My Profile

baltisraul

United States

Member since Nov 2010

Flag This ProfileFlag as Inappropriate

Reviewed fresh ham

13 hours ago on FoodNetwork.com

c One suggestion, if you use a salt rub, don't brine the ham also. For those that could not manufacture any gravy, don't fret, fresh ham's don't produce a good gravy anyway. Once you skim the fat there is nothing left to use. We are not red-eye gravy fans anyway. To get a great crisp on the fat, remove the ham from the oven when the temp reaches...

Replied to Spinach and Bacon Quiche Recipe : Paula Deen : Food Network

Nov 9, 2014 on FoodNetwork.com

With only 1 star, I guess you did not like it? Why did you make it if you knew it was not healthy? Did it just dawn on you after you tried one slice or did someone else make it for you and you were just being nice and had to try it so as not to be rude? I'm confused!

Reviewed Our Secret Sirloin Steak

Nov 6, 2014 in on Food.com

I punched the steak with a 24 blade stainless steel marinade device. This is a great help on less expensive cuts to get the sauce deep into the meat. Grilled 7 min per side and it was great. It changed my DW opinion on sirloin. Don';t change a thing."

Reviewed Stuffed Pork Chops in Mushroom Cream Sauce

Nov 6, 2014 in on Food.com

We used thick bone-in chops always and never do boneless. This is a great recipe and I would not change a thing. Putting salt and pepper in the pocket really worked for us."

Replied to Pan-Fried Trout Recipe : Anne Burrell : Food Network

Sep 23, 2014 on FoodNetwork.com

,If you will put the coated fish in the freezer for 15 to 20 min then go directly to the hot oil no coating will fall off.

Reviewed steak florentine

Sep 19, 2014 on FoodNetwork.com

I mixed the lemon juice with melted butter and poured over the steaks just before serving. I left the garlic, salt & pepper on the steaks overnight and the flavor just exploded. A really great steak!!!!!

Reviewed chicken fried steak

Sep 16, 2014 on FoodNetwork.com

Another way to insure that the breading sticks to the meat (works for chicken also) is to place the prepared meat in the freezer for 20 min.

Reviewed white clam pizza

Aug 12, 2014 on FoodNetwork.com

I wanted more clams, so I used 2 10 oz cans and about 6 oz of mozzarella cheese. This is a great white pizza. When we make pizza at home it is always white pizza. This will now go into our white pizza rotation.

Replied to chicken and dumplings

Aug 11, 2014 on FoodNetwork.com

Jodie.....you really missed the boat on this one. This is gravy, girl. That's how most folks make gravy base to any recipe. Strike 3, kiddo!

Reviewed Baked Chicken

Aug 7, 2014 in on Food.com

We used Ted';s Montana Grill Seasoning Mix (recipe on internet) instead of salt & pepper. It has gotten to the point that it is so good we hardly use any thing else for beef & chicken. Great simple recipe and will be making it many times in the future."

Replied to Herb-Roasted Turkey Breast Recipe : Ina Garten : Food Network

Jul 30, 2014 on FoodNetwork.com

You cooked it either too long or at the wrong temp. Don't believe I would have made that post about dry meat. Pilot error, sorry!

Replied to Herb-Roasted Turkey Breast Recipe : Ina Garten : Food Network

Jul 30, 2014 on FoodNetwork.com

You can solve this problem by buying a farm raised turkey and not hunting for wild turkey's. Then you must clean the darn thing.

Reviewed almost-famous animal-style burgers

Jul 26, 2014 on FoodNetwork.com

The 2 keys here is the mustard on top and that great sauce. Since trying this method about 6 weeks ago, we will always grill our burgers this way. Why did I not know about this years ago?

Reviewed garlic hasselback potatoes with herbed sour cream

Jul 17, 2014 on FoodNetwork.com

Use a mandolin to get your garlic super thin. I also used baking potatoes. Great potato recipe.

Reviewed Beef Tips and Gravy

Jul 15, 2014 in on Food.com

This really does catch the flavor of true beef tips. I subbed in tomato paste for ketchup. Today';s ketchup has NO tomato taste, just a glossy, sweet jam IMHO. After browning the tips in flour I baked in Dutch Oven for 1/ 1/2 hrs at 300 degrees, covered. Added the onion and baked for an additional 1 hour. Last 1/2 hour I added the mushro...

Reviewed Vincent Price's Roast Pork Castilian Style

Jul 14, 2014 in on Food.com

I also used a shoulder roast instead of the fresh ham. I removed some of the fat prior to cooking. Everything else is just the same as written. I purchased his and his wife';s cookbook in ';77 and have about worn out the pages. Best cookbook on the planet."

Reviewed Simple Baked Chicken Drumsticks

Jun 25, 2014 in on Food.com

I coated 8 legs with oil then seasoned. On the grill over indirect coals with the lid on and the vents wide open for 55 min. (do not turn legs) Skin turned out just like fried chicken. The 2nd time you grill these add your favorite Bar-B-Que sauce the last 7-8 min of grilling time and then again at the table. If you want to Bar-B-Que a mess of...

Reviewed Luby's Cafeteria Baked Corned Beef Brisket W/ Sour Cream New Pot

Jun 25, 2014 in on Food.com

Any copy-cat recipe from Luby';s Cafeteria is always worth a try. This is no exception. I placed the beef on a rack and placed a bottle of Porter ale (dark beer) in the bottom of the pan. No need to boil CB ever again. Too bad the folks in Ireland never eat corned beef, they don';t know what they are missing.

If y...

Reviewed Gumbo

Jun 18, 2014 in on Food.com

This is very good but what happened to the File Gumbo powder at the very end? Never saw a Gumbo recipe without File Gumbo. I used bacon fat instead of oil, shrimp stock instead of chicken stock and of course okra. Follow this recipe and you won';t go wrong. You will double it the next time you make it, because it goes fast."

Reviewed Grilled Chicken Wings

Jun 10, 2014 in on Food.com

Really tasty. Grilled indirect w/ hickory over the coals for 45 min. Placed over direct coals the last 5 min while turning once. The smoke over the chicken lasted about 20 min and that was just enough to tell my guests that these were Bar-B-Que wings and not grilled wings. They didn';t seem to notice and I didn';t tell them. I would not c...

Reviewed Simply Sour Cream Chicken Enchiladas

Jun 7, 2014 in on Food.com

Made twice, once with original recipe and once with additions. Original recipe just did not have enough flavor. I added 1/4 tea of cumin and chili pwr to the cooking onions and chicken. Increased the roux to 1/3 cup each butter & flour. Added 1 10 oz can of Old El Paso Enchilada Sauce and 10 oz of chicken broth to roux. The 4 stars are for the...

Reviewed New Potatoes in Blue Cheese Cream

Jun 5, 2014 in on Food.com

Really great recipe. I added 8 oz of fresh sliced mushrooms. Klondike golden small potatoes worked really well for this."

Reviewed meatloaf

May 29, 2014 on FoodNetwork.com

Remember to ring out the milk from the bread to keep it from turning to mush. Needed a little punch, so I added 2/3 tea of Italian seasoning & Everglade Seasoning, each. Cook time was closer to 90 to 100 min. Very good traditional meat loaf.

Reviewed Steak & Ale Hawaiian Chicken 2

May 28, 2014 in on Food.com

When Steak & Ale was still in business, this was our favorite menu item. I don';t remember there being cheese on it, but has been a long time since S & A was near where we lived or traveled. The cheese is a nice addition. We have been grilling our own recipe but this is a better version. For us, grilling is the only option. You can boil ...

Reviewed Frito Corn Salad

May 21, 2014 in on Food.com

Have made this a few times before and don';t know why I don';t do it more often, it is real good. Like another suggested I used half mayo and half Russian dressing combined. The addition of any salad dressing of your choice really makes a big difference. If this serves 15 folks, everybody must only get 1 tbl each. Serves more like 5 or...

Reviewed Southern Baked Beans Recipe : Paula Deen : Food Network

May 16, 2014 on FoodNetwork.com

Cut the mustard by 2/3rds and you have the best pork n' beans you ever had. If you have the time, caramelize those onions and watch these beans evaporate before your own eyes. The 3rd time I made them I added a tea of cumin and a tea of pinto bean seasoning. Wow!

New Topic Question:Baked Corned Beef Brisket in Cooking Q & A

May 3, 2014 on Food.com

"Baked Corned Beef Brisket This recipe has 3 of the instruction blocked out by "you may also like" recommended recipes section. How can I view this recipe without it being blocked out? Without those 3 steps I would just be guessing on the preparation method.
Thanks,
Pat"

Reviewed Baked Corned Beef Brisket

May 3, 2014 in on Food.com

Well that settles it, no more boiling corned beef. Only change I made was to add a bottle of Porter style (dark) beer. Got that from grandmother! Very tender and not at all salty."

Reviewed chicken poppy seed salad sandwiches

Apr 13, 2014 on FoodNetwork.com

If you boil chicken breast 45 min, you might as well eat cardboard. New FDA guidelines as of 2006 say the perfect internal temp is 165 degrees. 180 degrees is the repeat of cardboard.

Reviewed curried shrimp with coconut milk

Mar 31, 2014 on FoodNetwork.com

This is really, really good with shrimp or chicken. The key for me is to make sure you use the hot Madras curry powder. That is what separates this dish from the bland version without it.

Not what you're looking for? Try: