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Benjord

Member since Feb 2011

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Reviewed Creme Brulee French Toast

Jul 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

This stuff is amazing, but it might kill you with calories. Even with my lower-calorie modifications, I can only have a few bites or I go into a sugar coma. I use fat free half and half, egg whites only, and I reduce the amount of sugar and butter. Don't have Grand Marnier, so I use Kirsch which is just great. Serve it with a sprinkle of cinnamo"

Reviewed Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

Jul 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

It's almost awesome. Great for an easy dinner. I added roasted corn, and swapped the pineapple for mango, used some HOT mango salsa and it was great. I didn't even bother with the limes on top during cooking, or marinating it, but I did follow the other reviewers advice and spice up the fish. This one goes in our "regular recipes" folder. "

Reviewed Roasted Roots and Radiatore Pasta Salad

Jul 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

So yummy. But heavy on the calories and really a bit oily. I actually prefer this without the pasta. Here are my modifications: halve the oil during roasting (nice HOT cast iron skillet still = perfectly roasted veggies), only a drizzle of oil for the dressing, swap fresh garlic for powdered in the dressing (to minimize the dragon breath--yikes). "

Reviewed Bacon-Herb Wrapped Pork Tenderloin

Feb 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great! I used 1 small pork loin which I cut in half length-wise for two loins of approximately .75lbs each. I scored the meat and slathered the garlic in the slits like some other reviewers suggested (great!). I then layered the herbs, using two sprigs of rosemary per pork loin then 3 1/2 slices of bacon per pork loin and tied it all in place. ...

Reviewed Baked Wild Rice

Feb 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I wanted to cut down the fat and cholesterol in this recipe so I upped the wine, halved the butter and used fat-free half & half instead of cream. I thought it tasted fantastic! My husband is not a big onion or rice fan and he ate half the batch. I did add a splash of lemon juice and a bit of parsley and I topped it with a sprinkling of parmesan...

Reviewed Artichoke and Tomato Panzanella

Feb 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Added a bit of garlic to the bread before I grilled it. Fantastic!"

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