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    Grooved Pavement

    Connecticut

    Chef #296790

    Connecticut

    Joined: Feb 25, 2006

    25 reviews by Grooved Pavement

    1 - 10 of 25 sorted by Date | Rating | Helpful

    Reviewed Pasta Bolognese

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      |  By Grooved Pavement

    "Fabulous! I wouldn't change a thing. The key for the "too salty" crowd reviewing this recipe is to taste and salt. YOU control the salt so start slow- you can always add but you can never take away."

    Jan 24, 2011 on FoodNetwork.com

    Reviewed Excellent Meatballs

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      |  By Grooved Pavement

    "This is the best meatball recipe I have ever made. I use a mix of 1/2 beef and 1/2 pork but other than that I follow the recipe exactly. They are so flavorful and freeze beautifully. Thanks Anne for another great recipe!"

    Jan 24, 2011 on FoodNetwork.com

    Reviewed Italian-style Macaroni and Cheese

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      |  (4 people found this helpful) |  By Grooved Pavement

    "This recipe is an insult to Italians everywhere. How does dumping dry breadcrumbs on boxed mac and cheese equal Italian food? "

    Jan 24, 2011 on FoodNetwork.com

    Reviewed Cream of Asparagus Soup

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      |  (4 people found this helpful) |  By Grooved Pavement

    "If you are opening cans to make soup anyway, why even bother with this recipe? Dear public: soup is easy to make. Don't let Sandra Lee fool you into buying processed junk with unrecognizable ingredients to make it. It is cheaper and just as easy to make it from scratch."

    Jan 6, 2011 on FoodNetwork.com

    Reviewed Harvard Beets for the Freezer (or Right Away
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      |  By Kaarin

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    "Very nice. Some recipes call for a horrific amount of sugar. This was just the right balance of sweet and acidic. I used about 4 small beets and I halved the sauce ingredients. Good to know it is easily freezable, I'll be making it again to eat at a later date while beets are in season!"

    Jul 11, 2009 on Food.com

    Recipe #119540

    Reviewed Strawberry Shortcake

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      |  By Grooved Pavement

    "I only made the cream biscuits and it was a disaster. The dough was WAY too wet. Unworkable. I threw the lot out before baking and went back to my tried and true biscuit recipe (go to Epicurious and look at the buttermilk biscuit recipe from 2000. Usually Gourmet Magazine has consistently good recipes. As awful as this was I would have thought th ..."

    Jun 19, 2009 on FoodNetwork.com

    Reviewed (Web Exclusive Round 2 Recipe: Cream of Asparagus Soup

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      |  By Grooved Pavement

    "There is something wrong when you use a can of soup in a soup recipe. It would be cost effective to use an actual potato instead of salty overprocessed potato soup filled with preservatives and synthetic ingredients. "

    May 17, 2009 on FoodNetwork.com

    Reviewed Bourbon Chicken
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      |  By LinMarie

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    "I am really surprised at all of the positive reviews. Simmering lean boneless skinless breasts for 20 minutes results in dry chicken. The sauce itself did nothing for me though I admittedly have never had (or even heard of Bourbon Chicken before so I have no basis for comparison. The dish was just OK, aside from the dry chicken, but I won't be m..."

    May 2, 2009 on Food.com

    Recipe #45809

    Reviewed Very Basic Bread

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      |  By Grooved Pavement

    "After reading these reviews it seems people are trying to figure it all out without weighing ingredients. If you want to do any kind of yeast bread baking, you really need to weigh. What you think is a cup of flour can vary by ounces every time you scoop meaning you will get inconsistent results from your dough. So quit complaining and BUY A SCALE ..."

    Mar 8, 2009 on FoodNetwork.com

    Reviewed Rum Raisin Rice Pudding

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      |  By Grooved Pavement

    "I used Jasmine rice instead of Basmati. I also lowered the fat in this recipe by leaps and bounds by using skim milk. It substitutes in rice pudding nicely, you'd never know the difference. Also, I only added the initial 4 cups of milk, would have been too soupy for my liking otherwise. This is a great recipe and I will make it again!"

    Aug 8, 2007 on FoodNetwork.com

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