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Wiley-P

San Ignacio, New Mexico

Member since Nov 2004

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Reviewed chocolate devils

Friday, Feb 21, 2014 on FoodNetwork.com

As has been mentioned, this is a bit labor intensive, but no part of it is difficult and the effort is put to very good use! As written, the amount of filling is twice the amount needed and the same goes for the ganache. Actually, if you use the amount of ganache shown in the picture, you need about one-third the amount the recipe calls for. The reason...

Reviewed chocolate devils

Friday, Feb 21, 2014 on FoodNetwork.com

As has been mentioned, this is a bit labor intensive, but no part of it is difficult and the effort is put to very good use! As written, the amount of filling is twice the amount needed and the same goes for the ganache. Actually, if you use the amount of ganache shown in the picture, you need about one-third the amount the recipe calls for. The reason...

Added Recipe Photo to Blue and Red Berry Smoothie

Friday, Feb 7, 2014 on Food.com

Reviewed Blue and Red Berry Smoothie

Friday, Feb 7, 2014 on Food.com

"What a great way to get the day started! Taking some advice from the folks below, I blended the yogurt, orange juice and oats (I used quick oats) to chop the oats into a fine grain, then added the rest of the ingredients. The result was a fresh, fruity, thick and delicious smoothie. Thanks so much, Ms Sally! I';ll be doing this a few times ever..."

Reviewed Perfect Potato Salad

Monday, Aug 12, 2013 on FoodNetwork.com

"Watched your show today and you made this potato salad. I have been thinking about a good creamy mustard potato salad for some time, so your timing was spot on! I made a half-recipe this evening, using a standard potato masher. I left the texture just shy of being totally smooth, as I wanted just a little texture left. (I do that with my mashed po"

Reviewed Perfect Potato Salad

Monday, Aug 12, 2013 on FoodNetwork.com

"Watched your show today and you made this potato salad. I have been thinking about a good creamy mustard potato salad for some time, so your timing was spot on! I made a half-recipe this evening, using a standard potato masher. I left the texture just shy of being totally smooth, as I wanted just a little texture left. (I do that with my mashed po"

Reviewed BBQ Cheese Straws

Friday, Aug 9, 2013 on FoodNetwork.com

"I've made these delicious straws twice now. Both times, the dough seemed a bit dry and crumbly, but rolled out fairly well. I cut the individual straws with a pizza cutter which gave fine results. Once cut, the straws were very fragile. They baked nicely, but since they are somewhat brown to begin with, they were done before they browned further. "

Reviewed Sour Cream Noodle Bake

Monday, Jul 29, 2013 on FoodNetwork.com

"Here Ms. Drummond has finally proved herself to be human. As witnessed by our numerous other glowing reviews of her masterful works, we have been in awe of her culinarily Mensa-level mind. We were quite surprised to find a run-of-the-mill rather bland weekday quickie in her repertoire. Now, nothing is wrong with a weekday quickie - Lord knows we d"

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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