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coldreach

Hilton, New York

Member since Sep 2004

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Reviewed Coq Au Vin

Nov 6, 2013 on FoodNetwork.com

OMG, after reading several reviews, I made this dish and it was delish. Since it is only 2 of us here, I used bone in skin on chicken thighs. I did sear the chicken to seal it. It def. took longer than suggested. I had 4 pieces. I made everything almost exact, except I did not have pearl onions so I added a bit extra vidallia to the cooked process....

Reviewed Three Cheese Hasselback Potatoes

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

I have been making these for years on the grill! I don't peel the potatoes, I do fan them out, and place a pat of butter in-between every fan. I then season them with what ever I want. I then lay two half slices of bacon across the top of each potato. Wrap in foil and grill. rotate as needed, and flip as needed. Squeeze with tongs to test doneness"

Reviewed Braised Short Ribs

Sep 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made mostly as written. Only changed the water for beef broth, and lowered the temp for the in oven time to 310F and cooked for 3 1/2 hours and removed the cover the last half hour and raised the temp to 375F to reduce the broth. Once out of the oven, I turkey bastered the grease of the top. Served with oven roasted veggies and mashed potato. What"

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