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Reviewed chicken tortilla soup
Jun 6, 2014 on FoodNetwork.com
Reviewed mushroom risotto
May 18, 2014 on FoodNetwork.com
Reviewed slow cooker short ribs
Apr 6, 2014 on FoodNetwork.com
“I made a few changes that made sense to me.
1-I used 8 oz of stout beer since I have always found that beer base too bitter when making Irish stew
2-I added red wine and beef bouillon
3-I used way more oil than mentioned when browning the ribs
4-I only had fresh rosemary so I used dried thyme
Apr 5, 2014 on FoodNetwork.com
Oct 13, 2013 on FoodNetwork.com
Aug 24, 2013 in Food Network Community Toolbox on FoodNetwork.com
“I only bought 1.5 lbs of short ribs and it turned out to be enough for four generous servings.
I enjoyed the noodles very much and my mother in law ate a huge bowl. She loved them.
It was a little hard not to over reduce the sauce. The proportions need a little tweaking.
All in all pretty good...."”
Reviewed Chicken and Dumplings
Jan 1, 2013 in Food Network Community Toolbox on FoodNetwork.com
“We made this on a really cold evening and it really hit the spot.
I used chicken breasts and the chicken tasted well seasoned. I used bisquick for the dumplings as a short cut.
I highly recommend this recipe."”
Reviewed Asian Braised Pork Shoulder
Dec 1, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I made this roast for a special occasion. It was amazing!
I threw the roast in the oven for 4 hours at 250 degrees and it came out as tender as you can imagine.
I served the roast with white rice and sherry mushrooms. The braising liquid was delicious over the rice.
Try this and you won't regret it!!