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DFen911

Redlands, California

Member since Dec 2004

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Replied to Stuffed Cabbage

Dec 17, 2013 on FoodNetwork.com

Elsei thank you, I was going to soak my rice in cold water. Didn't see the suggestion to soak it first and ours was crunchy as well. Have you done them since using cooked rice?

Replied to Stuffed Cabbage

Dec 17, 2013 on FoodNetwork.com

Elsei thank you, I was going to soak my rice in cold water. Didn't see the suggestion to soak it first and ours was crunchy as well. Have you done them since using cooked rice?

Reviewed Stuffed Cabbage

Dec 17, 2013 on FoodNetwork.com

I loved the flavor of this dish. I did not make any modifications as I like to try a recipe first and then see what it may or may not need. That being said - It needed a lot more salt than it calls for. In the sauce it calls for 1.5 tsp I ended up added 2-2.5 tsp. Same for the meat mixture. I would have given this recipe 5 stars except that the cooking...

Reviewed Brined Pork Chops with Soft Parmigiano Polenta

Oct 24, 2013 on FoodNetwork.com

I love the concept of flavors. However - I am a salt freak. But this dish was so way over the top salty we pitched it in the trash. I was so disappointed. I bought chops that were just over a full inch thick. The recipe for the brine calls for 1/2 cup salt (to taste). This is a horrible example of a poor recipe. You must think about the person who...

Reviewed Baked Sweet Potato Fries

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

Tried these tonight. Only did one large as its just me and hubby. The flavor was tasty, but they never crisped up. They were more like steamed. My oven is always dead on with regards to temp. Matter of fact I keep 2 temp gages in it. The tips got very dark and some burned. But they were so wimpy. Next time I will fry them like normal."

Reviewed Crisp-Tender Roast Duck with Cherry-Rosemary Sauce

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

I have done this recipe twice now and it's a very good recipe. One note however - I never get more than about 1/4 cup of fat. I score the skin all over, never cutting into the meat. I get more fat from the excess fat and skin I cut off the neck area and by the legs and render that in a pan. Then I get about 1/2 cup. The first time I did this the s"

Reviewed Duck Breast with Berry Sauce

Jan 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

Just did this recipe tonight and was so happy. This is one of those dishes that makes my palate just giggle with glee :)"

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