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jennyweaverbeal_4680839

Beaumont, California

Member since Jan 2006

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Reviewed Stuffed Mirlitons

Sep 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

The first time I make a recipe, I like to follow it exactly, but I had to make a few changes based on what we had on hand. Instead of hot Italian sausage, we used sweet and added red pepper flakes. We don't use seasoned salt and prefer panko crumbs to Italian, so I added dried parsley, oregano, basil, celery salt, salt & pepper, fresh garlic, and...

Reviewed Stuffed Cabbage Rolls (Galumpkis

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

I cannot fathom the reason, but I was actually craving stuffed cabbage, which we used to eat a lot growing up but which I haven't had in a very, very long time. I chose to make Tyler's recipe because so many of the recipes I looked at online called for the cabbage rolls to simply be topped with a can of tomato soup. While that may be simple, I don"

Reviewed Balsamic Glazed London Broil

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

I thought the glaze on this was awesome, but I could only really taste it on the parts of meat with fatty edges. I loved the taste though, so I'm thinking that next time I'll marinate the meat in the glaze after it cools down and then use a second batch of glaze to cook. I did follow the suggestion of another reviewer and cook for 7 minutes on eac"

Reviewed Balsamic Glazed London Broil

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

I thought the glaze on this was awesome, but I could only really taste it on the parts of meat with fatty edges. I loved the taste though, so I'm thinking that next time I'll marinate the meat in the glaze after it cools down and then use a second batch of glaze to cook. I did follow the suggestion of another reviewer and cook for 7 minutes on eac"

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