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mistyice26

Omaha, Nebraska

Member since Jan 2009

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Reviewed Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce

Sunday, Jan 5, 2014 on FoodNetwork.com

Absolutely loved this recipe! I made everything as written except I made my own homemade gluten free pita pockets and didn't skewer the chicken, just threw it in the pan and seared. I even made the tahini sauce which tasted good but was very thin and watery almost. I'm not sure if it's supposed to be this way or not because I've never had shawarma...

Reviewed Filet Mignon Goat Cheese and Pancetta

Monday, Feb 18, 2013 on Cooking Channel

"Absolutely divine!! Gourmet all the way. I actually use this goat cheese compound as listed in the recipe to make an upscale panini at home. Delicious! "

Reviewed Mexican Rice Casserole

Monday, Oct 1, 2012 on FoodNetwork.com

"This recipe was AWESOME!! It reminded me of enchiladas and also spanish rice all in one. I generally follow the recipe but I normally halve it (6 servings instead of 12) as there are only 2 of us. We eat the leftovers for dinner the next 2 nights. These are HEARTY portions. Also, sometimes I use stewed tomatoes instead of whole tomatoes. It really"

Reviewed Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche

Sunday, Jul 31, 2011 on FoodNetwork.com

"I have to admit that I didn't use the pepitas or horseradish cream sauce..sorry! I love root vegetables and LOVED these. The finglerings tasted kinda like yams because they picked up the sweetness of the beets. Tip: After all the vegetables are eaten used the roasted garlic to make risotto, garlic herb and oil dip or just eat them plain. Delicious"

Reviewed Roasted Chicken with Lemon Butter

Sunday, Jul 31, 2011 on FoodNetwork.com

"I absolutely loved this recipe, however I felt it did take longer to cook than mentioned about (about an hour). For me it was about 1-1/2 hours. Don't skip making the pan sauce. I discarded the lemons and some of the burnt herb stems but cranked up the heat on the skillet and added the wine and let it reduce for about 8 minutes. SO good!! :p"

Reviewed Chocolate Molten Cakes

Sunday, Apr 17, 2011 on FoodNetwork.com

"This recipe was easy and very good. Mine wasn't dry or grainy. I am gluten-free so it was easy to just substitute some rice flour instead of wheat flour in seeing as though it only called for 3 Tablespoons. Mine turned out VERY oily/buttery but I just got rid of some of the liquid after they cooked by slightly (and carefully) tilting the ramekins until some of the butter dripped out. They were tasty. I did have to bake mine longer than called for. Another reviewer posted below that the oily-ness can be corrected by making sure the chocolate is warm enough and by mixing it more thoroughly. I will try this next time. Although this wasn't the absolute BEST molten lava cake I've had it was pretty darn good for only 5 ingredients...I love Claire, she's awesome!!! :)"

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