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junk1958

Member since May 2011

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Reviewed Curry Chicken Salad

Saturday, Sep 17, 2011 on FoodNetwork.com

"This was yummy! Of necessity, we subbed marmalade for chutney and dried cranberries for grapes. For our missing almonds we considered walnuts, but decided to forego the nuts altogether and just doubled the celery instead. We like curry, so we also doubled the curry powder. We put it over a bed of romaine lettuce to make it a meal. I'm sure th""

Reviewed Curried Cauliflower with Chick Peas and Tomatoes

Sunday, Aug 28, 2011 on FoodNetwork.com

"This was delicious. Like others, I was limited to supplies on hand - canned tomatoes, butter, and commercially prepared curry spice - but it was great just the same. Didn't have any tomato paste either, so to thicken it a bit I added some Fat Free Greek yogurt and that made the sauce a bit thicker. Looking forward to the leftovers for lunch tom""

Reviewed Cauliflower Gratin

Thursday, Aug 25, 2011 on FoodNetwork.com

"This was indeed delicious. I almost left the nutmeg out, but I am so glad I included it, as it really made the dish.

Re par-boiling the cauliflower, I didn't bother. I just cut the cauliflower into small/medium florets instead of the large florets that the recipe called for, and I cooked it for 35-40 minutes instead of the original 25-30 mi""

Reviewed Cauliflower Gratin

Thursday, Aug 25, 2011 on FoodNetwork.com

"This was indeed delicious. I almost left the nutmeg out, but I am so glad I included it, as it really made the dish.

Re par-boiling the cauliflower, I didn't bother. I just cut the cauliflower into small/medium florets instead of the large florets that the recipe called for, and I cooked it for 35-40 minutes instead of the original 25-30 mi""

Reviewed Sautéed Spinach and Mushrooms

Wednesday, Aug 3, 2011 on Food.com

"This was excellent. One thing I did to lower the calories was to cook the bacon first, separately, and drain the grease. Then I sauteed the onions and garlic in EVOO. Then I added the mushrooms, spinach and finally the bacon. Next time I will substitute water for half the EVOO, and only if it needs it, but I found that the mushrooms probably pr..."

Reviewed Barbecued Short-Ribs

Friday, Jun 3, 2011 on FoodNetwork.com

"The sauce was delicious. However, I don't see how this could possibly serve 4, so I took away one star.

I didn't bother browning anything, just tossed it all in the crockpot on high for two hrs and low for 1 hr. The meat was falling off the bone, and the sauce was extremely tasty. "

Reviewed Skillet Bacon Mac and Cheese

Thursday, Jun 2, 2011 on Cooking Channel

"Thank you for the basics on the bechamel sauce. I've always been afraid of sauces, since I haven't had much luck with them. I'm not a big fan of pasta, but I was able to use the sauce on my own concoction consisting on hamburger, rice, cheese, and broccoli. Excellent!"

Reviewed Dry Rubbed Ribs with Vinegar BBQ Sauce

Wednesday, Jun 1, 2011 on FoodNetwork.com

"Hi All - I just happened to be watching the show and reading the reviews at the same time, and Anne very definitely says "two cups Vinegar". She said this is a North Carolina style BBQ sauce rather than a ketchup-style BBQ sauce. She just said that the vinegar was making her eye burn (but in a good way) so I'd say that the sauce is intended to b"

Reviewed Dry Rubbed Ribs with Vinegar BBQ Sauce

Wednesday, Jun 1, 2011 on FoodNetwork.com

"Hi All - I just happened to be watching the show and reading the reviews at the same time, and Anne very definitely says "two cups Vinegar". She said this is a North Carolina style BBQ sauce rather than a ketchup-style BBQ sauce. She just said that the vinegar was making her eye burn (but in a good way), so I'd say that the sauce is intended to "

Reviewed Shrimp Creole

Thursday, May 19, 2011 on FoodNetwork.com

"This was ok the first day, but was excellent the second day.

After reading other reviews, I made adjustments, adding garlic, chicken, smoked sausage, and a can of Rotel. Also, I made it all in one pot. I enfused the oil with garlic, then sauteed the shrimp in that oil. After removing and refrigerating the shrimp, I sweated the green peppers"

Reviewed Shrimp Creole

Thursday, May 19, 2011 on FoodNetwork.com

"This was ok the first day, but was excellent the second day.

After reading other reviews, I made adjustments, adding garlic, chicken, smoked sausage, and a can of Rotel. Also, I made it all in one pot. I enfused the oil with garlic, then sauteed the shrimp in that oil. After removing and refrigerating the shrimp, I sweated the green peppers"

Reviewed Shrimp Creole

Thursday, May 19, 2011 on FoodNetwork.com

"This was ok the first day, but was excellent the second day.

After reading other reviews, I made adjustments, adding garlic, chicken, smoked sausage, and a can of Rotel. Also, I made it all in one pot. I enfused the oil with garlic, then sauteed the shrimp in that oil. After removing and refrigerating the shrimp, I sweated the green peppers"

Reviewed Shrimp Creole

Thursday, May 19, 2011 on FoodNetwork.com

"This ok the first day, but was excellent the second day.

After reading other reviews, I made adjustments, adding garlic, chicken, smoked sausage, and a can of Rotel. Also, I made it all in one pot. I enfused the oil with garlic, then sauteed the shrimp in that oil. After removing and refrigerating the shrimp, I sweated the green peppers, ce"

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