Springfield, New Jersey
Member since Oct 2007
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Reviewed good eats meatloaf
May 1, 2014 on FoodNetwork.com
“My favorite meatloaf recipe.
I've made a few changes to my taste.
After chopping the veggies I'll sweat them with a bit of oil and salt over a low heat for around 10 minutes. Mostly that softens up the carrots. Some days I want to crunch the carrots. I see that some people drop the carrots altogether. Consider...”
“You can omit the loaf pan completely and hand-shape it if you want. The loaf pan makes it look more uniform, but that's all. I prefer the loaf pan myself, but I don't condemn those who don't want to bother. Mine falls apart a bit also, but not if it's rested properly after cooking.
Is it too spicy for you? Fine. Get rid of...”
Sep 28, 2012 in Food Network Community Toolbox on FoodNetwork.com
“This is one of my favorite recipes. Easy to make. The garnishes are important. Slow cooking can deaden flavors. The lime juice provides a welcome touch of acid and the carrots and cucumbers provide sweetness. Don't skimp on them.
Some ideas for enhancements: Adding julienne onion instead of scallions adds texture and taste...”
Jan 22, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Excellent recipe. I decided to roast the chiles in the oven for 15 minutes, then letting them cool. It softened and mellowed them a bit.
Everyone wanted more, so for the second batch, I wanted a bit more texture so after filling the peppers up I sprinkled them with a few panko breadcrumbs. Even better!""”