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Clarissa, Minnesota

Member since Mar 2008

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Reviewed Herb Crusted Pork Tenderloin

Mar 7, 2013 in Food Network Community Toolbox on

Simple to prepare, made the kitchen smell great, impressed the in-laws. We used dried rosemary, fresh lemon-thyme, and basil olive oil. I did brine it overnight in a basic salt/pepper/rosemary brine and dried before rubbing in the oil and herbs. Cooked it to 150 (only needed about 40 mins at the 425 temp) rather than 155 and let it rest in about 3"

Reviewed Braised Country-Style Pork Ribs

May 18, 2012 in Food Network Community Toolbox on

Excellent flavor in the braising liquid - the vegetables tasted great. I added red bell pepper and mushrooms that I had in the fridge. I think the vinegar is the secret ingredient - it really added a nice kick. The only reason I can't give it five stars is that the ribs themselves just never got very tender and didn't absorb any flavor. I'm not su"

Reviewed Frito Dogs

Feb 7, 2012 in Food Network Community Toolbox on

This has been my go-to dog (and how I like to top chili) for many, many years. Great to see it make the cut in "30 days of dogs". Pepperjack works nice with this too.

If your jalapenos aren't quite hot enough, add some Sriracha! If they're a bit too spicy, some lime sour cream takes off some heat.""

Reviewed Good Eats Roast Turkey

Nov 24, 2010 in Food Network Community Toolbox on Food Network

This continues to be the standard-bearer of turkey. We do this one plus an alternative one every year, and this never gets old. Leftovers are great for Turkey/Bacon/Avocado/Cheese sandwiches, Chili Blanco, Turkey Tetrazzini, and Turkey Gravy on Toast.

I don't consider myself an Alton Brown fanboy, but he does hit some real home...

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