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chefkatgurl_11556271

Nashville, Tennessee

Member since Jan 2009

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Reviewed chorizo, roasted butternut and zucchini chili pot

Sunday, Dec 7, 2014 on FoodNetwork.com

β€œThis was terrific, a real warm-me-up meal. Being vegetarian I used soy chorizo from TJ's and it was perfect. I did toss in some canned corn at the end for a bit of freshness, and just used the plain roasted garlic. I did not make the corn meal muffins, but I'm sure it would have taken it over the top. ”

Reviewed Baked Pumpkin and Cream Pasta Recipe : Rachael Ray : Food Network

Thursday, Nov 20, 2014 on FoodNetwork.com

β€œI made this with 2lb butternut squash, saving about 1/2 lb of the diced roasted squash and added it with the kale for extra volume. Used only about 3/4 of the pasta. The overall outcome was great, really tasty and satisfying. ”

Reviewed penne with butternut squash and goat cheese

Tuesday, Oct 14, 2014 on FoodNetwork.com

β€œI thought the overall dish outcome was very good, but it required quite a bit of tinkering towards the end. Added pureed roasted garlic, thyme, and more goat cheese and then had to cook the pasta in cheese sauce on stove to achieve desired consistency. ”

Reviewed gnocchi with squash and kale

Sunday, Oct 5, 2014 on FoodNetwork.com

β€œJust delicious. Added crumbled spicy 'sausage' (vegetarian sausage) to make it complete meal. So much flavor and satisfying. ”

Reviewed tomato, basil and cheese baked pasta

Friday, Sep 26, 2014 on FoodNetwork.com

β€œMade this with medium sized shells, and no ricotta cheese - which was good because with the pesto and the other cheese it was rich enough. Also used jarred pasta sauce - so cannot comment on the sauce. But it was very good and fast to prepare, will make again. ”

Reviewed Asian Asparagus and Mushrooms

Thursday, Dec 26, 2013 on FoodNetwork.com

β€œEnjoyed the simplicity and minimal ingredients that bring out the best of the asparagus and mushrooms. Shiitakes not really necessary of course, any mushroom would do. I did not add all the water, just enough to create steam inside the skillet and heated a lot longer than 3 minutes, maybe 8-10 minutes till asparagus was tender. ”

Reviewed Asian Asparagus and Mushrooms

Thursday, Dec 26, 2013 on FoodNetwork.com

β€œEnjoyed the simplicity and minimal ingredients that bring out the best of the asparagus and mushrooms. Shiitakes not really necessary of course, any mushroom would do. I did not add all the water, just enough to create steam inside the skillet and heated a lot longer than 3 minutes, maybe 8-10 minutes till asparagus was tender. ”

Reviewed Meaty Mushroom Lasagna

Saturday, Aug 17, 2013 on FoodNetwork.com

"Rich and savory, splurge-worthy dish. Added about 3 cups thawed frozen spinach to add some green and bulk to the dish (highly recommended). Just about NO salt added, except about a tsp. to the mushroom and spinach filling and it was perfect. Excellent first day, next day lost some magic but still decent leftover meal."

Reviewed Tuna Noodle Casserole

Saturday, Apr 13, 2013 on Cooking Channel

"I've tried several tuna casserole recipes and this one is far the best. I like the fact it doesn't use canned condensed soup. I do add about a tbsp of chopped jalapeno peppers (jarred at the end for a bit of kick, otherwise stick to the recipe and it's a good comfort food. There is another version of this on Epicurious.
"

Reviewed The Son's Chicken Pot Pie

Friday, Jan 11, 2013 on Cooking Channel

"The filling was way too thin, kind of soupy. I even doubled the flour initially and found I had to add a slurry of cornstarch to get it even thicker. 2 tbsp of flour with 4 cups of liquid seems 'off'.
Needed more seasoning as well, sort of bland. I did not use the phyllo dough, used puff pastry dough and baked for about 25 minutes. "

Reviewed Gnocchi with Dried Apricot Brown Butter and Crispy Sage

Wednesday, Dec 12, 2012 on Cooking Channel

"Interesting gnocchi recipe, the sage n' apricots worked. For the gnocchi, I had to really adjust the flour ratio, I guess my potatoes were pretty large as I had to add an extra cup of flour for better consistency. I did boil my potatoes, did not find the end result to be dense, on the contrary they were very light and delicate (had to be careful h"

Reviewed Tuna Noodle Casserole

Monday, Nov 19, 2012 on Cooking Channel

"I've tried several tuna casserole recipes and this one is far the best. I like the fact it doesn't use canned condensed soup. I do add about a tbsp of chopped jalapeno peppers (jarred) at the end for a bit of kick, otherwise stick to the recipe and it's a good comfort food. "

Reviewed Skillet Shrimp Scampi with Fettuccine

Wednesday, Oct 17, 2012 on FoodNetwork.com

"Looked nice and was easy. Did not like the overwhelming onion and chicken broth taste, I thought it took over the dish. "

Reviewed Chiles Rellenos

Friday, Oct 5, 2012 on FoodNetwork.com

"First time making this, yes it's time consuming and awkward to skin and seed those peppers. I had very large peppers too, can't imagine working with smaller ones.I had a a lot of egg batter leftover, wasteful. The sauce was great, I reduced it for about 20-25 min till it was thickened up, otherwise I think it would be too watery. Overall, deliciou"

Reviewed Lemon Orzo

Thursday, Aug 16, 2012 on FoodNetwork.com

"Very flavorful. Added about a tbsp fresh minced mint at the end instead of dried. Would make again. "

Reviewed Lemon Orzo

Thursday, Aug 16, 2012 on FoodNetwork.com

"Very flavorful. Used about a tbsp fresh minced mint at the end instead of dried. Would make again. "

Reviewed Eggplant Parmesan

Wednesday, Jul 4, 2012 on FoodNetwork.com

"Good recipe for both the sauce and eggplant. To lighten it up I baked the eggplants after breading them in 375F oven for 25min each side (sprayed each side lightly with olive oil). Good idea to make the sauce a day or so ahead of time, or this would take a long time from start to finish. "

Reviewed Eggplant Parmesan

Monday, Jun 25, 2012 on FoodNetwork.com

"Good recipe for both the sauce and eggplant. To lighten it up I baked the eggplants after breading them in 375F oven for 25min each side (sprayed each side lightly with olive oil). Good idea to make the sauce a day or so ahead of time, or this would take a long time from start to finish. "

Reviewed Eggplant Parmesan

Monday, Jun 25, 2012 on FoodNetwork.com

"Good recipe for both the sauce and eggplant. To lighten it up I baked the eggplants after breading them in 375F oven for 25min each side (sprayed each side lightly with olive oil). Good idea to make the sauce a day or so ahead of time, or this would take a long time from start to finish. "

Reviewed Pantry Pasta

Monday, Jun 11, 2012 on FoodNetwork.com

"I found this too watery, so added 1/2 jar prepared pasta sauce to thicken and add more flavor. Used capers instead of olives and toasted slivered almonds for pine nuts (a lot cheaper and same effect). Glad I made this for myself instead of family or would've been embarrassed, it wasn't that great. "

Reviewed Pantry Pasta

Monday, Jun 11, 2012 on FoodNetwork.com

"I found this too watery, so added 1/2 jar prepared pasta sauce to thicken and add more flavor. Used capers instead of olives and toasted slivered almonds for pine nuts (a lot cheaper and same effect). Glad I made this for myself instead of family or would've been embarrassed, it wasn't that great. "

Reviewed Lasagna

Tuesday, Apr 17, 2012 on FoodNetwork.com

"There's tons of noodles so be prepared to have a lot of sauce on hand if you prefer it saucy, and a DEEP dish! Used Emeril's roasted garlic pasta sauce. Good recipe otherwise, will make it again. "

Reviewed Yum Yum Brownie Muffins

Monday, Mar 26, 2012 on FoodNetwork.com

"Made 1/2 regular and the other 1/2 with chocolate chips. Nice texture, more cake-like and not dense like a traditional brownie. They should be called chocolate muffins really. Remind me of the Vita Muffins a bit.""

Reviewed Roasted Grape Tomatoes with Tangled Noodles

Sunday, Mar 25, 2012 on FoodNetwork.com

"This was interesting way to make spaghetti. I used 1/2 broth 1/2 water, and about a cup more than suggested (used whole-wheat angel hair, could have been why)?
Make sure to toast the noodles for a few minutes, and this needs constant stirring while adding broth to keep the noodles loose. Instead of mozzarella (which I suspected not might melt nic""

Reviewed Chorizo and Polenta Lasagna

Sunday, Mar 4, 2012 on FoodNetwork.com

"Enjoyed making this and was pleased with the outcome. Used a meatless sausage-substitute and with all that seasoning it was quite flavorful. Spinach instead of chard, and an extra can of tomatoes. Would make again. ""

Reviewed Orzo with Thyme and Lemon Zest

Monday, Feb 13, 2012 on FoodNetwork.com

"No question about it, the ratio of liquid to orzo is off. I used a cup less water than written and pasta got soft way before it reduced. If I boiled it down any longer there would be no texture in the orzo left I am sure.
Will redo with 1/2 the amount of broth and water, and 1 tbsp thyme.
""

Reviewed Polenta Vegetable "Lasagna"

Monday, Feb 6, 2012 on FoodNetwork.com

"Tried this as an alternative to lasagna. Added mushrooms, red peppers, and some zucchini to the tomato sauce part to amp up the vegetable part. Used low fat milk/ricotta, otherwise this would be pretty high in fat. I let the lasagna set for about an hour before serving, otherwise it would be way too soupy. Still kind of mushy but it was okay for t""

Reviewed Pasta Primavera

Tuesday, Dec 6, 2011 on FoodNetwork.com

"I couldn't imagine how flavor-less this would be without using herb/garlic goat cheese. I added shallot to the garlic and a lot of pepper to get it tasty.""

Reviewed Goat Cheese, Lentil and Brown Rice Rolls

Sunday, Oct 16, 2011 on FoodNetwork.com

"This was a very refreshing meatless dish, good alternative to a lasagna roll. Afraid the recipe sounded a bit bland, so I used 1/2 herbed goat cheese and feta. Also substituted half the rice with a cup of soy sausage crumbles to add more protein. Have to be in a cooking mood for sure, lots of little steps and a bit messy. The chard leaves do not s""

Reviewed Lentil Cookies

Saturday, Oct 15, 2011 on FoodNetwork.com

"First, prefer the measuring of weight vs volume, easier and more accurate. Second, very good, worth the trouble of preparing lentil puree. Very light and not too sweet, so maybe that's why I keep eating them. Used dried cranberry, almonds, and chopped dried mango. Good for on-the-go snacks for sure. ""

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