My Profile

jules.barkley_12418472

San Francisco, California

Member since Dec 2009

Flag This ProfileFlag as Inappropriate

Reviewed rioja braised beef cheeks with creamy polenta

Jun 2, 2014 on FoodNetwork.com

Absolutely YUMMY! I braised them for four hours and reduced some of the sauce at the end with a bit of sweet sherry. It was perfect.

Reviewed Swordfish with Tomatoes and Capers

Aug 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was absolutely wonderful and so easy! I used fresh plum tomatoes instead of canned and it gave it a very fresh, light and healthy taste. I will be making this again... and using the sauce for many other things."

Reviewed Cheese Fondue

May 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

I couldn't get the kirsch or dry mustard and it was still great. I know it is even better with it."

Reviewed Chicken Cacciatore

Apr 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

This turned out great! I served over pasta. I used twice the amount of Basil and a tons of fresh oregano which gave it a really fresh taste. My sauce was a little runny so I think I'll cook it down more next time before putting the chicken back in. I cooked the chicken for almost an hour and it was falling off the bone. Delicious!"

Reviewed Emeril's Most Kicked-Up Meatloaf Ever

Aug 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow this was amazing. I added finely shredded carrots to the veggies when I sauteed them, and made individual meat loaf 'cubes', which gave it a more modern look than just loaf shape. I wrapped each one in bacon and they looked fabulous.350 for 45 minutes and then upped the oven to 380 to crisp up the bacon.I also added brown sugar to the glaze. I"

Reviewed Honey Glazed Carrots

Aug 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I was expecting a better flavor. I think brown sugar would be better for the sweetness. The recipe is so easy and quick that I still give it 3 stars."

Reviewed Rack of Lamb with Mint-Basil Pesto

Jul 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

The lamb was cooked perfectly. I made my own mint chimicurri so I can't comment on that, but this is a good basic recipe to follow for cooking lamb."

Reviewed Kansas City Style Pork Ribs

Jul 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

We loved these, although don't expect fall off the bone meat. The sauce needs a lot more time to thicken but tasted great after all the cooking. We did ours in the oven."

Reviewed Veal Scaloppini with Saffron Cream Sauce

Oct 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is fantastic! I've done it with chicken and veal, and used Philly low fat cream for cooking and it still was wonderful. Chicken stock was just as good as well.""

Not what you're looking for? Try: