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CJoyB

omaha, Nebraska

Member since Jun 2009

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Reviewed Apple Pie Baked in a Bag

Oct 31, 2013 on FoodNetwork.com

Okay...here is the trick to good crust
DO NOT USE WATER instead use cold Apple Jack liquor or Apple Brandy as moisture of alcohol will disappear better than water, which then makes for a flakier crust.
UNSALTED BUTTER also necessary as SALT makes crust tough, only use a pinch of salt, though LARD is better than butter for the old...

Reviewed Minestrone With Parmigiano-Reggiano

Aug 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Okay starting point recipe-close to traditional but don't need all this cabbage as can be overwhelming! Consider just using Kale or using MORE of Spinach and cut out cabbage

MISSING so I ADDED:
-PARMESAN RIND you can get these from cheese dept. and add to simmer with soup IS VERY IMPORTANT AND NEEDED IN ALL MINESTRONE SOUPS...

Reviewed Italian Meatloaf

Feb 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made a few tweaks--added in 3/4 C grated Mozzarella to 1 1/2 C Parmesan, & exchanged part of 3# beef w/ sweet Italian sausages & removed casings, so then 2 T. Olive Oil to 2 tsp. Exchanged part of bread crumbs w/ quick Oatmeal. I also made it using a couple slices of PROVOLONE Cheese layered on top during last 5 mins in oven.
AND with almost...

Reviewed Italian Meatloaf

Feb 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made a few tweaks...added in 3/4 cup grated Mozzarella to 1 1/2 cup Parmesan, and exchanged part of 3# beef with sweet Italian sausages & removed casings, so I then decreased the 2 Tablespoons of Olive Oil to 2 teaspoons. Exchanged part of bread crumbs with quick Oatmeal. I also made it using a couple slices of PROVOLONE Cheese layered on top duri"

Reviewed Italian Meatloaf

Feb 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made a few tweaks...added in 3/4 cup grated Mozzarella to 1 1/2 cup Parmesan, and exchanged part of 3# beef with sweet Italian sausages--removed casings, so I then decreased the 2 Tablespoons of Olive Oil to 2 teaspoons. I also made it using a couple slices of PROVOLONE Cheese layered on top during last 5 minutes of baking in oven.

AND...with...

Reviewed Spicy Pop Pulled Pork

Aug 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

First--Adobe chiles can vary in heat one from another. Open can & consider removing seeds/membranes, taste a dab before. Think of it as preventative action.
Then I wanted a more smokey taste so got out my Liquid Smoke bottle & generously rubbed it in all over roast. Sprinkled w/ ground pepper.
I then added Ree's ingredients--only...

Reviewed Guinness and Onion Soup with Irish Cheddar Crouton

Mar 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved the spin on French onion soup gone IRISH...added a little Splenda into onions--could use sugar to add to sweetness sometimes missing, depends on time of year on what available--prefer Sweet Mountain / Vidalia onions. Threw in a couple of slivers of unsalted butter as serving up soup in bowls=richer taste. Also used regular beer/ale but adde...

Reviewed Guinness and Onion Soup with Irish Cheddar Crouton

Mar 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved the spin on French onion soup gone IRISH...added a little Splenda into onions--could use sugar to add to sweetness sometimes missing in onions depends on time of year on what available--prefer Sweet Mountain or Vidalia onions. Threw in a couple of slivers of unsalted butter as serving up soup in bowls...richer taste. Also used regular beer/...

Reviewed Guinness and Onion Soup with Irish Cheddar Crouton

Mar 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved the spin on French onion soup gone IRISH...added a little Splenda into onions (could use sugar) to add to sweetness sometimes missing in onions (depends on time of year on what available--prefer Sweet Mountain or Vidalia onions). Threw in a couple of slivers of unsalted butter as serving up soup in bowls...richer taste. Also used regular b...

Reviewed Bacon Pimento Macaroni and Cheese

Nov 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is a good start to make your own by the touches you have.
Used peppered bacon. Regular Colby/Jack (not smoked, could add a bit of Liquid Smoke to make your own level of smoke) didn't add pimento & added some fine chopped chives, & as others lowered the cream cheese to 1 package, & used Skim milk w/ Half 'n Half, & did add splash...

Reviewed Steamed Pork Buns with Hoisin Dipping Sauce

Jul 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Sandra this is a bland flop, might be okay if you NEVER had a real steamed pork bun to compare it to, sorry girlfriend. Really it is more like 1/4 of one star.

I Agree, these are bland. Better to put some sauce on INSIDE too. Add some sugar & dot or two sesame oil in each biscuit. Also GRATE the ginger rather than just chop it,...

Reviewed Pork Steamed Buns

Jul 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

@ sandyfranklin Agree with you. I use this for inside recipe, can also use turkey or chicken for pork. I use a wok but large pan okay.
1/2 cup lower-salt chicken broth 2 T oyster sauce 1 T dark soy sauce 2 T ketchup
2 T granulated sugar 4 tsp cornstarch Kosher salt&freshly grnd pepper to taste 1-1/2 C Chinese Barbecued Roast...

Reviewed Pork Steamed Buns

Jul 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

@ sandyfranklin Agree with you. I use this for inside recipe, can also use turkey or chicken for pork. I use a wok but large pan okay.
1/2 cup lower-salt chicken broth 2 T oyster sauce 1 T dark soy sauce 2 T ketchup
2 T granulated sugar 4 tsp cornstarch Kosher salt&freshly grnd pepper to taste 1-1/2 C Chinese Barbecued Roast...

Reviewed Pork Steamed Buns

Jul 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

@ sandyfranklin Agree with you. I use this for inside recipe, can also use turkey or chicken for pork. I use a wok but large pan okay.
1/2 cup lower-salt chicken broth 2 T oyster sauce 1 T dark soy sauce 2 T ketchup
2 T granulated sugar 4 tsp cornstarch Kosher salt&freshly grnd pepper to taste 1-1/2 C Chinese Barbecued Roast...

Reviewed Pork Steamed Buns

Jul 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I make DOUGH without Brian's yeast: 2-1/4 cups bleached all-purpose flour, 1/2 cup granulated sugar, 3-1/2 tsp. baking powder, 6 T. whole milk, at room temperature, 2 T. peanut oil. Let dough rest only 1 hour at room temp. under damp cloth. Roll into 16" long log & divide in 16 pieces, Keep balls covered with damp cloth as working. Have 16 of 3" S"

Reviewed Pork Steamed Buns

Jul 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

@ sandyfranklin Agree with you. I use this for inside recipe, can also use turkey or chicken for pork. I use a wok but large pan okay.
1/2 cup lower-salt chicken broth 2 T oyster sauce 1 T dark soy sauce 2 T ketchup
2 T granulated sugar 4 tsp cornstarch Kosher salt&freshly grnd pepper to taste 1-1/2 C Chinese Barbecued Roast...

Reviewed Pork Steamed Buns

Jul 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

@ sandyfranklin Agree with you. I use this for inside recipe, can also use turkey or chicken for pork. I use a wok but large pan okay.
1/2 cup lower-salt chicken broth 2 T oyster sauce 1 T dark soy sauce 2 T ketchup
2 T granulated sugar 4 tsp cornstarch Kosher salt&freshly grnd pepper to taste 1-1/2 C Chinese Barbecued Roast...

Reviewed Pork Steamed Buns

Jul 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

@ sandyfranklin Agree with you. I use this for inside recipe, can also use turkey or chicken for pork. I use a wok but large okay.
1/2 cup lower-salt chicken broth 2 T oyster sauce 1 T dark soy sauce 2 T ketchup
2 T granulated sugar 4 tsp cornstarch Kosher salt&freshly grnd pepper to taste 1-1/2 C Chinese Barbecued Roast Pork...

Reviewed Mussels in White Wine

Jun 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have kicked this up a notch by using 1-2 tsp. of BetterThanBouillon jarred broth/stocks like: Lobster or Clam or Fish or even Chicken. Plus added more Thyme like 1 and one-half Tablespoons. Of course add some good crusty bread for sopping up the divine broth.
CAN YOU SPELL Y-U-M-M-Y?

TO @: ljword_10396121...the FLOUR...

Reviewed Baked French Toast Casserole with Maple Syrup

Jun 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think some care needs to be taken in choosing bread so that it SOAKS UP THE EGG MIXTURE & IS COOKED THOROUGHLY as then one avoids any soggy problems. All cooks must remember that density of bread or size or age of eggs or even the elevation one lives can effect baking in particular. As does oven temps being accurate or consistent in all kitchens"

Reviewed Chocolate Cannoli

Jun 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good Italian traditional recipe. There are many ways to add chocolate. Some dip half of filled cannoli into melted bittersweet chocolate & then sprinkle on crushed nuts. I have seen Paula Deen do this.
Cannoli shells are HARD TO FIND.
I solved this by purchasing PIZZELLE MAKER, the larger size that makes 2 at once & taking...

Reviewed Patriotic Berry Trifle

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Such a hit MEMORIAL DAY & plan to use for FOURTH OF JULY!!!!

This recipe ROCKED THE HOUSE on Memorial and is a planned revisitor star for the Fourth.

I did change it up a smidge or two...I used purchased loaves of Angel food cakes...I used SPLENDA in the Lemon water that was brushed on the cake chunks--so no need...

Reviewed JKL Pesto Pork and Veggie Roast

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Zoowie. Excellent. Got RAVEs from the family. Tried it out on them first before serving for group gathering later.

I was looking for a new way to serve pork.

I did a little change up with veggies. Instead of Zucchini (which would have disappeared) I went with more of a mostly root vegetable idea: Butternut...

Reviewed Mexicali Shrimp

Nov 4, 2010 in Food Network Community Toolbox on Food Network

Tasty even without the rub, just used defrosted cooked shrimp and made dip with a few tweeks of my own.
HEY GUY...PUT A PHOTO OF THE FINISHED FOOD ON YOUR RECIPES...we already know what you look like.
A caring chef would PHOTO THE FOOD and NOT THEMSELVES!

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