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hedur

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Reviewed hummus

Monday, Aug 4, 2014 on FoodNetwork.com

This hummus has ruined me for any I can find in the store or restaurant. It's light and fluffy and massively flavorful because of the garlic and lemon. I don't agree with others that it needs olive oil mixed in. I do drizzle some on top though as well as a sprinkle of pine nuts. Perfection!

Replied to hummus

Monday, Aug 4, 2014 on FoodNetwork.com

It's kind of an unwritten rule that you should always halve the salt in Ina's recipes and go from there. Thankfully, the rest of what she does is perfect.

Reviewed vodka and orange

Monday, Jul 28, 2014 on FoodNetwork.com

Served these last night before dinner. Delicious summer drink. Definitely a keeper. Thanks, Bobby!

Reviewed Yellowtail Sashimi with Diced Chiles

Monday, Sep 30, 2013 on FoodNetwork.com

"This is so delectable it's gotten to the point that when our friend gives us fresh caught tuna we don't want to do anything else with it other than this recipe. We used to do 2 oz fish per person, now we know to do at least 8 oz because it's kind of like potato chips in that you just don't want to stop eating it. The only change I make is to add"

Reviewed Cranberry-Orange Sauce

Monday, Dec 24, 2012 on FoodNetwork.com

"This is the best cranberry sauce I've ever had by far. We generally try to change things up each holiday season: different recipes for turkey, stuffing, potatoes, salad, etc., but in five years I've never searched for another recipe for cranberry sauce because this one is so good. For those saying it was too tart, remember that cranberries vary "

Reviewed Pulled Pork Barbecue

Wednesday, Dec 12, 2012 on FoodNetwork.com

"I can't imagine a pulled pork sandwich being better than this. Maybe one exists somewhere but I have no desire to try and find it because this one is utter perfection. The only change I make is with the BBQ sauce. As advertised, it truly is a cider vinegar/mustard sauce. I add 3 to 4 times more ketchup than the recipe calls for to make it more l"

Reviewed Pulled Pork Barbecue

Wednesday, Dec 12, 2012 on FoodNetwork.com

"I can't imagine a pulled pork sandwich being better than this. Maybe one exists somewhere but I have no desire to try and find it because this one is utter perfection. The only change I make is with the BBQ sauce. As advertised, it truly is a cider vinegar sauce. I add 3 to 4 times more ketchup than the recipe calls for to make it more like a tr"

Reviewed Florentines

Sunday, Dec 9, 2012 on FoodNetwork.com

"I think I figured out the problem. These are the most delectable - and popular - cookies I've ever made so I knew there was a problem when I saw that they were only receiving a four star rating. In the recipe it says to add 2 tsp. of batter to make 8 cookies on a sheet. On the show she only uses ONE tsp. of batter per cookie. That's why some o"

Reviewed Chicken Suqaar

Sunday, Dec 9, 2012 on Cooking Channel

"This was fabulous. The chicken seasoning was delicious and all the flavors in the rice were especially wonderful. I didn't want to use bouillon so I substituted chicken stock for water in the rice. I had never cooked rice in the oven before and it worked great. I had to improvise for the bisbess because there was no recipe - on the show they sai"

Reviewed Chicken Suqaar

Tuesday, Dec 4, 2012 on Cooking Channel

"This was fabulous. The chicken seasoning was delicious and the all the flavors in the rice were especially wonderful. I didn't want to use bouillon so I substituted chicken stock for water in the rice. I had never cooked rice in the oven before and it worked great. I had to improvise for the bisbess because there was no recipe - on the show they"

Reviewed Egg and Bacon Salad

Thursday, Nov 8, 2012 on FoodNetwork.com

"Nigella, you're a genius. I've tried to perfect the yolk-done-yet-still-golden hard boiled egg for years. I always ended up with the powdery center or it still oozing (which is great for a sunny side up but not what you want in a hard boiled egg). Your method worked to perfection. I'll never boil my eggs another way again. Obviously, my revie"

Reviewed Fettuccine Alfredo

Monday, Jul 9, 2012 on FoodNetwork.com

"I never order Fettuccine Alfredo out because it's always way too heavy and rich. The lemon in this recipe changed all that. It gives it a freshness and lightness that you wouldn't normally associate with Fettuccine Alfredo. Don't get me wrong, there's still plenty of cream and butter but the lemon just makes it. Some people said the sauce was t"

Reviewed Pasta with Vodka Sauce and Sausage

Monday, Apr 23, 2012 on FoodNetwork.com

"Made this for dinner tonight with whole wheat penne and sweet Italian sausage. Very easy and absolutely scrumptious!"

Reviewed Eggs in Baskets

Tuesday, Dec 6, 2011 on FoodNetwork.com

"There are a lot of great things about this recipe, but, the crispy maple prosciutto is by far the best. Genius. I will be doing that with my prosciutto as often as I possibly can. The only change I made to this delicious and gorgeous dish was adding a little creamed spinach to the bottom of the potato basket, before the egg. If you look at Rach""

Reviewed Eggs in Baskets

Tuesday, Dec 6, 2011 on FoodNetwork.com

"There are a lot of great things about this recipe, but, the crispy maple prosciutto is by far the best. Genius. I will be doing that with my prosciutto as often as I possibly can. The only change I made to this delicious and gorgeous dish was adding a little creamed spinach to the bottom of the potato, before the egg. If you look at Rachael Ray""

Reviewed Braised Chicken Thighs with 40 Cloves of Garlic

Tuesday, Dec 6, 2011 on Cooking Channel

"Just made this tonight and it was absolutely fantastic. I've seen many different recipes for "chicken with forty cloves of garlic" but I've never seen one where you boil the garlic for so long. I really think this mellowed the flavor perfectly to be palatable to even those who claim to not be huge garlic fans. I did exactly as Rachael said and ""

Reviewed Braised Chicken Thighs with 40 Cloves of Garlic

Tuesday, Dec 6, 2011 on Cooking Channel

"Just made this tonight and it was absolutely fantastic. I've seen many different recipes for "chicken with forty cloves of garlic" but I've never seen one where you boil the garlic for so long. I really think this mellowed the flavor perfectly to be palatable to even those who claim to not be huge garlic fans. I did exactly as Rachael said and ""

Reviewed Florentines

Sunday, Dec 4, 2011 on FoodNetwork.com

"I think I figured out the problem. These are the most delectable (and popular) cookies I've ever made so I knew there was a problem when I saw that they were only receiving a four star rating. In the recipe it says to add 2 tsp. of batter to make 8 cookies on a sheet. On the show she only uses ONE tsp. of batter per cookie. That's why some of ""

Reviewed Florentines

Sunday, Dec 4, 2011 on FoodNetwork.com

"I think I figured out the problem. These are the most delectable (and popular) cookies I've ever made so I knew there was a problem when I saw that they were only receiving a four star rating. In the recipe it says to add 2 tsp. of batter to make 8 cookies on a sheet. On the show she only uses ONE tsp. of batter per cookie. That's why some of ""

Reviewed Spinach and Artichoke Dip

Saturday, Dec 3, 2011 on FoodNetwork.com

"Best spinach & artichoke dip ever! The only changes I made was doubling the cayenne (I like some spice) and using prosciutto instead of bacon because it was all I had. This one's a keeper.""

Reviewed Sausage, Kale, and Lentil Soup

Thursday, Dec 1, 2011 on FoodNetwork.com

"Fabulous recipe! Like the member below me, I wanted something less thick so I simply added two more cups of water at the end. It worked out perfectly because I had over salted anyway. This recipe is definitely tasty enough for five stars. I hate when people underrate a recipe because they couldn't be bothered to tweak it to their specification""

Reviewed Warm Basil Gnocchi Salad with Carpaccio of Tomatoes

Tuesday, Nov 29, 2011 on FoodNetwork.com

"For those wondering about the basil: I just watched the episode and there is no basil anywhere in this recipe. There must have been a disconnect somewhere between the chef and the people who type up the recipes for the website. Do the recipe as printed here and you won't be disappointed. ""

Reviewed Honey Brined Smoked Turkey

Friday, Nov 25, 2011 on FoodNetwork.com

"I've made the Thanksgiving turkey every year for the last 15 years and it's always moist and delicious. I generally go for the herb butter under and over the skin and stuff with lemon, onion, garlic, and tons of fresh herbs. I'm a white meat person and I've just come to accept that turkey breast just doesn't get as moist or have as much flavor a""

Reviewed Gorgonzola Sauce

Monday, Apr 11, 2011 on FoodNetwork.com

"This sauce is indescribably good. One of my favorite things to do is take leftover filet, slice it into strips, put it in a baguette with the gorgonzola sauce slathered on the bread and drizzled over the meat, add some caramelized onion and arugula...BEST SANDWICH EVER!"

Reviewed Herbed Garlic Bread

Saturday, Apr 2, 2011 on FoodNetwork.com

"There are a lot of great garlic bread recipes out there but this one is, hands down, the best. Thanks, Tyler!"

Reviewed Tomato and Goat Cheese Tarts

Friday, Mar 25, 2011 on FoodNetwork.com

"I've never given Ina less than 5 stars and I'm not about to start now, especially since this is a great recipe with amazing flavor. But I did have a problem with it, though it's easily fixable. I felt the goat cheese was slightly overpowering, and for me that's saying a lot because I can eat it alone by the spoon full. I would halve the amount to 1/2 oz. per tart and also make sure to let it cool for at least 10 minutes before serving. Think of it like a lasagna. It needs time to cool and congeal before you dig in or else it just melts all over the place. Other than that, this is a winner and I will be serving it to guests for an elegant appetizer and to myself when I want to indulge. Thanks, Ina!"

Reviewed Baked Fontina

Sunday, Mar 20, 2011 on FoodNetwork.com

"Made the recipe exactly as is and it was decadent and divine. Serve family style as an appetizer, sizzling in your cast iron pan, and you'll have 6 happy people around your table. Add a glass of good wine and it's perfection. "

Reviewed Chicken, Roasted Pepper, and Pesto Sandwich

Friday, Mar 4, 2011 on FoodNetwork.com

"This is my go to sandwich when I want to give people something really different and tasty. I sometimes make it as is but, more often than not, I'll add some mozzarella and do it as a panini. It puts it over the top. The pesto is fantastic but the marinated chicken is the real star here. If you marinate it over night, you end up with the most flavorful chicken you've ever had. For the people who can't find the pesto and marinade recipes, simply click on the name of the episode, "Your Freezer, Your Friend", and all the recipes from the show will be listed. That goes the same for every recipe/show on this site. I realize it's a bit frustrating to read "recipe follows" and then not find the recipe on the page, but it's a shame you gave this great recipe 1 star just because you couldn't figure out something so simple."

Reviewed Turkey Meatloaf

Saturday, Jan 1, 2011 on FoodNetwork.com

"I know a 15 year old boy who scoffed at the idea of a turkey meatloaf and now thinks it's the better than any "real" meatloaf he's ever had. The only change I make is to add enough A-1 sauce to the ketchup topping to equal 1 cup before slathering on. Absolutely delicious as usual, Ina!

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