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LAS28093

Tuxedo Park, New York

Member since Jan 2010

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Reviewed Peppermint Ice Cream

Jan 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very disappointing. Must have done something wrong when making this recipe? The ice cream definitely didn't taste very much like peppermint and it had a somewhat "eggish" taste to it as if the eggs yolks were cooked when whisked into the cream (shouldn't have happened since the mixtured was cool). Not sure if I would attempt it again."

Reviewed Pork Loin Crown Rib Roast with Wild Rice, Sausage and Apple stuffing

Jan 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

A bit disappointed in this recipe. Although the pork came out moist and tender the meat was not very flavorful and tasted underseasoned as others have mentioned. The stuffing was very tasty - I used pine nuts instead of the walnuts. I roasted the pork to about 153 degrees and then removed from the oven and it was perfectly cooked. Not sure why"

Reviewed Roasted Brussels Sprouts

Nov 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

My family was never very interested in brussel sprouts until I made them according to this recipe. Even my 7 year old loved them! I bought a fresh stalk which was fun! I cut the sprouts in half and roasted them flat side down in a roasting pan according to the directions. I let them roast a bit longer than the recipe suggested (about 10 minutes"

Reviewed Fried Buffalo Wings With Blue Cheese Dip

Mar 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Everyone really enjoyed these wings. I fried the wings in an Electric Deep Fryer (in peanut oil) for 15 minutes and they came out well cooked but crispy! The deep fryer can only hold small amounts of food at a time so it took quite a while to fry the entire 4 lbs. of chicken. After frying I tossed the wings in the sauce and warmed them in the ...

Reviewed Roast Loin of Pork with Fennel

Oct 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used a 3.3 lb center top loin. I put it in the oven at the same time as the vegetables but took the pork out when the temperature reached 138 degrees. I continued to cook the vegetables while the roast rested for 15 minutes. The roast was cooked perfectly (about 1 hour in the oven) and came out very moist but I do agree with some of the othe...

Reviewed Roast Turkey Breast with Zesty Dry Rub

Sep 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty recipe and extremely easy to prepare. Will never roast another turkey breast with any other seasoning! Even the kids loved it!""

Reviewed Pine Nut Cheese Crisps

Mar 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent! Have tried with different cheeses and different seasonings and they are always a hit! The chopped pine nuts definitely add a special flavor and texture! Great as a garnish for soup and salad as well. "

Reviewed Slow-Cooker Corned Beef and Cabbage

Mar 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Followed exact recipe using Mccormick Pickling spice. Meat was tender and juicy and vegetables were cooked nicely. I'm not sure which spice in the seasoning it was but we found it slightly overwhelming - would use less next time and maybe cook the vegetables separately as they all tasted the same with the "overwhelming spice" flavor. Entire recipe...

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