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S-Park

Dallas, Texas

Member since Aug 2007

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Reviewed Neely's Jerk Chicken

Nov 15, 2013 on FoodNetwork.com

I love heat but was skeptical of using a whole habanero, but the end result was not too hot. I prepared the marinade in the morning so the chicken had several hours to soak in the flavors. Started with a hot grill pan to char the breasts, 3-4 minutes per side, and then transferred them to a 350 degree oven for about 15 minutes. End result was very...

Reviewed Asian Marinated Grilled Pork Tenderloin

Feb 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

The tenderloin was delicious but the sauce was too salty to use and was thrown out. I liked the tenderloin enough to try this again with low sodium soy sauce. Should that alteration work, then great; otherwise, it would seem like a waste of ingredients to do again."

Reviewed Smothered Pork Chops

Nov 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

Definitely cut back on the dredging mixture by half. I used 4 thick cut chops and threw most of the mixture out, even after reserving some to prepare the gravy. But, everyone loved the flavor and the chops came out moist and tender."

Reviewed Spicy Pulled Chicken and Red Bean Stew

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

I like heat, and I would expect a recipe that has "spicy" in its name to be, spicy. But this was too spicy for me and my family, and I mention this having used only one-half the amount of red pepper flakes called for, just one jalapeno pepper, and only a few grounds of fresh black pepper instead of an entire tablespoon. In fact, the measurements ...

Reviewed Stuffed Turkey Meatloaf

Mar 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Omitted the chicken stock and still felt the turkey mixture was too loose. It didn't hold shape at all and basically flattened out and filled the entire casserole dish. Next time I'll also reduce the milk to 1/2 cup. Good flavor.""

Reviewed California Turkey Chili

Oct 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Giada's California Turkey Chili is great. Anytime I hear, "you can make this again," I know it's a winning recipe. My only suggestion regards the quinoa pilaf: toasted pine nuts are wonderful, yet mild in flavor. They're also expensive. So for me they're completely wasted, value-wise, in this recipe. The rich chili, with its wonderful spices, is ...

Reviewed Linguine with Avocado and Arugula Pesto

Sep 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Giada's linguine with avocado pesto was very tasty, but make no mistake, this pesto will oxidize if you don't eat it when initially prepared. The flavor remained for leftovers, with some added moisture, but the visual appeal is gone IMO. This is a delicious and creative pesto, and my intention is not to comment solely on leftovers; I recommend th...

Reviewed Orzo with Mint Salmoriglio Sauce

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

This was good but not unlike a lot of lemon orzo recipes you can find online at Food Network and elsewhere. An increased amount of olive oil perhaps makes this a little moister than some others. I thought the mint, which I like, might overwhelm but it didn't. And I love garlic and enhanced this flavor by pasting in all 3 cloves with a microplane....

Reviewed Orzo with Mint Salmoriglio Sauce

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

This was good but not unlike a lot of lemon orzo recipes you can find online at Food Network and elsewhere. An increased amount of olive oil perhaps makes this a little moister than some others. I thought the mint, which I like, might overwhelm but it didn't. And I love garlic and enhanced this flavor by pasting in all 3 cloves with a microplane....

Reviewed Orecchiette with Mini Chicken Meatballs

Aug 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

For adults, more seasoning is a must, and as others have mentioned, at the very least a grated garlic clove or two in the meatballs is a good suggestion. Even as written, for kids, I found there to be too much liquid. Definitely cut back on the chicken stock. The mozzarella disappeared in the abundance of liquid from the stock and tomatoes. S...

Reviewed Mexican Meatloaf

Aug 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a moist, delicious meatloaf that I am certain to make again. I prepared this using ground turkey and only 1/8 teaspoon cayenne. And for the glaze, one large and seeded Serrano pepper. Heat level is to taste, of course, and if I were not making this for others to enjoy, I would have gone for full-heat, recipe as written. So good!""

Reviewed Toasted Corn-Sweet Onion Salad

Aug 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Upon reading other user reviews, I prepared this salad with the following changes: use 4 ears of fresh corn cut from the cob -- crispier end result and toasts better; use both tablespoons of oil up front to toast corn kernels; use red onion in place of red pepper, and slice thinly into ~1" pieces; high quality roasted salsa is key to an excellen...

Reviewed Snowball Potatoes

Aug 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Many have commented that these are bland. Ingrid includes salt and pepper in the ingredient list, but doesn't mention adding the seasonings in the instructions. Maybe an oversight or she just assumed people would do so. It's a simple recipe, but if you remember to season to your liking, the end result should turn out nicely. I would guess tha...

Reviewed Toasted Corn-Sweet Onion Salad

Aug 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Upon reading other user reviews, I prepared this salad with the following changes: use 4 ears of fresh corn cut from the cob -- crispier end result and toasts better; use both tablespoons up front to toast corn kernels; use red onion in place of red pepper, and slice thinly into ~1" pieces; high quality roasted salsa is key to an excellent salad...

Reviewed Orecchiette with Mini Chicken Meatballs

Aug 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

For adults, more seasoning is a must, and as others have mentioned, at the very least a grated garlic clove or two in the meatballs is a good suggestion. Even as written, for kids, I found there to be too much liquid. Definitely cut back on the chicken stock. The mozzarella disappeared in the abundance of liquid from the stock and tomatoes. O...

Reviewed Orange-Balsamic Glazed Chicken

Aug 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Definitely try this recipe. Very good -- easy yet impressive. The balsamic I had on hand was a cheaper/thinner brand and my sauce took several minutes to reduce, and was perhaps a little less sweet than Rachael intended. If using a thinner balsamic again, I will add a bit more marmalade to enhance the sweetness and the orange flavor. Also, I a...

Reviewed Mexican Meatloaf

Apr 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a moist, delicious meatloaf that I am certain to make again. I prepared this using ground turkey and only 1/8 teaspoon cayenne. And for the glaze, one large (and seeded) Serrano pepper. Heat level is to taste, of course, and if I weren’t making this for others to enjoy, I would have gone for full-heat, recipe as written. So good!"

Reviewed Poblano Potato Salad

Apr 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fantastic! My family loved this salad and I was told immediately to save the recipe. The smoky/sweet aspect is delicious, and I appreciate Marcela for providing me with a potato salad that's a little less fatty without sacrificing flavor. Having just prepared her equally delicious Mexican Meatloaf, I'm committed to seeking out Marcela's other rec...

Reviewed Cheesy Baked Farro

Mar 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Giada's cheesy farro is unique and delicious (and perhaps one of the most expensive side dishes I've made). The version of this recipe from her cookbook, Giada at Home, includes sauteed mushrooms with cherry tomatoes, which I recommend for the added color and texture. For those who may want to avoid purchasing some of the costly ingredients, I believe...

Reviewed Scallion and Mozzarella Cornbread

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

For me, this was a disaster. All dairy ingredients were room temperature at the start. The top burned, the bottom was mushy and undercooked, and my attempt to slice and toast the leftovers resulted in a crumbly mess resembling the initial corn muffin mix. Skip this one. Can’t believe this got past Giada and her testers."

Reviewed Lemony White Bean and Arugula Salad

Oct 18, 2010 in Food Network Community Toolbox on Food Network

Common sense told me that a 15 ounce can of cannellini beans would completely weigh down and overwhelm 5 ounces of arugula, so the result wasn’t quite the nicely composed salad displayed on Giada’s show. Good job to the food stylist, though, but a misleading presentation. The flavors were okay, so maybe chopped arugula would work better for this "bean"...

Reviewed Roasted Pork with Smoky Red Pepper Sauce

Oct 11, 2010 in Food Network Community Toolbox on Food Network

Perhaps the red, yellow and orange peppers I had could have been sweeter, but the sauce turned out a little bitter for me, even after adding about a teaspoon of sugar. Also, I’m going to assume that suggesting two tablespoons of salt at the end is a misprint. Two teaspoons, with some additional pepper, were enough to season the sauce. This looked...

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