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E in IL

Rochester, Illinois

Member since Dec 2005

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Reviewed Steamed Mussels with White Wine, Tarragon, Shallots, Butter, and Grilled French Bread

Jun 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great recipe. The broth really makes the dish. The tarragon really adds a nice flavor. I used an extra clove of garlic and we added some peeled, deveined shrimp, which picked up a really good flavor from the steaming liquid. The crusty french bread is a nice addition. We'll make this again!"

Reviewed Texas Oven-Roasted Beef Brisket

Jan 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

My husband tried this recipe for his first brisket, and it turned out perfect! It tasted just like the brisket from our favorite smokehouse. The seasoning was perfect. (We used beef base for the broth, and it wasn't too salty at all.) The 4 hr cook time was just perfect to make it very tender and moist. We made sandwiches with a sour cream horseradish...

Reviewed Texas Oven-Roasted Beef Brisket

Jan 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

My husband tried this recipe for his first brisket, and it turned out perfect! It tasted just like the brisket from our favorite smokehouse. The seasoning was perfect. (We used beef base for the broth, and it wasn't too salty at all.) The 4 hr cook time was just perfect to make it very tender and moist. We made sandwiches with a sour cream horseradish...

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