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globaleater

Member since May 2011

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Reviewed Coconut Macaroons

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

They we're good.. they just didn't get crunchy on the outside without burning.""

Reviewed Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Jul 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I took other peoples reviews and added portobello and this was EXCELLENT!"

Reviewed Grilled Pizza -Three Ways

May 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Oh god.. I love Alton.. but his "favorite" pizza nearly ruined my pizza night. I tried making his with the mozzarella, prosciutto, and dates first on the grill. It was way too sweet and just not for me. It killed me because I love all the ingredients it just tasted horrible.. after that I wasn't in the mood for the other margherita style ones. Eve"

Reviewed Backyard Baby Back Ribs

May 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love Alton, and LOVE this recipe! The braising liquid is great, and it's honestly fine without it too (have made it both ways when I'm out of white wine). I get a REALLY good cut of baby backs and lap this up with anyone that is around to help me eat them. Instead of broiling mine, I put on my homemade sauce and place them on the grill turning t"

Reviewed Tilapia with Citrus Bagna Cauda

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Go for it.. make your sauce ahead of time and its a 1, 2, 3 dish. Very tasty!"

Reviewed Farfalle with Broccoli

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used broccoli and cauliflower florets (love the cauliflower addition). I like anchovies and used them, but I strained my sauce before adding it to the pasta (ok I'll put just a touch of the red pepper flake, garlic, anchovy mash back into the pasta mixture, but I like the presentation better without all of it in the dish). Try it!"

Reviewed Steak au Poivre

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

PERFECT. Oh man I dream about this dish nights, months after I make it. I wish I didn't like to grill so much so I could pan sear and create this wonderful dish. Tenderloin heaven. Thank you Alton."

Reviewed Chicken Piccata

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

It's really hard to mess this one up.. I think anyone can make this recipe and it will be delicious."

Reviewed Tuscan Lemon Chicken

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This just wasn't for me. The chicken wasn't juicy enough (yes I marinated for almost 6 hours) and cooked it slow. I'm looking for something a bit more tasty and juicy."

Reviewed Roasted Brussels Sprouts

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I would eat this 5 nights a week... I usually eat it around 3 nights a week. But I think the time is wrong, at 400 you should cook them for 20-25 minutes and they are crispy with some of the leaves burnt.. if I cooked them 45 minutes I'd have coal. I have cooked these in 3 different ovens all 400 for 20-25 min. Sometimes I add cayenne pepper to gi"

Reviewed Grilled Herb Shrimp

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I skipped the dry mustard, but it was still a hit. I marinated for over an hour and the shrimp were just as tasty as could be. I will cook this again and again!"

Reviewed Skewered Sea Scallops with Lemon-Fennel Dressing

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I could use this dressing on everything.. it truly was delicious. Whether you use grilled scallops or any other type of fish/shrimp, you can't go wrong with the dressing."

Reviewed Kale Chips

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

FABULOUS! Seriously... I cook many food network recipes and this is the one that made me join to write a review. I have tried kale many different ways and I will probably fight someone if they try to take it from me and cook it any other way than this. I massage my kale with olive oil (for a thin even coat) and then sprinkle w/ S&P but I add a LIT"

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