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Reviewed Red Berry Trifle

Dec 24, 2012 in Food Network Community Toolbox on

The pastry cream thickened slightly after nearly 30 minutes of stirring but it wasn't nearly as thick as what was shown on the video. The consistency was like runny pudding. It tasted delicious as is but I couldn't use it in the trifle - it was just too thin. I've made pastry cream and custard many times before using various recipes but this is th"

Reviewed Upside-Down Caramelized Apple Cake

Dec 11, 2012 in Food Network Community Toolbox on

I made this about a month ago. I doubled the caramel but otherwise followed the recipe exactly. Used McIntosh apples. It turned out delicious, not too sweet with firm texture and my husband loved it but frankly, it also looked quite ugly. It was a yucky brown color, like mud, not golden brown. It looked unappetizing. I wouldn't serve it to guests."

Reviewed Beef Jerky

Jun 8, 2012 in Food Network Community Toolbox on

I followed the recipe exactly and didn't like the resulting flavor. The Worcestershire sauce flavor was too strong for me. It was just too front-and-center that it overpowered everything else. I usually love Alton's recipes but this one I won't be making again. "

Reviewed Gelato di Crema - Vanilla Cream Base for Gelato

Jun 1, 2012 in Food Network Community Toolbox on

I thought it was a little too egg-y for my taste. I'll make it again using fewer egg yolks and see if it tastes better. Love the vanilla bean flavor. Easy to make. "

Reviewed Pulled Pork Barbecue

Sep 30, 2011 in Food Network Community Toolbox on

The pork with the dry rub was absolutely delicious. I also made the sauce but it was way too mustard-y for me. I don't like mustard so I added only half the mustard in the sauce but the mustard taste was still too strong. I made another sauce recipe that didn't have mustard and it was so good. I'll make the pork again and I plan to use the dry ru...

Reviewed Wild Mushroom Risotto

Dec 29, 2010 in Food Network Community Toolbox on

This was delicious and creamy. But it took more liquid than the recipe called for to get the right texture. I'm just glad I had more liquid on hand. And although it said 6 servings, it's such a rich dish and it makes so much risotto that you could probably stretch it to 8. I had leftovers and reheated it for lunch the next day. It's wasn't as creamy...

Reviewed Poached Salmon

Dec 27, 2010 in Food Network Community Toolbox on

I've made this twice already. The first time, I don't think I simmered the poaching liquid long enough. But the salmon was still moist and flavorful, just very mild. So the 2nd time, I simmered the liquid exactly one hour. It intensified the flavors and added so much more yumminess to the salmon. The poaching liquid doesn't look appetizing but don't...

Reviewed Carnitas Soft Tacos with Guacamole and Pico de Gallo

Oct 18, 2010 in Food Network Community Toolbox on Food Network

I followed the recipe exactly (including the 2 lbs of lard). The pork was tender and shredded nicely and it also crisped up nicely too. The times in the recipe were mostly accurate - 2 hrs to get the pork tender and about 20 minutes more to get the outside crispy. However, I was utterly disappointed at the total lack of flavor! It tasted like there...

Reviewed Perfect Potstickers

Oct 10, 2010 in Food Network Community Toolbox on Food Network

The ingredients were interesting but after making them, I decided we prefer potstickers that have the traditional asian flavors like ginger, garlic, soy sauce, etc. The flavor was ok but not great. I also didn't like the texture of the pork. It seemed too firm and almost dry.

I usually love Alton's recipes but I won't be making...

Reviewed Veracruz-Style Tilapia ("Pescado A La Veracruzana"

Oct 5, 2010 in Food Network Community Toolbox on Food Network

his is a very healthy and tasty dish. I made the sauce over the weekend and stored it in the fridge. Then a couple of days later, I sauteed the fish after sprinkling it lightly with Mrs. Dash seasoning and very lightly dredged in flour. (I had sauteed fish before without dredging in flour and it stuck to the pan and made a mess so I always put a light...

Reviewed Shrimp and Pineapple Not-So Po' Boys

Oct 4, 2010 in Food Network Community Toolbox on Food Network

Loved the pineapple mayo and I'll probably add more pepper and spices next time to satisfy our palate. I had some leftover and used it on a chicken sandwich the next day. Delicious! I used cornmeal sparingly on the shrimp because I don't like the gritty texture. It tasted fine except I think next time I'll try something else to coat the shrimp, like...

Reviewed Quinoa Pilaf in Lettuce Cups

Sep 28, 2010 in Food Network Community Toolbox on Food Network

I once had some quinoa that tasted awful so I was really afraid to try this recipe. But I toasted the grains first before adding to water, as a previous poster suggested, and it really turned out great. Love the spices and the flavor was very balanced. We ate it with the lettuce but it could also be eaten alone. I would probably make this again.

Reviewed Pulled Pork with Mango BBQ Sauce

Sep 28, 2010 in Food Network Community Toolbox on Food Network

Had it last night for dinner and it was ok. Made it exactly as written. At first taste, it was a little tart for me and I wasn't sure I liked it. Personally I've had better flavored bbq but my husband, who is a lot pickier than I am, really loved this. We both had it for lunch and wow, it's so much better the next day! I guess the flavors need time...

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