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brenro12

Member since Apr 2013

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Reviewed carne asada tacos

Mar 30, 2014 on FoodNetwork.com

I'm a fan of Aaron and I would certainly never argue with him about what's authentic but I think carne asada meat should be marinated in citrus with some garlic and cumin.

Replied to Orecchiette with Mini Chicken Meatballs Recipe : Giada De Laurentiis : Food Network

Mar 4, 2014 on FoodNetwork.com

Same here. Love Giada but no way we can make this in 30 minutes. Doesn't matter though because it's delicious and worth the effort.

Reviewed beef stroganoff

Mar 2, 2014 on FoodNetwork.com

Shallots not onions. Lose the tomato paste and lemon juice. A couple of TBSPS of cognac instead. And where's the paprika?

Reviewed simple perfect enchiladas

Feb 22, 2014 on FoodNetwork.com

Boring and bland. Too much liquid. Pretty good recipe if you're teaching kids how to cook. Not much flavor for adults.

Reviewed simple perfect enchiladas

Feb 22, 2014 on FoodNetwork.com

Boring and bland. Too much liquid. Pretty good recipe if you're teaching kids how to cook. Not much flavor for adults.

Reviewed classic hot wings

Feb 2, 2014 on FoodNetwork.com

Except for the addition of Worcestershire, which is odd anyway, this is the standard recipe for making hot wings. Not sure it's worthy of adding to Food Network's recipe database. Alton's steam and bake method or Bobby Flay's very original twist on the tried and true are why I browse recipes here. I mean seriously, it's like reading instructions on...

Reviewed classic hot wings

Feb 2, 2014 on FoodNetwork.com

Except for the addition of Worcestershire, which is odd anyway, this is the standard recipe for making hot wings. Not sure it's worthy of adding to Food Network's recipe database. Alton's steam and bake method or Bobby Flay's very original twist on the tried and true are why I browse recipes here. I mean seriously, it's like reading instructions on...

Reviewed alton brown's buffalo wings

Feb 2, 2014 on FoodNetwork.com

I'm from upstate New York and I've eaten wings at the Anchor Bar in Buffalo. Frank's hot sauce is the way to go but margarine is just gross. Alton's cooking method gives a pretty close approximation to deep frying in my humble opinion without the artery clogging oil of frying. I use aluminum foil in place of parchment paper, it seems to crisp the...

Reviewed guacamole with cumin dusted tortillas

Feb 1, 2014 on FoodNetwork.com

This is the same way I've made guacamole for years except I use 2 or 3 serrano chiles for more heat.

Reviewed spicy pop pulled pork

Jan 29, 2014 on FoodNetwork.com

What a grievous thing to do to a Boston Butt! All the celebrated chefs we have on Food Network and we're going to open some cans and throw it in the oven?

Reviewed PW's Breakfast Burritos Recipe : Ree Drummond : Food Network

Jan 23, 2014 on FoodNetwork.com

I make these with chorizo and add the potatoes to the burrito when assembling. Hardly an original recipe.

Reviewed PW's Breakfast Burritos

Jan 22, 2014 on FoodNetwork.com

I make these with chorizo and add the potatoes to the burrito when assembling. Hardly an original recipe.

Reviewed Lasagna

Jan 22, 2014 on FoodNetwork.com

Kind of gross. Dry and bland. And where's the ricotta? Might has well nuke some Stouffer's.

Reviewed Lasagna

Jan 19, 2014 on FoodNetwork.com

Kind of gross. Dry and bland. And where's the ricotta? Might has well nuke some Stouffer's.

Reviewed Roasted Shrimp Cocktail

Jan 5, 2014 on FoodNetwork.com

Great texture and flavor to the shrimp prepared this way. I double the hot sauce and use a habanero based, otherwise I make it as written.

Reviewed Roasted Shrimp Cocktail

Jan 5, 2014 on FoodNetwork.com

Great texture to the shrimp compared this way. I double the hot sauce and use a habanero based, otherwise prepared as written.

Replied to Rosemary Focaccia

Dec 18, 2013 on FoodNetwork.com

Yours definitely sounds better.

Reviewed Twice Baked Sweet Potatoes with Pecans

Nov 29, 2013 on FoodNetwork.com

OMG is this fabulous! I'll never make traditional sweet potato casserole again.

Reviewed Best Ever Green Bean Casserole

Nov 26, 2013 on FoodNetwork.com

I agree with several of the posters here. The onions are a lot of extra work and don't turn out as well as using the store bought ones.

Replied to Roasted Thanksgiving Turkey

Nov 22, 2013 on FoodNetwork.com

With all that butter be careful what you wish for.

Replied to Roasted Thanksgiving Turkey

Nov 22, 2013 on FoodNetwork.com

Salmonella will die after ten minutes at 167 degrees so this recipe is safe.

Replied to Roasted Thanksgiving Turkey

Nov 22, 2013 on FoodNetwork.com

The whole point of brining the bird is so it will have moist meat. The basting afterward with butter is an unnecessary, fat laden step.

Replied to Roasted Thanksgiving Turkey

Nov 22, 2013 on FoodNetwork.com

As it says in the recipe, 10 min. per pound.

Replied to Holiday Bacon Appetizers

Nov 7, 2013 on FoodNetwork.com

The attraction this woman garners never fails to amaze me. Crackers soaked in bacon grease. Mmmm, sign me up.

Reviewed Lemon-Pepper Fettuccine

Oct 29, 2013 on FoodNetwork.com

Very tasty. I also added chicken. For those that aren't aware, peccorino is a type of romano. Although you may not find it in your grocery store any romano would work.

Reviewed Pat's Beer Can Grilled Chicken

Jul 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

The rub is really tasty. One note: the directions make it sound like you put the chicken over direct heat for an hour and a half. Don't do that! Set your grill up for indirect heating."

Reviewed The Ultimate Jerk Chicken

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

Way too tame! Needs a lot more spice."

Reviewed Raspberry Lemonade

Jun 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

Way too much sugar! Cut the lemon juice with some water and it will require far less sugar to balance the tartness."

Reviewed Burger of the Gods

Jun 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

It's truly amazing the difference freshly ground meat makes. An extra ten minutes prep time and you have fresher, safer, and tastier ground beef than you'll ever get from the grocery store."

Reviewed The Ultimate Barbecued Ribs

May 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

I prefer a spicy dry rub to start things off but these were very tasty. I also finished them on the barbeque instead of the broiler."

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