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Cheesto

La Crosse, Wisconsin

Member since Jul 2006

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Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I make Prime Rib for my family every Christmas. One year I seared in a pan, then roasted, one year I blasted at 500 then turned down to 325. I tried this method of cooking and it easily produced the best prime rib. I didn't dry age - I just used a 5 pound boneless rib roast on a wire rack. We cooked it at 225, and it was taking longer than expecte"

Reviewed Artichoke and Spinach Dip

Dec 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Use butter instead of oil, use only 1 can of artichokes, saute onions for at least 6 minutes, use frozen (thawed) spinach, double the cheese, add between 2oz - 4oz of cream cheese at the end (taste as you go). Made it last night for a party - everyone said it was their favorite artichoke dip ever... I agree. Served it with sliced soft french bread"

Reviewed Creamy Mashed Potatoes

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

Simply amazing. The cream cheese is what makes it soooooo good. This should be your go-to mashed potato recipe for any special occasion."

Reviewed Perfect Chocolate Chip Cookies (America's Test Kitchen)

Oct 22, 2012 in on Food.com

Good lord, these are the best cookies we have ever made. Bake them for 10 minutes, take the sheet out of the oven, let the cookies rest on the pan for 3 minutes, THEN take them off and put them on a cooling rack. They will be perfect - buttery crispiness to the edges, and soft in the middle. I agree with some posters that you can cut back a touch...

Reviewed Wings 3 Ways

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

soooooooo good - what makes these so great is that they remain crispy even when dousing them in sauce. I soak the chicken in buttermilk, salt, and hot sauce for a few hours and it makes them that much more juicy and flavorful. I use Frank's Buffalo Sauce and cut down the butter to 1/4 cup. Don't need to fry them for the whole 13 minutes - it only "

Reviewed Pork-Fried Dirty Rice

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

REALLY great fried rice. We don't include the scallions or bean sprouts and we upped the soy sauce to about 1 tablespoon + 1 teaspoon (we use LITE soy sauce because that's what we have in our fridge. After making this dish about 5 times, I realized that I was using Sambal Oelek chili paste instead of Sriracha. Still, I can only use 1 teaspoon of i"

Reviewed Pork-Fried Dirty Rice

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

REALLY great fried rice. We don't include the scallions or bean sprouts and we upped the soy sauce to about 1 tablespoon + 1 teaspoon (we use LITE soy sauce because that's what we have in our fridge).

Suggestions:
- Definitely tone down the Sriracha to 1 teaspoon - any more than a teaspoon and it starts to overpower the...

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