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blacksburg, Virginia

Member since Oct 2010

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Reviewed Nonna's Lemon Ricotta Biscuits

Tuesday, Apr 23, 2013 on Cooking Channel

"Made these biscuits recently and are delicious. Moist, flavorful and nice looking. I substituted pine nuts for the sliced almonds. Added a little lemon extract to the recipe. Not overpowering in taste. I did use a dry whole milk ricotta cheese brand by Sorrento. I am sure these will freeze well. Convection oven took 18 minutes. Do try and enjoy. "

Reviewed Quick Sauteed Shrimp in Tomato Garlic Sauce

Sunday, Apr 17, 2011 on

"For those who wish to learn more about cooking and improve their recipe card box, programs like this are perfect teaching tools. One also can learn from other's comments which offer tidbits on ingredients and techniques. I always add some sugar to my red sauces to cut the acidity and as for the shrimp, the sugar cuts the iodine flavor that is often found in raw shrimp. I am a home economist and love the science of food. There is much to learn about food. For me, watching others do the cooking is entertaining. I believe these shows are informative and offer something for all levels of home cooks. One can always change the channel to find a more appropriate program for one's needs. But as an educator let the other viewers decide for themselves what value a show is worth. I thought this format was to comment on the dishes being prepared. Not to criticize the level of the cook on this particular show. Or other Food Network cooking programs. "

Reviewed Quick Sauteed Shrimp in Tomato Garlic Sauce

Sunday, Apr 17, 2011 on

"Nice flavor combinations on the plate for this meal. But a true Italian would not add cheese to the pasta when serving a seafood with it. My marinara sauce never includes clam juice nor lemon but I will have to try it next time. Fresh parsley would be a perfect garnish to the pasta or the red sauce. Always learning a new twist for old favorites. This program is great for cooking skills and ingredient knowledge. Thanks. "

Reviewed Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes

Tuesday, Apr 12, 2011 on

"I just watched this dish being made by anne, who I love by the way.So I'll give it 5 stars due to the ingredients used. But any real Italian knows not to mix seafood dishes with cheese, of any kind. So I will make this without the grated cheese finish. I am surprised Anne did not mention this thought, since she adds so many comments, helpful tidbits, about food. If I can not find the rock shrimp I will use raw pink gulf shrimp which I can purchase locally. Are there other Italians out there that feel the way this household does about skipping cheese with seafood??? "

Reviewed Filet Mignon with Rosemary and Mushroom Gravy

Sunday, Mar 6, 2011 on

"Double the gravy recipe and cook 4 steaks for 4 servings. Shocking to see this recipe suggest 2 steaks for 4 people. Reduce rosemary seasoning too. Not time consuming to make to receive such flavor and presentation. Giada must eat like a bird !!!"

Reviewed Guid's Goulash for Zlotowitz

Wednesday, Oct 27, 2010 on Food Network

"I made this today. Used a pork butt instead of beef. Also watched the heat from all the peppers and spices so tasted as I went along. Substituted 2 chilpotle peppers and some adobo sauce instead of the serrano. No caraway seeds nor bay leaves. Had vegetable stock on hand so added that instead of chicken flavor. A lovely dish I will make this winter for a Sunday supper. Do try this soon as the weather cools...Thanks Guy