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Patrick M. Mitchell

United States

Member since Aug 2009

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Reviewed Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's

Sunday, Nov 2, 2014 on Food.com

"I had a taste for the vegetable beef soup my grandfather used to make (mind you the last time I was able to enjoy that soup was 30 years ago), so I Googled "Pressure Cooker Vegetable Beef Soup" and this recipe came up. Absolutely delicious! I know he didn';t use bouillon but tastes have changed and this was exactly what I was looking for. Th..."

Reviewed Pressure Cooked Pork Chops

Thursday, Feb 13, 2014 on Food.com

"I';m not usually a fan of A1 sauce on steaks, I actually thought it was pretty good in this recipe. I cooked for 152 minutes on High: the cops were overdone and the potatoes were too soft. I will do 10 minutes next time. But, the flavor was very good, and different, so I will make this again."

Reviewed Au Gratin Potatoes

Friday, Jan 10, 2014 on Food.com

"This really was the best potatoes au gratin I';ve ever had. I think the key is pre-cooking the potatoes; it really gives the finished product a nice texture. i was planning on boiling them for less time than suggested but ended up cooking them for the full 25 minutes and I';m glad I did. I used sharp cheddar. I did not substitute cream f..."

Reviewed Saturday Night Vidalia Onions

Monday, Jun 24, 2013 on FoodNetwork.com

"Just came here to grab all my fave Paula Deen recipes before Food Network deletes them. This one is truly a winner! It tastes like French onion soup and everyone loves it."

Reviewed Easy Corned Beef and Cabbage

Tuesday, Dec 4, 2012 on FoodNetwork.com

"The key to this recipe is using corned beef canned in New Zealand or Australia, easily found in Asian or Hispanic food stores. The stuff in the regular supermarket is from Brazil and it's disgusting. Apparently Asian and Hispanic customers won't buy that crap."

Reviewed Herbed-Baked Eggs

Monday, Mar 26, 2012 on FoodNetwork.com

"What a great recipe! Although there is a little bit of prep work, once everything is set to go it couldn't be any easier. And it's DELICIOUS! Richness from the cheese, cream and butter, freshness from the herbs and a little bite from the fresh garlic...this recipe made eggs interesting again. Definitely company worthy or for breakfast in bed.
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Reviewed Lemon Chicken Rice Soup

Monday, Feb 20, 2012 on Food.com

"Amazing!

I searched for a recipe after thoroughly enjoying a similar soup at a local restaurant. I am thrilled with the way this soup turned out.

I did alter the method, however, based on past cooking experience.

I sliced a boneless, skinless chicken breast lengthwise into thirds and cooked it along with the broth mixt..."

Reviewed Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry

Thursday, Feb 2, 2012 on Cooking Channel

"I was so excited to make this but I wasn't thrilled with the resulting dish (followed recipe exactly). I felt the 5 Spice Powder was overwhelming. I will make this dish again but definitely cut down on the 5 Spice.""

Reviewed Turnip Gratin

Sunday, Nov 6, 2011 on FoodNetwork.com

"This was spectacular! I can't imagine anyone not enjoying this - not even if you only tolerate turnips normally. However, if you didn't follow directions (i.e. didn't use a mandoline or you used cheap ingredients (parmesan from a green can I can imagine that the results would be less than perfect. This recipe became the star of last night's din""

Reviewed Beatty's Chocolate Cake

Sunday, Nov 6, 2011 on FoodNetwork.com

"I think when a timid baker (like me) finds a cake recipe that's not only easy but tastes great, you make it over and over again. That's this cake for me. I do use my mother's cooked white frosting rather than the chocolate one in the recipe - but the cake itself is the real star here.

""

Reviewed Turnip Gratin

Sunday, Nov 6, 2011 on FoodNetwork.com

"This was spectacular! I can't imagine anyone not enjoying this - not even if you only tolerate turnips normally. However, if you didn't follow directions (i.e. didn't use a mandoline or you used cheap ingredients (parmesan from a green can I can imagine that the results would be less than perfect. This recipe became the star of last night's din""

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