Chef #1007882

"A planned Friday night turkey burger bbq was rained out, so, this was my emergency "what do I do now with this turkey meat" recipe. Predictably, I had to make substitutions, but still, came out great and this will definitely be in the rotation. I used 93:7 white turkey meat, only had fresh parmesan on hand and just started grating, eye ..."

May 19, 2013 on FoodNetwork.com

"I did not have everything on hand, so, my review is sans dill [which we do not care for anyway], scallions, pickles [I did have and added a bit of pickle relish], and, I used russet potatoes. I eye balled the onions, parsley, capers and [added] celery based our taste. Overall, it was good, a nice change from yellow mustard potato salad. I wou ..."

May 5, 2013 on FoodNetwork.com

"I had this at a restaurant and enjoyed it; notwithstanding, I am not a tomato fan at all. I did a google search of the name of the restaurant soup and found this recipe which was an identical name match. This soup was okay, granted, I only had 32 ounces of chicken broth -- to this end, oddly, it still seemed more acidic that the restaurant versi..."

May 3, 2013 on Food.com

"I've used this recipe many times for crab and salmon cakes [Ina's other recipe]. I do not use any peppers and sub pimentos instead. But moreover, this recipe in particular, I eyeball the ingredients to the get mixture where I want it, because, yes, the mixture is very delicate and can fall apart in the pan. I keep the seasonings as wri ..."

Apr 5, 2013 on FoodNetwork.com

"Probably the best recipe for this dish I've tried. This is one of the few Italian dishes that I've made where the sauce actually seems to marry well with the cooked pasta without making a soupy sauce. I guess-timated on the cheese but probably could have gone a little heavier. Like adding any fresh herb(s, the [fresh] parsley makes th ..."

Mar 16, 2013 on FoodNetwork.com

"Easy -- good. My addition: I was reading another F/N chef's recipe and it included chopping fresh herb(s and mixing into sour cream. So, I cut fresh Italian flat leaf parsley and mixed it into our sour cream for the potatoes. Wow. Game changer. Took this recipe to another level of awesome. "

Mar 3, 2013 on FoodNetwork.com

"I halved this recipe since there's only two of us. Seemed like it was taking forever to carmelize the onions, I think most of them reduced instead of carmelizing. Wine never seemed to completely evaporate, and, in the meantime, the onions seemed to reduce even more. Ugh. I used Pinot Noir and think it worked well;however, I thought the sou ..."

Feb 27, 2013 on FoodNetwork.com

"Worth the time it takes to saute the veggie mixture and let cool. Second time I've made this and I swap out the fresh salmon for canned [the 14 + ounces you can find in any supermarket]. I adjust the veggie mixture too -- I've found that approximately 1/2 red pepper, one celery stalk and about a 1/2 small vidalia onion + the capers [lo ..."

Feb 11, 2013 on FoodNetwork.com

"Yes, good, and nice comfort food on a cold winter night but no wow factor. I think my issue is that I needed more guidance on the ratio of the breadcrumbs to the herbs/spices. I used store bought plain bread crumbs [about a cup for three cutlets]. Therefore, to be safe, I was conservative on the herbs/spices -- "poultry seasoning" plu ..."

Feb 10, 2013 on FoodNetwork.com

"I think much of getting this recipe to work depends upon how large the cauliflower you use is -- I followed the recipe and thought the end product was bland, so, I got into a cycle of adding a little more. . . garlic, parmesan, salt and cream cheese [and more mixing]-- problem is that by the time I got the dish to where I thought it tasted [" ..."

Feb 10, 2013 on FoodNetwork.com