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Spotsylvania, Virginia

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Reviewed Roasted Pork with Smoky Red Pepper Sauce

Oct 21, 2010 in Food Network Community Toolbox on Food Network

I agree with previous reviewers that the spice and salt measurements are off. The recipe calls for the addition of 2T of salt to the sauce -- it was more than salty enough already. Adding salt would have made it inedible. I used real pimenton, smoked paprika from Spain, and found the flavor a bit overpowering. Would start with less. No need to...

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