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SudburyTony

Alamo, California

Member since Jun 2005

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Reviewed biscuits

Mar 12, 2014 on FoodNetwork.com

These were great biscuits. I am known for not making great biscuits despite the fact that I love to bake and other things turn out fine. But these seem to be so foolproof that even I didn't mess them up. I didn't have powdered milk but that didn't seem to matter. Will try them next time with powdered milk just to see how they differ. I cut recipe...

Reviewed Meatball Soup

Jan 13, 2014 on FoodNetwork.com

I've made this several times following the recipe as written and loved it. This time I swapped hot Italian sausage for the pork and tripled the onions and celery and also added several diced carrots. I also decided to bake the meatballs in a 425 degree oven for 10-12 minutes vs pan frying them. Much easier and does a nice job evenly browning them....

Reviewed Roasted Prime Rib with Thyme and Marsala

Dec 26, 2013 on FoodNetwork.com

We followed the seasoning part of the recipe but roasted it slowly at 200 until it registered 125. After resting it hit 135. Then back in at 450 degree oven with convection for 5 minutes to brown. That part came out great. But we found the sauce to be incredibly bland. Added a bit of red wine vinegar to give it some acidity and also a bit of beef...

Reviewed Roasted Prime Rib with Thyme and Marsala

Dec 26, 2013 on FoodNetwork.com

We followed the seasoning part of the recipe but roasted it slowly at 200 until it registered 125. After resting it hit 135. Then back in at 450 degree oven with convection for 5 minutes to brown. That part came out great. But we found the sauce to be incredibly bland. Added a bit of red wine vinegar to give it some acidity and also a bit of beef...

Reviewed Italian Chicken and Dumplings

Apr 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have made this 3 times and really like it. I think you have to be careful to use the amount of the broth that is called for vs all that it make-just think of the extra as a bonus and save it for something else. If you really want to se it all you will need to add more flour to thicken it up a bit. I add a diced onion an more carrots and celery "

Favorited Bacon Caramel Popcorn

Mar 23, 2013 in Recipes on Cooking Channel

Reviewed James Beard Sweet Potato Rolls

Dec 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were great. I followed the recipe pretty closely, although used a stand mixer to mix and knead the dough. I did sprinkle some Malden salt on top of the rolls after the egg and cream glaze. Like the other reviewer noted you need to watch these while they bake as they get pretty brown pretty quickly. I covered them with foil after about 12 min"

Reviewed Rosemary Polenta

Sep 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this the other night and thought it was delicious. Had it soft the first night with Anne Burell's Chicken Scarpiello and it was great. Poured the rest in an 8x8 inch pan and refrigerated overnight. The next day we cut it into triangles and fried it up as described. While I've done similar things with polenta before this came out the best of a"

Reviewed Mexican Rice Casserole

Sep 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe. Probably the best mexican rice I've ever made (and I've tried quite a few times). I cut the recipe down to 1/4 size so I could make with just 1 cup of rice. Even with that it made enough for 6 as a side dish. I didn't have Rotel so I used Diced Mexican tomatoes (with jalepeno and cilantro), and some diced green peppers which I think "

Reviewed Grilled Skirt Steak with Homemade Corn Tortillas, Grilled Tomatillo Salsa, and Cilantro

Sep 4, 2012 in Recipes on Cooking Channel

This recipe made the best beef tacos I've ever had much less made myself. I followed the recipe pretty closely athough admit I used a little less cayanne (maybe 1/2 in the rub, and used sour cream instead of Creme Fraiche as that was what I had (I usually don't like cold things like sour cream on my food, but with the tang of the lime juice in it "

Reviewed Grilled Skirt Steak with Homemade Corn Tortillas, Grilled Tomatillo Salsa, and Cilantro

Sep 4, 2012 in Recipes on Cooking Channel

This recipe made the best beef tacos I've ever had much less made myself. I followed the recipe pretty closely athough admit I used a little less cayanne (maybe 1/2) in the rub, and used sour cream instead of Creme Fraiche as that was what I had (I usually don't like cold things like sour cream on my food, but with the tang of the lime juice in it"

Reviewed Chicken Scarpiello

Aug 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Awesome. I've made Lidia Bastianich's version several times and loved it but this may be my new favorite. Lidia uses a lot more garlic - 10 cloves - and just 4 of the chilis - so it is a lot more garlicy and not quite as hot - although we usually cheat and add more chilis. But I loved the addition of the onion and the vinegar from the chilis. We "

Reviewed Rosemary Polenta

Aug 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this the other night and thought it was delicious. Had it soft the first night with Anne Burell's Chicken Scarpiello and it was great. Poured the rest in an 8x8 inch pan and refrigerated overnight. The next day we cut it into triangles and fried it up as described. While I've done similar things with polenta before this came out the best of a"

Reviewed Rosemary Polenta

Aug 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this the other night and thought it was delicious. Had it soft the first night with Anne Burell's Chicken Scarpiello and it was great. Poured the rest in an 8x8 inch pan and refrigerated overnight. The next day we cut it into triangles and fried it up as described. While I've done similar things with polenta before this came out the best of a"

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