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chef1516560

Indian Trail, North Carolina

Member since Jan 2007

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Reviewed Veal Marsala

Sunday, Jun 23, 2013 on FoodNetwork.com

"Giada, this recipe is the bomb! The only thing I did differently was to use beef stock rather than chicken for a richer flavor and I omitted the rosemary. I also used baby portobello mushrooms in the mix---we are uber Italians here and I made fettucine with ham and peas in alfredo sauce. I also made sauteed broccoli rabe as a side. What a great"

Reviewed Banana Caramel Cream Pie

Sunday, Nov 27, 2011 on Cooking Channel

"Amazing recipe! Whenever I make a custard filling I always use a portion of the liquid with half and half ,rather than all whole milk. Yes, a little more calorie laden, but hey, this isn't a low cal pie anyway!""

Reviewed Beatty's Chocolate Cake

Sunday, Nov 27, 2011 on Cooking Channel

"I just love Ina's recipes , however, the raw egg yolk in the frosting is something I would never add. Otherwise, a great cake recipe!""

Reviewed Golden Pound Cake

Sunday, Apr 3, 2011 on FoodNetwork.com

"I made this cake early this morning and was anxious to try it based on all the great reviews. Let me say that I have been baking for almost fifty years and have made just about every kind of pound cake under the sun. For this reason, I am leery of making ones that contain heavy cream as they seem to come out greasy but I thought I would give this one a try. I followed the directions to the letter. It did fall a bit but was perfectly golden brown and smelled divine. I waited an hour for it to cool and then cut a narrow piece. The texture was light and not overpowered by the zests. However, the lower portion of the cake had a narrow streak running through it, like it was grease. It was not undercooked!! My tester came out clean. My go to recipe for pound cake is from Southern Living magazine and contains sour cream only. Sorry, Guy, but I like mine better."

Reviewed Old School Lasagna with Bolognese Sauce

Sunday, Mar 6, 2011 on FoodNetwork.com

"Alex, I love you and your show and I could never hope to match your level of expertise but lasagna without ricotta? I have to agree with the previous poster on the absence of this wonderful ingredient. My family is from Naples and this is the way we make it. Also, I would definitely skin the fresh tomatoes because of the issue of leaving a tough residue in the sauce. I know there are so many variations of lasagna based on family history and regional tastes but I doubt I would ever make one without the ricotta. "

Reviewed Rugelach

Sunday, Dec 19, 2010 on FoodNetwork.com

"Just finished making these and they are insanely good. However, the first batch I made were slightly over done after 20 minutes baking time. The last batch were actually not done after 20 minutes , still too soft, so I put them back for another 4 minutes. I used different cookie sheets lined with parchment paper as instructed so I can only say the change in cooking time was due to the different brand of cookie sheets. Two were teflon lined and the other was not. All in all, they are labor intensive but so worth it! I added mini chocolate chips to the last batch that I made and next time I make these, I will add different nuts, perhaps pistachios or pecans.

Reviewed Date Nut Spice Bread

Sunday, Dec 12, 2010 on FoodNetwork.com

"Just a follow up to my previous review. I could not help myself and cut myself a slice of the bread and smeared with unsalted butter. Fabulous flavor and was moist...I baked it for 51 minutes and was cooked to perfection. However, I can see why some of you posted about the removing the liquor from the recipe. It is a tad bit overpowering and I think the next time I make this I will add just two tablespoons of it and enough orange juice to make one third cup for the dates to soak. All in all, it turned out wonderfully and my husband says the aroma baking is fab! Oh, by the way, toast the pecans before you add to batter...makes a world of difference.

Reviewed Date Nut Spice Bread

Sunday, Dec 12, 2010 on FoodNetwork.com

"I wish you could smell my kitchen right now! As always, I have never found any of Ina's recipes to be anything but fantastic. I am dismayed to read, however, that some of you find the bread to be dry. I used Triple Sec as that is what I had on hand and reduced the amount of nutmeg to one half teaspoon as I find it can over power a recipe. Aside from that, I did everything the same. My only issue with the recipe is that it does take some time to put together but well worth the effort, I am sure. Ina, you are a goddess in the cooking universe!

Reviewed Date Nut Spice Bread

Sunday, Dec 12, 2010 on FoodNetwork.com

"I wish you could smell my kitchen right now! As always, I have never found any of Ina's recipes to be anything but fantastic. I am dismayed to read, however, that some of you find the bread to be dry. I used Triple Sec as that is what I had on hand and reduced the amount of nutmeg to one half teaspoon as I find it can over power a recipe. Aside from that, I did everything the same. My only issue with the recipe is that it does take some time to put together but well worth the effort, I am sure. Ina, you are a goddess in the cooking universe!

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