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lasrocas

lake forest, California

Member since Dec 2008

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Reviewed neelys maple glazed donuts

Jul 10, 2014 on FoodNetwork.com

I followed the recipe to a tee, but doubled down on the sugar for a thicker glaze. It is just too watery without doing that. I also put the glaze down in layers, covered it with crumbled bacon, lots of it, and another layer of the glaze. My kids devoured these, and the neighbor kids had to get in on them too. Next time I am going to go with the...

Reviewed baked macaroni and cheese

Mar 1, 2014 on FoodNetwork.com

Really, really good. I didn't add the onion, as my kids would have scoffed at those, and I also used a few other mild cheeses, about four ounces, along with 8 ounces of the cheddar. I baked the dish for about 45 minutes to get a nice golden panko crust before serving. This is a keeper. Four stars because I loved it, as did my whole family, but...

Reviewed chinese chicken salad

Feb 25, 2014 on FoodNetwork.com

I followed the recipe exactly, but wasn't terribly impressed with it. I felt that the combination of ingredients for the dressing yielded a sourness that could have been mistaken for a lack of freshness. It wasn't bad, but rather okay as a salad. I don't think I would opt to try it again.

Reviewed chinese chicken salad

Feb 25, 2014 on FoodNetwork.com

I followed the recipe exactly, but wasn't terribly impressed with it. I felt that the combination of ingredients for the dressing yielded a sourness that could have been mistaken for a lack of freshness. It wasn't bad, but rather okay as a salad. I don't think I would opt to try it again.

Reviewed kung pao chicken

Feb 25, 2014 on FoodNetwork.com

I agree with some of the other reviews on the hoisin sauce. Less is more. This was a flavorful dish, but nothing great. I would suggest first draining the marinated chicken and blotting it quite dry before adding to the wok. I didn't do this, and the chicken essentially steamed and boiled in the residual marinade that clung to the surface of the...

Reviewed Chipotle Smashed Sweet Potatoes

Dec 2, 2013 on FoodNetwork.com

Some of my guests enjoyed this, and some couldn't eat it, even with only using the one pepper. Personally I didn't find it too hot, but rather bland and one dimensional on the flavors. I added a little more butter along with some heavy cream to add some flavor. That helped, but this dish needs more seasoning. I may make it again with some alterations...

Reviewed Classic Turkey Gravy

Dec 2, 2013 on FoodNetwork.com

Using a homemade turkey stock as a base for the gravy really takes this gravy to another level. All you need is about an hour of simmering the neck and giblets, then adding the vegetables for another 15 minutes, along with the bay, and finally the herbs for another 5 minutes. This is the best gravy I've ever had.

Reviewed Roasted Turkey Gravy

Dec 2, 2013 on FoodNetwork.com

Just not an impressive recipe for turkey gravy. It was way too thin, so I did add flour to thicken it a bit, then used the meat from the wing and pureed it, adding that as a thickener as well. Nice smoky aromas and flavor, but just not what I would want for a thanksgiving gravy.

Reviewed Beef Tenderloin in Salt Crust

Nov 29, 2013 on FoodNetwork.com

Wanting a roast on the rare side, I pulled the beef out of the oven at 120, instead of the suggested 125, and let it rest for 30 minutes. The result was a wasted well done hundred dollar piece of beef. Of course it was tender, and still tasted great, but half was a pure gray, and the other half had some pink, but way overcooked. If you do this...

Reviewed Mac Daddy Mac n' Cheese

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

This review is pretty redundant, given all of the other stellar ones. I made this according to the recipe, but substituted rigatoni for the mac, italian bread crumbs for the panko, and diced Canadian bacon and ham for the bacon. Also, my local grocer didn't have fresh thyme, so left that out. The result was simply fantastic, or fattastic if one"

Reviewed Classic Italian Lasagna

Sep 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

For the amount of time and preparation, I would rank this as a mediocre lasagne. I thought it was pretty good, but not anything special, and my kids gave it an above average, but not really good, rating. The prep times will be significantly higher than suggested, due to cooling times, and multiple steps etc. The baking dish I used was a 13.5 by"

Reviewed Classic Italian Lasagna

Sep 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

For the amount of time and preparation, I would rank this as a mediocre lasagne. I thought it was pretty good, but not anything special, and my kids gave it an above average, but not really good, rating. The prep times will be significantly higher than suggested, due to cooling times, and multiple steps etc. The baking dish I used was a 13.5 by"

Reviewed Macaroni Salad from L&L Hawaiian BBQ

Jun 30, 2013 in on Food.com

I hate macaroni salad. The only kind I will ever eat and enjoy, is at L & L. I searched for this recipe for a Luau I have coming up, and to me it';s spot on with L & L. It';s really simple, and hard to stop eating. Love it, and so did all of my test tasters. I will try it with the tuna though, just to compare."

Reviewed Lamb Chops

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

This is about as simple as it gets, with great results. I juiced half of a very juicy lemon, added it to the other ingredients, and marinated the chops for about an hour. I then seared them in a cast iron pan on medium high heat for four minutes on each side, then finished them off in a 400 degree oven for the suggested five minutes. They were "

Reviewed Burger of the Gods

May 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was a good burger. Nothing fantastic, but definitely better than the packaged ground beef. I ground the meat in a meat grinder, with a coarse setting, and grilled them over charcoal. After adding the condiments nothing stood out as exceptional, but it was quite good. My youngest daughter ate two burgers, which says something, as she typic"

Reviewed Neely's Homemade Hash Browns

Jan 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

The flavor was nice, but too gummy. I would cut the recipe down to one pound at a time, and use a little more butter. "

Reviewed Traditional Tamales (Pork)

Jan 3, 2013 in on Food.com

This is a considerable effort, but one worth the while. Make the sauce, masa, and pork a day or two ahead, as the assembly is very time consuming. These were a huge, huge hit at my Christmas eve party and the recipe is now my go-to tamale formula."

Reviewed Red Chili Sauce (To Be Used With Traditional Tamales)

Jan 3, 2013 in on Food.com

This is essentially the canned red enchilada sauce from the big chain grocer, in exactly the same way that a pork belly braised in a dark, rich, homemade chicken stock compares to a slice of canned boiled ham. I used the new mexico chiles with the soaking liquid, and it was fantastic for my enchiladas. Another time I used a mix of california and...

Reviewed Fajitas

Jul 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm a white male, married to a Mexican female. I am a very good cook, and often host food parties for family and friends. I made these fajitas for my sister-in-law's bridal shower, which consisted of about 30 middle class Mexican female relatives. Typically at these events, the females tend not to eat much at all. These fajitas were the rage, "

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