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Romulus6cbc

Non Of Your Business, California

Member since Jun 2008

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Reviewed black-eyed pea salad with canadian bacon

Apr 25, 2014 on FoodNetwork.com

Where exactly do you add the beans? Wish these "chefs" would read their recipe before posting it online!

Reviewed black-eyed pea salad with canadian bacon

Apr 25, 2014 on FoodNetwork.com

Where exactly do you add the beans? Wish these "chefs" would read their recipe before posting it online!

Reviewed Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil

May 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have made this pizza three times now. The last time I made everything from scratch except the dough. The first two times, I used store bought Mezzetta's Fire Roasted Bell Peppers, used packaged mozzarella, and white onion. I believe I also added some fresh thyme to the sauce. My girlfriend and I both agreed that the pizza tasted better the first"

Reviewed Szechwan Crispy Beef

May 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not sure why there are so many negative comments, I loved this recipe. It's an easy weeknight dish to make, all most all the ingredients you will have on hand, and you can whip this up in about 30 minutes. Looks like a lot people are having problems getting the beef crispy. Here's what I do. Marinate the beef with a little soy sauce, white or blac"

Reviewed Szechwan Crispy Beef

May 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not sure why there are so many negative comments, I loved this recipe. It's an easy weeknight dish to make, all most all the ingredients you will have on hand, and you can whip this up in about 30 minutes. Looks like a lot people are having problems getting the beef crispy. Here's what I do. Marinate the beef with a little soy sauce, white or blac"

Reviewed Szechwan Crispy Beef

May 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not sure why there are so many negative comments, I loved this recipe. It's an easy weeknight dish to make, all most all the ingredients you will have on hand, and you can whip this up in about 30 minutes. Looks like a lot people are having problems getting the beef crispy. Here's what I do. Marinate the beef with a little soy sauce, white or blac"

Reviewed Szechwan Crispy Beef

May 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not sure why there are so many negative comments, I loved this recipe. It’s an easy weeknight dish to make, all most all the ingredients you will have on hand, and you can whip this up in about 30 minutes. Looks like a lot people are having problems getting the beef crispy. Here’s what I do. Marinate the beef with a little soy sauce, white or blac"

Reviewed Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil

Apr 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this pizza three times now. The last time I made everything from scratch except the dough. The first two times, I used store bought Mezzetta's Fire Roasted Bell Peppers, used packaged mozzarella, and white onion. I believe also added some fresh thyme to the sauce. My girlfriend and I both agreed that the pizza tasted better the first two...

Reviewed Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil

Apr 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this pizza three times now. The last time I made everything from scratch except the dough. The first two times, I used store bought Mezzetta's Fire Roasted Bell Peppers, and either omitted or used packaged mozzarella. My girlfriend and I both agreed that the pizza tasted better the first two times. I think roasting fresh bell peppers and...

Reviewed Sausage and Smoked Slaw Pizzette

Jan 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with the previous reviewer. This recipe was very innovative, and very tasty. The different layers of smoky, savory, and sweet, commingled so perfectly. My girlfriend loved it, but complained about too much salt. As suggested by Hermasa, I would cut the salt in the sausage by at least half. You can always add more salt after cooking the sausage....

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