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mjnash709_11796656

Alexandria, Virginia

Member since Apr 2009

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Saved Recipe White Wine Citrus Sangria by CarolAnn

Sunday, Apr 28, 2013 on Food.com

Saved Recipe Authentic Italian Meatballs by ~In*Memory*of*Brats~

Sunday, Apr 28, 2013 on Food.com

Reviewed Baked Wild Rice

Monday, Feb 25, 2013 on FoodNetwork.com

"I made this tonight to try as a side dish for a dinner party. I was really disappointed in it. Maybe I was expecting too much because it was one of Paula's recipes. I changed two things which I don't believe made any difference....I used one stick of butter to saute the vegetables, and I used half and half instead of the heavy cream. I simmere"

Favorited Brick Chicken with Apricot Couscous

Tuesday, Jul 24, 2012 in Recipes on Cooking Channel

Reviewed Texas Style Chili

Sunday, Feb 5, 2012 on FoodNetwork.com

"I made this recipe for the first time today. It was really too hot i.e. spicy for me to enjoy. I even cut back on the serranos and jalapenos. I did love the cubed chuck roast in it. I think I will make my own version of the recipe and give it another try. ""

Favorited Traditional Vegetable Curry

Monday, Nov 14, 2011 in Recipes on Cooking Channel

Favorited Traditional Vegetable Curry

Monday, Nov 14, 2011 in Recipes on Cooking Channel

Favorited Zucchini and Onion Koftas

Monday, Nov 14, 2011 in Recipes on Cooking Channel

Reviewed Jambalaya with Shrimp and Ham

Thursday, Oct 6, 2011 on FoodNetwork.com

"I made this for dinner tonight and it was wonderful...and very easy. I used andouille sausage instead of the ham since I had some in the freezer. Thanks Ellie...this is a keeper! ""

Reviewed Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

Wednesday, Sep 28, 2011 on FoodNetwork.com

"I made this soup tonight. It was really good but I didn't like that it kind of turned into a gloppy mess in my bowl once the tortilla chips got soggy. I have been thinking that next time I might add 2 cups or so of chips to the hot broth and once soft just use my emersion blender to smooth it out a bit. I used a rotisserie chicken...the only way ""

Reviewed Slow Cooker Shredded Pork

Sunday, Sep 11, 2011 on Cooking Channel

"I made this pork last night and my husband and I both loved it. I do not have a slow cooker so I followed the recipe exactly and put it in my heavy Dutch oven. Roasted it for 7 hours at 200 degrees but the last hour I turned the oven up to 300 degrees. It was perfect. We had delicious pork tacos with a little red cabbage and homemade salsa.

Th""

Reviewed Raspberry and Sherry Trifle

Thursday, Mar 24, 2011 on FoodNetwork.com

"This was a trile run for a dinner party coming up. Thank you to those who discovered the amount of sherry was incorrect. I did not add sherry to the cake mix but just 1/2 cup of sherry to the custard. I was concerned the sherry flavor would be a little overwhelming. The flavor was perfect. Regarding making the custard...I discovered that my custard was just not hot enough to thicken. I turned the heat up a bit watching to make sure the water did not boil and after an additional 4-5 mintues it was quite thick. I thawed and drained the frozen raspberries but was a little unhappy that it looked like a pile of mush. Never the less I scattered them about as best I could for three layers. I think I will use a combination of fresh strawberries that are sweetened and fresh raspberries. For the whipped cream, I added 1/2 tsp. of cream of tarter to the heavy cream and the next day there was still no "weeping". It was like magic. Overall it was very good and a special treat to serve for dessert. "

Reviewed Raspberry and Sherry Trifle

Thursday, Mar 24, 2011 on FoodNetwork.com

"This was a trail run for a dinner party coming up. Thank you to those who discovered the amount of sherry was incorrect. I did not add sherry to the cake mix but just 1/2 cup of sherry to the custard. I was concerned the sherry flavor would be a little overwhelming. The flavor was perfect. Regarding making the custard...I discovered that my custard was just not hot enough to thicken. I turned the heat up a bit watching to make sure the water did not boil and after an additional 4-5 mintues it was quite thick. I thawed and drained the frozen raspberries but was a little unhappy that it looked like a pile of mush. Never the less I scattered them about as best I could for three layers. I think I will use a combination of fresh strawberries that are sweetened and fresh raspberries. For the whipped cream, I added 1/2 tsp. of cream of tarter to the heavy cream and the next day there was still no "weeping". It was like magic. Overall it was very good and a special treat to serve for dessert. "

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