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KingSparta

United States

Member since Dec 2010

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Reviewed Beef Jerky

Apr 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

I use this recipe all the time since i seen it on food network. I use my dehydrator, but set it on the coolest setting. I do use some Sodium nitrite also about 1 teaspoon per each batch. this allows the meat to stay pink the meat looks better after it is dried.""

Reviewed Wild Mushroom Ravioli with Butter and Parmesan Sauce

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

>> 2 packages (11-ounce) fresh wild mushroom ravioli
Not much of a Recipe.

It's like Taking Stouffer's lasagna out of the freezer and microwave it.

I do however like her show.

Reviewed Wild Mushroom Ravioli with Butter and Parmesan Sauce

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

>> 2 packages (11-ounce) fresh wild mushroom ravioli
Not much of a Recipe.

It's like Taking Stouffer's lasagna out of the freezer and microwave it.

I do however like her show.

Reviewed Wild Mushroom Ravioli with Butter and Parmesan Sauce

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

>> 2 packages (11-ounce) fresh wild mushroom ravioli
Not much of a Recipe.

It's like Taking Stouffer's lasagna out of the freezer and microwave it.

I do however like her show.

Reviewed From Scratch Home - Corned Beef Brisket

Dec 28, 2010 in on Food.com

No Potassium nitrate?

It is a must use for proper Corned Beef

Potassium nitrate Keeps the me..."

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