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KAT in WI

Member since Mar 2011

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Reviewed Katie Joel's Meatloaf Recipe

May 22, 2014 in on Food.com

Best meatloaf I have ever made. I';m not a fan of garlic so I left that out. The only other tweak I made was that I used 1 1/2 pounds of ground beef and 1/2 pound of ground pork. In my opinion the red pepper is the star of this recipe as far as the flavor. Second is the bay leaf, so don';t leave that out. I put the ketchup on top rig...

Reviewed 4-Hour Lamb

Jan 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

I totally agree with the previous reviewer that making this in a Le Creuset probably makes a big difference. A similar cast iron dutch oven may also do well. I just made this for the first time and it was awesome, but I did adjust the recipe a bit, as follows: I didn't have enough white wine so I mixed what I had with some red (pinot noir) and "

Reviewed Paula's Perfect Pie Crust

May 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

Almost perfect - just needs more salt. The texture is perfect and it was very easy to roll out. It just tasted a bit flat because of the lack of salt. Most other recipes for a double pie crust call for 1 teaspoon of salt, so next time that's what I'll use in this recipe. But definitely this recipe is a keeper. "

Reviewed Coq Au Vin

Apr 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This turned out pretty good for my first attempt, and I learned after reading some of the other reviews that I didn't brown the chicken long enough so that's why my sauce was a purple-gray color, but I wasn't much bothered by the color and it tasted fine except I could taste the cognac, which I'm sure is because I did not burn it off, but I have never...

Reviewed Coq Au Vin

Apr 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This turned out pretty good for my first attempt, and I learned after reading some of the other reviews that I didn't brown the chicken long enough so that's why my sauce was a purple-gray color, but I wasn't much bothered by the color and it tasted fine except I could taste the cognac, which I'm sure is because I did not burn it off, but I have never...

Reviewed Company Pot Roast

Mar 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm so happy - this was my first-ever perfect pot roast! Recipes I've tried in the past have always been too dry or too tough - I thought I was doomed to being pot-roast challenged. This one turned out perfectly tender and juicy (I'm sure my new Le Creuset Dutch oven also helped). But this recipe is tops because the sauce is so flavorful. The...

Reviewed Company Pot Roast

Mar 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm so happy - this was my first-ever perfect pot roast! Recipes I've tried in the past have always been too dry or too tough - I thought I was doomed to being pot-roast challenged. This one turned out perfectly tender and juicy (I'm sure my new Le Creuset Dutch oven also helped). But this recipe is tops because the sauce is so flavorful. The...

Reviewed Company Pot Roast

Mar 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm so happy - this was my first-ever perfect pot roast! Recipes I've tried in the past have always been too dry or too tough - I thought I was doomed to being pot-roast challenged. This one turned out perfectly tender and juicy (I'm sure my new Le Creuset Dutch oven also helped). But this recipe is tops because the sauce is so flavorful. The...

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