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Shorewood, Minnesota

Member since Dec 2010

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Reviewed Pancetta-Wrapped Pork Roast

Apr 23, 2013 in Food Network Community Toolbox on

I cooked a 6 lb. roast - the meat was moist and tender - a bit past the 145 stage, but that was better for my guests. I prepped the roast the day before and the only change I made was to add an extra layer of pancetta before I put it in the oven. The crispy pancetta was also a treat enjoyed by all (even the 6 yr. old who cleaned his plate).


Reviewed Chicken Scallopine with Sage and Fontina Cheese

Jun 16, 2011 in Food Network Community Toolbox on

I used ingredients on hand so I switched it up a bit. I had a plant of gorgeous fresh basil begging to be used, so I substituted the basil leaves for the sage. I also included roasted red pepper strips with the basil and Fontina. I didn't have San Marzano tomatoes (not at $6.50 a can) so I substituted canned whole plum tomatoes.


Reviewed Salisbury Steak With Mushrooms

Dec 14, 2010 in Food Network Community Toolbox on

Good flavor, but I used one can low sodium beef broth and reduced the water. Bouillon cubes would be an alternative with the water. I thought the flavor addition was a must. I added garlic powder and a splash of sherry when I was finishing the sauce. I served it with whole grain noodles and fresh steamed green beans to boost the fiber and health...

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