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Feb 27, 2013 on FoodNetwork.com
“Easy to do. Needs another Tbsp of cocoa powder and I'd recommend using quick-cooking oats; we used traditional oatmeal and the oats are a bit more firm that I would expect. They're about half set so trying them in the refrigerator."”
Reviewed Sweet and Spicy London Broil
May 21, 2012 on FoodNetwork.com
“This was great! We used the rub on two top round "London Broil" bison cuts.
Substituted Emril's Creole seasoning as I'm out of chili powder and put the lime juice in the paste because I couldn't stand to waste it.
Massage it in to the meat on all surface and 6-7 minutes on each side. Yum! Make sure, when cutting,...”
Reviewed Apple Raisin Muffins
Mar 24, 2012 on FoodNetwork.com
“Great and easy.
The butter isn't excessive, that's actually the amount called for in most cookie and muffin recipes. The sugar is a little bit and I bet this has more to do with your choice in apples than anything. I used 3 pink ladies (tart) and 1.5 cups of sugar was good. I did do half bakers and half brown sugar for that extra...”
Reviewed Slow Cooker Pepper Pork Chops
Mar 16, 2012 on FoodNetwork.com
If you are at all sensitive to salt, ditch the 2 tbsp before browning completely. Pork is naturally salty and the brine does an excellent job of adding flavor and moisture.
I did go with the 1 tbsp pepper and we had no problems with heat/spice level. Maybe double check that your grinder is on course.
Nov 12, 2011 on FoodNetwork.com
“The taste is fantastic; but he's not kidding about the 11 hours! I recommend doing the chicken the day before if you can. And be prepared to eat, 8-10 servings is more like 12-16.
But the gumbo tastes great, got a nice kick and a lot of flavor. I would also only start with 1 tsp of cayenne and then taste, the andouille we use has...”
Reviewed Moo-Less Chocolate Pie
Oct 26, 2011 on FoodNetwork.com
“Fantastic pie. Nice and creamy. We don't like coffee and the second time we were making it was to a work gathering so the liquor part was questionable. Made the pie a total of 4x. Instead of the coffee liquor did the following: double the vanilla (too strong), no change to vanilla (ok), 1.5x the vanilla (best vanilla flavor), vanilla + same amoun...”
May 25, 2011 on FoodNetwork.com
“Fantastic flavors. We made this dish with pork instead of beef and it came out tasty and tender. We halved the amount of cayenne called for but used the Serrano, next time we'll probably pull the Serrano during the braising stage to reduce the heat of the dish and provide cayenne or black pepper table side. Had this with a side of Aloo Gobi and na"”
May 25, 2011 on FoodNetwork.com
“This was good, I nice way to incorporate cauliflower. We used a whole Serrano and not only was the heat level a bit high for my husband but sometimes we could only taste the pepper rather than the spices and vegetables. We'll probably ditch the Serrano completely next time and just add a bit of cayenne towards the end - to taste. "”
Reviewed Roasted Garlic Soup
Feb 6, 2011 on FoodNetwork.com
“The directions work well. Don't bother with the optional cream and we did follow the infused stock directions from the episode.
BUT we will be eating this with some roast turkey, egg noodles, a pinch of red pepper flake and maybe some bell pepper. Toss in some sour cream and it would make a great stroganoff base as well.”
Reviewed Pear Cranberry Pie
Dec 12, 2010 on FoodNetwork.com
“This is a very tasty and easy to make pie. Pay attention to your time budget, mix your fruit first and then your pie! Everything gets to the prep stage at once.
We sub'd in a tart cherry jam instead of cranberry (worked great). And used sparkling cranberry juice (intended for dinner) in the pie crust.
Reviewed Buff Smoothie
Nov 7, 2010 on Food Network
“Excellent smoothie! For me, we use 3/4 of the recipe. I can't be bothered with a lot of individual bags, just grab a nice mixed pineapple/papaya/mango/strawberry and blackberries for me fruit component. We use half non-fat milk, half good quality greek yogurt. The calories are the same, the texture is awesome and the healthy fat and protein are...”