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Oct 11, 2011 in Food Network Community Toolbox on FoodNetwork.com
“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 FoodNetwork.com
“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....”
Sep 11, 2011 in Food Network Community Toolbox on FoodNetwork.com
“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...”
Sep 8, 2011 in Food Network Community Toolbox on FoodNetwork.com
“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...”
Aug 29, 2011 in Food Network Community Toolbox on FoodNetwork.com
“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...”