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sailorknightwing_11645305

Cross Lanes, West Virginia

Member since Feb 2009

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Reviewed Schiacciata Con l'Uva: Focaccia Topped with Grapes

Friday, Jan 4, 2013 on Cooking Channel

"How long you cook the dough depends on what dough you're using. I've found you don't need the sugar because the grapes are sweet enough. Know what tastes great on this? Goat cheese. The tang of the cheese helps cut through the sweetness of the grapes."

Reviewed Pecan Cinnamon Rolls

Monday, Nov 19, 2012 on Cooking Channel

"So good. Just so good. They take an hour to make including rising time, but I'd rather spend an hour Saturday morning than an hour the night before and again the next morning. They're very sweet and fluffy despite not rising that long. I just made half of the dough recipe then instead of the whole thing and using only half. And as much as I love i"

Reviewed Low-Cal Fettuccine Alfredo

Thursday, Oct 4, 2012 on FoodNetwork.com

"The whole family liked it more than regular alfredo. You may need to thin it out a bit with more milk as it can get a little thick. It also makes a scant 4 servings so you may want to make a little more. Very good, a little sweet but that's fine with me!"

Reviewed Oven-Fried Chicken Milanese with Tomato-Onion Salad

Thursday, Mar 22, 2012 on FoodNetwork.com

"So good! The panko toasts in the oven beautifully and restores the crispiness lost in the roasting method, and the parsley really brightens the flavor. And that salad was fantastic. I made it exactly as the recipe said, but I would change a couple of things next time. The Parmesan cheese/egg mixture didn't stick well to the floured chicken, so nex""

Reviewed Simple Pizza Dough

Wednesday, Nov 16, 2011 on Cooking Channel

"A very basic crust perfect to mess with. This makes a crust similar to a "hand-tossed" one you might get in a restaurant: for a thinner crust you omit the olive oil and use all-purpose flour, for a softer crust you use 2 1/2 teaspoons of yeast (from a refrigerated jar is easiest. For a standard pizza, you bake at 500 degrees for 12-15 minutes BUT ""

Reviewed Simple Pizza Dough

Wednesday, Nov 16, 2011 on Cooking Channel

"A very basic crust perfect to mess with. This makes a crust similar to a "hand-tossed" one you might get in a restaurant: for a thinner crust you omit the olive oil and use all-purpose flour, for a softer crust you use 2 1/2 teaspoons of yeast (from a refrigerated jar is easiest). For a standard pizza, you bake at 500 degrees for 12-15 minutes BUT""

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