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Loca Boca

Sacramento, California

Member since Mar 2008

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Reviewed roast bacon

May 31, 2014 on FoodNetwork.com

I've used the oven to cook bacon, was curious what temp others use. Definitely the best way to cook bacon without "bacon burns"!. As mentioned, heavy duty foil makes for easy clean up. I lined the baking sheet with enough heavy duty foil to fold up into walls & tented the top with regular foil, leaving the long sides open to vent. Wanted to minimize...

Saved Recipe Easy Garlic Chicken by ElleFirebrand

Aug 26, 2013 on Food.com

Saved Recipe Grilled Vietnamese Chicken by riffraff

Jul 13, 2013 on Food.com

Saved Recipe Scottish Oat Cakes by CaliforniaJan

Jun 29, 2013 on Food.com

Saved Recipe Candied Walnuts by Rita~

Jun 18, 2013 on Food.com

Saved Recipe Crunch Dutch Bread by veraj9170

Dec 28, 2012 on Food.com

Reviewed Royal Icing

Dec 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is my first time making royal icing from scratch. I've previously used merengue powder or royal icing mix, being concerned with using raw egg whites. No more! The taste, workability & results of this recipe were so much better! The pasteurized egg whites were easy to find & use. Thanks to fellow reviewers for the tips re: 3 oz = 6 tbsp = 3 m"

Reviewed Royal Icing

Dec 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is my first time making royal icing from scratch. I've previously used merengue powder or royal icing mix, being concerned with using raw egg whites. No more! The taste, workability & results of this recipe were so much better! The pasteurized egg whites were easy to find & use. Thanks to fellow reviewers for the tips re: 3 oz = 6 tbsp = 3 m"

Saved Recipe Cheese-Stuffed Meatballs by Glutton

Dec 7, 2012 on Food.com

Reviewed Broiled Sockeye Salmon with Citrus Glaze

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

This made for a wonderful Chrismas Eve dinner - delicious combination of the salmon with the lemon & brown sugar. I did leave the rub on more than 30 minutes and the liquid that seeped out burned under the broiler. I watched over the fish during the broiling as recommended by other posts and it was fine. No sockeye salmon available so I subbed...

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