My Profile

barbio

United States

Member since Jan 2009

Flag This ProfileFlag as Inappropriate

Reviewed Pork and Noodle Stir-Fry

Jul 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I am not sure why this recipe is getting such a bad rap on blandness. To me it came out oriental-restaurant take-out style. I think it is to be a light-flavored (not over-powering recipe, kinda refreshing from heavier stir fries made with teriaki sauces. This is my third time making it as well. I give it an A. Added comment: I never use low-"

Reviewed Pork and Noodle Stir-Fry

Jul 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I am not sure why this recipe is getting such a bad rap on blandness. To me it came out oriental-restaurant take-out style. I think it is to be a light-flavored (not over-powering) recipe, kinda refreshing from heavier stir fries made with teriaki sauces. This imy third time making it as well. I give it an A."

Reviewed T-Bone Tom's Choice Steak Marinade

Mar 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

I had to cut down on the amount of the marinade, so I quartered it. I marinaded Big Horn loin steaks, which I felt would challenge this marinade. Fantastic!!! This will be my go-to marinade for all our game meats!"

Reviewed Meatball Curry

Feb 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

My experience with curry is is to Worst Cook it by dumping in some curry powder and it always overwhelms. This homemade recipe is worth repeating. The curriness was refreshing! I only had white onions, had to grind my own corriander seeds, used tabasco sauce for heat, but will be sure to use the correct stuff next time. It was not as thick a sa"

Reviewed Pecan Pie

Jan 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

I did two pies a day apart and felt like I followed the recipe to the letter, except using ready-made pie crust. Although the flavor is wonderfully carmel-like, the cake is seemingly too gooey. We are at 4500 feet, not sure if that is a problem. The pie was in the oven for 75 minutes and was "set". For fear of burning pulled pie out at the 75 "

Reviewed Butternut Squash Soup With Chicken Sausage

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

Great comfort soup, and the squash adds to creaminess without a starchy thickener. I used pork & lamb sausage instead of chicken, Then also added precooked wild rice at the end for added texture. Recommend this soup for large gatherings, a great fall alternative to chili."

Not what you're looking for? Try: