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gurululu

Bayonne, New Jersey

Member since Jan 2009

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Reviewed Roast Pork Loin with Apples

Jan 3, 2014 on FoodNetwork.com

Holy Cow! I mean pig. I made this with a pork loin using my Williams Sonoma probe thermometer. I used poured organic juice into the pot with vegetables and didn't even make the gravy. Cut the pork at 145 degrees and put the slices in the apple juice with the apples and vegetables. Served it on a platter...super juicy and flavorful. I really salted...

Reviewed Roast Pork Loin with Apples

Jan 3, 2014 on FoodNetwork.com

Holy Cow! I mean pig. I made this with a pork loin using my Williams Sonoma probe thermometer. I used poured organic juice into the pot with vegetables and didn't even make the gravy. Cut the pork at 145 degrees and put the slices in the apple juice with the apples and vegetables. Served it on a platter...super juicy and flavorful. I really salted...

Reviewed Roasted Butternut Squash

Nov 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

If I had known how delicious it is to drizzle some olive oil onto butternut squash and roast it with salt & pepper, I would have done it years ago. My husband and I are 4o something and shocked that we just found a food so simple and delicious.""

Reviewed Guacamole Salad

Jul 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Crushed a giant clove of garlic with a press. I could eat this all day!"

Reviewed Shaker Cranberry Pot Roast

Nov 17, 2010 in Food Network Community Toolbox on Food Network

I love cranberry anything so this is the way to go. I do wish I had followed the recipe & made the cranberry sauce from scratch because the canned cranberry made it sweet with a hint of tangy. Tangy with a hint of sweet would have been better. I added flour and water to thicken the juice since I simmered it on the stovetop for 4 hours. It reduced...

Reviewed Lentil Soup with Beef

Nov 7, 2010 in Food Network Community Toolbox on Food Network

I followed the recipe(but used beef stock instead of beef broth& added the following: 1.Put a sprinkle of Emeril's Bayou Blast on the meat in addition to a little salt and pepper. 2. Deglazed the pot with 1/3 cup of red cooking wine after I took the browned chuck out. 3.Added 3 tsp of Herb OX beef bouillion. If I had added 1 tsp more, it would have...

Reviewed Lentil Soup with Beef

Nov 7, 2010 in Food Network Community Toolbox on Food Network

I followed the recipe(but used beef stock instead of beef broth)& added the following: 1.Put a sprinkle of Emeril's Bayou Blast on the meat in addition to a little salt and pepper. 2. Deglazed the pot with 1/3 cup of red cooking wine after I took the browned chuck out. 3.Added 3 tsp of Herb OX beef bouillion. If I had added 1 tsp more, it would have...

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