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A Dango

United States

Member since Nov 2010

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Reviewed Herb Crusted Pork Tenderloin

May 27, 2012 in Food Network Community Toolbox on

I made this last night for dinner with a much smaller piece of meat, but it still came out beautifully- moist and tasty.
I used a 1lb tenderloin and dropped the temp after 15min and just watched it until it reached the 155 degrees after that.
Awesome, easy, delicious."

Reviewed Sangria

May 8, 2012 in Food Network Community Toolbox on

Very good sangria, made some changes: I doubled the recipe, used cabernet sauvignon, and grand marnier. I actually only used half as much brandy as suggested because I find brandy to be terrible. I also used about a cup of orange juice instead of the few tablespoons. And I also used citrus flavored sparkling water. Very tasty and refreshing! "

Reviewed Chicken with Wild Mushroom and Balsamic Cream Sauce

May 8, 2012 in Food Network Community Toolbox on

Delicious! We had a large amount of leftover cooked, unseasoned turkey cutlets from a previous night and I wanted to find a creative way to use them up. This recipe was perfect. My mom doesn't prefer orzo, so I paired this with wild rice, though if I made it again I would serve it on top of some linguine!
I only used organic baby portobello...

Reviewed Mexican Crullers (Churros

May 8, 2012 in Food Network Community Toolbox on

Made these last night and they were very tasty, but not very churro-like. I followed the directions exactly, but when it came to adding the eggs the batter resembled creamed corn. I ended up adding all 5 eggs (one at a time, as specified and with lots of muscle and patience got the batter to be less clumpy and bizarre.
The churros were thin...

Reviewed Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup

May 8, 2012 in Food Network Community Toolbox on

I made this for my family last night. I followed the steps as indicated.. but couldn't find chipotle peppers in my grocery store. Instead I found Chipotle Pepper Salsa, which still gave it a smoky undertone (I added around 3 tablespoons). Also, I let the soup simmer for about 30 minutes to let all the ingredients meld, and the tomatoes break down."

Reviewed Hazelnut Chocolate Chip Cookies

May 5, 2011 in Food Network Community Toolbox on

Seriously my favorite cookies of all time. I've made them at least 4 times now. And can't get enough! Everyone that I've shared them with LOVES them too!
Baking on parchment paper really helps."

Reviewed Steak with Red Wine-Shallot Sauce

Nov 29, 2010 in Food Network Community Toolbox on Food Network

Phenomenal! Very easy to make and delicious. Definitely a keeper.

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