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Wiley-P

San Ignacio, United States

Member since Oct 2004

Added Recipe Photo to Amish Oven-Fried Chicken

Monday, May 13, 2013 on Food.com

Reviewed Amish Oven-Fried Chicken

Friday, May 10, 2013 on Food.com

"As with others here, I was intrigued with the possibility of finally finding a baked chicken to rival fried chicken but with less of a mess to clean up. The process is easy enough and the flour coating stuck nicely to the oil-butter coated pieces. I was full of hope when I flipped the pieces and started the last portion of the baking, but alas - wh..."

Reviewed Jennifer Mclagan's Simple Strawberry Ice Cream with Brandy Snaps

Saturday, Apr 13, 2013 on Cooking Channel

"I just made this recipe, at least I made it with the quantities of ingredients used on the episode: 4 cups sliced strawberries, 1 cup sugar, 2 Tablespoons lemon juice, 1/8 teaspoon salt, 2 cups heavy creaman and an additional 2 cups of diced strawberries. Total strawberries was about 2 pounds. Total volume of the recipe came out at about 5-6 cups "

Reviewed Kittencal's Lemon Shrimp Scampi With Angel Hair Pasta

Wednesday, Mar 27, 2013 on Food.com

"This scampi has a wonderful flavor, with its spark of lemon juice, earthiness of parsley and rustic pepper undertones. Looks like I;ve found my house scampi! Thanks, Kittencalskitchen!"

Added Recipe Photo to P. F. Chang's Mongolian Beef

Monday, Feb 25, 2013 on Food.com

Added Recipe Photo to P. F. Chang's Mongolian Beef

Monday, Feb 25, 2013 on Food.com

Reviewed P. F. Chang's Mongolian Beef

Monday, Feb 25, 2013 on Food.com

"Having never eaten at P.F. Chang's, I feel a little guilty even rating this recipe. Thing is, it really is quite good! Not great, mind you, but very good. I will make it again and most probably make some of the adjustments suggested by reviewers. Thanks for this recipe, Tish!"

Reviewed Wine Jelly with Grapes

Friday, Aug 3, 2012 on Cooking Channel

"This was served last evening to eight members of the San Ignacio Supper Club. I used relatively inexpensive Fetzer brand Gewurztraminer for its fruity, spicy flavor. The flavor translated to the jelly very nicely and was very mild in comparison to the raw wine. All eight gave it a thumbs-up, with comments like "This is just fabulous," "unbelievabl"

Reviewed Sesame Chicken

Monday, Dec 13, 2010 on FoodNetwork.com

"Very good batter, very good sauce. For us "kitchen mechanics", it might be nice to point out something about making the sauce, though: Once you saute the garlic and ginger, take the pan off the heat and let it cool a little before even "gently" adding the rest of the ingredients. If the vinegar and soy sauce hits the 300°+ oil in the pan, both the liquid and the oil is going to depart the pan very noisily and much akin to Old Faithful's hourly show. At the very least, you'll be cleaning everything within 6 feet (vertically and horizontally) of the pan. At worst, well, make sure your health and home insurance is paid up!
We did enjoy the final results, though. It's worth the effort of making it.

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