New York, New York
Member since Nov 2009
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"Add an egg to get it to stick together. Use 85/15 ratio. 90% is gritty, 80% is greasy. Pull the meatloaf out of the pan immediately, using 2 spatulas if nec. to get the meat out of the grease.
I add garlic, some onion, peppers, worchester, mustard, parsley, parm, bread crumbs and egg to my meatloaf and other stuff. Hubs prefers a meatier me"
"Made this a couple of times now. Yummy. However, I "butter" my pan with a margarine/olive oil mix and then line the pan with parchment and "rebutter" the parchment. Cook the three layers only, tried more layers once, did not work all that well. Cook at 280 to speed things up at appx 1 + hours. The best with chicken broth and more thyme and ot""
"Love the egg white trick. Don't always use the chicken fat, but add some poultry seasoning, some minced carrots,celery, and/or scallions. Make about 100 or so and freeze the balls for later use with a can of low sodium broth. Ina is a little heavy handed with her salt, but I luv her.""
"Whenever I cook a pot roast or corned beef item, I add carrots, onions, and celery in the beginning. Halfway through I pull and discard the spent veggies and then add fresh carrots, onions, mushrooms, celery and/or potatoes. I add spices including parsley to a teaballer so I can easily discard them as well. Not a fan of rosemary sprigs in my dis""
"Very Poor directions. This is like a leftover dish, which can be good, but not with these horrible directions. Mushrooms don't take 10 minutes to cook. I would use precooked chicken and pasta cooked to al dente and cook a lot less time. ""
"Why are healthy eating promoters looking at Grilled Cheese Sandwiches in the first place. A grilled cheese sandwich for an active healthy child is really ok now and then. I’m 60+ and grew up on an occasional grilled cheese sandwich. Cheese is good for young children, but not everyday.
Forget killing the chef of the grilled cheese sandwich,"
"All the chefs are absolutely salt crazy. Often on shows the chef says he/she will add a pinch of salt, watch he/she usually adds almost a handful. Most of the chefs use kosher salt and some use sea salt. To taste means to your taste. Use your brains, a tablespoon of salt in any dish is ridiculous let alone 3. Just throw away your regular tabl"
"Have no idea what she cooked. She should be in a Coney Island side show."
"Love Anne. Really tired of the stupid remarks about Anne double dipping. Rate the recipe and ignore it.
If you really want something to witch about, go to Cooking Channel, owned by Food Network, and watch Bitchin Kitchen, Nadia G is a real freak. So freaky, can't figure out what she is doing."
"Yummy with much less salt. All the chefs use wayyyyyyyyyyyyyyyyy too much salt. I now use very little or no salt in my cooking and we enjoy the real taste of the food. Try more herbs and spices.
We are also cutting back substantially on butter. Sorry to the big fat butter queens.
"Yummy. We used 4 pears, 2 empire apples, and ½ cup craisins. Also added a small pinch of ginger. Omitted the zests because of allergies. While preparing the topping soaked the fruits in bottled lemon juice with water and drained before adding to 8x8 pan. Only added 2 tablespoons of bottled lemon juice, might be tempted to use more next time. Made the full topping per recipe. Raves from the Hubby Tummy. Easy. Absolute keeper.
"Luv everything about Ina ,and her Mac N Cheese brings us back to our childhoods. However, I skipped the bacon, subbed feta cheese with oregano w spices (Athenos) for the cheeses listed in recipe and subbed seasoned Italian Bread Crumbs; reduced some of pasta (baby shells) and omitted the salt (FN chefs seem to get crazy with salt). Added Italian Seasoning to my white sauce. It's better the next day because the sauce thickens up in frig.
"Love Ina. I'm giving this recipe a single star as I am protesting FN’s stupid hyperlinks on very simple cooking terms, such as salt, saucepan, and milk. I put recipes on my puter because I am buried in cookbooks and cannot find a thing. Apparently FN is ONLY interested in selling, selling, selling. Well, there are too many screwed up recipes and hyperlinks are just another insult by FN. Contacting FN is futile. This nonsense does not encourage purchase. BTW Google offers better definitions, techniques, and more.
ps If one needs clarification for milk, etc, run out of the kitchen.
"I'm giving this recipe a single star, since I can’t make a comment without a star. I put recipes on my puter because I am buried in FN cookbooks and cannot find a thing. I am appalled by the stupid hyperlinks in the new setup on such ridiculously simple cooking terms, such as saucepan, salt, milk, etc. Contacting FN about the stipid hyperlinks is futile. I'm protesting here instead. The hyperlinks are a blatant effort by FN to keep viewers from copying a recipe. BTW Google offers perfect definitions, techniques, and more.
ps If one needs clarification for milk, etc, get out of the kitchen.
"Really love Ina. This is protest of the new setup with hyperlinks on such very very simple terms. A great versatile recipe. Had to skip the OJ--allergies.
BTW: Google offers better definitions, techniques, and more.
To rogerndeb of Broken Arrow: How dare you DEGRADE someone for complaining it took too much time to make. The bacon takes 20 minutes. YOU DID NOT EVEN MAKE IT YOURSELF!!!!!