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richardhwillis

United States

Member since Dec 2010

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Reviewed Pulled Pork with Mango BBQ Sauce

Thursday, Jul 4, 2013 on FoodNetwork.com

"This was very tasty. I would make it again. I made exactly as written and, as Aarti suggested, I put the dry rub on the Boston butt the night before and let it sit overnight in the fridge. The sauce was very vinegar-y, which is how we like it! After you put the pork in the sauce, with the dry rub, and cook it that tempers the tartness a bit, whic"

Reviewed Tomatillo Glazed Baby Back Ribs

Saturday, May 19, 2012 on FoodNetwork.com

"Very good! Would make again. I used paprika for the dry rub, because that's what I had. I put the dry rib on the night before and left the ribs in the fridge overnight covered with foil. I also made the tomatillo sauce (without the maple syrup) the night before--substituting some chicken broth for the pan drippings I didn't have. The day of s"

Reviewed Papaya Chicken

Sunday, Mar 11, 2012 on Cooking Channel

"We thought this was very good. I used all the spices she recommends. I ordered them online as I could not find fenugreek seeds anywhere. I used a red onion as I thought I remembered her using a red onion on air, but the recipe just calls for "onion." I do not usually use red onions to sautee, but it was very good. I served it with a simple fo""

Reviewed Spiced Lemonade

Sunday, Mar 11, 2012 on Cooking Channel

"I made this recipe just like Bal wrote it. We thought it was very refreshing and somewhat unusual tasting. I would not call it "lemonade" when serving it to friends as I believe it sets an expectation for what it will taste like. And it tastes quite different from lemonade with a litle unusual flavor to it. It definitely grows on you and I wou""

Reviewed Almost-Famous Cinnamon Buns

Sunday, Jan 29, 2012 on FoodNetwork.com

"Very good! You can make this recipe in advance easily. Make the dough the first day and let it rise overnight in the refrigerator covered with plastic wrap. Then, the next day, roll it out, spread on the filling, roll it up, cut into rolls and put in buttered dish; cover with plastic wrap. Then let proof overnight in the refrigerator. Then, o""

Reviewed Bal's No-Butter Chicken

Saturday, Jun 25, 2011 on Cooking Channel

"Exceptional recipe; wonderful flavors. I made it exactly as Bal indicated, even resisting simple changes like omitting the brown sugar (we don't like sweet) or replacing the water with chicken broth (which I frequently do in recipes for more flavor). The recipe was incredible just the way it was written. I did use a rasp grater to prepare the g"

Reviewed Butternut Squash and Vanilla Risotto

Monday, May 30, 2011 on FoodNetwork.com

"This recipe is very good, but time consuming. The cubed squash takes closer to 15 minutes to cook in the broth (not 5 minutes like the recipe says). I cooked for 25 minutes, while adding broth, and we still felt like the risotto was a little under done, but not "crunchy." Would probably cook a little longer the next time."

Reviewed Cinnamon and Cream Cheese Icebox Cake

Monday, May 30, 2011 on FoodNetwork.com

"It's easy, it worked out well, but is very, very rich. Probably would not make this one again. Just too rich for our taste."

Reviewed Cinnamon and Cream Cheese Icebox Cake

Monday, May 30, 2011 on FoodNetwork.com

"It's easy, it worked out well, but is very, very rich. Probably would not make this one again. Just too rich for our taste."

Reviewed Baked Shroom Rice

Monday, May 30, 2011 on FoodNetwork.com

"This recipe was very good. Would do it again. I used a little more liquid, maybe 2 and a quarter cups, because we like our rice moister. I used 10 oz. of shitake because that was the size of the package at Whole Foods. It was not too much mushroom. Very convenient and flavorful dish. "

Reviewed Baked Shroom Rice

Monday, May 30, 2011 on FoodNetwork.com

"This recipe was very good. Would do it again. I used a little more liquid, maybe 2 and a quarter cups, because we like our rice moister. I used 10 oz. of shitake because that was the size of the package at Whole Foods. It was not too much mushroom. Very convenient and flavorful dish. "

Reviewed Roman-style Chicken

Friday, Dec 24, 2010 on FoodNetwork.com

"This recipe is delicious. I have made it at least a dozen times over the last several years. It has a very nice depth of flavor to the sauce--I think because of the prosciutto and the white wine. I typically substitute dry vermouth in place of white wine in recipes as vermouth keeps longer after opening and we rarely drink white wine. This recipe is easy to make in advance, just like Giada did on the original show on which it aired. It reheats very well. We serve it over rice.

Reviewed Roman-style Chicken

Friday, Dec 24, 2010 on FoodNetwork.com

"This recipe is delicious. I have made it at least a dozen times over the last several years. It has a very nice depth of flavor to the sauce--I think because of the prosciutto and the white wine. I typically substitute dry vermouth in place of white wine in recipes as vermouth keeps longer after opening and we rarely drink white wine. This recipe is easy to make in advance, just like Giada did on the original show on which it aired It reheats very well. We serve it over rice.

Reviewed Roman-style Chicken

Friday, Dec 24, 2010 on FoodNetwork.com

"This recipe is delicious. I have made it at least a dozen times over the last several years. It has a very nice depth of flavor to the sauce--I think because of the prosciutto and the white wine. (I typically substitute dry vermouth in place of white wine in recipes as vermouth keeps longer after opening and we rarely drink white wine.) This recipe is easy to make in advance (just like Giada did on the original show on which it aired It reheats very well. We serve it over rice.

Reviewed Roman-style Chicken

Friday, Dec 24, 2010 on FoodNetwork.com

"This recipe is delicious. I have made it at least a dozen times over the last several years. It has a very nice depth of flavor to the sauce--I think because of the prosciutto and the white wine. (I typically substitute dry vermouth in place of white wine in recipes as vermouth keeps longer after opening and we rarely drink white wine.) This recipe is easy to make in advance (just like Giada did on the original show on which it aired) It reheats very well. We serve it over rice.

Reviewed Roman-style Chicken

Friday, Dec 24, 2010 on FoodNetwork.com

"This recipe is delicious. I have made it at least a dozen times over the last several years. It has a very nice depth of flavor to the sauce--I think because of the pancetta and the white wine. I really do enjoy making this. It is easy to make in advance. It reheats very well. We serve it over rice.

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