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john28270_925479

Charlotte, North Carolina

Member since Aug 2004

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Reviewed aunt verna's orange cake

Jul 20, 2014 on FoodNetwork.com

I made this as written, and it was nothing less than HORRIBLE. Took 60 minutes to bake, not 30. By that time, the exterior of the "cake" was hardening, caramelizing, and tasted burned. The interior, was, rubbery and chewy. As someone else mentioned, Aunt Verna should have kept this one a secret. Disaster; unless you make significant changes.

Reviewed chocolate peanut butter pie

Jul 20, 2014 on FoodNetwork.com

Simple, easy, delicious.

Reviewed she crab soup

Jan 28, 2014 on FoodNetwork.com

Very bland. Extremely under spiced. The primary flavor is flour. Should tell you everything you need to know.

Reviewed Lentil Soup

Nov 30, 2013 on FoodNetwork.com

I'm undecided as to whether I should give this a one or two star rating.

Beware, this is not a soup, it's a stew.

A pound of lentils (plus the pasta) makes this waaaay too liquid deficient, at the end of the cooking process, to even resemble a soup. After cooling, and refrigerating, the liquid almost disappeared....

Reviewed Homemade Tomato Soup

Nov 30, 2013 on FoodNetwork.com

This is not tomato soup, not even a near approximation. At best, its pureed vegetables in olive oil and garlic. After all the 5 star reviews, I have to wonder how accurate is the rating system.

I've been cooking a loooong time, I can follow a recipe, and this is, frankly, a disgusting waste of good olive oil, tomatoes, and other...

Reviewed Good Eats Roast Turkey

Nov 16, 2013 on FoodNetwork.com

Amazing. I used this on a 5 pound roaster chicken. Best poultry I've ever eaten. The early blast with high eat ensured a beautiful skin and cooking to 161 ensured moist meat. Absolutely fantastic.

Reviewed Pickled Beets

May 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

These are really good, but, the correct quantities for two 1 quart jars are:

For Roasted Beets-
Beets 9 Medium
Shallots 3 Peeled
Rosemary 3 Sprigs
OO 3 tsp

For Other Ingredients/Liquid

Red Onion 1.5 Large Frenched
Tarragon Vinegar 1.5 Cups
Kosher...

Reviewed Marinara Sauce

Mar 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

With some mods, this is an excellent sauce. As written, there's too much salt and the red wine (yes, I know, tradition and all that) over powers the tomato.

I tripled the amount of olive oil, use white wine, and reduced the salt to 1/2 tsp. My wife commented that it was the best marinara I'd ever made. "

Reviewed Lemon Chicken Breasts

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good, but other flavors got lost in the lemon. Using bone in chicken might bring more chicken flavor to the party. The idea to use leftovers on a salad is a really good one. "

Reviewed Creamy Orzo

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good, not great. Certainly not the kind of "great" that would be indicated by the overuse of 5 star ratings. Add garlic, butter, and maybe a little nutmeg.

Be forewarned, the 6 to 8 servings refers to a VERY generous entree portion. If you're serving this as a side dish, you're easily looking at 12 to 16 servings. "

Reviewed Corned Beef Hash

Sep 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent recipe. With one exception I followed this recipe exactly. After cooking, I de-glazed the pan with about 1/8 cup of Chardonnay and reduced it until it was thick; I added the reduction to the hash and stirred it in. I also corned my own beef using Alton Brown's recipe. (Took ten days but well worth the wait.

This recipe...

Reviewed Corned Beef Hash

Sep 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent recipe. With one exception I followed this recipe exactly. After cooking, I de-glazed the pan with about 1/8 cup of Chardonnay and reduced it until it was thick; I added the reduction to the hash and stirred it in. I also corned by own beef using Alton Brown's recipe. (Took ten days but well worth the wait.

This recipe...

Reviewed Marinara Sauce

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

Almost tasteless.

I've made this several times, at first thinking that technique, or ingredient variances, were the problem. But after four, or five, times of making this, solely due to the number of five star ratings, it's time to call it a day with this recipe.

A store bought jar marinara beats this one. "

Reviewed AB's Chili Powder

Jul 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent chili powder. I substituted Moritas for the Cascabels as I couldn't find them, Moritas are a slightly hotter pepper so I reduced the quantity from 3 to 2. Turned out very well.

I would recommend wearing disposable gloves when making this; and do not let your hands come anywhere near your eyes.....bad juju.

Reviewed Barley Water

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Extremely refreshing and delicious. I may never drink iced tea again.

Actually, using pearled barley in this recipe is fine. If you've turned this into a mush your heat was too high on the boil. "

Reviewed Barley Water

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Extremely refreshing and delicious. I may never drink iced tea again.

Actually, using pearled barley in this recipe is fine. If you've turned this into a mush your heat was too high on the boil. "

Reviewed Chicken Cordon Bleu

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

You don't think they're posting their actual recipes here do you?"

Reviewed Who Loves Ya Baby-Back?

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

Fantastic. The only word for these ribs.

2x the rub and 1.5x the liquid for three slabs.

Omit the jalapeno seasoning, if you can't find it, and use SMOKED PAPRIKA.

Use 2 TBL salt instead of three.

Count on at least(!!!) an hour to reduce the glaze. I used 2 TBL flour to...

Reviewed Who Loves Ya Baby-Back?

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

Thee is something to what hnharris86 says about the sodium level differences between Diamond Crystal and Morton's Kosher Salt.

DC's nutritional panels lists the sodium content as 0.2 tsp = 280 mg.
Morton's nutritional panel lists the sodium content as 1/4 tsp = 480 mg.

Converting to full teaspoons for...

Reviewed Who Loves Ya Baby-Back?

Dec 23, 2010 in Food Network Community Toolbox on FoodNetwork.com

Thee is something to what hnharris86 says about the sodium level differences between Diamond Crystal and Morton's Kosher Salt.

DC's nutritional panels lists the sodium content as 0.2 tsp = 280 mg.
Morton's nutritional panel lists the sodium content as 1/4 tsp = 480 mg.

Converting to full teaspoons for...

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