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    Purduewriter

    Chef #1849008

    Joined: Feb 27, 2011

    14 reviews by Purduewriter

    1 - 10 of 14 sorted by Date | Rating | Helpful

    Reviewed Perfect Rump Roast
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      |  By Gone Fishin'

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    "Wow. I have to say this was beyond my exEctations. I followed the recipe except used 1/2 c good red wine, 1/2 c water and a packet of Swanson beef flavoring. One thing, tho, I started slicing it on the wrong side and it was very tough. I turned the roast 15 degrees and sliced the other way. What a difference. I reduced the pan juices and added sal..."

    Nov 19, 2012 on Food.com

    Recipe #294196

    Reviewed Roman-Style Chicken

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      |  By Purduewriter

    "Wow. I fixed this for a week night dinner and it was amazing. My husband practically licked the bowl clean. It reminded me of just how much better bone-in chicken is. I followed the recipe except did not have prosciutto, so used a little chopped ham. Also added an onion and some sliced button mushrooms with the peppers. At the end, I removed the c ..."

    Oct 15, 2012 on FoodNetwork.com

    Reviewed Stolen Garlic Chicken Livers
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      |  (1 person found this helpful) |  By Chef #194937

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    "I love both livers and garlic, but I thought this recipe was just okay. Nothing special. I won't make again."

    Aug 13, 2012 on Food.com

    Recipe #110936

    Reviewed Haricots Frites

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      |  By Purduewriter

    "I made these to go with the cheesburger salad. I used frozen whole beans because that's what I had. They were a bit soggy, but I think it's because I used frozen beans. I want to try them using fresh beans next time. They were very tasty, tho!! I made russian dressing to dip in. Not sure fying beans is very healthy, but it was a fun indulg ..."

    Nov 21, 2011 on FoodNetwork.com

    Reviewed Oatmeal Raisin Cookies
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      |  (1 person found this helpful) |  By Bev

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    "I made these to take to work. They are AMAZING. And I'm not even really a cookie person. Like another reviewer, I soaked the raisins in hot water and brandy, then drained before I added to the cookie dough. I also added 1/2 t. cinnamon. Delish!!"

    Sep 26, 2011 on Food.com

    Recipe #35813

    Reviewed Shepherd's Pie

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      |  By Purduewriter

    "Made this last night. I love lamb, but still found this a bit over powering. I added extra garlic just because my family loves it. Also increased the amount of tomato paste. Did my own thing with the mashed potatoes but added the egg yolk. It really made the potatoes fluff up when baked. Love Alton. Think I might try with beef. BTW: my husband lov ..."

    Jul 20, 2011 on FoodNetwork.com

    Reviewed Chicken Parmesan

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      |  By Purduewriter

    "I made this dish tonight. I subbed veal cutlets for the chicken. It was good, but didn't knock my socks off. I fixed the simple sauce, it was good but I expected it to be better than it was. If I make again, I think I'll add some tomato paste at the end to thicken. Bottom line : good but not amazing."

    May 7, 2011 on FoodNetwork.com

    Reviewed Braised and Roasted Domestic Lamb Shanks with Gorgonzola Crust, Sweet Corn-Tomato Risotto, and Lamb Braising Juices

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      |  By Purduewriter

    "This was the most amazing dish I've ever made. I did not make the crust. Plus, I added 2 cans of chopped tomatoes with the garlic. Simmered for about 2 hours until the meat was falling off the bone. Added a bit of tomato paste just before serving to thicken. Served with penne pasta. My husband says this is the best meal he's ever eaten!! Can't wai ..."

    Apr 24, 2011 on FoodNetwork.com

    Reviewed Chinese Chicken Salad

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      |  By Purduewriter

    "OMG! One of my favorite entree salads I've ever made at home. I grilled the chicken after seasoning. Next time, I think I'll marinade chicken in teriyaki sauce for a bit. Didn't have Napa, which I love, so used red cabbage, green cabbage and a bit of romaine. No rice wine vinegar, so used red wine vinegar and subbed Splenda brown sugar ..."

    Apr 5, 2011 on FoodNetwork.com

    Reviewed Herb-Roasted Turkey Breast

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      |  (3 people found this helpful) |  By Purduewriter

    "Wow. This was amazing. I used a small split turkey breast, otherwise, I followed the directions exactly. The turkey was so moist and flavorful. I used the leftovers and bones to make stock for homemade turkey noodle soup the next day. The herbs from the turkey rub made the stock extra special! Will probably never make turkey any other way!!"

    Mar 19, 2011 on FoodNetwork.com

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