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crbnara

Bartlett, Illinois

Member since Oct 2009

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Reviewed Fried Potatoes with Spicy Aioli

Sunday, Apr 22, 2012 on Cooking Channel

"Awesome! A hit all around. Everyone loved them, kids and adults alike. I tried the potatoes in olive oil as I didn't have any of the fats he suggests. I hate to fry and avoid it as much as I can, but this dish was worth it. One of my sons can't eat mayonnaise, so I made a second batch of the aioli substituting the mayo with silken tofu. It wasn't "

Reviewed Roasted Chicken with Salsa Verde

Sunday, Apr 22, 2012 on Cooking Channel

"Very good! This was my first time making whole chickens because they intimidate me, but watching the episode and following the directions made it easy. I used free range chickens from Whole Foods. Next time, I would use a bit more salt. We felt it needed it. The salsa verde was very good, but the mint wasn't my favorite. I'll use half the amount n"

Favorited Fried Potatoes with Spicy Aioli

Sunday, Apr 22, 2012 in Recipes on Cooking Channel

Favorited Roasted Chicken with Salsa Verde

Sunday, Apr 22, 2012 in Recipes on Cooking Channel

Reviewed Chocolate Espresso Cheesecake with Ganache

Sunday, Mar 11, 2012 on FoodNetwork.com

"Outstanding! I baked it in a Baine Marie, otherwise followed the recipe to the letter. Amazing! Decadent, smooth, like mousse, but much better. Served it with macerated strawberries and homemade whipped cream. This will be one of my "special" desserts going forward.""

Reviewed Bourbon Praline Cake

Sunday, Feb 26, 2012 on FoodNetwork.com

"It took 1.5 hours to reach doneness in my oven. The finished product was disappointing. The cake part was soft but not as flavorful as I would have liked. The topping was too heavy on pecans. Won't be making it again.""

Reviewed Profiteroles

Tuesday, Feb 21, 2012 on FoodNetwork.com

"Although my puffs were a bit overdone (20 minutes in my oven was too long, this dessert was surprisingly easy to make and amazingly delicious. I agree that the chocolate sauce is one of the best I've ever made or tasted. Big hit with my family and friends! Will definitely make again.""

Reviewed Strawberry Shortcakes, Deconstructed

Sunday, Feb 19, 2012 on FoodNetwork.com

"So delicious! It was ten times better than I anticipated. I macerated the strawberries for eight hours to allow me time to cook other dishes. Also made the shortbread and whipped cream in the morning. The shortbread was amazing! And very easy to make. It was great to have all the components ready to assemble at dessert time. Very pretty.""

Reviewed Beef Bourguignon

Sunday, Feb 19, 2012 on FoodNetwork.com

"All twelve family members I served this to loved it. I kept it in the oven for a lot longer than indicated, probably 3.5 hours. I used only half of the frozen pearl onions, but otherwise stuck to the recipe. Wonderful entree and the house smelled great! Definitely recommend.""

Reviewed Candy Bar Cake

Sunday, Feb 19, 2012 on FoodNetwork.com

"This was delicious, but too sweet. I made it a second time but used Ghirardelli bittersweet chocolate chips to make the topping, and it was much better. This dessert catches everyone's eye and everyone loved it. I served it for a big family dinner and brought it to a party the second time. A big hit!""

Reviewed Tiramisu

Sunday, Jul 24, 2011 on FoodNetwork.com

"I haven't had tiramisu this good at any restaurant I've been to. Easy and wonderful. My guests loved it! It tastes just like my mother in law's authentic Italian tiramisu."

Reviewed Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Sunday, Jul 24, 2011 on FoodNetwork.com

"This is the second time I make this recipe and it's outstanding, a real crowd pleaser. I do double the amount of crushed tomatoes though, and keep any extra sauce for another day. Wonderful! I highly recommend trying it. "

Reviewed Grilled Shrimp Skewers with Mustard-Dill Dressing and Black Olive Yogurt Sauce

Saturday, Jul 2, 2011 on FoodNetwork.com

"I made this for 5 adults tonight. The shrimp was wonderful with the vinagrette, but none of us cared for the yogurt sauce. Followed the recipe to the letter, no changes."

Reviewed Roast Beef with Spicy Parsley Tomato Sauce

Sunday, Apr 24, 2011 on FoodNetwork.com

"WHAT A HIT! I hate making roasts because they so often turn out tough. I made this recipe with beef tenderloin roasts, I used two 3 lbs roasts for a big family Easter dinner. Roasted it with a meat thermometer to 150. It was marvelous!!!! Not a bit leftover! The sauce was as amazing as everyone else here says, and I have some of that leftover to u"

Reviewed Spring Peas With Dates and Walnuts

Sunday, Apr 24, 2011 on FoodNetwork.com

"I wasn't sure if I was going to like this, and quite a few in the family thought they definitely would not. It was very good! Everyone really enjoyed this dish! Easy to make and pretty on the table. I'll definitely make it again, and probably double the quantity of dates and walnuts, since those flavors weren't as pronounced as I would have liked."

Reviewed Raspberry-Lemon Easter Cake

Sunday, Apr 24, 2011 on FoodNetwork.com

"This was very good, but not as outstanding as I expected it to be, considering how labor intensive it was. I took the cake out of the fridge 30 minutes before serving, but it was still too hard therefore the flavors didn't quite come through. I would take it out an hour or an hour and a half before serving next time. Instead of making the sugar co"

Reviewed Scalloped Potatoes with Creme Fraiche

Sunday, Apr 24, 2011 on FoodNetwork.com

"This is the second time I make this recipe and it's very good. I had to substitute sour cream for the creme fraiche today because no one in my area had it available, but it turned out great. Everyone loved it!"

Reviewed Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

Sunday, Feb 27, 2011 on FoodNetwork.com

"This is the second time I serve this dish to my family and friends. Yes, the stuffing part is frustrating, but the finished product is awesome, so worth the effort. I used a thermometer to determine doneness so I wouldn't overcook them as I did the first time. The filling is delicious and I had a lot left over. As long as the leftovers haven't come in contact with the chicken during preparation, it can easily be used as a pasta mix in or topping for pizza or bruschetta. Definitely a keeper! Thanks, Guy :)"

Reviewed Profiteroles

Sunday, Feb 27, 2011 on FoodNetwork.com

"Although my puffs were a bit overdone (20 minutes in my oven was too long), this dessert was surprisingly easy to make and amazingly delicious. I agree that the chocolate sauce is one of the best I've ever made or tasted. Big hit with my family and friends! Will definitely make again."

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