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Cleveland, Ohio

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Reviewed Banana Bread With Chocolate Chips and Chocolate Glaze

Oct 11, 2011 in Food Network Community Toolbox on

Super tasty. I'm not a fan of bananas or banana flavored anything, so I made everything according to the recipe, sans banana. It turned out quite well, albeit a little dry and tough. I'm sure I probably over-stirred/over-folded the batter a bit, but it took a while to get all of the dry ingredients incorporated into the wet ingredients. Also, it ...

Reviewed Perfect Potstickers

Oct 10, 2011 in Food Network Community Toolbox on

A trick I learned from America's Test Kitchen: prepackaged ground pork is often fatty and greasy. Take pork tenderloin, freeze it for about 10 - 15 minutes (until stiff around edges but still pliable) and grind it in the food processor. The result is delicious, moist ground pork.

The recipe doesn't lie: these are perfect potstickers....

Reviewed Beignets with Rosemary Caramel and Local Honey

Sep 11, 2011 in Food Network Community Toolbox on

I've never really had beignets & therefore don't know if this is how they're supposed to be. They were tasty, to be sure, but very heavy & eggy. I take issue with a lot of the directions in this recipe. First, after adding the flour, the mixture on the stove became dough like IMMEDIATELY, not 3-5 minutes as stated. After adding all of the eggs, t...

Reviewed Baked French Toast Casserole with Maple Syrup

Sep 8, 2011 in Food Network Community Toolbox on

Yep. Gonna have to make this again. It was super simple to make and sooooo delish! One point of note: the topping probably requires a cold butter to make a crumble for the topping. I foolishly melted the butter until it became a creamy consistency, then realized it didn't make a lot of sense to add that to the top of the casserole. It did however...

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

Aug 29, 2011 in Food Network Community Toolbox on

Holy wow this was good! The saltiness of the cheese & prosciutto balanced perfectly with the flavors from the basil and the tender savoriness of the flank steak.

My only beef (ha) was that butterflying a steak is no easy task. Albeit, it was my first time butterflying a steak (or any cut of meat for that matter), but I don't think...

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