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Tom_MN

United States

Member since Dec 2010

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Reviewed Beef Goulash

Sep 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

If you are shopping for ingrediants, note that "shank" is basically leg meat. -A tougher cut, and sometimes not sold under this name in US grocery stores. (Butcher shops, yes) A great substitute is stew meat, often a mix of better cuts. Either way, this is a wonderful recipe. Tip: this cooking technique, braising in liquid, tends to tenderize e"

Reviewed Monument Cafe Blueberry Pie

Sep 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have made six of these; it's wonderful recipe. I have a few suggestions for home baking: 1. Use fresh blueberries, if at all possible. 2. When mixing the filling, mush about 25% of the berries to blend into the flour, sugar and the rest. 3. Since 1.25 cups is only about 6 ounces, I'd increase that to 1.5 or 1.75 cups (6 to 9 oz.) for a s...

Reviewed Beef Wellington

Dec 22, 2010 in Food Network Community Toolbox on FoodNetwork.com

I'm making this tonight, but can tell from the ingredients and by comparing recipies that this will be terrific. A couple of tips:
Here's Emeril's recipe for Port Wine Syrup:
2 cups ruby Port wine
1 cup sugar
Combine Port and sugar in a medium saucepan. Bring to a boil and cook over medium-high heat until reduced...

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