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Reviewed Penne With Vodka Sauce

Sep 9, 2013 in Food Network Community Toolbox on

This was good, and I will make again, but I think next time I will saute some garlic with the onion in the pan to give it a little deeper flavor. I will also try adding some mushrooms. Also, be sure to give the sauce plenty of time to reduce, or else it will be too thin. I used 12 oz of penne, as the recipe suggests, but there is plenty of sauc"

Reviewed Herb-Marinated Pork Tenderloins

Mar 21, 2013 in Food Network Community Toolbox on

This had a great flavor, but next time I will cook it longer or at a higher temperature because pink tenderloin, although Ina says it is safe, is just unappetizing to look at in my opinion and I just prefer the texture of well-done pork. My meat thermometer read 140 degrees... cooked enough according to the recipe directions, but not for me. "

Reviewed Beef Shepherd's Pie

Nov 7, 2012 in Food Network Community Toolbox on

Although this recipe resulted in a pie with a nice flavor, the texture wasn't as good as other shepherd's pie recipes I have tried in the past. There wasn't enough liquid to make a good gravy in the meat portion of the pie. If I make this again I would add at least a half cup more beef broth and a little flour to the beef mixture in order to giv"

Reviewed Hot Wings with Blue Cheese-Yogurt Sauce

Oct 11, 2011 in Food Network Community Toolbox on

The chile sauce was really tasty and delicious, but next time I would probably halve the amount of vinegar, because the vinegar was almost too overpowering. I tasted the sauce when it was almost done and added more honey and more chilies from the can of chile in adobo sauce to try to tone down the vinegar, but the vinegar was still very strong. ...

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