Member since Oct 2008
Saturday, Nov 23, 2013 on FoodNetwork.com
“The Aioli is great with the fish. Is quite rich so I think would make a better appy vs am entree. ”
"The end product is simply not worth all the work. The chicken was tasty with the Salsa Verde but I don't see what wrapping the chicken in spinach really added. The vermouth broth also seemed unneeded since it was certainly overpowered by the salsa verde. The risotto was decent but I've certainly had better. I liked the feta in the salsa verde."
"The pizza dough didn't turn out very good, Perhaps it had too much yeast? The crust rose quite a lot and it just seemed too bready. The toppings were decent on it, although I stopped putting the pesto on at 90 grams and that was more than enough."
"Ever since seeing this episode I've been wanting to make this recipe as it sounded so tasty. I was finally able to acquire all the ingredients so I gave it a shot and I was not disappointed. The Jhal Muri was very flavourful with a great mixture of crunchy, crisp, salty, warm, hot, sour and sweet.
Had I been able to find fried Channa Dal it would"
"As written I found this had a couple issues. Adding the Parmesan so early just made it stick to the bottom of the pan with all the herbs stuck to it. It'd only add it near the end of cooking next time. I also think that there was too much pasta to the rest of the ingredients. The goat cheese balls were alright but I felt as though it would have be"
"Very simple but really fresh and delicious. The salty chicken really went well with the lemon in the pasta. The hint of sage was also a nice touch. I'd recommend only cooking 8 oz of pasta."
"Lots of mushroom flavour but I felt like it needed something more to bring it all together. I found the sauce quite soupy and had to reduce it for quite awhile before it was an appropriate thickness. I'd suggest reducing the chicken stock by half.
Definitely more tasting than a dish made with cream of mushroom soup."
"Good but could use some editing as there were a lot of different components and lots of flavours going on. I don't think it needed to be so busy. The gastrique was really unnecessary and I didn't think added anything. The vinaigrette was very tasty and you can't beat scallops, lobster and butter. Although you need no where near that amount of butt"
"Pretty tasty. The heat on the chicken worked well in the salad which had a nice mix of flavours."
"Recipe would probably be a lot better with a couple of minor tweaks. The cinnamon was over powering in the sweet potatoes. I'd suggest cutting that in half. Half the butter would also suffice. It was all pretty tasty when combined though.Gotta love crispy fresh shrimp."
"The vinaigrette was pretty tasty and I enjoyed that you could actually taste the raspberry. A quarter of the vinaigrette would easily be enough for the whole recipe. I found the cuttlefish too acidic, I'd cut the lime in half. I'd also increase the amount of cuttlefish. My rating is based on the recipe as printed. A couple of tweaks could make thi"
"The sandwich was alright. All the various accoutrements made this quite the meal. My biggest issue was that the cooking juices had way too much heat. The recipe called for two mush crushed red pepper for sure. I like my heat but all that I got out of the gravy was the heat and it really made the juices inedible. I was very disappointed that I need"
"Great salad. The dressing worked very well and I'm sure I'll make again.
I'd do a couple tweaks next time. Rinse the noodles under cold water after cooking since they stuck together too much. I'd also omit the peanut oil from the dressing. Seemed a bit oily and the sesame oil and the oil on the noodles would be plenty I'd think.
Very easy and quic"
"Simple can be really good but this was a little too simple. Needed just a bit more of something perhaps simply some red pepper flakes or white wine even."