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kdrich76

United States

Member since Jan 2009

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Reviewed Roast Beef Tenderloin with Mushroom Ragout

Jul 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

I just made this dish last night and it did not turn out well. I like rare to medium rare so i pulled my roast at 122 degrees. Then the horror began... I use a oven safe probe thermometer so i can watch the temp at all times. Before i could get the foil out the roast was all ready at 128! Ok, long story short, my roast went to 147 sitting on a coo"

Reviewed Jamaican Jerked Chicken

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

I really like this recipe. The jamaican bbq sauce is AWESOME! I pretty much make this dish so i can make the sauce. Oh and a scotch bonnet is a variety of habenero. "

Reviewed Chicken Fajitas

Jan 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

I can't say enough good things about this recipe. It was easy to make and SUPER delicious. The whole family loved it and leftovers didn't last long. Awesome flavors and all-around great, healthful meal. We tried it for the first time last weekend and it's on the menu again tonight!""

Reviewed Southwestern Benedict Recipe

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

This was very VERY good! I had a little trouble getting the sauce to thicken up but the flavor was amazing!"

Reviewed Crab Cakes with Lemon-Dill Sauce

Oct 3, 2010 in Food Network Community Toolbox on Food Network

I have made these several times and they are awesome! I like to mix the crab in before the breadcrumbs because it will hold your chunks of crab better when cooking. Once the bread crumbs are added it becomes very thick and hard to mix the crab in. Mixing the crab first also cuts down the time you need to refrigerate it. Make the sauce for sure. it's...

Reviewed Crab Cakes with Lemon-Dill Sauce

Oct 3, 2010 in Food Network Community Toolbox on Food Network

I have made these several times and they are awesome! I like to mix the crab in before the breadcrumbs because it will hold your chunks of crab better when cooking. Once the bread crumbs are added it becomes very thick and hard to mix the crab in. Make the sauce for sure. it's great!

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