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Mackerel Snapper

corona, California

Member since Jun 2008

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Reviewed slow-cooker pork tacos

Apr 6, 2014 on FoodNetwork.com

It is a time consuming recipe but worth it! Made it in a crockpot on high for 5 hrs. That's all you need really! Used dried ancho and pasilla chili! Just to warn you, with all that chili cooking in the crockpot for a long period of time...If may give you the sniffles and watery eyes. Not everyone is affected the same way. Next time I'll cook it in...

Reviewed fried chicken and waffles

Mar 16, 2014 on FoodNetwork.com

I tried Giada's chicken recipe, was a bit skeptical but I love trying new fried chicken recipes! I used cut up pieces of a whole chicken. It turned out wonderful. I would definitely make this again. I didn't make the waffles didn't feel it was necessary. FYI, please don't place your negative remarks here until you've made this recipe. It lowers the...

Reviewed slow cooker pot roast

Feb 24, 2014 on FoodNetwork.com

By far the best slow cooker pot roast I've ever made and it's not a celebrity chef recipe. Only difference, I added fresh cremini mushrooms, roughly chopped, port wine, and used stock instead of broth. I would definitely make this again..And HUBBY APPROVED!

Reviewed Real Meatballs and Spaghetti

Dec 23, 2013 on FoodNetwork.com

First time making this! It was awesome! Only did 2 lbs of beef and pork. Not a big fan of veal. Followed recipe as is only I cut back on the salt, then realized afterwards it wasn't salted enough! Thought the spaghetti sauce wasn't enought but the next day it tasted better and it still made the meatballs the star. The meatballs are wonderful. I can...

Reviewed Perfect Roast Chicken

Dec 16, 2013 on FoodNetwork.com

Made this last night for dinner and was absolutely amazing. So simple. Best roasting chicken recipe I've ever made and much better than the other FN chefs. The first 15 minutes in the oven I got the aroma of the chicken already. I didn't have fennel but used leeks.

Reviewed Stracotto (Pot Roast) with Porcini Mushrooms

Oct 15, 2013 on FoodNetwork.com

I would definitely make this again! Didn't have the porcini but used cremini, chopped about 1 cup. Recipe was so easy to make and follow. I added baby yukon (whole) in the dutch oven the last 45 minutes covered before it was done. The gravy came out perfectly. It was awesome! Tasted even better the next day. It was my breakfast!

Reviewed Honey-Mustard Pork Roast with Bacon

Sep 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe...Loved the aroma with mustard and rosemary recipe. The only difference is that I used 7lbs Picnic Bone in and took 3 1/2 hrs to cook. I didn't salt the pork since the recipe didn't ask for it so I peppered it generously. I did add 2 cups of white wine 1 hr before it was done since there were not enough basting sauce to use. I didn't "

Reviewed Pork Carnitas

Jun 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! Used Poblano instead I'm not a fan of jalapeno..Make sure after it's done that you do fry the pork, it makes the difference. Used 5 lb pork roast..so when you S&P it, don't be stingy! It took me 12 hrs in crockpot since it was a big roast!"

Reviewed Old-Fashioned Meat Loaf- A.K.A 'Basic' Meat Loaf

May 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wow..delicious...Allergic to green bell pepper, used Italian Parsley, no oats but Croutons..Brown sugar would've been too sweet ...Overall, very good. Still home cookin..Temp. for it to be done 145 degrees.
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Reviewed Pasta Puttanesca

May 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wow, made this tonight and read the reviews I doubled the sauce and tripled the olives. Didn't have anchovy paste but used leftover anchovies from our pizza delivery. When making pasta and sauce..I'd add the pasta to the sauce to insure how much balance you want. Not a big fan of arugula so I used baby spinach..Yum..."

Reviewed Garlic Sauteed Spinach

Feb 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

I've made this a few times and this is definitely the best simple cooked spinach recipe..I wouldn't change a thing! Made this for dinner tonight and forgot that a 1 1/2 lb fresh spinach only makes 2 cups! Next time I will triple the recipe! Gotta have leftovers! Thanks, Ina!
"

Reviewed Hot Wings with Blue Cheese-Yogurt Sauce

Feb 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

I thought it was just okay. I did the blue cheese and vinegar sauce. I was expecting this wow results after making the preparations and reading the reviews. It was definitely too chili taste to taste the chicken. I won't be making this again. Maybe I'll try Alton's next time."

Reviewed Perfect Pot Roast

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this last night! The aroma filled the house when I started with the onions. Followed the recipe except for the cooking time. I wanted to slow cook it for at least 9 hrs on 225 degrees. It came out too tender..But the flavor was good. I added garlic like some suggested while cooking the onions. Used 1 cup red wine and the rest in beef broth lo"

Reviewed Jamie's Award Winning Chili

Jan 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

I, too, thought it was blah. With all that work I was expecting something more. It was bland..Hormel would've tasted better..Sorry, Jamie, I love your show but the chili didn't have enough flavor. Had to use more salt and Frank's Hot Sauce to make up for it.
"

Reviewed Gingerbread Cookies 101

Jan 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

I'm not a baker, I'm more of a main course cook but hubby requested to I had to bite my tongue decided to try it. After reading the reviews, I did added more flour when it came to rolling it out. Overall, they were very good. I had the extra rolled out dough in the fridge for about 2 days cause I didn't want to bake again but when I did liked the "

Reviewed Cioppino

Jan 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

I highly recommend this recipe..Would definitely make it again..I made my own shrimp stock from the shells I've been saving for the last 4 months. I stored the shells in the freezer. The recipe didn't state the size of the onion so I used a small yellow onion. I pretty much had all the veggies and seasoning ingredients except it was hard to find"

Reviewed Spicy Hoisin-Glazed Ribs

Dec 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Love the simplicity! I used baby back ribs instead and marinated it overnight! Very good, would make it again!"

Reviewed Honey Brined Chicken with Lemon and Sage

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

This is the 2nd time I've every brined chicken but with a different recipe. I had a 5 lb chicken..I didn't rinse it afterwards but wiped it down.I restuffed it with rosemary and Granny Smith apples before it went into to the oven. The chicken got a little browner due to the sugar..But oh, so good. It took almost 2 hrs before it was done...Definite"

Reviewed Guacamole

Aug 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this recipe before..Wouldn't change a thing..Follow it as exactly.. So easy and I had all the ingredients on hand..Alton knows his guacamole. "

Reviewed Grilled Shrimp Salad

Jun 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great shrimp recipe! Didn't cook the shrimp on the grill but on my grilling pan to save time and money! Loved the marinade..I didn't have limes so I used lemons instead..As far as the lettuce greens, I added what I had..Baby Greens, boiled eggs, grilled asparagus, tomatoes and pickled baby corn in a jar. The reserved marinade used as dressing was "

Reviewed Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola

Jun 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! Fathers Day I bought Angus NY steak almost 2 inch thick. Saw this episode thought it would be perfect to make. I didn't tweak the rub but I did with the bbq sauce. I didn't have bell peppers so I used sundried tomatoes in olive oil. Let me tell this is one of his best steak recipes. While cooking down the balsamic vinegar the smokey "

Reviewed Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola

Jun 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! Fathers Day I bought Angus NY steak almost 2 inch thick. Saw this episode thought it would be perfect to make. I didn't tweak the rub but I did with the bbq sauce. I didn't have bell peppers so I used sundried tomatoes in olive oil. Let me tell this is one of his best steak recipes. While cooking down the balsamic vinegar the smokey "

Reviewed Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola

Jun 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! Fathers Day I bought Angus NY steak almost 2 inch thick. Saw this episode thought it would be perfect to make. I didn't tweak the rub but I did with the bbq sauce. I didn't have bell peppers so I used sundried tomatoes in olive oil. Let me tell this is one of his best steak recipes. While cooking down the balsamic vinegar the smokey "

Reviewed Engagement Roast Chicken

May 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

I too used a 5lb roaster had it in oven at 5:30pm was done by 7:10. The chicken came out perfect. My main complaint, as other viewers had mentioned, is that it was too lemony. My husband thought it was great. I think the reserved lemons shouldn't quartered but just use the peels. The white part of the lemon cooking with onions may have made it too"

Reviewed Chicken Cacciatore

May 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

The first day after I made it, I thought it wasn't that great! Runny broth with chicken and tomatoes. I doubled the recipe since the bone-in chicken were large and I used 5. The next day, it made a big difference. The sauce was a little thicker and the flavors married. I added a can of drained white beans and it tasted great. I would make this ag"

Reviewed Linguine with Tuna Puttanesca

Apr 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I would definitely make this again..Not only is it simple but tasty and good for you. The thing I did differently was doubled the tuna but it was Italian canned tuna in olive oil. I also doubled the kalamata olives. ""

Reviewed New England Clam Chowder

Mar 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've been making this recipe for a long time..It's the best one over all. Unfortunately I tweaked it..I used 5 cans of Snows canned clams, chopped not minced instead. Use half of heavy cream.. Tripled the potatoe serving. I really didnt need the green onions and parsley. It tasted great without it. I used salt pork instead of regular bacon..It ta...

Reviewed Rich Beef Barley Soup

Feb 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

WOW! Read the previous reviews, glad I did. Couldn't find oxtails so I used 4 beef shanks bone-in and since I like extra meat I also bought 1/2 lb stew meat as a supplement. I used half stock (Swansons, both and broth low sodium. I added sliced cremini mushrooms with the vegetables and sauteed it. I added 1 Tbsp. worchestire when I added the mea...

Reviewed Rich Beef Barley Soup

Jan 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

WOW! Read the previous reviews, glad I did. Couldn't find oxtails so I used 4 beef shanks bone-in and since I like extra meat I also bought 1/2 lb stew meat as a supplement. I used half stock (Swansons, both) and broth low sodium. I added sliced cremini mushrooms with the vegetables and sauteed it. I added 1 Tbsp. worchestire when I added the me...

Reviewed Collard Greens

Jan 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe and so simple! My husband and I loved the recipe..He bought 1 1/2 lb of smoked hamhocks and 3 bunches of collards. Somehow 3 bunches didn't seem enough. The taste was wonderful. Paula knows her greens and loves her butter. The hot sauce gave it a good kick that I used 3 Tbsp. ""

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