Schmitty2456

"I've eaten kale a lot and this is one of my favorite ways to have it. I didn't have bacon so I used butter and coconut oil. The sweetness of the coconut milk works really well with the bitterness of the kale. I used tuscan kale. ""

Oct 16, 2011 on FoodNetwork.com

"I call this Indian Sloppy Joe. I made several substitutions but it was still good and I'll make again. Didn't have ground coriander, cayanne, garam masala or tomatoes so I used coriander seeds, cracked chilies, curry powder and a can of crushed tomatoes. I was great, next time I'll try it with ground buffalo. ""

Oct 16, 2011 on FoodNetwork.com

"These spices go really well with the flavor of the lamb. But I did make a few changes. I used panko instead of semolina because that's what I had. I didn't have an egg. I didn't bother letting it sit 30 minutes. And I browned them in 1T olive oil, they still got a nice crisp. I then used the drippings as a start for a hearty vegetable soup (onion,"

Jul 19, 2011 on FoodNetwork.com

"This was okay, but not great. I had to add a lot of salt and more lemon juice because it was lacking in flavor. If I make it again I might add some toasted nuts or something. "

Jul 15, 2011 on FoodNetwork.com

"I made several alterations and it turned out fantastic. I don't steam or boil veggies because I never waste an opportunity to caramelize vegetables & develop that layer of flavor. Sauteed squash uncovered until I got some nice color, then added onion & covered until very soft. Swapped 1T butter for olive oil. No carrot. Added 1t brown sugar. 1.5c "

May 24, 2011 on FoodNetwork.com

"I made several alterations and it turned out fantastic. I never steam or boil veggies because I never waste an opportunity to caramelize vegetables & develop that layer of flavor. Sauteed squash uncovered until I got some nice color, then added onion & covered until very soft. Swapped 1T butter for olive oil. No carrot. Added 1t brown sugar. 1.5c "

May 24, 2011 on FoodNetwork.com

"This recipe has problems. There aren’t enough measurements. For the beets, a weight would be nice. How much goat cheese? This is a strong flavor, and logs come in different sizes. How much pancetta? Thick or thin cut, both are common? And Italian loafs come in several sizes, baguette or ciabatta. At lastly, I hate it when chefs say "handful" espec"

May 12, 2011 on FoodNetwork.com

"When I go to the farmers market I like to get something I've never cooked with before. This time I found some elephant garlic (It kind of looks like a leek but tastes like clean floral garlic). I used three stalks of elephant garlic and 1 medium yellow onion in place of the leeks. The other change I made was that I hate buying buttermilk because I don't use it much and it goes to waste. Heavy cream on the other hand is a lot more versatile. So I used the heavy cream to make my own buttermilk (whip until it separates then strain), and had leftover fresh butter for the week. FYI, it takes two cups of cream to make about 1 cup of buttermilk.
I'm usually reluctant to use heavy cream because of the calories but I got five servings out of this soup and at only 375 calories per serving I was impressed.
Overall the soup came out great and I'd make it again. "

Apr 12, 2011 on FoodNetwork.com