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Reviewed Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry

May 6, 2013 in Food Network Community Toolbox on

This was AMAZING. My first time making a buerre blanc sauce so I read the other reviews for tips. I used champagne vinegar--reduced to 3/4 cup, and let the sauce reduce for quite awhile (maybe 30 minutes? Maybe it wasn't quite that long, but seemed like it because I was hungry!). I then added the cream and butter as directed, and still let it "

Reviewed Roasted Leg of Lamb (Gyros

Nov 13, 2012 in Food Network Community Toolbox on

The lamb was amazing! I did read other recipes for the tzatziki sauce and would recommend some of those tips: strain the yogurt with a cheesecloth over a bowl for an hour in the fridge. (I used no-fat greek yogurt and it was fine). Also, peel and seed the cukes, GRATE, put in a collander to drain, sprinkle a 1/2 tsp salt and let the salt draw ou"

Reviewed Tempura Chicken Fingers with Plum Sauce and Ginger Stir-Fried Vegetables

May 7, 2012 in Food Network Community Toolbox on

I only made the stir fry veggies, but my tween and teen aged sons loved them! I cheated and bought the pre-packaged veggies from Wegman's, and added more shitake mushrooms. It was a little greasy (probably my fault) but the flavor was very good. "

Reviewed Mushroom-Stuffed Pork Tenderloin

Apr 29, 2012 in Food Network Community Toolbox on

It was delicious--and my 12 and 15 year-old boys thought so too! I baked it like others, and then broiled a little at the end to give it a little browinng. I think I may pan sear it first, then bake as others have done, to give it that all over brown. Can't wait to make it again!"

Reviewed Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples

Mar 30, 2012 in Food Network Community Toolbox on

This was delicious!! I used the McCormick Montreal Chicken seasoning as my "grill seasoning;" the lemon zest added a nice tang to it. My sons loved it!""

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