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bbqgreg

floral park, New York

Member since Dec 2007

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Reviewed cinnamon baked doughnuts

Mar 15, 2014 on FoodNetwork.com

Received a doughnut pan as a gift a while back but never used...until now! These doughnuts are easy to prepare, came out soft and moist and tasted delicious. Best part-not fried. Baked in convection oven at 350 degrees for 16 minutes and they popped out of the pan just like Ina's did on the episode. Will make again for the next family brunch....

Reviewed cinnamon baked doughnuts

Mar 15, 2014 on FoodNetwork.com

Received a doughnut pan as a gift a while back but never used...until now! These doughnuts are easy to prepare, came out soft and moist and tasted delicious. Best part-not fried. Baked in convection oven at 350 degrees for 16 minutes and they popped out of the pan just like Ina's did on the episode. Will make again for the next family brunch....

Reviewed Smothered BBQ Chicken on Texas Toast

Aug 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

A definite winner Jeff! Chicken thighs were perfect for this dish. The chicken bathing in the bbq sauce was awesome and easy to pull apart. I extended the cook time for finishing in the oven. Pickled onions added a nice crunch and the white sauce had a nice tangy flavor from the vinegar and lemon. The fam fully enjoyed and will certainly make ag"

Reviewed Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction

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

I don't usually cook with red wine but the marinade was intense. I subbed pesto sauce for the fresh basil. The fontina/prosciutto/pesto combo was bursting with flavor and went very well with the flank steak. The shallot reduction sauce just put everything over the top. Easy to make and the family loved it. It's grilling season folks!"

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