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kmbowen

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Member since Jan 2011

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Reviewed Homemade Hot Giardiniera

Sunday, Jun 2, 2013 on FoodNetwork.com

"This is delicious and so crispy! For the person who gave this 1-star because it was too salty: you probably did what I did the first time I made this - I forgot the "rinse the vegetables" part! Try it again - the rinsing is key to removing the extra salt the vegetables don't absorb. A great, fresh recipe, Jeff!"

Reviewed Stuffed Cabbage Rolls (Galumpkis

Wednesday, Jan 2, 2013 on FoodNetwork.com

"My great grandparents came to Ellis Island from Hungary; my Nana was 100% Hungarian as well. My Mom taught me how to make cabbage rolls when I was very young, and these are the closest to their recipes as I have seen online. A couple differences: no tomato paste inside the rolls; saute/sweat out onions and garlic before putting in beef/pork mixtu"

Reviewed Lemon Ricotta Cookies with Lemon Glaze

Tuesday, Jan 1, 2013 on FoodNetwork.com

"I cannot believe Giada came up with this recipe. These "cookies" are like little cakes. Maybe baking SODA should be used instead of baking POWDER? I agree with the reviewer that said these were very bland. I was expecting a nice lemon flavor but could not even detect the lemon at all! I did like the ricotta flavor, but that's it. I was making "

Reviewed Cabbage Rolls - Real Hungarian Style

Monday, Dec 31, 2012 on Food.com

"I am pretty sure Tony is NOT Hungarian, but my mother, grandmother, and her mother, etc. all were. There are no tomatoes in this, no bacon and no sausage nor is there nearly that much sugar. Also, you need to take each cabbage leaf and remove the harder core in a diamond shape - this makes it easier to seal, S-Veeeeetheart. My Nana used to call ..."

Reviewed Hungarian Style Cabbage Rolls Soooo Good!

Monday, Dec 31, 2012 on Food.com

"No one makes Hungarian food without PAPRIKA!! My whole Mom's side is full Hungarian, and there is no ham in their recipe, and I could go on and on. Only looked b/c I lost my Mom's recipe."

Reviewed Zucchini Gratin

Saturday, Dec 29, 2012 on FoodNetwork.com

"This was absolutely DELICIOUS! I also had some summer (yellow) squash so I used about 1/2 of that and 1/2 zuchini. I would recommend not cooking the squash too long on the stovetop b/c it continues to cook in the oven, then there's carryover time. I also found it too salty so I will put only half the salt in next time. Had no gruyere so I used s"

Reviewed Deep-Fried Ham

Sunday, Dec 23, 2012 on FoodNetwork.com

"People, this recipe is for a fresh ("uncooked") ham - see recipe - not a pre-cooked ham, hence the brine Paula uses! You are having charring issues b/c you are using a pre-cooked (pink) ham vs. the Country Ham which is not cured but just smoked. Although I am not from the South, I know there is a HUGE difference between the two. Think about it:"

Reviewed White Chicken Chili

Monday, Nov 5, 2012 on Food.com

"I have always wanted to make white chili, and this recipe was a good base. I immediately noticed the lack of fluid vs. the beans and chicken (only 1 cup?), so I used 1-14.5oz can chicken broth for the fluid, plus 1 cup of water. I also used Cannellini beans (white kidney beans - more consistent with a chili recipe!). I used the spices as stated ..."

Reviewed White Chicken Chili

Monday, Nov 5, 2012 on Food.com

"I have always wanted to make white chili, and this recipe was a good base. I immediately noticed the lack of fluid vs. the beans and chicken (only 1 cup?), so I used 1-14.5oz can chicken broth for the fluid, plus 1 cup of water. I also used Cannellini beans (white kidney beans - more consistent with a chili recipe!). I used the spices as stated ..."

Reviewed Salsa Verde: Green Tomatillo Salsa

Thursday, Sep 27, 2012 on Cooking Channel

"This recipe seems so simple, but boy does it pack a LOT of flavor! I grow tomatillos and cilantro, and love salsa verde. I have been to Rick's Frontera Grill in Chicago, and have his book dedicated to various types of salsas (all are delicious!)
I made the ROASTED version, because I like a little smokiness in my salsa, and followed the recipe to"

Reviewed Vegetarian Shepherd's Pie

Monday, Sep 17, 2012 on Cooking Channel

"I am not a vegetarian (and also don't like mushrooms, but I am trying!), but I love vegetarian dishes. This was EXCELLENT, but be prepared for A LOT of food! I HALVED the recipe, and still had a full 13"x9" pan full of this, which yielded 6 servings! I used 1 lb. of baby portobellos for the 'shrooms, and chopped macadamia nuts vs. the pine nuts. "

Reviewed Easy Baked Spaghetti

Thursday, Apr 26, 2012 on Food.com

"This could easily be used with meat too - brown some ground sausage and/or beef - for more protein. Also a good "use-up" for those broken pieces of spaghetti or other broken pasta that you always end up throwing away. This way, no one will notice! I would definitely add minced garlic too b/c I love it! I use jarred spaghetti sauce all the time,..."

Saved Recipe Southwestern Baked Spaghetti by Kim D.

Tuesday, Apr 24, 2012 on Food.com

Saved Recipe Southwestern Baked Spaghetti by Kim D.

Tuesday, Apr 24, 2012 on Food.com

Reviewed Janette's Tortilla Chip Snapper with Tequila-Mango Salsa

Monday, Apr 23, 2012 on FoodNetwork.com

"I have to confess that all I was looking for was a mango salsa recipe only - that contained mango, pineapple and other ingredients I wanted to use. This was the one!
The only changed I made were omitting the tequila, and using a little more lime juice b/c I didn't have any fresh limes. I also used the ground ginger from a jar b/c I just don't u"

Reviewed Bobby's Baked Tilapia

Monday, May 9, 2011 on FoodNetwork.com

"This is really a method rather than a recipe. Who doesn't know to season fish with salt, pepper, butter, and lemon or lime juice? Bobby could have gotten more creative here and maybe added some dill or mint to it, maybe some crushed garlic, etc. to make it more interesting."

Reviewed Bacon-Herb Wrapped Pork Tenderloin

Saturday, Mar 12, 2011 on FoodNetwork.com

"This was absolutely fabulous! I was looking for a recipe that involved bacon-wrapping the pork tenderloin, and this is IT! The onloy thing I didn't do was add the sage, because I was out of it! But roasting the garlic made all the difference, vs. using fresh minced garlic. I also only used one tenderloin because it's just me and the hubby, but hardly any leftovers! YUM!! Thanks for another great one, Bobby!"

Reviewed Banana Nut Muffins

Sunday, Feb 27, 2011 on FoodNetwork.com

"I have made banana bread for years, and everyone has loved mine. But I have to say Tyler blows me out of the water here! His differences were using melted butter (I used softened butter and creamed with the brown sugar), and I think the real "kicker" here is beating 1/2 the bananas for a few minutes along with the brown sugar. These were the best muffins EVER! I suppose you could try to make this a loaf recipe, and cook for about 55-60 mins like regular banana bread recipes, but these were perfect for me to send with my husband to take to his office buddies. All were devoured instantly!!!!! Thanks Tyler! "

Reviewed Hash Brown Casserole

Sunday, Jan 23, 2011 on FoodNetwork.com

"This is a GREAT recipe! I only rated it a 4 because I changed some things: 1. used ground dry mustard vs. dijon for less tang; 2. omitted the nutmeg; 3. fried up some diced bacon vs. sausage; 4. used butter flavored cooking spray vs. veg oil; 5. cooked hash browns first according to package directions but not all the way done, then pressed them into the bottom of my casserole dish to form a "crust"; 6. added some sauteed red, yellow & green peppers to the hash browns; 7. used all cheddar and no parmesan; 8. omitted bread for more "egg-i-ness." Turned out GREAT, and pretty too!

Reviewed Beef Stroganoff over Buttered Noodles

Sunday, Jan 23, 2011 on FoodNetwork.com

"This was absolutely DELICIOUS! I usually make my own version of beef stroganoff, but I was intrigued by this recipe because of the dijon in it - I had never heard of that! I did substitute cooking sherry for 1 tbsp of the cognac, because I don't buy cognac and always use sherry in my stroganoff; I used 1 tbsp Worchestershire sauce to make the 2 tbsp substitution for cognac. I also added a can of cream of mushroom soup for extra creaminess vs. using the fresh mushrooms (I am not fond of mushrooms, but can tolerate in the COM soup. Also strained the broth mixture into a collander with a bowl under it to catch the broth, discarded the bay leaf but saved the carrots and added them to some steamed broccoli and cauliflower for a nice veg side dish!

Reviewed Beef Stroganoff over Buttered Noodles

Sunday, Jan 23, 2011 on FoodNetwork.com

"This was absolutely DELICIOUS! I usually make my own version of beef stroganoff, but I was intrigued by this recipe because of the dijon in it - I had never heard of that! I did substitute cooking sherry for 1 tbsp of the cognac, because I don't buy cognac and always use sherry in my stroganoff; I used 1 tbsp Worchestershire sauce to make the 2 tbsp substitution for cognac. I also added a can of cream of mushroom soup for extra creaminess vs. using the fresh mushrooms (I am not fond of mushrooms, but can tolerate in the COM soup). Also strained the broth mixture into a collander, discarded the bay leaf but saved the carrots and added them to some steamed broccoli and cauliflower for a nice veg side dish!

Reviewed Hash Brown Casserole

Sunday, Jan 23, 2011 on FoodNetwork.com

"This is a GREAT recipe! I only rated it a 4 because I changed some things: 1. used ground dry mustard vs. dijon for less tang; 2. omitted the nutmeg; 3. fried up some diced bacon vs. sausage; 4. used butter flavored cooking spray vs. veg oil; 5. cooked hash browns first according to package directions but not all the way done, then pressed them into the bottom of my casserolle dish to form a "crust"; added some sauteed red, yellow & green peppers to the hash browns; 6. used all cheddar and no parmesan. Turned out GREAT, and pretty too!

Reviewed Fried Chicken

Tuesday, Jan 18, 2011 on FoodNetwork.com

"This is about the best fried chicken I've ever had! My husband and I usually made pretty yummy fried chicken ourselves, and I kind of "willy-nilly" add spices to my flour (e.g., thyme, tarragon, poultry seasoning, salt & pepper, and some Cajun seasoning/cayenne pepper. But I made a jar of Essence that I now keep in my pantry for use with many different dishes, and I had plenty on hand so I followed this recipe to the tee, except I didn't have fresh garlic so I used the pre-minced garlic in a jar. I usually soak my chicken in milk, but the buttermilk with the Essence made a HUGE difference in flavor & juiciness. Cooking times were EXACTLY on point, which is VERY important -- I don't like dried out chicken! Thanks Emeril for another great recipe!

Reviewed Fried Chicken

Tuesday, Jan 18, 2011 on FoodNetwork.com

"This is about the best fried chicken I've ever had! My husband and I usually made pretty yummy fried chicken ourselved, and I kind of "willy-nilly" add spices to my flour (e.g., thyme, tarragon, poultry seasoning, salt & pepper, and some Cajun seasoning/cayenne pepper). But I made a jar of Essence that I now keep in my pantry for use with many different dishes, and I had plenty on hand so I followed this recipe to the tee, except I didn't have fresh garlic so I used the pre-minced garlic in a jar. I usually soak my chicken in milk, but the buttermilk with the Essence made a HUGE difference in flavor & juiciness. Cooking times were EXACTLY on point, which is VERY important -- I don't like dried out chicken! Thanks Emeril for another great recipe!

Reviewed Roast Beef with Ginger and Jus

Tuesday, Jan 18, 2011 on FoodNetwork.com

"This turned out great! It is more of a "method" really, so you can adjust the seasonings as desired. I mainly wanted to find the proper cooking time(s) for my boneless rib roast. For those reviewers that don't like the Asian flavor that the ginger and soy sauce impart, EXPERIMENT! Try using slivers of garlic instead of the ginger, and omit the soy sauce. You will find out this turns out that this is your "standard" prime rib you find in retaurants. It was delicious with the au jus, and I made a rub to season mine, consisting of the coarse salt & pepper called for, but added some thyme as well, which goes well with beef. The cooking time(s) were right on point, and my roast turned out juicy and tender. HINT: Once sliced, pour a little of the au jus over the slices so it stays moist until ready to serve. EXCELLENT METHOD.

Reviewed Stuffed Chicken Thighs with Smashed Potatoes

Sunday, Jan 16, 2011 on FoodNetwork.com

"This was a great, satisfying meal! I used bone-in thighs -- even more flavor on the bone -- and also did not stuff them; I made a box of Stove Top chicken flavor stuffing (after all, this is supposed to be "semi-homemade," right?). I mixed the sauteed onions & apples into the cooked stuffing (eliminate the parsley & toasted bread if doing this). Then I spread the stuffing into a roasting pan, arranging the thighs on top, and baked at 350 for 40 mins covered with foil, then UNcovered for an additional 20 mins. They were delicious! I served with some fresh cooked green beans for a well-rounded meal.

Reviewed Stuffed Chicken Thighs with Smashed Potatoes

Friday, Jan 14, 2011 on FoodNetwork.com

"This was a great, satisfying meal! I used bone-in thighs (even more flavor on the bone and also did not stuff them; I made a box of Stove Top chicken flavor stuffing, mixing in the sauteed onions & apples into the cooked stuffing (eliminate the parsley & toasted bread if doing this. Then I spread the stuffing into a roasting pan, arranging the thighs on top, and baked at 350 for 40 mins covered with foil, then UNcovered for an additional 20 mins. They were delicious! I served with some fresh cooked green beans for a well-rounded meal.

Reviewed Stuffed Chicken Thighs with Smashed Potatoes

Friday, Jan 14, 2011 on FoodNetwork.com

"This was a great, satisfying meal! I used bone-in thighs (even more flavor on the bone) and also did not stuff them; I made a box of Stove Top chicken flavor stuffing, mixing in the sauteed onions & apples into the cooked stuffing (eliminate the rosemary, parsley, & toasted bread if doing this). Then I spread the stuffing into a roasting pan, arranging the thighs on top, and baked at 350 for 40 mins covered with foil, then UNcovered for an additional 20 mins. They were delicious! I served with some fresh cooked green beans for a well-rounded meal.

Reviewed Broccoli and Cheese Soup with Croutons

Tuesday, Jan 11, 2011 on FoodNetwork.com

"Simply LOVED this soup! I made the following adaptations: 1 had both FRESH broccoli AND cauliflower on hand, so used 1/2 of each instead of all broccoli, chopping into small flowerets and steaming for a min or two in the micro prior to adding to soup; 2 added some diced carrots (about a cup for added color, cooking them along with the onions; 3 used evap milk vs. heavy cream (only 2g fat and just as creamy! 4 used immersion blender just for a few turns around the pot because I too like more texture in my soups; 5only used 1 tbsp. butter at the end, and it was DELICIOUS, and the color combo with the varied veg I used was gorgeous! Thanks Emeril :

Reviewed Broccoli and Cheese Soup with Croutons

Tuesday, Jan 11, 2011 on FoodNetwork.com

"Simply LOVED this soup! I made the following adaptations: 1) had both FRESH broccoli AND cauliflower on hand, so used 1/2 of each instead of all broccoli, chopping into small flowerets and steaming for a min or two in the micro prior to adding to soup; 2) added some diced carrots (about a cup) for added color, cooking them along with the onions; 3) used evap milk vs. heavy cream (only 2g fat and just as creamy!); 4) used immersion blender just for a few turns around the pot because I too like more texture in my soups; 5)only used 1 tbsp. butter at the end, and it was DELICIOUS, and the color combo with the varied veg I used was gorgeous! Thanks Emeril :)

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