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Feb 24, 2013 on FoodNetwork.com
“LOVE THE BACON RECIPE. You must MUST cook it over low-ish heat, as the sugar burns easily. I recall Alex mentioning this during the show and SHE WAS RIGHT!
ONE SUGGESTION: Unless you have a pan that evenly distributes the heat, I suggest you place the bacon on a cookie sheet (foil first, for a super easy clean up) and bake 325...”
Reviewed Marinated Grilled Hanger Steak
Jun 24, 2012 on FoodNetwork.com
“THIS ROCKS! And - this tastes FANTASTIC on CHICKEN, too. I've been marinating chicken in these exact ingredients (except the pinch of chile pepper) and it always gets rave reviews.
Suggestion: PLEASE MARINATE OVERNIGHT if possible. This gives more time for the lemon juice to break down the protein fiber & makes a really...”
Reviewed Herbed-Baked Eggs
Jan 29, 2012 on FoodNetwork.com
“This is a fantastic recipe. The SECRET to SUCCESS IS: the correct dish. I searched high and low....I tried several different gratin dishes... .and I found the BEST DISH: it's a medium sized salad plate with a modest lip, at Crate & Barrel. White.
Seriously - this is THE DISH that makes the recipe turn out perfectly. ...”
Reviewed Homemade Hot Giardiniera
Sep 17, 2011 on FoodNetwork.com
“I liked it a lot. YES it is a bit salty... HOWEVER, if you make it as written, it is meant to be a condiment ~ another layer of the sandwich. So the salt level WORKS when you have the meat plus two pieces of bread. As a bite, it absolutely works. I did use kosher salt as we do not have table salt in the house, and I believe kosher sal...”
Aug 6, 2011 on FoodNetwork.com
“This is a standard in my home. I increase the liquid ( + herbs etc.. to keep it all balanced) to be sure we have enough of the "sauce" for the meal, plus more. Leftover sauce can be used in many ways, including as the liquid for rice, or polenta, the next day. Mmmmm! Super flavorful. This is a very simple, straightforward recipe and I.Love.It....”
Reviewed Lebanese Meat-Stuffed Pitas (Arayes
Feb 6, 2011 on FoodNetwork.com
“I followed the recipe the first time and while they were pretty good, the pitas did get a bit soggy in some parts. Next batch I (1) doubled the garam masala, to really taste it, and (2) baked it on a rack. You don't need to turn them over when you bake them on a rack. Still place it over a cookie sheet to catch the bit of liquid that drips out...”
Jan 30, 2011 on FoodNetwork.com
“Because of the comments I read, re: the oven being too high.... I did lower the temperature to 425 degrees. It turned out GREAT ~ I also increased the amounts of herbs... which is something I often do with savory dishes. I especially like this dish because we like the flavor of cardamom and it's tough to find recipes that are not desserts,...”