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Bcnelen

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Reviewed Ravioli Dough

Jan 22, 2014 on FoodNetwork.com

This is the first recipe from Tyler that has not worked out for me. It sounds like others had the same problem I did, very dry and crumbly. My problem was maybe amplified by being at 6000 ft elevation.

Reviewed Ravioli Dough

Jan 20, 2014 on FoodNetwork.com

This is the first recipe from Tyler that has not worked out for me. It sounds like others had the same problem I did, very dry and crumbly. My problem was maybe amplified by being at 6000 ft elevation.

Reviewed Lamb Tacos (Barbacoa Style

Apr 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Searched for quite a while to find all of the ingredients, finally found banana leaves. Was a bit disappointed with the result after following instructions exactly and cooking covered in a wood fire pizza oven we were left with a moist but pretty bland end product. The marinade just didn't do the trick, did not add any spice and not a lot of flavo"

Reviewed Spicy Pop Pulled Pork

Aug 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used a 5.75lb boneless boston butt, I also removed most of the pepper seeds and pureed everything before adding. After 4 hr 45 min in oven it was perfect to pull apart, the remaining juice in dutch oven however was VERY spicy. Once pulled, I put it in a crock pot and spooned about a cup of the juice in, then put about a cup of my favorite bbq sa"

Reviewed Spicy Pop Pulled Pork

Aug 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used a 5.75lb boneless boston butt, I also removed most of the pepper seeds and pureed everything before adding. After 4 hr 45 min in oven it was perfect to pull apart, the remaining juice in dutch oven however was VERY spicy. Once pulled, I put it in a crock pot and spooned about a cup of the juice in, then put about a cup of my favorite bbq sa"

Reviewed Kicked Up Sausage Macaroni and Cheese

Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

I started making this a couple years ago after my dad made it for many years, no need to change a thing. Sometimes the sauce is a bit runny and I cut back the milk a bit. Only change I make is 1/2 cheddar 1/2 Italian 4 cheese blend. Awesome leftover too!"

Reviewed Straight-Up with a Pig Patty Burger

Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this after watching Guy make it on Guys Big Bite. To lighten it up a bit I just made the burgers and donkey sauce not the bacon or cheese. The burgers were awesome, used 85/15 grass-fed beef and the flat side of a stovetop grill. The donkey sauce was a bit mustardy for me but still good. "

Reviewed Straight-Up with a Pig Patty Burger

Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

To lighten it up a bit I just made the burgers and donkey sauce not the bacon or cheese. The burgers were awesome, used 85/15 grass-fed beef and the flat side of a stovetop grill. The donkey sauce was a bit mustardy for me but still good. "

Reviewed Lasagna Bolognese

Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have made this several times and it is incredible. As ricotta is not my favorite, the bechamel is perfect. It was tough for me to go back to ricotta after I had lasagna in Florence and realized they use bechamel and not ricotta in traditional Italian lasagna. I also make the meat sauce for use with just about any other pasta dish. If you don't h"

Reviewed Lasagna Bolognese

Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have made this several times and it is incredible. As ricotta is not my favorite, the bechamel is perfect. It was tough for me to go back to ricotta after I had lasagna in Florence and realized they use bechamel and not ricotta in traditional Italian lasagna. I also make the meat sauce for use with just about any other pasta dish. If you don't h"

Reviewed The Ultimate Beef Wellington

Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Have made this 10-15 times for special occasions and always get great feedback from guests. The peppercorn sauce is a must, just make sure to add the cream at the very end or it will separate. Make sure your tenderloin is not too much smaller than the size recommended or your meat will overcook before the pastry is golden brown."

Reviewed Homemade Tater Tots

Apr 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

These had good flavor but turned out a bit chewey. I thought I got all the liquid out but still a little soggy when forming. In the end they floated and turned out perfectly golden brown right at 4 minutes when cooked I maintained a consistent oil temp between 365-375. "

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