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soulfeeder

Massachusetts

Member since Apr 2012

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Replied to Perfect Roast Turkey Recipe : Ina Garten : Food Network

4 hours ago on FoodNetwork.com

I did as Donna said AND I have also done a little of both BUT I do NOT double the lemon....In fact ( just for my taste) I only use 1/2 the lemon. Once I even used an apple, (fresh sage and thym)e instead of the lemon, , and that was great too.

Replied to perfect roast turkey

4 hours ago on FoodNetwork.com

I think you can do it either way. The advantage of a rack is it makes getting the bird out of the pan easier and also the bird does not stick to the pan. It also helps some w/ draining. If you do not have a rack you can use about 3 --4 fat whole carrots ( OR,make fat foil logs) and place the turkey sitting on top of those. OR just give the center...

Replied to Blueberry-Banana Bread Recipe : Giada De Laurentiis : Food Network

Sunday 2 days ago on FoodNetwork.com

Thx. It may be a good idea for FN to add high altitude recommendations as a side editors note in these types of recipes....but since that is not likely to happen, I hope you continue to post. I like in the North east, but travel sometimes. This kind of note helps alot.

Replied to blueberry-banana bread

Sunday 2 days ago on FoodNetwork.com

How long do you bake muffins?

Replied to blueberry-banana bread

Sunday 2 days ago on FoodNetwork.com

Thx for the reminder.

Reviewed banana bread

Sunday 2 days ago on FoodNetwork.com

A few tips for ALL baked goods that will have a huge impact on YOUR rating : 1) ALWAYS fluff up the flour BEFORE measuring. This makes a difference in actual amt. of flour used.(probably why most European measurements use weight rather than cup measurements). It is more CONSISTANT 2) invest just a few dollars in an oven thermometer. Ovens can be...

Replied to Banana Bread with Pecans Recipe : Tyler Florence : Food Network

Saturday 3 days ago on FoodNetwork.com

How long do you bake your mini muffins. ?

Reviewed perfect pot roast

Thursday 5 days ago on FoodNetwork.com

So good as written. Similar to my mother in law's, only she added 1 can( undiluted cream of mushroom soup, 1 t. of gravy master,or kitchen boquet, 1 scant individual serving size can of LOW sodium V-8 (regular is way too salty, & no sodium V8 is nasty tasting).. For the wine, I find that Cabert Sauvignon, or Clarette works well. But Merlot is...

Replied to rich beef barley soup

Wednesday 6 days ago on FoodNetwork.com

OOOPS I forgot to mention this is even better when I add chopped portebella mushrooms and about a cup or so of red wine. A clarette or cabernet sauvignon seems to work best for me.ce I even added a few hot peppers( pablano and aneheim), b/ c my guests like spicy foods. That twist went over ery well also.For stock I like to use Emeril' beef stock,...

Reviewed rich beef barley soup

Monday 7 days ago on FoodNetwork.com

Naturally this is very good. However, I really believe 1small change is essential !! HULLED barley or SCOTCH,or pot barley are all far more preferred over pearl barley.The reason is : pearl barley is the least nutritous,offers NO whole grain benifit at all b/c the pearling process strips the grain. You can find quality barleys hullud ( alo called...

Reviewed beef stock

Monday 8 days ago on FoodNetwork.com

Naturally this is AMAZING Emeril is an AMAZING TOP KNOTCH CHEF..As written, is OMG....I sometimes add 1pk baby bellas cut up or rough chopped. It is slightly peppery, so I would use just a bit less, for my wimpy pallet. But my family LOVES this as is. It TOTALLY transformed my shepherd's pie recipe. When used in my veggie beef barley soup, it is...

Replied to Green Beans and Tomatoes Recipe : Ree Drummond : Food Network

Monday 8 days ago on FoodNetwork.com

Have not tried it yet. So I do not want to rate it.Hope you don't mind a piggy back note on your review. I have made an almost identical dish using 2 to 3 medium zucchili 1 small onion ,2 cans Italian Diced Tomatoes, ( NO Salt tomatoes, basil and garlic) plus 1 clove minced garlic. Cut the zucchili in thick ish chunks. Sauted only 15. Minutes...Topped...

Reviewed baked barley

Friday, Nov 14, 2014 on FoodNetwork.com

For a richer, vitiamin A enriched side dish, try taking a 32oz carton of no sodium stock (chicken or beef) Add -2 carrots cut in thirds, 1 onion cut in fourths, 2stalks celery, 1small bay leaf, few sprigs of thyme 2-3 garlic cloves. Bring up to a boil.Reuce heat and simmer till reduced down to 2 C..Remove veggies( I toss them out b/c I have by then...

Replied to Beef Stock Recipe : Emeril Lagasse : Food Network

Friday, Nov 14, 2014 on FoodNetwork.com

?? ?you must have had just one of those days...hope it got better

Replied to baked barley

Thursday, Nov 13, 2014 on FoodNetwork.com

Ooops above rating was intended to be 5 star

Replied to Beef Stock Recipe : Emeril Lagasse : Food Network

Thursday, Nov 13, 2014 on FoodNetwork.com

If meaty bones are used, I am thinking a roasting rack MIGHT have helped. (just a Monday morning quarter backing thought)

Replied to Beef Stock Recipe : Emeril Lagasse : Food Network

Thursday, Nov 13, 2014 on FoodNetwork.com

If meaty bones are used, I am thinking a roasting rack MIGHT have helped. (just a Monday morning quarter backing thought)

Replied to Beef Stock Recipe : Emeril Lagasse : Food Network

Tuesday, Nov 11, 2014 on FoodNetwork.com

Great tips..Thnx

Replied to Beef Stock Recipe : Emeril Lagasse : Food Network

Tuesday, Nov 11, 2014 on FoodNetwork.com

As 1other reviewer said, be sure to place veggies ON TOP OF BONES TO PREVENT BURNING. Also cut veggies in chunks ( thick)

Replied to Beef Stock Recipe : Emeril Lagasse : Food Network

Tuesday, Nov 11, 2014 on FoodNetwork.com

Great tips..Thnx

Reviewed pan-roasted chicken breasts with a chasseur sauce

Friday, Nov 7, 2014 on FoodNetwork.com

As stated by Emeril, the success of this dis(REALLY) Depends on the QUALITY of the stock. Short cuts can be quite tasty and even wonderful BUT making this stock as stated is OMG, KNOCK YOU SILLY, AMAZING. I plan well ahead for this one, saving bones etc.,. It is quite a lengthy process, so i do the stock a day or 2 in advance. For tomatoes, I use...

Replied to Pan-Roasted Chicken Breasts with a Chasseur Sauce Recipe : Emeril Lagasse : Food Network

Friday, Nov 7, 2014 on FoodNetwork.com

MAYBE just Maybe it is a tpo OR,FN MIGT have made mistake in this when printing.or transcribing. It HAS happened before. See if Emeri has an independant web site......worth a try

Reviewed Oven-Roasted Pulled Pork Sandwiches Recipe : Tyler Florence : Food Network

Thursday, Nov 6, 2014 on FoodNetwork.com

So far i have only used The rub from this recipe, so the rating is just for that portion. Excellent ! did not change anything unless I use a slightly bigger roast. then i just round the measurements proportionally. I did generously rub liquid smoke all over the roast first... Then used Tyler's Rub. Can't wait to try it on country ribs.... Not a...

Replied to Basic Chicken Stock Recipe : Anne Burrell : Food Network

Wednesday, Nov 5, 2014 on FoodNetwork.com

In the last part of the directions ,Ann says discard meat a veggies. It is rather tasteless. I rarely use it. I do not conider it waste b/c I have used the meat already to use in other recipes....BUT I do give (or trade for a veggie or 2 ) to a friend who uses it to make cat food...she hates those stinky cans and their cost .

Replied to Chicken and Dumplings Recipe : Tyler Florence : Food Network

Monday, Nov 3, 2014 on FoodNetwork.com

Just start slow w/poultry seasoning I went just a little too much once and it threwthe whole balance off....hard to fix

Replied to chicken and dumplings

Monday, Nov 3, 2014 on FoodNetwork.com

See Review above by CMiller1975 20 March 12 Mistake in recipe Tbsp flour, should read 1Tbsp salt.Probably why it was bland

Replied to Good Eats Roast Turkey Recipe : Alton Brown : Food Network

Sunday, Nov 2, 2014 on FoodNetwork.com

Good tips thanks for taking the time. I have also tried taking A LITTLE of celery, onion and carrots, and pulsed in a food processor with a little of the veg stock, and used some of that mix to thicken gravy or soups. Use a little at a time so as not to change the flavors of the gravy/soup.

Replied to good eats roast turkey

Sunday, Nov 2, 2014 on FoodNetwork.com

In past years, FN has had a show or series of shows that you can call in or e- mail questions in. It covered lots of Thanks Giving questions. Try asking customer service on this site ,when that will occure, & how to send questions. Also it may be advertised on this site, so browse around. Then record the show (s)

Replied to chicken spaghetti

Wednesday, Oct 29, 2014 on FoodNetwork.com

Go to www.pioneerwoman.com. Ree has step by step pictures and a ton of notes.You will also discover her original recipe is a bit different .For example Rees original recipe is 2 C. Shredded chicken. 3 C dry spaghetti measured AFTER noodles are broken up small.She uses appx 1 3/4 C broth .Soup is UNdiluted.. 2 C cheddar is stired into soup / meat mixture...

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