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CasualFoodie

Glenview, Illinois

Member since Jan 2008

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Reviewed Smothered Pork Chops

Oct 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Okay, but really needs work. I found it to be bland and oily."

Reviewed Perfect Roast Chicken

Jul 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

Guys...it's so good. I added potatoes, and they got all soft and carmelized and wonderful. As others have said, I was a bit skeptical - how great could it be with such simple seasonings? The answer is really great."

Reviewed Emeril's Mussels Over Linguine

Dec 24, 2010 in Food Network Community Toolbox on FoodNetwork.com

WAY too much wine, and not nearly enough stock. If I make this again, I would do 1 cup wine (or maybe even less) and 1 cup stock. Also, I would definitely reduce the sauce for a few minutes before adding the mussels. It's great ingredients and great flavors, but the proportions and cook times are definitely off.

Reviewed Emeril's Mussels Over Linguine

Dec 24, 2010 in Food Network Community Toolbox on FoodNetwork.com

WAY too much wine, and not nearly enough stock. If I make this again, I would do 1 cup wine (or maybe even less) and 1 cup stock. Also, I would definitely reduce the sauce for a few minutes before adding the mussels. It's great ingredients and great flavors, but the proportions and cook times are definitely off.

Reviewed Turkey Meatloaf

Nov 1, 2010 in Food Network Community Toolbox on Food Network

I LOVE LOVE LOVE this recipe. It's super flavorful and a good source of lean protein. I make it with the 93/7 grade turkey, and it's not dry at all. One thing I have found is that the loaf really needs to get to around 175 degrees F inside. The recipe indicates 160, but the loaf is still a bit mooshy at that point. The other thing I've found...

Reviewed Turkey Meatloaf

Nov 1, 2010 in Food Network Community Toolbox on Food Network

I LOVE LOVE LOVE this recipe. It's super flavorful and a good source of lean protein. I make it with the 93/7 grade turkey, and it's not dry at all. One thing I have found is that the loaf really needs to get to around 175 degrees F inside. The recipe indicates 160, but the loaf is still a bit mooshy at that point. The other thing I've found...

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