicious! I have 12 and 13 year old girls, who procalaimed it "amazing." Even my picky-eater husband had seconds. I substituted beef stock for one of the cups of wine a) because one of my daughters doesn't love wine-y tasting dishes and b) because I wouldn't have had enough left to drink with my dinner :)""

Reviewed Gold Medal Sizzling Fajitas

Monday, Nov 21, 2011 on

"Like another poster said, I double the marinade. I also add some chili powder and some chipotle powder for a little heat. I use half of the marinade for the meat, and pour the other half over the vegetables once they're done sauteing.""

Reviewed Creamy Baked Pumpkin Risotto

Thursday, Jun 2, 2011 on Cooking Channel

"I LOVE risotto. My silly grocery store doesn't carry pumpkin puree in the summer time! I had bought a HUGE butternut squash, so I chopped it all up, steamed and pureed enough to substitute for the pumpkin, used 2 cups for the recipe, and still had enough left over to roast for a side dish another night! I added a couple cloves of chopped garlic t"

Reviewed Blueberry Muffins

Friday, Nov 5, 2010 on Food Network

"I have NEVER been able to make a muffin with satisfactory flavor and texture. These muffins are FANTASTIC!!!! As it is November and I am a frugal New Englander, I used some frozen mixed berries (strawberry, blueberry, raspberry, blackberry)that I had on hand. Still, I was rewarded with a moist, tender cake with berries evenly disbursed throughout. I think I'll have another :)

Reviewed Slow Cooker Brisket with Brown Gravy

Sunday, Oct 10, 2010 on Food Network

"I made this yesterday. I took the previous reviewers advice and I put the carrots and mushrooms in about 2 1/2 hours before I was ready to eat. Even then my carrots were firmer than I like. The aroma in my house was incredible all day, and the flavor was good. I did find the finished product to be somewhat salty, but next time I'll look for a low-sodium slow-cooker seasoning.

Reviewed Chicken Milanese with Tomato and Fennel Sauce

Tuesday, Oct 5, 2010 on Food Network

"I've made this recipe twice now and it was a huge hit both times! Made it first for my Mom, the second time for my husband and kids. None of us had ever had fennel before, but we're all fans now, thanks to this dish! To the poster two posts before me, next time try to lower your heat which will keep your crumbs from burning, and maybe shorten your cooking time so your cutlets dont dry out. I had Italian Style bread crumbs on hand, so I just used those and left out the other seasonings in the coating.