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Onionpeeler

Member since Oct 2010

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Reviewed The Ultimate Potato Gratin

Jan 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

OMG. "Comfort food" is an understatement. It's decadence in veggie.

I used salt pork and did not salt it further. I used the cabbage I had in the frig, which was typical green cabbage, and I added (of all odd things a pinch of nutmeg to the cream, but it all worked beautifully.
Thanks Tyler. YUMMY.""

Reviewed Chic Greek Salad

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

Typed in some leftover olives, tomato and tuna (had water packed, American) and got this recipe from Rachael. I stuffed heritage tomatoes with everything else, and used diced jalapenos sans ribs and seeds instead of the hot peppers, but WOW what a meal. It even satisfied my meat-addicted man. Yummmmmmmmmmmmm.""

Reviewed Seattle BBQ Beef Ribs

Jun 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

The ribs were excellent. But the broth was the best I have ever tasted in my 63 yoa life.
The broth is worth doing this recipe. Sandra, thank you for making it into my " Ten Best of All Time" category."

Reviewed Seattle BBQ Beef Ribs

Jun 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

The ribs were excellent. But the broth was the best I have ever tasted in my 63 yoa life.
The broth is worth doing this recipe. Sandra, thank you for making it into my " Ten Best of All Time" category."

Reviewed Braised Chicken with Mushrooms and Almonds

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

My only problem was having a "food processor" that would not quite puree. I will remedy that. So I had to use corn starch to finish thickening.

Thanks, Anne. I love your recipes."

Reviewed Braised Chicken with Mushrooms and Almonds

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

My only problem was having a "food processor" that would not quite puree. I will remedy that."

Reviewed Soy Ginger Dipping Sauce

Dec 18, 2010 in Food Network Community Toolbox on FoodNetwork.com

Alton has never done me wrong, especially when it comes to meats. He's the greatest and this recipe screams for it's tempura.

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