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Alli Red

Member since Aug 2012

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Reviewed ricotta, spinach, and ham stuffed chicken breast marsala with pine nut pilaf

May 20, 2014 on FoodNetwork.com

Agree with other reviewers that this is a very poorly written recipe. Thinly sliced garlic burned very quickly and I tried to remove it. Chicken breasts when pounded morphed into strange shapes that were hard to roll. Not sure I followed the salt recommendation since I had read reviews first. Used fresh spinach and Canadian bacon. Most of all..........

Reviewed Fried Chicken

Mar 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Obviously I've done something wrong. My chicken was way too dark on the outside and not up to 165 degrees on the inside. I'm finishing in the oven. I followed the recipe to the letter with peanut oil and the temp between 350-370. Guess it will be another 10 years before I try frying chicken again. "

Reviewed Cold Rice Salad

Oct 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Despite the cold water soaking, the red onion was still too strong, particularly for my kids. "

Reviewed Ginger-Lemon Oatmeal Cookies

Oct 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Okay, I can't bake but somehow I managed not to mess these up. They are WONDERFUL. My favorite cookie flavors, lemon, ginger, oatmeal. I used more lemon and ginger than the recipe calls for but not a lot. The recipe says it makes 15 cookies. These are huge and mine ran together. Next time, I'll make 24 out of this batch. Delicious!!!!"

Reviewed Slow Cooked Pork

Aug 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Okay, I apparently did something wrong with this one. I used all of the rub that I made on the pork shoulder. I ground it together well in my food processor. After cooking for 8 hours, the crust was hard and VERY salty. I had to remove all of the crust in order to eat. What did I do wrong? I did think 5Tbs of salt seemed like a lot."

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