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pjanthony15_5638156

Topsail Beach, North Carolina

Member since Jun 2006

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Reviewed roasted vegetable meatloaf with balsamic glaze

Sunday, Sep 28, 2014 on FoodNetwork.com

I've cook this twice now. The first time my balsamic/ketchup glaze got way too black by the end of the cooking time. This last time I added when I thought I had about 15 left. This cooks a lot faster than the 1 1/2 hour that the recipe calls for. I try to check the internal temperature after about 50 minutes. Excellent tasting recipe and great...

Reviewed Baked Corned Beef Brisket

Tuesday, Mar 18, 2014 on Food.com

"Excellent method of cooking corned beef. I had the opportunity to take a week long cooking class at the CIA (Culinary Institute of America). Chef indicated that the most favor was usually frying/sauteing/searing with baking/roasting in the middle and steaming then boiling a the end. Therefore, toss raw shrimp with olive oil and a sprinkle of kos..."

Reviewed Roasted Squash

Saturday, Jun 23, 2012 on Cooking Channel

"Very easy to make and tasty. On the video Laura had not peeled the squash so I did not either. The peel was edible but distracting. Next time I will peel it before cooking. Nice flavors. "

Reviewed Stuffed Peppers

Sunday, Jun 10, 2012 on Cooking Channel

"Pleasant but no wow factor. Easy to make. Would be a satisfactory summer side but more for family than company."

Reviewed Baked Apples with Caramel Sauce

Tuesday, Apr 10, 2012 on Cooking Channel

"The apples went well. The caramel was difficult to get right. The sugar melted without a problem but I think you need more water than just "a spoonful". My butter broke down almost immediately when the sugar was at the right color and I added the butter to the recipe. I haven't made caramel previously so I not certain what went wrong. I know ""

Reviewed Chicken Milanese with Tomato and Fennel Sauce

Monday, Mar 26, 2012 on FoodNetwork.com

"Very easy to make and an excellent dish. This will definitely be a keeper.""

Reviewed Mixed Greens with Walnut Vinaigrette

Sunday, Mar 11, 2012 on Cooking Channel

"I thought the recipe was very good--my wife thought it was excellent. I added halved seedless grapes and a sprinkle of feta cheese on the top. Delightful light salad that would appeal to a lot of individuals. Certainly only minutes to prepare.""

Reviewed Salmon en Croute

Saturday, Mar 10, 2012 on Cooking Channel

"Beautiful presentation and fairly easy to do. I use Pepperidge Farm puff pastry which is square instead of rectangular which I think Laura obtains. Consequently when the dish was prepared, each person got half of the horizontal slice rather than a total horizontal slice from side to side. I rolled out the top sheet some to try to make it fit o""

Reviewed Endives with Oranges

Saturday, Mar 10, 2012 on Cooking Channel

"Very easy to do and delicious. Most people have a very limited exposure to endives, but the ones I served this to have really enjoyed it. The first time I made it, I trimmed the stalk as much as possible. This was a mistake, because it was difficult to turn the endives over in the pan without them falling apart. The second time I halved each e""

Reviewed Coquilles Saint Jacques

Saturday, Mar 10, 2012 on Cooking Channel

"Quick, easy and delicious! My type of recipe. I used ocean scallops because the bay scallops which were available looked like they would taste like pencil erasers.""

Reviewed Red Wine Cabbage

Saturday, Mar 10, 2012 on Cooking Channel

"One of the best red cabbage recipes I've had. Easy to do, delightful to eat. Will go with many entrees. Will probably serve it under a thick pork chop in the near future. ""

Reviewed Pork Chops with Red Onion Confit

Saturday, Jan 28, 2012 on Cooking Channel

"Very simple, very tasty. Watch the heat under the onions--need to be really low--add a little water if they are browning too fast. Looks great on presentation""

Reviewed Marinated Skirt Steak Burritos

Saturday, Sep 17, 2011 on FoodNetwork.com

"AllysonAF indicated it was very tough. If it wasn't cut across the grain and very thin, it can be exceptionally tough. Of course, it may have been cut very appropriately, but just a real tough steak. Tasty though!""

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