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detfoody

Member since Jan 2011

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Reviewed Spice-Rubbed Pork Tenderloin with Ancho Chile Mustard Sauce

Jan 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Since I didn't have half the spices & no time to run to the store, I had to improvise with regular chili powder, ancho chili powder, red pepper flakes, wasabi & ground mustard for the rub. For the sauce I used apple sauce, spicy mustard, chipotle salsa (in a can), S&P, and a tiny bit of condensed milk. Still turned out great!!"

Reviewed Stuffed Chicken Divan with a Sherry Dijon Sauce

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Family loved it. I used cooking Sherry, nothing expensive from the liquor store like another user posted. I used Swiss instead of gruyere, and also added about 1/2 cup of Swiss into the sauce to thicken it up. Takes a little longer than 50 minutes to prepare - next time I might cut & season the chicken ahead of time. Will definitely become a regu"

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