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Name Lips

Member since Jun 2011

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Reviewed Rice Pilaf

Oct 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

It didn't work. I followed the directions. I brought it to boil, used the damp cloth, and put it in the oven for 15 minutes. Then I removed it and let it sit for 20 minutes. When I opened it, the rice was very crunchy and swimming in broth. I had to cook it on the stove for another 10 minutes before it was edible (and almost burnt it to the pan, ...

Reviewed Roasted Carrots and Beets with the Juiciest Pork Chops

Sep 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this for my family tonight.

My beets were undercooked, which is totally my fault. They were extra large and cutting them in half wasn't good enough for them to cook as quickly as the carrots.

I couldn't taste the rosemary in the beets -- the balsamic and beet flavors were too strong.

Everybody...

Reviewed Classic Spaghetti Carbonara

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

People are having trouble with scrambling their eggs because you need to let it cool to a warm - not hot - temperature first. But he can't SAY that because then you might wait too long and your eggs might be cooked unsafely, so he has to say to add them while the pan is hot.

I cooked a half pound of kielbasa and a shallot in some...

Reviewed Classic Spaghetti Carbonara

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

People are having trouble with scrambling their eggs because you need to let it cool to a warm - not hot - temperature first. But he can't SAY that because then you might wait too long and your eggs might be cooked unsafely, so he has to say to add them while the pan is hot.

I cooked a half pound of kielbasa and a shallot in some...

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