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joseph.james.wolf_9121745

Dupont, Washington

Member since Dec 2007

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Reviewed Salmon with Brown Sugar and Mustard Glaze

Sep 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

Fantastic and easy. Love it."

Reviewed Chicken Pot Pie

Aug 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious. I used 2T of butter and 2T of oil to make the roux; subbed half and half for the cream. "

Reviewed Korean Pulled Pork Sandwich with Asian Slaw

Aug 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wow, this was delicious. I used my slow cooker, then thickened the marinade at the end with some cornstarch. Easy and so good."

Reviewed Cole Slaw with Pecans and Spicy Dressing

Aug 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Fantastic. Loved the apples, mint, and nuts. I halved the recipe and had to use a little more mayo to distribute the dressing. Will definitely make his one again."

Reviewed Korean Barbecued Flank Steak on Hot and Sour Slaw Salad

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

I thought this was good, but do not marinate more than the allotted ten minutes (as I did) or the meat gets very salty."

Reviewed Grilled Drunken Shrimp Tacos

Aug 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious! Loved this recipe and will make it again. I'll probably cut the ingredients for the mayo in half a I had a lot left over."

Reviewed Pasta Primavera

Aug 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I do think you need to add more than 1/2 t salt, though, it's not enough for the volume of the dish and is too bland. Otherwise, it's great. I threw in the veggies I had -- red onion, green peas, broccoli, spinach, tomatoes, and carrots. Well definitely make this again."

Reviewed Blueberry Scones with Lemon Glaze

May 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really good. Three things I would do differently. First, next time I will fold in the blueberries to the dry mix before adding the cream. Otherwise, the batter is very tight and it's difficult to incorporate the berries. Next, I would grease the pan to prevent sticking. Last, I'd cut the glaze recipe in half -- I had a lot more than I needed. Deli"

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