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jcordeiro7172_9853397

toledo, Ohio

Member since Feb 2008

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Reviewed shredded potato cake: rosti

Feb 23, 2014 on FoodNetwork.com

A good guide. I added a garlic clove, a half onion, kosher salt, and fresh ground pepper. Very tasty! I used a cast iron skillet which I think made it hard to slide off. I'll try a nonstick skillet next time.

Reviewed Baked Chicken Breasts With Parmesan Crust

Oct 24, 2013 on FoodNetwork.com

It was okay. Nothing exciting. And it never browned so it looked dull.

Reviewed Grilled Cheese with Tomato Soup

May 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

I didn't have celery, so I used carrots like others suggested. I used celery salt though. I also finished it with fresh chopped basil and a pat of butter. Very good!"

Favorited Pump-Up-the-Jam Cocktail Weenies

Nov 18, 2012 in Recipes on Cooking Channel

Reviewed Smoked Gouda-Chorizo Jalapeno Poppers

Oct 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought they were delicious! I think smoked Gouda makes all the difference...gives them that different kick to make them special. Agree that you should wear a scarf over your mouth while seeding the peppers... The finished product had kick but was not crazy spicy... But I was uncomfortable while seeding. The dairy really tones down the spice. B"

Reviewed Pepperoni Pretzels

Sep 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought these were okay. They were kind of dry and tough and the cheese disappeared... I'd add more. Definitely need marinara to dip. "

Reviewed Basil Pesto

Aug 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

Yum! I will reduce the oil next time. But great flavor! I put it on toast rounds for an appetizer. "

Reviewed Grilled Pizza -Three Ways

Aug 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was our first time trying homemade dough, although I'm by no means a novice cook. That said, I'll admit I was a little shy with the dough. I ended up with throwing away the first 2 pizzas because they stuck To the board I rolled them on and / or the grate. I ended up having to use so much olive oil on the other 4 (I doubled the recipe... "

Reviewed Brussels Sprouts with Bacon

Dec 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Followed exactly. Even non-sprout fans were impressed.""

Reviewed Smoked Gouda-Chorizo Jalapeno Poppers

Dec 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought they were delicious! I think smoked Gouda makes all the difference...gives them that different kick to make them special. Agree that you should wear a scarf over your mouth while seeding the peppers... The finished product had kick but was not crazy spicy... But I was uncomfortable while seeding. The dairy really tones down the spice. ...

Reviewed Spiced Pecans

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

Wow. Delicious. I made them to serve at thanksgiving tomorrow and I'm not sure they'll last that long. For the orange peel, I zested and orange and spread it out on a paper towel to dry for a Couple hours. Beware of the cayenne.... It is pretty spicy. My 12 year old couldn't hack it so you might want to cut that down for sensitive palates. Or no...

Reviewed Skillet Rosemary Chicken

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

Amazing. Easy, inexpensive and delicious. It looks oddly dry when you put in to bake, but it makes its own juices. Sprinkled a little white wine and butter at the end. Loved it.""

Reviewed Grilled Yogurt and Pesto-Marinated Swordfish with Shaved Artichoke and Olive Salad and Herbed Orzo with Dry Vella

Jul 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ok.. I am only rating on the orzo.... It was great! I made a couple changes...i used whole wheat for health reasons. I also omitted the mint for flavor preferences. My store didnt have Vella so I used asiago. It really was tasty!"

Reviewed Indonesian Grilled Swordfish

Jul 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought this was tasty. Similar to my go-to flank steak marinade. Just be careful on the cooking times. I followed it exactly and I though it was slightly dry even though I didnt tent it. Oh and I did not "salt generously" as instructed due to the soy sauce and it was a good call... A tad bit of salt went a looong way!"

Reviewed Here's the Outlaw Chef's "Rio Grande Cornbread"

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think I'd give it 3.5 if I could. I loved the flavor, but the texture was somewhat dry. Now, that said, my grocery store did not have anything other than regular sour cream so maybe that makes the difference. It seemed it should have been moist though with sour cream, bacon fat, and goat cheese... That's a lot of fat to yield a dry result. One l"

Reviewed Vinegar Brined Baby Back Ribs

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I really liked the cooking method. Nice, tender meat. The sauce did not caramelize with these direction though. I turned the heat to broil and left it for 10 minutes per side and it still could have used more. The sauce was good! But not great. As noted, don't forget the chipotle! I ran out of molasses, so I used abut a tbsp of honey instead, but "

Reviewed Prosciutto and Eggplant Calzone

Apr 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I gave it 5 stars because the flavor was AWESOME.. but I was unable to follow the recipe, so here was what I did: Store was out of eggplant, prosciutto, and fresh dough. So,in place of eggplant, I used a mix of red, yellow, and green bell peppers and onions. For the prosciutto, I used .2 lbs pancetta + 2 stips of bacon, crumbled. For the dough,...

Reviewed Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup

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

These were delicious! I made them exactly, except with red wine vinegar instead of white. Also, my can of chipoltle didn't have that much adobo sauce, but they were VERY flavorful anyway. One warning- the kids had to choke them down because they were a little too spicy for them, even without the ketchup Next time, I'll leave some meat out and...

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