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dzyla

huntington beach, California

Member since Jul 2008

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Reviewed Chicken Cooked in Beer

Jul 13, 2014 in null on Food.com

This recipe is great, but you need imagination to figure it out. I used skinless thighs - whole and another time boneless/skinless thighs. Once I got to the sautéing part, I went my own way, bringing the beer to a boil, adding the teriyaki sauce and just simmering till really tender - cooking till the beer evaporated gave me slowly dried...

Reviewed beef and guinness short ribs

Mar 16, 2014 on FoodNetwork.com

Tried this just because I had one single short rib in my freezer and needed to use it. Afterwards, I wished I had 10 short ribs - or more. Oh my - absolutely delicious and so tender. I did cook at 350, though - 380 just sounded weird to me.

Reviewed beef and guinness short ribs

Mar 16, 2014 on FoodNetwork.com

Tried this just because I had one single short rib in my freezer and needed to use it. Afterwards, I wished I had 10 short ribs - or more. Oh my - absolutely delicious and so tender. I did cook at 350, though - 380 just sounded weird to me.

Reviewed beef and guinness short ribs

Mar 16, 2014 on FoodNetwork.com

Tried this just because I had one single short rib in my freezer and needed to use it. Afterwards, I wished I had 10 short ribs - or more. Oh my - absolutely delicious and so tender. I did cook at 350, though - 380 just sounded weird to me.

Reviewed Chunky Chicken Chowder

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

Anybody who rated this recipe a '5 star' would probably believe that I could have become a professional opera singer. And believe me - I couldn't carry a tune in a locked box! Ugh. If I want a sweet soup, I'll make some crab bisque. And if I want it grainy (the potatoes cooked down to nothing) - I'll just add some grits or something. Where wa"

Reviewed Donatelli's - Meat Sauce Recipe

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

I'm sure glad I don't live in White Bear Lake, MN. Or, if I did, I would hope there was another restaurant to eat in. This tasted worse than Ragu. Too tart and lacking any depth of flavor whatsoever. I'm sure the 5 star ratings all came from parents of children who regularly eat Spaghetti O's. Ugh."

Reviewed Ultimate Great Northern Beans

Feb 28, 2012 in null on Food.com

So glad I spent a few minutes searching for a new way to cook great northern beans. These are wonderful. I did cut back on the liquid a little bit as I don't like my beans too 'soupy' and I went ahead and used all of two 10-oz. cans of Rotelle. Both a smoked pork hock and chopped up ham. Delicious. Perfect, served with corn muffins (substit...

Reviewed Rib-Eye Steaks with Smokey Arrabiata Sauce

Feb 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm sorry, but I tried this recipe, threw the sauce down the drain and just ate the steak. It was impossible to get past the overwhelming 'flavor' of the smoked paprika. It was so reminiscent of the 'fake smoke flavoring' that is added to so many foods - to their detriment - that I'm sorry I tried this recipe. At least, now, I know that I disl...

Reviewed Broccoli-Cheddar Soup

Oct 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Do I have to give it a star? This recipe was terrible. I questioned the additional 2 cups of water (seemed like too much liquid so held that out. Even after I added Chicken Soup base to that water, then added some of it to the soup, it didn't help. The 1/2 and 1/2 caused the grainy problem other reviews complained about (I prefer to use cream...

Reviewed Braised Lamb Shanks

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was glad my husband wasn't speaking to me when I tried this one, 'cause I sure wouldn't have wanted to listen to what he had to say after he left the table with his dinner virtually untouched. I don't understand all the rave reviews. Too much red wine, too much tomato paste and too much heat all resulted in overcooked meat and a somewhat sour "

Reviewed Spicy Sausage Sauce

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

Actually, 3 1/2 stars - 'flavor' was a little bit 'light'. Plenty hot without being overpowering - a note to earth456 - did you forget to take the seeds and veins out of the serranos? Not unexpected, since this recipe - as posted - does not say one word about how to 'prepare' them! Use them whole? Slice them? Hmmmmm... Anyway, will use again"

Reviewed Herb Crusted Lamb

Nov 8, 2010 in Food Network Community Toolbox on Food Network

My kitchen smelled so mouthwateringly good that I expected this dish to be a letdown, tastewise. BOY, did it live up to the prelude! While not a huge fan of lamb, I like it. BUT I loved this recipe. Don't know that I'd cook the roast again - my husband and I like medium/almost rare meat - which wastes the slightly overcooked outer portions typical...

Reviewed Herb Crusted Lamb

Nov 8, 2010 in Food Network Community Toolbox on Food Network

My kitchen smelled so mouthwateringly good that I expected this dish to be a letdown, tastewise. BOY, did it live up to the prelude! While not a huge fan of lamb, I like it. BUT I loved this recipe. Don't know that I'd cook the roast again - my husband and I like medium/almost rare meat - which wastes the slightly overcooked outer portions typical...

Reviewed Potato and Leek Soup

Oct 28, 2010 in Food Network Community Toolbox on Food Network

BLEKHHHHHH! Could not even taste the thyme (what was with that 'bundle'?), wine gave it a strange smell (I drank the wine - it was good wine) and WHO in their right mind uses 1 1/2 teaspoons of salt for this small a pot of soup (on top of chicken stock AND bacon? Salty and sour was the taste outcome. Couldn't wait to throw this recipe in the recycle...

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