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Replied to Foolproof Standing Rib Roast

Dec 24, 2013 on

I wouldn't mess with it much if at all. I used the exact same timing and temperature for a roast almost twice the size of the recipe and it came out just perfect.

Replied to Foolproof Standing Rib Roast

Dec 24, 2013 on

If I were you... I'd unplug the oven. This recipe is worth it.

Reviewed Chicken Tetrazzini

Feb 27, 2012 in Food Network Community Toolbox on

We loved the taste. Reminded me of the Chicken Tet that we'd get at our local Mom & Pop Italian Restaurant in our home town, so good.

After watching the video, I took Giada's advice and used plenty of breadcrumbs - I increased to a full cup. That made a great, crispy top which everyone in the family really liked. Another tip (that...

Reviewed Shrimp Scampi with Linguini

Feb 26, 2012 in Food Network Community Toolbox on

Good, but not incredible. I made this recipe exactly to directions and my observations were:
- Like many other posters, i think that this recipe does not make enough sauce. Either cut the amount of pasta by half, or double the remainder of the recipe. But that's a lot of fat, really too much.
- The lemon was overpowering for our...

Reviewed Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Feb 5, 2012 in Food Network Community Toolbox on

This recipe's a total keeper. A couple of things really made this work:
- I bought those really thick center-cut chops that they sell at the big warehouse store that starts with a C. I butterflied them, and cooked the "inside" for 4 minutes first, then stuffed them, then put them back on, cooking 4 minutes on each outside. Came out perfectly...

Reviewed Slightly Adapted Mamo's Potato Pancakes

Feb 4, 2012 in Food Network Community Toolbox on

This recipe is a total keeper, and so easy, that I might not even need to refer to the recipe again. I learned a couple things from this recipe, after having lots of failures with other potato pancakes that those other recipes don't tell you, such as the importance of the cold water which keeps the potatoes from turning gray, mixing with the shr...

Reviewed Honey-Mustard Glazed Ribs in Oven and Broiler

Jan 7, 2012 in Food Network Community Toolbox on

If this recipe could get 6 or 7 stars I'd give it. I was skeptical when I saw 500 degrees but the ribs came out moist, fall-off-the-bone. The dinner table became totally silent as we ate.

The flavor depth in this recipe is awesome. The honey-mustard-vinegar sauce is outstanding, and with the caramelization under the broiler it just...

Reviewed Red Potatoes and Thyme

Jan 7, 2012 in Food Network Community Toolbox on

Learned a few things on the way on this recipe.

Cooking for 8, I used 3 lbs. Also to retain flavor, I always steam red potatoes rather than boil, but I cooked to same doneness as Rachael's recipe - fork tender. But when you then pan-fry them, they got mushy.

3 lbs of potatoes was too many for even my 18" pan....

Reviewed Aunt Peggy's Cucumber, Tomato and Onion Salad

Jan 7, 2012 in Food Network Community Toolbox on

Didn't have cherry or grape tomatoes, so I had to use Roma and slice them. Did not come out as well as I'd hoped with that substitution. The apple cider vinegar is a good fit - adds just a bit of sweetness. Next time I will stick to grape or cherry tomatoes that have more natural sweet tomato taste. Added a little feta cheese for some contrast,...

Reviewed Rosemary and Garlic Roast Leg of Lamb

Dec 30, 2011 in Food Network Community Toolbox on

This recipe works like a charm. The key is to watch the internal temperature of the lamb, and yank it out at 125 and let it rest a good 15 minutes. Perfectly juicy, ranging from medium to medium-rare in the center. Very easy to follow, and very easy to look like a roasting pro. My family loved it. The seasonings were simple yet perfectly suite...

Reviewed Foolproof Standing Rib Roast

Dec 30, 2011 in Food Network Community Toolbox on

Did it for Christmas. I admit to being skeptical that this would turn out as 5-star as so many of the reviews claimed, because it just seemed too easy. But holy cow, it was outrageously good and perfectly cooked. Followed it exactly, using a 9-lb, 4-bone roast, came out rare-to-medium rare just as advertised. If you wanted it done more, I'd ad...

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