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rare2u2_7716561

oakridge, Oregon

Member since May 2007

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Reviewed Dried Fruit Schiacciata with Rosemary, Orange and Anise

Sunday, Oct 20, 2013 on Cooking Channel

"This is amazing for the flavor & texture. That being said, we did need to modify. We made a full cup of the infused oil, using just 5 Tbls in the dough itself (1/2 c minus 3 Tbls reserved). It was extremely humid when we did this recipe, and when we put it together, the dough was almost a batter consistency. When we were supposed to "knead wit"

Reviewed Garlic and Rosemary Goat Cheese Tart Served with Spring Greens and Black Olive Vinaigrette

Saturday, Aug 3, 2013 on FoodNetwork.com

"Simple awesome! We weren't impressed with the vinaigrette on its own, but paired with the tart it was delicious. The tart was amazingly tender. We used an extra ounce of goat cheese because of the packaging but it was still beautiful. We don't know if it's possible to make it without cracking, but who cares?! This was amazing and we did a sid"

Reviewed Creamy Baked Fettuccine with Asiago and Thyme

Sunday, Jul 21, 2013 on FoodNetwork.com

"Nice, solid recipe, but not inspired. We even used a good imported asiago... still just nice."

Reviewed Almond Shortcakes

Sunday, Jul 21, 2013 on FoodNetwork.com

"Slam dunk! This is the best shortcake recipe we've ever had. We agree, not too sweet. Try it with any fruit (we macerated fresh peaches)... it's outstanding!"

Reviewed Zucchini Parmesan Subs with Tomatoes and Basil

Sunday, Jul 21, 2013 on Cooking Channel

"The method for the zucchini is incredible! Definitely terrific breading. We doubled the sauce and used grape tomatoes quartered and salted. We'd like a bit more crunch, so next time we'll pre-toast the hoagies & rub with fresh garlic before building the sandwich. Still excellent as is... one of the best veggie sandwiches we've had."

Reviewed Asparagus and Cheese Tart

Sunday, Jul 21, 2013 on FoodNetwork.com

"We've made this recipe with gruyere and comte and both are fantastic! The imported comte gave it a heartier, nuttier flavor, and the domestic gruyere was more buttery... both were five stars!"

Reviewed Pork Lettuce Wraps with Grapefruit

Sunday, Jul 21, 2013 on FoodNetwork.com

"Completely different from our normal fare. The different flavors play very well together, and the grapefruit lightens up the rest perfectly. We will definitely make this again!"

Reviewed Morgan's Veggie Patties

Sunday, Jul 21, 2013 on FoodNetwork.com

"This is absurdly delicious and versatile. Serve it as a burger, in tacos, or in a pita w/tzatziki. Only thing we changed was we dropped the chickpeas for more black beans. We've even done this without anything but as a patty with some chopped tomato, seasoned "crema" (sour cream, squeeze of fresh lime juice, cumin & salt) & cilantro. Awesome r"

Reviewed "Mock" Garlic Mashed Potatoes

Sunday, Jul 21, 2013 on FoodNetwork.com

"Until now, we've always been brown sugar & butter people for cauliflower, but this has changed our minds. This is an superb alternative to mashed potatoes without the starchiness you can get if you overwork potatoes. The flavor is every bit as good as spuds, just slightly different but in a good way. Excellent!"

Reviewed Mushroom Spinach Thai Salad

Friday, Sep 7, 2012 on Cooking Channel

"I loved this! It has to be one of the most unique salads I've ever eaten. I would recommend this to everyone that has an adventuresome palate. Just don't try to make this dish without very fresh herbs, they make the salad. We took ours from our garden."

Reviewed Oven-Baked Fat Chips with Rosemary Salt

Monday, Jun 18, 2012 on FoodNetwork.com

"These are positively our go to potatoes! We have served these to company, at wine tastings and even a catered event of 250 people, all to rave reviews. We are fixing these again as I write and are salivating with anticipation."

Reviewed Roasted Pears with Blue Cheese and Walnuts

Friday, Oct 14, 2011 on FoodNetwork.com

"Excellent! I hate it when people change or substitute ingredients (as I am wont to do) and then rate a recipe. They're rating their own recipe! I followed the ingredients on this one exactly. I do think that the quality and strength of the bleu cheese is important. I did core the pears however and slice a small piece off the back side so they woul""

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