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alkumar

Alpharetta, Georgia

Member since Mar 2006

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Reviewed cast-iron carrots with curry

Sunday, Mar 30, 2014 on FoodNetwork.com

This will be a mainstay at my house. So simple yet so tasty. Loved it!

Reviewed cast-iron carrots with curry

Sunday, Mar 30, 2014 on FoodNetwork.com

This will be a mainstay at my house. So simple yet so tasty. Loved it!

Reviewed Chocolate Chip Cookie Dough Brownies

Monday, Aug 20, 2012 on Cooking Channel

"These are ridiculously delicious. Don't plan on eating a lot yourself--they are super rich. But take them to a party, and they'll be GONE. "

Reviewed My Big, Fat Chocolate Chip Cookies

Friday, Nov 11, 2011 on Cooking Channel

"Delicious. I added 2 tsp. of grand marnier and 1 tsp. of instant coffee powder too to bring out the flavors. Superb! I also had to bake it for a lot longer than 15 minutes. At least 30. I guess it depends on your oven. ""

Favorited The World-Famous Tarte Tatin

Tuesday, Nov 1, 2011 in Recipes on Cooking Channel

Reviewed Butter Bean Salad

Tuesday, Nov 1, 2011 on FoodNetwork.com

"Other than butter beans, salt, pepper, garlic, cumin, and EVOO, I used completely different ingredients. I put in sweet peppers, spring onions, capers, lime, and cilantro. My olive oil also had red chili flavor. I think you can add whatever you want to the basic recipe and it would be delicious..within reason obviously. Boiled-then-cooled potatoes""

Reviewed Killer Chocolate Mousse

Sunday, Oct 30, 2011 on Cooking Channel

"Yes. The answer is yes.

This is truly "killer mousse." It makes a boat load, so if it's just you +1, you'll have a whole week's worth left over. I used grand marnier and coffee liqueurs rather than amaretto, but it was still amazing. Holy wow. ""

Reviewed Tres Leches Cake

Tuesday, Oct 25, 2011 on FoodNetwork.com

"The recipe is super sweet. If you're not a fan of extra sweet, then I would try to find unsweetened condensed milk if it's out there, and then add your own powdered sugar to the leches soaking liquid to taste. Also, I added 1/2 tbsp. of ground cardamom to the batter, which was a huge hit. Combined with the cinnamon, it gives the cake a chai flavor""

Reviewed Grandmother Paula's Red Velvet Cake

Monday, Jun 27, 2011 on FoodNetwork.com

"The cake is incredibly moist. I added the baking soda separately from the vinegar and I thought that was better. It didn't sink or get too heavy. I also added less vinegar (1.5 tsp., and used apple cider vinegar, which I added at the end.

What I did not like about this recipe is the melted marshmallows in the icing. It gives it a gluey consistenc"

Reviewed Grandmother Paula's Red Velvet Cake

Monday, Jun 27, 2011 on FoodNetwork.com

"The cake is incredibly moist. I added the baking soda separately from the vinegar and I thought that was better. It didn't sink or get too heavy. I also added less vinegar (1.5 tsp.), and used apple cider vinegar, which I added at the end. The main thing is to add the baking soda as close to the time you put the batter into the oven as possible, b"

Reviewed Corn and Poblano Lasagna

Saturday, Jun 25, 2011 on FoodNetwork.com

"Delicious! I added about a tablespoon of chipotle peppers in adobo sauce to the corn mixture, and it was perfect. My mom tried it without the chipotle peppers and said it was really bland. I think it's a good recipe as-is if you're making it for kids or you can't handle any spice. If you're making it for adults/older kids who enjoy spice, then I w"

Reviewed Corn and Poblano Lasagna

Saturday, Jun 25, 2011 on FoodNetwork.com

"Delicious! I added about a tablespoon of chipotle peppers in adobo sauce to the corn mixture, and it was perfect. My mom tried it without the chipotle peppers and said it was really bland. I think it's a good recipe as-is if you're making it for kids or you can't handle any spice. If you're making it for adults/older kids who enjoy spice, then I w"

Reviewed Corn and Poblano Lasagna

Monday, Jun 20, 2011 on FoodNetwork.com

"Delicious! I added about a tablespoon of chipotle peppers in adobo sauce to the corn mixture, and it was perfect. Awesome flavor. Definitely more labor intensive than I expected--it took me at least 2 hours to do this, but it was worth it. I also used frozen corn, which I microwaved to thaw. Flavor was still great."

Reviewed Chocolate-Ricotta Pie

Wednesday, Apr 20, 2011 on FoodNetwork.com

"This was a great dish. I used hazelnuts instead of pinenuts and used fat free ricotta and cream cheese. It still turned out really tasty. The only semi-complaint I had is that the chocolate filling looked a little grainy--not smooth chocolate. Not sure why, but the taste was really smooth. Also, don't wait for the pie crust to look golden brown during initial blind bake. I blind baked for 12 min instead of 10 because my crust still looked really light, and my crust turned out a little hard. Stick to the 10 minutes for the blind bake no matter what color. There is definitely extra filling leftover after pouring into the tart pan. Taste-wise, this was fab, even with fat free fillings."

Reviewed Chocolate Stuffed Eclairs

Friday, Jan 21, 2011 on FoodNetwork.com

"The dough is DEFINITELY too eggy. You can smell it before you take a bite. Mine rose beautifully and looked fine. I think the funneling through the pastry scoop makes a big difference. Once beaten, if you can master the thickness with which to squeeze it out of the pastry bag, they rise well and look good. Still, the egginess ruined the taste of the rest of the dish. I have the same complaints as other posters also, that with Paula's proportions, the chocolate filling tasted flour-y, and the icing was slightly grainy. Re: the icing, I will probably use milk instead of whipping cream next time. The whipping cream formed like an oil or something atop once it separated. It was kind of gross, but I guess that's why it looks so shiny on TV. The filling turned out great when i played around adding more milk, chocolate, and sugar. Only added 2 eggs. The filling was the best part. All in all, I probably wouldn't make this for a crowd unless I perfected it after several trials.

Reviewed Chocolate Stuffed Eclairs

Friday, Jan 21, 2011 on FoodNetwork.com

"The dough is DEFINITELY too eggy. You can smell it before you take a bite. Mine rose beautifully and looked fine. I think the funneling through the pastry scoop makes a big difference. Once beaten, if you can master the thickness with which to squeeze it out of the pastry bag, they rise well and look good. Still, the egginess ruined the taste of the rest of the dish. I have the same complaints as other posters also, that with Paula's proportions, the chocolate filling tasted flour-y, and the icing was slightly grainy. Re: the icing, I will probably use milk instead of whipping cream next time. The whipping cream formed like an oil or something atop once it separated. It was kind of gross, but I guess that's why it looks so shiny on TV. The filling turned out great when i played around adding more milk, chocolate, and sugar. Only added 2 eggs. The filling was the best part. All in all, I probably wouldn't make this for a crowd unless I perfected it after several trials.

Reviewed Lemon, Rosemary and Balsamic Grilled Chicken Thighs

Friday, Nov 12, 2010 on Food Network

"I threw a ripe half lemon into this marinade after juicing, rather than using zest. It was so, so, so delicious. When you're grilling, let the balsamic caramelize really well on both sides. Keep salt/peppering each time you flip over the pieces. The pepper really adds something. It was de-lic-ious. I used boneless, skinless breasts chopped into pieces too. Didn't get much of the red pepper flakes in the flavor though, but the sweetness of the balsamic vinegar along with the earthy rosemary and garlic really make up the flavor. I guess that's why I kept going heavy on the pepper.

Reviewed Lemon, Rosemary and Balsamic Grilled Chicken Thighs

Friday, Nov 12, 2010 on Food Network

"I threw a ripe half lemon into this marinade after juicing, rather than using zest. It was so, so, so delicious. When you're grilling, let the balsamic caramelize really well on both sides. Keep salt/peppering each time you flip over the pieces. The pepper really adds something. It was de-lic-ious.
I used boneless, skinless breasts chopped into pieces too.

Reviewed Lemon, Rosemary and Balsamic Grilled Chicken Thighs

Friday, Nov 12, 2010 on Food Network

"I threw a ripe half lemon into this marinade after juicing, rather than using zest. It was so, so, so delicious. When you're grilling, let the balsamic caramelize really well on both sides. Keep salt/peppering each time you flip over the pieces. The pepper really adds something. It was de-lic-ious.

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