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BonGal

Cedar Rapids, IA, US
member

Recent Reviews


Re:Mixed Greens with Fennel-Parmesan Fritters and Bacon-Buttermilk Dressing

This is a 5 star salad. The warm crunch of the fritter elevated this salad. I added a little salt to the fritter and ate a few without the salad just drizzled on the dressing. The dressing has a memorable garlic, bacon, onion-flavor that joins with the greens perfectly.


Posted: 07:40 pm on January 6th 2016

Re:Frozen Hot Chocolate

The flavor of chocolate is always a winner for me, and the recipe has the cocoa flavor in it. But I had to give the recipe a low 1 star rating. One problem is the heavy cream makes the drink coat your mouth with an un-refreshing feel. The drink starts off with a delightfully light and snowy-like texture of blended tiny ice particles, but that coating ruins the experience that the tiny ice particles start you off with (perhaps leave out the heavy cream and just use whole milk). The other thing that ruins this drink is the combination of brown sugar and vanilla extract this is very strong and it competes with the hot chocolate flavor; it does not compliment it. I will pass on this recipe and continue buying frozen hot cocoas from that famous restaurant in NYC.


Posted: 09:33 pm on February 18th 2011

Re:Turkey Chili

I don't want to be really harsh, but the turkey doesn't really bring anything to the dish. I only know there is texture of ground flavor-lacking meat. The most prominent flavor is the tomato by a long shot, and then of course the peppers. I think this chili overall has a nice texture, but my thoughts are why waste the time and ingredients unless you really need to have turkey in your diet and you need some way to turn it into something different. This seems to be more like a tomato gumbo. If there were a seasoning or technique to make the turkey flavor come out a bit more than the level it is at, than it would be worth the work.


Posted: 07:57 pm on January 9th 2011

Re:Turkey Chili

I don't want to be really harsh, but the turkey doesn't really bring anything to the dish. I only know there is texture of ground flavor-lacking meat. The most prominent flavor is the tomato by a long shot, and then of course the peppers. I think this chili overall has a nice texture, but my thoughts are why waste the time and ingredients unless you really need to have turkey in your diet and you need some way to turn it into something different. This seems to be more like a tomato gumbo. If there were a seasoning or technique to make the turkey flavor come out a bit more than the level it is at, than it would be worth the work.


Posted: 07:57 pm on January 9th 2011

Re:Turkey Chili

I don't want to be really harsh, but the turkey doesn't really bring anything to the dish. I only know there is texture of ground flavor-lacking meat. The most prominent flavor is the tomato by a long shot, and then of course the peppers. I think this chili overall has a nice texture, but my thoughts are why waste the time and ingredients unless you really need to have turkey in your diet and you need some way to turn it into something different. This seems to be more like a tomato gumbo. If there were a seasoning or technique to make the turkey flavor come out a bit more than the level it is at, than it would be worth the work.


Posted: 07:57 pm on January 9th 2011

Re:Roasted Fingerling Potatoes

A very earthy flavor comes forth from the white truffle oil and makes the potatoes less of a rustic side dish, but rather an elegant side dish. Make sure you use the exact amount of white truffle oil and no more because it can easily overpower everything. You could even use a little less and do well.


Posted: 06:59 pm on May 3rd 2010

Re:Butterflied Chicken Dijon Grilled on a Bed of Thyme

Absolutely impressive! My guests were blown away with the flavor and the elegant presentation of the herbs with the chicken.


Posted: 10:47 pm on February 6th 2009

Re:Pizza Dough for the Grill

Make your next party with friends a grilled pizza party. You can set up the toppings and lay out dough for each person to design their own. The guests love it! The flavor of pizza off the grill is so surprisingly excellent. It compared to having brick oven pizza most certainly, but better. Make sure to experiment with how much sauce you put on the dough. If too dry, it won't balance the rest of the toppings out and the crust will dry out too much as well.


Posted: 10:45 pm on February 6th 2009

Re:Fettuccine with Arugula-Walnut Pesto

An excellent pasta dish. The combination of arugula and walnut work well together.


Posted: 10:41 pm on February 6th 2009

Re:Beef Ragù Chiantigiana

A delicious meal for a cold day. This dish has a nice texture and a fragrant appeal when done. The Chianti seems to enrich the beef flavor.


Posted: 10:35 pm on February 6th 2009