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TerriLin

United States

Member since Sep 2010

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Reviewed Lebanese Lentils, Rice and Caramelized Onions (Mujadara

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Didn't have brown or green lentils. Only had red lentils and french green lentils du puy (which Aarti specifically said NOT to use. Red lentils have a quick cooking time, so I tried to add them it at the end but they turned to mush (DANGIT) and I ended up throwing the whole thing out. NOT TO BE DETERRED ... I made the whole thing over again wi...

Reviewed Sweet Temptation Ribs: Tamarind-Glazed Spare Ribs

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

These were great! I rubbed the ribs and smoked them on my Traeger for 4 hours. Then I put the ribs in foil, slathered them with the sauce, folded up the foil packets nice and tight, turned the smoker temp to 275 degrees and cooked for another 1 1/2 hours. They were fall off the bone delicious! I also messed up and used about 5 times more garlic...

Reviewed Ketchup Chutney

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

Seriously .... delicious! The only thing I changed was I substituted Ras el hanout (I make my own) for the garam masala. I'm telling you, this ain't your mama's ketchup honey child!!!! Mmmmmm good!!!""

Reviewed Giddy-Up Steak with Onion-Date Compote

Mar 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

5 stars for the flank steak. This was outstanding! I've never made flank steak before that wasn't mostly terrible. This was really awesome and SUPER easy! I've used the rub on chuck steak and roasted chicken. The brown sugar and coffee add rich savory flavor that is quite unexpected. Only 3 stars for the onion compote. Just wasn't crazy about...

Reviewed Sage Potatoes Au Gratin

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

Great recipe!!! I have big boys to feed so I kinda eyeballed everything and made a 9'x13" casserole. Infusing the cream with sage is BRILLIANT. I've made this dish with whatever cheese I have in the fridge and it's always amazing. This was a big hit and I will make it again and again.

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