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kristymjanak

Houston, Texas

Member since Mar 2008

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Reviewed Eggplant Parmigiana

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

My fam is not a fan of eggplant, but they are after this! Way to go, Alex, FABULOUS! I did find I had a little too much egg mixture and breadcrumbs left. I also didn't use the pound of provolone because that just sounded like TOO much cheese (I still used the 1.5 pounds fresh mozz); I was pleasantly surprised by how gooey the dish still was. I us...

Reviewed Parmesan-Roasted Broccoli

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

Wonderful! I omitted with basil and used garlic powder instead of sliced garlic so it wouldn't burn. I didn't have any pine nuts so I left those out too and still got rave reviews from my family. I will be making this a regular side in my house!""

Reviewed Baltimore Beef Bad Boy

Jul 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

I only had a chance to marinate the meat for about 6 hours, but it had SO much flavor! I sliced it against the grain on a 45, and it was very tender. I also thought the sauce would be a bit much with 1/2 c horseradish so I only used about 1/3... it wasn't spicy enough for me. I will be making this a regular on my dinner menu!"

Reviewed Apple and Pear Crisp

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was a hit at my party... I will be making it again. It's such an easy dish to prepare and holds well in a warm oven until ready to serve.

Reviewed Filet of Beef au Poivre

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

LOVED this recipe! The sauce is really good but the extra salt in the reduced sauce makes it a little too salty. I recommend tasting the sauce before adding additional salt, especially if using regular beef broth. I will be making this again in a few days for my honey!

Reviewed Brussels Sprouts with Pecans and Cranberries

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow! I am not the biggest fan of brussel sprouts and when I make them I typically saute them with onion and bacon. This recipe was so much lighter and just wonderful! Tasted like a warm, sweet slaw. This recipe is definitely a keeper!

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