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jeff-n-rochelle_12448313

Sandy, Utah

Member since Oct 2008

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Reviewed Swedish Meatballs

Dec 24, 2013 on FoodNetwork.com

I loved this recipe. I made minor modifications to sauce because of an overabundance of mushrooms and shallots on hand but it turned out lovely. My Swedish great grandmother would have been proud.

Reviewed Beef Pastrami

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I thought this was better than great. I do add some pink curing salt simply because I like the look. If you get one of those giant briskets from Costco or Sam's cut off the flat end of the brisket and use this more uniform cut for curing. The bulky end of the brisket is great cut up for stew meat or grind for hamburger. This time I am using a "

Reviewed Roasted Butternut Squash Soup

Nov 13, 2012 in Recipes on Cooking Channel

This recipe is a lot of work. It is has complex flavors. It doesn't remotely taste like butternut squash soup because the squash gets overpowered by so many powerful flavorings like balsamic vinegar and the spice mixture. My son said it should be called cinnamon soup. For me, it's all about the squash and simple is best for this mild tasting v"

Reviewed Spinach and Pancetta Strata

Jul 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe and have made it a couple of times. I especially love recipes that I can clean out the fridge with. I have substituted one leek for the onions, added romano cheese instead of the Parmesan and bacon for the pancetta. Other than those small changes I followed the recipe. "

Reviewed Lemon Bars

Jun 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this as part of a dessert assortment for a rehearsal dinner for a wedding. I loved this recipe, especially the large amount of lemon pudding/curd on top. Just the right amount of tang to sweet. Go for it! Make it!"

Reviewed Fettucine Alfredo

Feb 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Simply the best and very easy. Buy good heavy whipping cream and it will come together more easily. I went even further and made my own fettucine. Amazing!""

Reviewed Beef Stew with Caramelized Onions and Amber Lager

Jan 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe was easy to make though caramelizing onions took some time. I did add 2 bay leaves to the onions and substituted beef broth instead of water. Very tasty. We had it with rice.""

Reviewed Roasted Turkey Roulade

Nov 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this for Thanksgiving and my family was sure impressed! I loved the dressing, but I would skip salt and peppering the inside of the turkey breast because there is more than enough salt in the sausage and Pepperidge farm bread stuffing to season the meat. Thanks Ina!""

Reviewed Linguine with Tuna Puttanesca

Nov 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

My family loved this. Oddly enough they didn't notice it was tuna. I used a jarred Italian tuna in olive oil which is so much silkier and doesn't the the strong odor compared to the usual canned in "spring" water mystery fish. I think you could substitute Italian sausage or shrimp instead of tuna. ""

Reviewed Beef Pastrami

Oct 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have not finished this dish but I have two thoughts on preventing the slimy meat or off odor. First of all, this recipe fails to describe two problems boiling the water cures and that is bacteria in the water and preventing possible botulism from the fresh garlic. Immediately add the dry ingredients/garlic after the water boils and the salt/s...

Reviewed Chocolate-Dipped Key Lime Pie Pops

Aug 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

You are right you need to add some shortening to the chocolate chips to make it more dip-able. See a basic cookbook to figure out a good ratio and other combinations to make a chocolate coating.""

Reviewed Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream

Jun 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Critical to making this dish is to get the milk HOT but not boiling. Without hot milk nothing is going to be at the temperature you want when those egg whites go in and the mousse will not set up. Plus whipping the mousse in the blender for one minute on high is another critical aspect. I've made this a couple of times. I prefer it with extra "

Reviewed Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream

Jun 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Critical to making this dish is to get the milk HOT but not boiling. Without hot milk nothing is going to be at the temperature you want when those egg whites go in and the mousse will not set up. Plus whipping the mousse in the blender for one minute on high is another critical aspect. I've made this a couple of times. I prefer it with extra "

Reviewed Airman Anderson's Chicken

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

Everyone cleaned their plate at my house. It should be called orange chicken. My husband loved it more than our favorite Chinese joint. Lots of prep though. I made the stir fry beans that where on the same program too. Make the sauce first so it can bubble away and thicken while you do everything else. I had it on medium heat on the big burner...

Reviewed Green Bean Stir-Fry

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

The best. I'd like to try this with long beans.

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