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l.debir_12300501

Fall River, Massachusetts

Member since Nov 2009

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Reviewed Sauerkraut and Ribs

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

For those who made this with water; when a recipe originally calls for wine, use it. Water will never give you the same flavor. It's like making scampi with water and not wine. Yuk!
When I made this; the only thing I added was garlic, which I added to the onions when they started to get tender because garlic burns easily. I love the flavor...

Reviewed Oven-Fried Chicken

Jun 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Too much work. My oven-fried chicken calls for melting some butter and adding a generous amount of garlic salt to it, roll the chicken pieces (raw) in the butter, then roll in plain bread crumbs, into the oven at 350 deg. for approx. 40 minutes. The garlic gives it a good flavor."

Reviewed Poverty Meal

May 31, 2011 in on Food.com

Similar to my American Chop Suey. I use tomato sauce instead; add water, and add a little tomato paste at the end to thicken. I always cook chopped green peppers in oil first, when the peppers start to get soft, I add the onions, cook until softened; then add and brown the hamburg; then the tomato sauce and water. Spices are salt, black and w...

Reviewed Eggplant Parmigiana

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

I haven't made Alex's yet, but I don't have to. I make mine the same way, except I add some oregano and parmesan cheese to my sauce too. I love eggplant just about any way you can make it.

Suggestion - I always make a lot of sauce because you can freeze it, so if you find yourself feeling like you should cut the sauce in half,...

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