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anthoan

Omaha, Nebraska

Member since Jan 2009

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Reviewed BBQ Kale Chips

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

I was really disappointed. I love raw kale, but these kale chips tasted like burnt greens. And, you couldn't taste the bar-ba-que flavor over the kale taste. Anyway, I was hoping for a healthy replacement to my beloved potato chips, but back to the drawing board."

Reviewed Cheddar BBQ Meatloaf Muffins

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

This was very good, and I will probably make it again. The meatloaf muffins were moist and flavorful. I didn't give it 5 stars because it wasn't a recipe I will talk about around the water cooler tomorrow, but the flavor was very good. One recommendation is to put the muffin pan on a sheet tray because there are a lot of drippings and you proba"

Reviewed Beef Stock

Sep 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was an easy stock recipe. It does take about 6 hours start to finish, but it is really worth it. The color is beautiful and it smells deliciouos. I followed the advice of dillajo and drained the grease before deglazing the pan. I think that really helps the stock stay clear."

Reviewed Ginger Snaps

Dec 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was a delicious cookie. I baked mine for 12 minutes, and they were crispy on the outside and chewy in the center. The gingery flavor really came through!""

Reviewed Chocolate Gooey Butter Cookies

Dec 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love these cookies. They are soft, chocolatey, and gooey. My family can't get enough.""

Reviewed Black Bean and Corn Salad

Jun 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love this salad. It is so quick and easy to make, and pairs nicely with grilled chicken for a great healthy meal. We make this almost once a week during the summer."

Reviewed Tortellini Salad with Sun-dried-Tomato and Balsamic

May 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I found this to be OK. It was sort of a one-note recipe (balsamic vinegar). Not sure what I did wrong, but I don't think I will try it again."

Reviewed Tilapia with Escarole and Lemon-Pepper Oil

May 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I don't like wilted greens, but I loved, loved, loved this recipe including the greens. I agree with other reviewers that the oil is a bit much. I have a nonstick pan, so I only used olive oil for the dressing. Also, I added two more cloves of garlic and used spinach rather than escarole (it's what we had). For people who think the fish was a "

Reviewed Pot Roast with Roasted Vegetables

May 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the best pot roast recipe I have ever had. The roast is flavorful and tender without being dry. Everyone I have served it to has raved over it, and my in-laws actually wanted this for Christmas dinner. It's the best."

Reviewed 40 Cloves and a Chicken

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Love, love, love this recipe. I used more than 40 cloves because I bought them pre-peeled and didn't want to waste it. Didn't affect the flavor and just provided more garlic for spreading. While the olive oil seems like a lot, I think it is necessary to really mellow the garlic. I found bone-in, skin on chicken thighs to be the best. The garlic...

Reviewed 40 Cloves and a Chicken

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Love, love, love this recipe. I used more than 40 cloves because I bought them pre-peeled and didn't want to waste it. Didn't affect the flavor and just provided more garlic for spreading. While the olive oil seems like a lot, I think it is necessary to really mellow the garlic. I found bone-in, skin on chicken thighs to be the best. The garlic...

Reviewed Skirt Steak

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

This is one of our favorite recipes. In the winter, I make a sauce out of the marinade by adding some beef broth and bringing the marinade to a boil for a few minutes. I then reduce the heat and let it simmer. Most of the time, I add a little corn starch to thicken the sauce. Pour the sauce over mash potatoes and the sliced steak...heaven.

Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Absolutely delicious. I didn't use a terra cotta pot, just a standard roasting pan. This is our annual Christmas dinner.

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