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Clarkkp

Shorewood, Wisconsin

Member since Jan 2008

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Reviewed chicken parmigiana

4 days ago on FoodNetwork.com

Ingredient quantities are way off for four servings.

Reviewed Almost-Famous Cinnamon Buns

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent. Prepared these as described, but rolled into eight, not six rolls. Still very generous sized; when baked, they filled the 9x13 pan completely. Skipped the frosting because I wanted to freeze six; didn't know how the frosting would freeze. (Only two of us in the house. I always proof yeast with a teaspoon of sugar, so I did that rather than...

Reviewed Almost-Famous Cinnamon Buns

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent. Prepared these as described, but rolled into eight, not six rolls. Still very generous sized; when baked, they filled the 9x13 pan completely. Skipped the frosting because I wanted to freeze six; didn't know how the frosting would freeze. (Only two of us in the house.) I always proof yeast with a teaspoon of sugar, so I did that rather...

Reviewed Teriyaki Chicken Thighs

Jan 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

While I enjoyed the flavor of the marinated chicken thighs, in the future I wouldn't broil them. The sugar in the marinade promotes burning. Roasting is probably a better choice.

Reviewed Filet Mignon with Balsamic Syrup and Goat Cheese

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I typically make pan sauces to accompany poultry and meat dishes, so I knew I had to try this. I plan on preparing it for a Valentine's dinner for 12, but made it last night for two. 1/2 cup of balsamic vinegar and a teaspoon of sugar, reduced by half. Sweet and delicious. I'll probably reduce it a little bit more next time. Heat it on no more than...

Reviewed Filet Mignon with Balsamic Syrup and Goat Cheese

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I typically make pan sauces to accompany poultry and meat dishes, so I knew I had to try this. I plan on preparing it for a Valentine's dinner for 12, but made it last night for two. 1/2 cup of balsamic vinegar and a teaspoon of sugar, reduced by half. Sweet and delicious. I'll probably reduce it a little bit more next time. Heat it on no more than...

Reviewed Oven Fried Chicken

Oct 21, 2010 in Food Network Community Toolbox on Food Network

Waste of energy to toast two slices of bread.

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