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ashooner96

Plano, Texas

Member since Jun 2007

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Reviewed Tuna Burgers with Carrot-Ginger Sauce

Jan 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

My husband made this tonight. First attempt at this sort of thing. He followed the recipe exactly. The burger was awful. The meat was WAY overprocessed...not sure why Tyler doesn't warn about this in the recipe. Why not chop the meat finely instead of process? The flavor was okay, but the texture was dry and mealy, like fish mousse. A terr...

Reviewed Pork Osso Bucco

Dec 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe sounded easy enough (my husband and I are fairly seasoned cooks, so we decided to make this for a Christmas party last night. 15 people. It was like the turkey on Christmas Vacation. They smelled great while in the oven, but after letting them go 3 hours (we checked after 2 hours, the shanks were like shoe leather. They didn't loo...

Reviewed Chinese Chilled Noodles

Oct 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have been looking for a good basic EASY Asian noodle recipe, and this was exactly what I wanted. I used regular soy sauce and used a squirt of sriracha instead of the chili oil because that's what I had on hand. I will look for black soy to try next time...will also try adding cucumber, cabbage, and/or red pepper. I think you could pretty mu...

Reviewed Pulled Pork Sandwich

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

This recipe gets 5 stars simply because of that paste rub. I marinated my pork shoulder (bone-in overnite and cooked it at 275 for 5 hours like the previous reviewer suggested. That paste rub...OMG...smelled so good, I couldn't wait to get it out of the oven. Meat was delicious, but I could have let it go at least another hour, maybe two. It ...

Reviewed Lemon Pasta with Roasted Shrimp

May 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was very easy and light. Great spring/summer recipe. I chopped 3 cloves garlic and tossed with the shrimp before roasting. I also garnished the finished dish with chopped parsley, which not only added flavor but color. My only complaint is that the pasta completely absorbs the sauce. I served it tonight with a basic cucumber/tomato/red o"

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