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Reviewed Blue Cheese Cole Slaw

Thursday, Jun 27, 2013 on FoodNetwork.com

"This is amazing. I brought it to a party, where the hostess referred to it as 'crack salad.' When I make a batch to eat at home, I double the vegetables (so essentially, eat half the dressing and blue cheese). "

Reviewed Rib Eyes with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress

Wednesday, Jun 6, 2012 on FoodNetwork.com

"Loved the combination of goat cheese with steak, but found the honey mustard a bit overpowering and unnecessarily sweet. If I make this again, I'll just top herbed goat cheese with a little squeeze of lemon. "

Reviewed Pan Seared Rib Eye

Wednesday, Jun 6, 2012 on FoodNetwork.com

"This came out a perfect medium rare, but had minimal crust. I brought it to room temp in its plastic packaging. It may have worked out better if I left it out in the open air to dry out as it warmed up. "

Reviewed Giddy-Up Steak with Onion-Date Compote

Sunday, Apr 22, 2012 on FoodNetwork.com

"I love Aarti. Her recipes are usually so fabulous, I was a bit let down by this one. Can't say I like her rub any better than simple S & P on flank steak. The onions were a nice version of carmelized onions, but not memorably so. I won't make this again. "

Reviewed Raisin Pecan Oatmeal Cookies

Friday, Feb 17, 2012 on FoodNetwork.com

"This recipe calls for a lot of butter. Most recipes this size have 1 or 1.5 sticks of butter with milk, instead of 2 sticks butter and no milk. I usually love Ina's recipes, and this creates a satisfyingly dense cookie, but - I think I prefer a cookie with less butter. These sit like rocks in your stomach.""

Reviewed Meatball Curry

Sunday, Feb 12, 2012 on FoodNetwork.com

"Yum! Cut the water in half after reading other reviews. This curry was great with meatballs, but I think I will try it with shrimp or chicken next time.""

Reviewed Veal or Lamb Paprikash

Sunday, Jan 22, 2012 on Cooking Channel

"When I saw the richness of the sauce on this episode, I knew I had to make this recipe. Rich and full of flavor. Be sure to make polenta with it - it needs the extra texture and flavor as a counterpoint. Substituted pork shoulder and greek yogurt for the veal and creme fraiche.""

Reviewed Beef Bourguignon

Sunday, Jan 8, 2012 on FoodNetwork.com

"Wow. So good! Cut this in half, skipped the cognac and subbed an extra onion for the pearl onions. Meat was still a bit tough after 1.5 hours - as others say, cook it longer if you have time. I will definitely make this again the next time friends come over.""

Reviewed White Bean Dip with Pita Chips

Saturday, Dec 24, 2011 on FoodNetwork.com

"YUM. Just made this for Christmas Eve. Listened to other reviewers, and roasted the garlic and cut back on the parsley. Came out great. The pita chips are wonderful.""

Reviewed White Bean Chili

Wednesday, Dec 21, 2011 on FoodNetwork.com

"Yum. Other reviewers pointed out two potential errors in this recipe - the quantity of peppers and white bean cook time.

Cook time: Even though most sources recommend soaking and cooking white beans a lot longer than this recipe, it worked fine for me as written.

Peppers: Some say Paula's cookbook calls for 1.5 peppers, not 1.5 cups. This se""

Reviewed Emeril's Hawaiian Vintage Chocolate Pie

Thursday, Dec 8, 2011 on FoodNetwork.com

"5 stars for the filling, 3 stars for the crust. The filling was lovely, rich and decadent - definitely worth 5 minutes of constant stirring! As for the crust... as other reviewers have said, the quantity seems excessive. The crust wasn't especially tasty, though cutting out the oreo centers and whizzing up the graham crackers and oreos took som""

Reviewed Spicy Malaysian Style Malacca Pork

Sunday, Jul 24, 2011 on FoodNetwork.com

"Yum! Can't believe this recipe only has 1 review. It deserves to be much more popular. Really loved the flavors of this dish.

I was reluctant to brown the meat in the shallot paste, since there was the disclaimer that you should be very careful to avoid burning the shallots. So I browned the meat first and used the rendered fat to cook the "

Reviewed Cioppino: A Fine Kettle of Fish

Sunday, Jul 24, 2011 on FoodNetwork.com

"I won't make this again. Using 1.5 pounds of cod keeps this affordable, but I am still cod-ed out when I think about this dish - and I cooked it 3 weeks ago. Followed the advice of the previous reviewer and cooked the shrimp in last few minutes - that worked out well, and in fact they were still a bit rubbery.

The great revelation to me was how"

Reviewed Garlic Shrimp and Chickpeas

Saturday, Jul 9, 2011 on FoodNetwork.com

"You know how a few simple, high quality ingredients can combine to create a delicious dish? That doesn't happen with this one. The lemon zest is overpowering. The chickpeas are mealy. When you pour in olive oil to moisten the chickpeas and keep them from scattering across the plate, the shrimp gets a bit greasy. It's an OK dish, but the textu"

Reviewed Spicy Pulled Chicken and Red Bean Stew

Wednesday, Mar 9, 2011 on FoodNetwork.com

"Yum! The grocery store here doesn't carry red beans in sauce - plus most brands have MSG - so I used a can each of regular kidney and pinto beans, and threw in a generous tablespoon of tomato paste to substitute for the sauce flavor. This stew really benefits from extra time spent simmering on the stove. The red pepper flakes and garlic cook up in a flash in the hot oil - maybe 30 seconds - so you want to have your sausage and veggies ready to go. I also used 2 serrano peppers with seeds instead of jalapenos to increase the heat, which was perfect for spice-lovers like us."

Reviewed Moroccan Spiced Chickpea Soup

Saturday, Feb 26, 2011 on FoodNetwork.com

"Hmmm. I agree with the previous reviewer - this is missing something. Blending or mashing some of the chickpeas gives this a nice texture, and the heat and flavor of the spices elevates this beyond a simple starving-student vegetarian soup. But the taste and smell is a bit sickly-sweet for me - maybe omitting the juices of the canned tomatoes, using fresh tomatoes, or adding lemon zest would make this taste fresher.

I should note I made several changes - cut cinnamon to 1/8 tsp, increased cayenne to 3/4 tsp, used a 1/2 tsp of honey instead of sugar, and added the juice of half a lemon. I also blended about half the soup, which I would strongly recommend to make the texture creamier."

Reviewed Wuollet's Brownie Enormous

Thursday, Feb 24, 2011 on FoodNetwork.com

"Gets the job done but not spectacular. I try not to eat a lot of sugar, so when I do, I want something amazing. These are wonderfully simple when you need a quick and easy recipe without making a special trip to the store. But they are a little bit greasy - you can get better flavor and texture without much more effort. I won't make them again unless I find myself in a pinch with no bittersweet chocolate in the house."

Reviewed Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew

Thursday, Feb 24, 2011 on FoodNetwork.com

"Beyond delicious. I wasn't sure the ingredients sounded appealing, but based on the glowing reviews, I decided to cook this. I'm so glad I did! The first time, I used yellow split peas - soaking for 30 mins before cooking. The total cooking time ended up being a bit longer than the recipe - 35 to 40 mins. Later, I found mung dal at a health food store, and cooked as directed. The mung dal has a bit nicer texture - it's smaller than split peas, about the same size as your shredded coconut, and cooks up softer. But split peas are a fine substitution if that's all your grocery store carries. Also used fresh coconut instead of sweetened dried coconut. Hope to find unsweetened dried coconut somewhere, since it's a bit of a production to scoop out and shred the fresh coconut.

All in all - a ridiculously good dish! "

Reviewed Mum's Everyday Red Lentils

Wednesday, Feb 16, 2011 on FoodNetwork.com

"Delicious one-pot wonder. Was concerned a medium saucepan wouldn't be large enough, but it just fit. It's included in the show as a side dish, but it can be a light main course for 2-3 people. Leftovers are great for lunch. I let the lentils sit for a few minutes after adding the oil mixture, to let the flavors really combine.

Reviewed 5 Bean Chili

Tuesday, Nov 30, 2010 on FoodNetwork.com

"Loved it! Substituted 1 lb cubed stew meat for ground beef. Added an extra bell pepper, and if (when) I make it again, will probably add even more veggies - carrots, as well as more bell pepper and onion. Used a bit less beef broth than suggested, based on others' suggestions. Couldn't find canned great northern beans or navy beans so used white kidney beans and extra black beans - worked out just fine. Flavor really improved with extra time to simmer. We love spicy food so added minced hot peppers (jalapeno, etc) to each bowl to taste. Served with monterey jack and cheddar - the monterey jack was better. Can't wait to try a veggie version - plenty of protein and substance in this without the meat. A great winter Sunday afternoon recipe!!

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