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BOBinPS

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Replied to Chicken Pot Pie

Oct 21, 2013 on FoodNetwork.com

Do exactly the same. Everything is already cooked. Just bake to brown the curst.

Reviewed Chicken Pot Pie

Oct 21, 2013 on FoodNetwork.com

Traded mushrooms for the small onions. Parboiled the mushrooms 4 minutes and added the carrots for 2 more in chicken stock plus bay, thyme, and parsley. Added a pinch of red pepper to the onion sweat. Added fresh tarragon and dry sherry to the sauce. Finished with a tiny splash of tarragon vinegar. Cut the pastry to just the size of the container,...

Reviewed (Almost My Grandma's Rouladen

Jul 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I know all ethnic recipes vary, but I grew up with one completely different, so I sort of hated this one. I prefer pounded round steak, mustard, bacon (raw), and sliced dill pickles. Sear on all sides, braise in red wine and beef broth, onion, garlic, celery and carrots all finely diced. Add bay and thyme. No tomato. No pickle relish. Yuck! Reduce"

Reviewed Shrimp Etouffee

Jun 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought it was boring as written. I don't have heads on shrimp near me, so I used shells plus "Better than Bouillon" Lobster base. These are good products (IMHO). Heads on would have made a huge difference. I tripled the "essence". Not perfect, but I can't find a better recipe. I guess I have to go back to NO for the real thing.

Second...

Reviewed Shrimp Etouffee

Jun 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought it was boring as written. I don't have heads on shrimp near me, so I used shells plus "Better than Bouillon" Lobster base. These are good products (IMHO. Heads on would have made a huge difference. I tripled the "essence". Not perfect, but I can't find a better recipe. I guess I have to go back to NO for the real thing.

Second...

Reviewed Shrimp Etouffee

Jun 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought it was boring as written. I don't have heads on shrimp near me, so I used shells plus "Better than Bouillon" Lobster base. These are good products (IMHO. Heads on would have made a huge difference. I tripled the "essence". Not perfect, but I can't find a better recipe. I guess I have to go back to NO for the real thing.

Second...

Reviewed Shrimp Etouffee

Jun 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought it was boring as written. I don't have heads on shrimp near me, so I used shells plus "Better than Bouillon" Lobster base. These are good products (IMHO). Heads on would have made a huge difference. I tripled the "essence". Not perfect, but I can't find a better recipe. I guess I have to go back to NO for the real thing. "

Reviewed Tacos Carne Asada

Jan 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I tried the recipe as written. It was very good. But I made the following modifications:

I increased the chilis (personal preference)

I added 1 tsp liquid smoke to the MOJO, marinated flap steak for 2 hours, and cooked it sous vide for 3 hrs @ 122 degrees F. I seared the meat on a really hot gas-fired grill for...

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