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jrfoodie

Louisville, Kentucky

Member since May 2010

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Reviewed French Apple Tart

Feb 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Easy recipe -- I only baked for 45 minutes -- used the full amount of sugar and had a lot of burnt sugar around the edges of the pan (may have been my apples too -- I used braeburns) -- but I just trimmed off about 1/4 inch all around and that took care of any overly brown/burnt sugar. I did not have any apricot preserves -- so I put a small am"

Reviewed Zucchini Bread

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

A shocking amount of oil and sugar makes anything good! I skipped the nuts -- and I squeezed out the zucchini in a kitchen towel -- I did have a bit of an issue with sticking -- next time I'll use a bit of parchment to help lift it out. Great way to use up the garden zucchini that all come in at once!"

Reviewed Waffle of Insane Greatness

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

Wow. most certainly the best waffles I have made at home (or eaten at a restaurant for that matter). Tried them yesterday , and already have requests in to make them again today!"

Reviewed Beef Short Rib Enchilada

Mar 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Absolutely a winner -- and worth the time! I was looking for a boneless shortrib recipe, since I buy these in large quantities at our local big box store. instructions seemed a bit wonky to me...I made the following adjustments -- I deglazed the saute pan I browned the meat in with tequila and the juice from the orange (I just could not see how...

Reviewed Marinara Sauce

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good sauce -- and wonderful with the lasagna recipe. I don't have a food mill -- so I used crushed san marzano tomatoes. Froze the leftovers. It was a bit acid after freezing -- so I threw in 1/2 t of sugar with the thawed sauce. (i'm sure that's marinara sauce blasphemy...but it works for me.)

Reviewed Mac and Cheese

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved it. I shied away from using the full 1T of salt -- and went for about 1 and 1/2 t but -- I think it could have taken a bit more. I'm a little gun shy of the salt amounts that most recipes call for -- kind of like measure twice - cut once -- can't go back once you over do it. Going to try and freeze the leftovers and send them with my daughter...

Reviewed Mac and Cheese

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved it. I shied away from using the full 1T of salt -- and went for about 1 and 1/2 t but -- I think it could have taken a bit more. I'm a little gun shy of the salt amounts that most recipes call for -- kind of like measure twice - cut once -- can't go back once you over do it. Going to try and freeze the leftovers and send them with my daughter...

Reviewed Lasagna

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

Loved this recipe. The addition of the mushrooms and zucchini added a nice texture and flavor to this. I used whole milk ricotta and it was very good.

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