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Cocktail-Time

Chicago, Illinois

Member since May 2012

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Reviewed cinnamon toast

Aug 9, 2014 on FoodNetwork.com

This is not a recipe. It is cinnamon toast.

Reviewed tempura battered onion rings

Aug 3, 2014 on FoodNetwork.com

I normally like his recipes, this one did not work out at all. The flavor is fine, but the consistency has a weird lacy fragile issue. It did not adhere to the food. I followed it exactly. My deep fryer basket is covered in the batter.

Reviewed oven-baked spare ribs with porter beer mop

Mar 16, 2014 on FoodNetwork.com

I used Guiness for the beer and it turned out fantastic. I wish the instructions were clearer. I assumed I was supposed to take the meat out of the pan & drain it before glazing it.

Reviewed Yang-Yang Crispy Beef

Feb 24, 2014 in Recipes on Cooking Channel

I don't know if I can add anything to previous reviews. This is an excellent recipe. My only stumbling block had to do with my lack of chili sauce knowledge. I think I bought a hotter one. (I used less)

"

Reviewed Yang-Yang Crispy Beef

Feb 24, 2014 in Recipes on Cooking Channel

I don't know if I can add anything to previous reviews. This is an excellent recipe. My only stumbling block had to do with my lack of chili sauce knowledge. I think I bought a hotter one. (I used less)

"

Reviewed 1770 house meatloaf

Feb 16, 2014 on FoodNetwork.com

I was surprised and bummed that I didn't love this. It needs more flavor & spice. Maybe I can't adjust to a meatloaf with zero tomato product in it.

Reviewed 1770 house meatloaf

Feb 16, 2014 on FoodNetwork.com

I was surprised and bummed that I didn't love this. It needs more flavor & spice. Maybe I can't adjust to a meatloaf with zero tomato product in it.

Replied to julius caesar salad

Feb 16, 2014 on FoodNetwork.com

I misspoke. It is too rich and weighed down the salad.

Reviewed julius caesar salad

Feb 16, 2014 on FoodNetwork.com

This is too thick and needs a lot of help. It didn't taste much like Caesar dressing, it is too processed. Fresh lemon might elevate it to a 3 star.

Reviewed spreads

Feb 7, 2014 on FoodNetwork.com

I looked this up for a bake sale. Each pan serves 12. She made 3 pans for 120 kids. This recipe is does not translate for a large group like I expected. If I triple it I will get 36 bars not 120.

Reviewed smoked tri tip with pickled shallots and smashed and smoked cauliflower on a buttered telera roll

Feb 5, 2014 on FoodNetwork.com

Great rub. What temperature do I set te oven?

Reviewed smoked tri tip with pickled shallots and smashed and smoked cauliflower on a buttered telera roll

Feb 5, 2014 on FoodNetwork.com

Great rub. What temperature do I set te oven?

Reviewed Chocolate Cassis Cake

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really good and rich not as sweet as I expected, which is a good thing! I didn't have creme de cassis so I substituted cherry liqueur. Topped it with dark red cherries. I also used a regular lined cake pan and it turned out fine, although I had to add 10 min to bakIng time. My husband has a wheat allergy so I was excited to try it."

Reviewed Chocolate Cassis Cake

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

Really good and rich not as sweet as I expected, which is a good thing! I didn't have creme de cassis so I substituted cherry liqueur. Topped it with dark red cherries. I also used a regular cake pan (lined)and it turned out great. Although I had to add 10 min to bake
Ing time. My husband has a wheat allergy so I was excited to try it."

Reviewed Chocolate Cassis Cake

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

Really good and rich not as sweet as I expected, which is a good thing! I didn't have creme de cassis so I substituted cherry liqueur. Topped it with dark red cherries. I also used a regular cake pan (lined and it turned out great. My husband has a wheat allergy so I was excited to try it."

Reviewed Grilled Corn Salad

Jul 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent salad! Only add the arugula to the amount you are serving. Great leftovers, gets more flavorful the next day."

Reviewed Asparagus Spears with Sesame

May 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have served this cold as directed and warm. They are both fantastic."

Reviewed Bananas Foster

May 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Love this recipe! It is perfect for company too."

Reviewed Vietnamese Chicken Noodle Soup

May 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

I really liked this soup recipe and didn't find it difficult to make. I omitted the cinnamon and star anise. I will make this again and adjust with whatever I have on hand any given day!"

Reviewed Sunday Rib Roast

Jan 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Love Ina but this is not foolproof. Paula Deen's standing rib roast recipe is flawless and really easy. I also have found if I cover roasts tightly vs. tenting a roast during resting it gets slightly overdone and has a steamed quality to it."

Reviewed PW's Prime Rib with Rosemary Salt Crust

Jan 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Boneless rib eye does not equal prime rib. Prime rib is graded prime, not simply a cut of meat. If you are lucky enough to find real prime rib buying it without a bone should be illegal. I tried this recipe with choice rib eye and it is simply roast beef."

Reviewed Marinated Skirt Steak Burritos

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

Excellent! I had flank steak vs. skirt steak and it was fabulous. I also cut back on the vinegar due to my personal preference."

Reviewed Roasted Pork Loin with Cider and Chunky Applesauce

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

Really moist! I did find the sauce a bit too sweet. I can't fault Chef Burrell for that since I cut back and eyeballed a lot of the ingredients."

Reviewed Texas Oven-Roasted Beef Brisket

Dec 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Mine was also quite salty I don't know if kosher salt is saltier than table salt. I am sure that my use of regular beef stock vs. low sodium didn't help! I used 1 Tbs the second time and it was much better. Both briskets were 2 lbs larger than the recipe. Regardless of the salinity in my first attempt they were seriously tender and excellent."

Reviewed Foolproof Standing Rib Roast

Dec 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Perfect everytime! Heads up if you have a double oven. I have a GE gas Profile. One oven effects the other. I tried using the bottom oven for baked potatoes and the roast was overcooked. I only made that mistake once!"

Reviewed Salisbury Steak

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

I made this tonight, it was pretty good although a bit dry. I figured it was because I used lean ground beef, then I checked her recipe calls for lean ground beef. It was kind of like an underseasoned dryish meatloaf. But still tasted decent. I think adding an egg, fresh garlic or fresh herbs, chives, parsley or thyme would help liven this qu"

Reviewed Roasted Tomato Bisque

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

Very good and easy recipe. There are a few step involved but well worth it. I tweaked the recipe using ingredients I had on hand vs. going to the store. I used 1% milk as a substitution for heavy cream, dry white wine for sherry, no truffle oil and last but not least fire roasted whole tomatoes. It turned out great! It is a very forgiving...

Reviewed Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes

Oct 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! Normally I prefer strip steak grilled, but this recipe works. A lot of the ingredients can be substituted to your taste. I didn't have veal stock, (who does? brandy or enough shallots. ( I had about 1/4 cup I was too lazy to go back to the store so I used beef stock, red wine and a shallot/garlic/onion combo. It worked out quite "

Reviewed Bears Brat

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

The apples are such a great addition! I have always cooked my brats in beer and onions, (prior to grilling) the apples really make a difference. Thanks!"

Reviewed Grilled Pizzettas with Mushrooms, Pancetta, and Stracchino

Sep 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

I love the charred dough!"

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