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horseyonz

Warrenton, Virginia

Member since Nov 2010

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Reviewed perfect salmon burgers

Wednesday, Jul 9, 2014 on FoodNetwork.com

β€œToo tired to deal with the food processor and cleaning after so minced the salmon by hand, otherwise stuck with the recipe and loved the flavor. Did like having the chunks of salmon and will probably not use the processor next time either. May incorporate the panko into the mixture and use an egg to bind in hopes of a less delicate burger and crispier... ”

Reviewed cold cucumber-avocado soup

Monday, Jun 9, 2014 on FoodNetwork.com

β€œAbsolutely to die for...I triple this recipe and there are still no leftovers. Reduced fat sour cream is a great substitute and doesn't change the taste at all. Also like to add a clove of minced garlic and white pepper. Enjoy, it's actually good for you! ”

Reviewed tuscan white bean and garlic soup

Wednesday, Apr 2, 2014 on FoodNetwork.com

β€œFirst time, made per recipe and it was quite good. Second time, doubled the garlic, added black pepper to the white, and used immersion blender...much easier and extremely tasty. Next time will follow the advice of previous reviewers and add a third can of beans for a thicker consistency. Very nice and adaptable recipe. ”

Reviewed Roasted Garlic Soup and Artichoke Croutons

Thursday, Mar 6, 2014 on Cooking Channel

"Absolutely wonderful and did not skimp on the garlic! If you read the ingredients, you will see that it really isn't "rich", it just tastes that way!"

Reviewed lemon pepper orzo

Tuesday, Mar 4, 2014 on FoodNetwork.com

β€œMade this once before and agree with other reviewers, half the amount of lemon is plenty...and I love lemon. Retried it tonight with this change and since snowed in, no mascarpone or cream cheese so just cut back a little on the broth and cream. With a few minor tweaks, a very nice flavor and texture. ”

Reviewed lemon pepper orzo

Tuesday, Mar 4, 2014 on FoodNetwork.com

β€œMade this once before and agree with other reviewers, half the amount of lemon is plenty...and I love lemon. Retried it tonight with this change and since snowed in, no mascarpone or cream cheese so just cut back a little on the broth and cream. With a few minor tweaks, a very nice flavor and texture. ”

Reviewed chicken piccata

Tuesday, Mar 4, 2014 on FoodNetwork.com

β€œGreat recipe. Cut back on the butter, but still excellent. Next time will substitute a dry white wine for the chicken stock. ”

Replied to lasagna cupcakes

Tuesday, Feb 25, 2014 on FoodNetwork.com

β€œagreed, not everything new is better!”

Reviewed Muffaletta

Tuesday, May 14, 2013 on Cooking Channel

"Usually a fan of Bobby's recipes, but as a purist, approached this one with skepticism. Sorry, but the honey and the mayo just don't cut it, although the inclusion of the Dijon was nice. Much prefer the traditional olive oil, anchovy, fresh parsley and oregano, variety of olives and hot pickled veggies version of olive salad for my muffaletta."

Reviewed Beef Goulash

Tuesday, Jan 1, 2013 on FoodNetwork.com

"Superb, very reminiscent of the Gulaschsuppe I've enjoyed in Austria and Germany. Like to reduce the broth a bit, making it more like a stew, and serve it over spaetzle. Tyler has a great basic recipe for that too, wouldn't let me post the link although it is on Foodnetwork...
Thanks Tyler, you rock!"

Reviewed Sausage-Stuffed Mushrooms

Sunday, Nov 25, 2012 on FoodNetwork.com

"Only change was hot turkey sausage, well drained, double garlic, and no parsley. Having made and eaten many stuffed mushrooms over the years, can honestly say this is the best I've ever had. Kudos, Ina!"

Reviewed Sourdough, Wild Mushroom, and Bacon Dressing

Sunday, Nov 25, 2012 on FoodNetwork.com

"Amazing!! Left the mushrooms relatively large so ultra-picky son could remove them, used extremely lean bacon, and formed into fist-sized balls, placed in muffin tins and baked for 30 at 375. This is the new Thanksgiving stuffing recipe, try it, you won't be disappointed!"

Reviewed Chicken Enchiladas

Tuesday, Nov 13, 2012 on FoodNetwork.com

"Of course, it's Tyler's recipe so it is very good. That said, found it extremely "tomatoey" and almost too "sloppy", in spite of the additon of the dusting of flour. Wondered about the use of a 28 oz. can of tomatoes and added it slowly. Used only about 20 oz. and glad I did.
Nonetheless, flavor was quite nice and the different peppers added de"

Reviewed Roman-style Chicken

Tuesday, Nov 6, 2012 on FoodNetwork.com

"Have made this recipe exactly as written and it was superb. Decided to spice it up a bit and liked it even better! Added a thinly sliced shallot, doubled the garlic, omitted the salt and sustituted liberal amounts of Mrs. Dash Garlic and Herb seasoning (have high blood pressure)as I had no fresh herbs on hand, upped the freshly ground black pepp"

Reviewed Trisha's Chicken Tortilla Soup

Monday, Oct 29, 2012 on FoodNetwork.com

"Looked great until I got to the "can of cream of chicken soup"...really?"

Reviewed Super Zesty Potato Salad

Sunday, Jul 29, 2012 on FoodNetwork.com

"So bored with the usual bland potato salads, that I decided to try this...glad I did! This is now my default potato salad. Although it annoys me when people enumerate the changes they made from the original, I must admit that I had chives in the fridge that needed to be used and they didn't alter the taste in any negative way (tasted before and "

Reviewed Cream of Asparagus Soup

Tuesday, Apr 3, 2012 on FoodNetwork.com

"This was wonderful!! Even though (health reasons) used margarine and fat-free sour cream, it still tasted rich. The hot paprika gave it a nice little kick without being too hot or overwhelming. Great recipe!""

Reviewed Chicken Paprikash

Wednesday, Jan 11, 2012 on FoodNetwork.com

"On the basis of previous reviews, upped the flour to 1/2 cup and had 4 really large skinless chicken breasts (lower fat). Since we are into spicier paprikash, added 1 tbsp of hot and one of regular paprika. Everything else done to recipe. Sauce thick and creamy with a great little bite.
Adjust to your tastes, great basic recipe.""

Reviewed Bananas Foster

Friday, Nov 5, 2010 on Food Network

"Know Paula loves her butter, but frankly, it was all I tasted.

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