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bratdawg

Reserve, New Mexico

Member since Dec 2007

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Reviewed Grandma's Chopped Barbecue

Jul 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I would like to hear if anyone gets this to come out in the crockpot. Too hot to run the oven all day! Ditto on the rating comment by Jazz. Wish they'd let us just discuss without a rating. I'm sure they could separate unrated posts from rated."

Reviewed Roasted Edamame Salad

Jul 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Used frozen edamame - after I roasted it I realized I needed to shuckk the beans out of the pods. LOL Ended up roasting them again because all the flavor was on the pods. :(

The flavor is great, tho! Served with a bit of crumbled feta and some torn up chicken lunch meat. Back for seconds I think! LOL"

Reviewed Hash-Brown Eggs

Jun 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

My suggestion is do some research first on how to make hashbrowns from scratch. Either that or make use of frozen hash browns to save time. Adjust the amount of onion to taste and try adding garlic salt and pepper. :

I eat eggs like this all the time, with the exception of scrambling the eggs instead of doing them baked. Personal...

Reviewed Hash-Brown Eggs

Jun 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

My suggestion is do some research first on how to make hashbrowns from scratch. Either that or make use of frozen hash browns to save time. Adjust the amount of onion to taste and try adding garlic salt and pepper. :)

I eat eggs like this all the time, with the exception of scrambling the eggs instead of doing them baked. Personal...

Reviewed Cheddar Beer Soup

Nov 17, 2010 in Food Network Community Toolbox on Food Network

I used a white extra sharp cheddar cuz it's what I had, so at the last minute put in a pale ale instead of the dark stout. It came out with a nice flavor - thin, and I used 3 cups of stock instead of 4. I am wondering if cutting back on the oil might help - it seems a bit oily. Cheese is oily of itself. Should be interesting to see how it is reheated....

Reviewed Cheddar Beer Soup

Nov 13, 2010 in Food Network Community Toolbox on Food Network

I used a white extra sharp cheddar cuz it's what I had, so at the last minute put in a pale ale instead of the dark stout. It came out with a nice flavor - thin, and I used 3 cups of stock instead of 4. I am wondering if cutting back on the oil might help - it seems a bit oily. Cheese is oily of itself. Should be interesting to see how it is reheated....

Reviewed Cheddar Beer Soup

Nov 13, 2010 in Food Network Community Toolbox on Food Network

I used a white extra sharp cheddar cuz it's what I had, so at the last minute put in a pale ale instead of the dark stout. It came out with a nice flavor - thin, and I used 3 cups of stock instead of 4. I am wondering if cutting back on the oil might help - it seems a bit oily. Cheese is oily of itself. Should be interesting to see how it is reheated....

Reviewed Easy Chile Salsa

Oct 16, 2010 in Food Network Community Toolbox on Food Network

ok flavor, i used different chiles cause I couldn't find what she used.

Seemed to be too watery. Next time I'll use maybe 1/4 to 1/2 cup to start.

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