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Psychopsis

Charlottesville, Virginia

Member since Oct 2008

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Reviewed Sweet Potato-Chive Latkes

Wednesday, Jul 10, 2013 on FoodNetwork.com

"I saw Guy making this on his show, and I had to make it on the same day. But I thought adding 3 teaspoons of salt was too much - so I reduced it to one. It's a good thing I did - even with one teaspoon added to the mixture was too much for me. Next time, I will use 1/2 teaspoon."

Reviewed Buffalo Drumsticks

Sunday, Jan 29, 2012 on FoodNetwork.com

"I made the spicy sauce version, and it is very good. The skin never got crispy, despite the fact I followed the recipe as written. The skin was okay as is, and didn't get rubbery (and that's why 4 stars). If you want it crispy, you might want to consider broiling the drum sticks first. Overall, it was good. I'll go and try the milder sauce in""

Reviewed Breaded Chicken Marsala

Saturday, Jul 30, 2011 on FoodNetwork.com

"Absolutely delicious.
I made this for the second time last night. I only keep light soy sauce in the house, and because this is my second time, I know you either have to cut the amount of soy sauce, perhaps to 1/2, or marinade for the less amount of time. Because this was my second time, I mixed in Panko to see what happens (1/2 regular bread "

Reviewed Slow Cooker Shredded Pork

Friday, Jul 15, 2011 on Cooking Channel

"It's really good - but I just don't know where all the excess liquid came from.
I will probably toss the "extra liquid" and any left over with pasta. Great flavor."

Reviewed Parsnip Chips

Tuesday, Mar 22, 2011 on FoodNetwork.com

"I am a big fan of these chips!
I didn't grow up with Parsnips so this was an adventure for me, but it is so good I kept running back to the store to get more Parsnips.
Because I've already made this for a few times, so I must mention this: If you were looking for "potato chip crispiness", I would never know how to achieve that. It got "crunchy" because chips were caramelized, but no, not like "potato chip crispiness". That's not a bad thing at all!
"

Reviewed Broccoli with Garlic and Soy Sauce

Sunday, Mar 20, 2011 on FoodNetwork.com

"This is a great recipe, and extra dressing will keep for a while - but because heated olive oil happens to be one of the ingredients, I would say "use it soon" - ideally, within a week, and two weeks may be pushing your luck."

Reviewed Chicken in Mustard

Sunday, Mar 20, 2011 on FoodNetwork.com

"If it was indeed, made with rabbits, you should probably keep the mount of Dijon mustard listed on the recipe. But if you are using chicken (I used chicken thighs with bones, but without skin), you may find the sauce to be bit sharp and vinegary. I think I can use the remaining sauce by adding cream (which I prefer not to, or Philadelphia's Cooking Cream.
Chicken, by itself, was good. I ate it with Quinoa cooked with chicken broth and my sig/other had it with brown Basmati rice.
"

Reviewed Chicken in Mustard

Sunday, Mar 20, 2011 on FoodNetwork.com

"If it was indeed, made with rabbits, you should probably keep the mount of Dijon mustard listed on the recipe. But if you are using chicken (I used chicken thighs with bones, but without skin), you may find the sauce to be bit sharp and vinegary. I think I can use the remaining sauce by adding cream (which I prefer not to, or Philadelphia's Cooking Cream.
Chicken, by itself, was good. I ate it with Quinoa cooked with chicken broth and my sig/other had it with brown Basmati rice.
"

Reviewed Chicken in Mustard

Sunday, Mar 20, 2011 on FoodNetwork.com

"If it was indeed, made with rabbits, you should probably keep the mount of Dijon mustard listed on the recipe. But if you are using chicken (I used chicken thighs with bones, but without skin, you may find the sauce to be bit sharp and vinegary. I think I can use the remaining sauce by adding cream (which I prefer not to, or Philadelphia's Cooking Cream.
Chicken, by itself, was good. I ate it with Quinoa cooked with chicken broth and my sig/other had it with brown Basmati rice.
"

Reviewed Chicken in Mustard

Sunday, Mar 20, 2011 on FoodNetwork.com

"If it was indeed, made with rabbits, you should probably keep the mount of Dijon mustard. But if you are using chicken ( I used chicken thighs with bones, but without skin), you may find the sauce to be bit sharp and vinegary. I think I can use the remaining sauce by adding cream (which I prefer not to), or Philadelphia's Cooking Cream.
Chicken, by itself, was good. I ate it with Quinoa cooked with chicken broth and my sig/other had it with brown Basamati rice. "

Reviewed Parsnip Chips

Sunday, Mar 20, 2011 on FoodNetwork.com

"I am a big fan of these chips!
I didn't grow up with Parsnips so this was an adventure for me, but it is so good I kept running back to the store to get more Parsnips.
I do love spicy food, so here is the warning - I would NOT add any more chile pepper that she recommends in her recipe. You can always add more.
Because I've already made this for a few times, so I must mention this: If you were looking for "potato chip crispiness", I would never know how to achieve that. It got "crunchy" because chips were caramelized, but no, not like "potato chip crispiness". That's not a bad thing at all!
"

Reviewed Parsnip Chips

Sunday, Mar 20, 2011 on FoodNetwork.com

"I am a big fan of these chips!
I didn't grow up with Parsnips so this was an adventure for me, but it is so good I kept running back to the store to get more Parsnips.
I do love spicy food, so here is the warning - I would NOT add any more chile pepper that she recommends in her recipe. You can always add more.
Because I've already made this for a few times, so I must mention this: If you are looking for "potato chip crispiness", I would never know how to achieve that. It got "crunchy" because chips were carmelized, but no, not like "potato chip crispiness". That's not a bad thing at all!"

Reviewed Parsnip Chips

Sunday, Mar 20, 2011 on FoodNetwork.com

"I am a big fan of these chips!
I didn't grow up with Parsnips so this was an adventure for me, but it is so good I kept running back to the store to get more Parsnips.
I do love spicy food, so here is the warning - I would NOT add any more chile pepper that she recommends in her recipe. You can always add more."

Reviewed Breaded Chicken Marsala

Sunday, Mar 20, 2011 on FoodNetwork.com

"Absolutely delicious.
I made this for the second time last night. I only keep light soy sauce in the house, and because this is my second time, I know you either have to cut the amount of soy sauce, perhaps to 1/2, or marinade for the less amount of time. Because this was my second time, I mixed in Panko to see what happens (1/2 regular bread crumbs and 1/2 Panko - I don't recommend it since it got too mushy."

Reviewed Breaded Chicken Marsala

Sunday, Mar 20, 2011 on FoodNetwork.com

"Absolutely delicious.
I made this for the second time last night. I only use light soy sauce, and because this is my second time, I know you either have to cut the amount of soy sauce, perhaps to 1/2, or marinade for the less amount of time. Because this was my second time, I mixed in Panko to see what happens (1/2 regular bread crumbs and 1/2 Panko - I don't recommend it since it got too mushy."

Saved Recipe Whole Wheat Pizza Crust for Bread Machine by Chef #255546

Monday, Mar 14, 2011 on Food.com

Saved Recipe Crock Pot -Chicken Tortilla Soup by Vseward (Chef~V)

Sunday, Jan 9, 2011 on Food.com

Saved Recipe Saag Chicken by MilliesMum

Monday, Oct 4, 2010 on Food.com

Saved Recipe Saag Chicken by MilliesMum

Monday, Sep 27, 2010 on Food.com

Saved Recipe Saag Chicken by MilliesMum

Monday, Sep 27, 2010 on Food.com

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