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North Tonawanda, New York

Member since Dec 2009

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Reviewed The Ultimate Barbecued Ribs

Aug 21, 2013 in Food Network Community Toolbox on

First time EVER making ribs - lots of lessons! First, I did half baby back pork and half beef ribs. Not a good call - the pork was awesome and tender, the beef was way too fatty. I baked for 4 hours total. 3 hrs with foil, 1 hr basting with bbq. I decided to throw it on the grill and mesquite smoke it a bit at the end. Well, left it on for 10minut"

Reviewed Grilled Beef Skewers with Sun-Dried Tomato Relish

Jul 8, 2013 in Food Network Community Toolbox on

This is the first time I cooked with tri-tip for a family of 4 and it was a big hit. I was skeptical that the marinade did not have an acid to tenderize, but I stuck to the recipe and marinated overnight - it was so GOOD and full of flavor - not too overpowering - you still have good steak flavor. The relish was an excellent complement! The only "

Reviewed Vegetable Meatloaf with Balsamic Glaze

Jan 16, 2013 in Food Network Community Toolbox on

This is FULL of flavor! I did make a few mods - only 1 pepper, 3 garlic cloves, added an onion, and went heavy on the red pepper flake. I shaped the loaf and baked it in a larger dish so all sides were exposed. I probably would not do this again as the glaze that came off really burned in the pan. I would use the loaf pan as recommended. Even DH t"

Reviewed Lasagna

Nov 24, 2012 in Food Network Community Toolbox on

Definitely a major commitment, but worth the effort for a special occasion. This is a 2 day project. The braised meat is really good, and the overall dish is not too heavy - I think the fresh pasta makes it better. I added some mozzarella on top at the end. I did make a mistake and forgot to drain the ricotta and ended up with a lot (i mean A LOT)"

Reviewed Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Dec 13, 2011 in Food Network Community Toolbox on

I made this for Thanksgiving and it was a huge hit and was the first pie to go! This is a GREAT recipe, close enough to traditional pumpkin pie, but just different enough to wow everyone. The graham cracker crust was a perfect complement, but I'd say the secret ingredient is molassas. I really packed down the crust in a deep dish glass pie plate ...

Reviewed Crunch Top Apple Pie

Oct 25, 2010 in Food Network Community Toolbox on Food Network

Made this with Paula's pie crust (with buttor and shortening) and it was very good (and looks gorgeous). The applesauce helps thicken things up and adds a nice dimension. I picked a mix of apples from my farmers market and they did not cook evenly. The granny smith were still a bit crunchy - unexpected, and I'm not sure if I like it or not. I'll have...

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