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er1019

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Reviewed Broiled Zucchini and Potatoes with Parmesan Crust

Sunday, Jul 28, 2013 on Cooking Channel

"This recipe is an immediate recipe box rotater - zucchini was soft but firm, retaining it's shape. I subbed onions for potatoes which were amazingly delicious. Romano - it's what I had fresh grated - crust sooo good."

Reviewed Oyster Sauce Chicken with Bok Choy

Sunday, Jul 28, 2013 on Cooking Channel

"I was not going to let stinky, bad chicken thighs stop me from making this... especially since I'd already chopped up all the veggies and made the sauce...so Oyster Sauce Veggie side dish, it is! Very tasty and easy to make sauce - I will use it again. This dish would work well with other proteins - tofu, shrimp or pork."

Reviewed Fennel and Mushroom Salad

Thursday, May 2, 2013 on Cooking Channel

"What a fresh salad. Who would expect flat leaf parsley could add so much? I knew leftovers wouldn't hold up well, so we made two huge salads. Very filling. An excellent choice for a light, refreshing meal in the summer."

Favorited Fennel and Mushroom Salad

Thursday, May 2, 2013 in Recipes on Cooking Channel

Reviewed Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms

Thursday, Apr 11, 2013 on FoodNetwork.com

"I love farro, kale, mushrooms, asparagus and hazelnuts, so this should have been an amazing dish! But it wasn't. It was bland, even with the crunch of the nuts and tons of extra seasonings. Add to that the cost of these ingredients... and I was very disappointed."

Reviewed Kelsey's Signature Salsa

Saturday, Feb 2, 2013 on Cooking Channel

"OK, this salsa was freeking fab-u-lous! I made salsa from scratch! Better than a lot of the stuff you get at restaurants. And so easy!! I made both the mild and the hot versions shown in this recipe, and they were equally delicious. The mild still had a little heat from the jalapeno - which I seeded and de-ribbed. The hot was smoky from the "

Reviewed Horchata

Saturday, Feb 2, 2013 on Cooking Channel

"Simple to make, easier than I expected too. My recommendation is to add more sugar, maybe 1c instead of 3/4c, because every horchata I've had has been a tad sweeter. My second recommendation is to blend this longer than you think, because it stays gritty a while. Dip a spoon in to taste as you're blending to make sure it is smooth. Otherwise, "

Favorited Kelsey's Signature Salsa

Saturday, Feb 2, 2013 in Recipes on Cooking Channel

Favorited Horchata

Saturday, Feb 2, 2013 in Recipes on Cooking Channel

Reviewed Ribollita

Friday, Jan 25, 2013 on Cooking Channel

"I successfully used two cans of beans, drained and lightly rinsed, rather than dried as I have no luck with dried beans. I also used half a loaf of old Pugliese bread. Even with this 'saltier' bread, I needed to add a good couple of pinches of salt to our bowls. Loved the richness of the olive oil drizzle over top. This soup is very thick, but"

Reviewed Hungarian Hot Sausage and Lentil Stoup

Tuesday, Jan 15, 2013 on FoodNetwork.com

"Tasty, hardy soup. Freezes and reheats well, only needing a little extra water to smooth it out. I used less Italian sausage than called for and will consider subbing ground chicken or turkey if I make the recipe again. Makes 6-8 servings not 4."

Reviewed Flour's Famous Banana Bread

Saturday, Dec 29, 2012 on Cooking Channel

"1hr 15min in the oven, and I still ended up with serious wet goop in the middle and overcooked edges. I've never, ever had problems making banana bread or muffins from other recipes. The part that was cooked enough to eat was dry and just not tasty enough. Disappointed."

Reviewed Turkey Meatballs on a Bed of Leeks

Saturday, Dec 29, 2012 on Cooking Channel

"The flavor, and the shock that they're turkey, warrants a five star rating. This was my first time making meatballs from scratch - and they were some work! - but they turned out perfectly tender. Based on other reviews, I removed the leeks while cooking the first side of the meatballs, returning them when I flipped the balls, and used a whole 1c"

Reviewed Zucchine Trifolati

Wednesday, Dec 26, 2012 on Cooking Channel

"This needs 'something' to take it past an average, semi-bland side. Herbs, or a little sauteed crust on the veggies, or a little grated parmesan."

Reviewed Sauteed Broccolini

Wednesday, Dec 26, 2012 on FoodNetwork.com

"An easy, delicious recipe to really showcase the flavor of broccolini. Loved the brightness of the lemon juice and zest."

Favorited Lemon Broccolini

Wednesday, Dec 19, 2012 in Recipes on Cooking Channel

Reviewed Snapper with Fennel, Onion and Tomato

Sunday, Nov 25, 2012 on FoodNetwork.com

"Quick, simple preparation for fancy meal payoff.

I was a bit leery to tell you I used walleye, but I see practically every other reviewer also used a fish other than snapper...which shows the recipe is versatile enough for you to use on whatever is fresh at your market that day!"

Reviewed Fulton Fish Market Cioppino with Sourdough Croutons

Sunday, Nov 25, 2012 on FoodNetwork.com

"Those sourdough croutons blew my mind! I've had an unused tube of anchovy paste in my pantry for over a year, and all I can think about is that I've wasted a year of eating sourdough croutons!

The cioppino, my first time making this fancy dish, was surprisingly easy, for all the ingredients. I only used walleye and shrimp. All my herbs were dr"

Reviewed Caramelized Pears

Sunday, Nov 25, 2012 on Cooking Channel

"I made a bourbon caramel sauce...from scratch! This recipe made me realize I can make a pretty serious dessert in very little time with no real work. Loved how the caramel turned into a shell on the vanilla ice cream and the crunchiness of the graham cracker crumbs against the softness of the pears."

Reviewed Tuscan Vegetable Soup

Sunday, Nov 25, 2012 on Cooking Channel

"A quick, filling soup that has a good depth of flavor. Loved all the fresh veggies and how the mashed canellini beans add the satisfying thickness and richness you'd only expect from a soup with cream. I added quartered pre-cooked meatballs to the leftovers, and this took the recipe to five stars for us."

Reviewed Apple Crisp

Sunday, Nov 25, 2012 on Cooking Channel

"My Granny Smith apple wedges cooked down to a chunky applesauce consistency, which was not expected... but also not a detractor from our enjoyment of the dish. The topping was more struesel and less crunchy than other crisps I have made.

I successfully halved the recipe. We ate it the first night, still warm from the oven, with vanilla ice cr"

Reviewed Chicken Piccata

Sunday, Nov 25, 2012 on Cooking Channel

"Restaurant quality. There was just barely enough sauce to wet the angel hair pasta I served with the chicken. Next time I may try to use less butter...or maybe not!"

Favorited Caramelized Pears

Sunday, Nov 25, 2012 in Recipes on Cooking Channel

Favorited Chicken Piccata

Sunday, Nov 25, 2012 in Recipes on Cooking Channel

Favorited Apple Crisp

Sunday, Nov 25, 2012 in Recipes on Cooking Channel

Favorited Tuscan Vegetable Soup

Sunday, Nov 25, 2012 in Recipes on Cooking Channel

Favorited Gorgonzola and Porcini Mushroom Risotto

Saturday, Nov 17, 2012 in Recipes on Cooking Channel

Reviewed Tuscan Shrimp with White Beans

Saturday, Sep 1, 2012 on Cooking Channel

"Amazing, amazing, amazing. So simple. So delicious. I did not expect quickly seasoned and sauteed shrimp + warmed, canned beans to combine into one of our favorite dishes to date. You would never think this dish was prepared in less than 30 minutes, from start to finish. Keeper!"

Reviewed Orange, Red Onion and Fennel Salad

Saturday, Sep 1, 2012 on Cooking Channel

"Four star recipe as-written, for us. Fresh flavors from unique ingredients, and beautiful presentation. I'd originally saved this recipe because it was similar to one at a local pizza place - their's is a layer of orange slices, a scatter of thinly sliced red onion and halved kalamata olives, drizzled with olive oil and seasoned with s+p and dri"

Reviewed Pork Tenderloin with Chimichurri

Saturday, Sep 1, 2012 on Cooking Channel

"Oooooh, yummy Chimichurri sauce - bright, fresh, zippy! I'll use that recipe over and over again! The outside crust of the grilled pork was amazing. To make the inside super amazing too, I drizzled a little of the reserved chim sauce on my cutting board and set slices in it as I cut up the meat before plating up family-style."

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