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cpalifer

Floyds Knobs, Indiana

Member since Jan 2010

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Reviewed Best Ever Green Bean Casserole

Feb 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is awesome, I have made it 5-6 times always to great reviews. i do not keep the onions in the oven for 30 minutes, it seems they get really burnt by then, so I reduced their time to 20 minutes in the oven. Otherwise, I followed the recipe to a tee."

Reviewed Pulled Pork

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this for a get-together we had tonight. The meat was absolutley outstanding, 5 stars to the rub. I use Anne's rub for ribeyes and so I knew the meat would be great. I temped the meat after cooking it 9 hours and it hit 190 degrees.
The problem was the sauce, just not up to par for our tastes. I made 2 sauces: Anne's sauce that came...

Reviewed Pulled Pork

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this for a get-together we had tonight. The meat was absolutley outstanding, 5 stars to the rub. I use Anne's rub for ribeyes and so I knew the meat would be great. I temped the meat after cooking it 9 hours and it hit 190 degrees.
The problem was the sauce, just not up to par for our tastes. I made 2 sauces: Anne's sauce that...

Reviewed Pat's Broccoli and Chicken Stir-Fry

Nov 22, 2010 in Food Network Community Toolbox on Food Network

I love this recipe, I've made it several times now. There is one error in the above recipe: In the show, she only add 1/2 teaspoon of red pepper flakes, not a 1/2 tablespoon.
Also, I used 1 lb. boneless chicken breasts instead of thighs, the grocery did not have boneless thigh meat and that's a pain to debone the thighs. Also doubled...

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