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atlbelle64

Member since Sep 2012

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Reviewed Taco Potion #19

Apr 22, 2014 on FoodNetwork.com

This was great! So much better than prepackaged taco seasoning. I did not find it too salty at all. I used kosher salt that was not too fine. Regular table salt would have been too salty if you used the full 2 tsps. I used 1 tablespoon per lb. of meat. Thank you Mr. Brown!

Reviewed Perciatelli with Bolognese

Aug 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

The bomb! I have tried so many different recipes for bolognese & thought I had found the "one" from an episode of Diners, Drive-ins, & Dives, but this one outshines even the DDD recipe. The browned, (well browned is the key) skirt steak along with the cheese rinds elevate this dish to a whole different level. So, so good. Only one thing I will cha"

Reviewed Steamed Haricots Verts

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

This is so good and requires only one pan! I caramelize my shallots (if I don't have shallots I use a small amount of onion thinly sliced and add 1-2 cloves of garlic finely minced when the onions are brown. I saute for another minute or so until the garlic is fragrant.) A really great recipe that always gets me tons of compliments when I make i"

Reviewed Texas Style Chili

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

Of all the recipes on Food Network I use, this is the one that warrants a review. This is the best chili ever! I have made it at least 10-15 times and it never disappoints. I can never find New Mexico chili peppers, so I substitute cubanellos or poblanos, and then add some re-hydrated dried anchos to the mix. I always do a couple of serranos in ad"

Reviewed Texas Style Chili

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

Of all the recipes on Food Network I use, this is the one that warrants a review. This is the best chili ever! I have made it at least 10-15 times and it never disappoints. I can never find New Mexico chili peppers, so I substitute cubanellos or poblanos, and then add some re-hydrated dried anchos to the mix. I always do a couple of serranos in ad"

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