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mariaelenasoumakis_11745678

ASTORIA, New York

Member since Mar 2009

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Reviewed Roast Duck with Chipotle Glaze

Nov 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Although this is the first duck that I cooked it is probably the best. I would cook 2 ducks at the same time especially if there are more than 3 people waiting to feast on this truly great meal.
I cooked the 5 lb duck whole trimming the little excess fat from the neck. Why only cook the breast when you can have the wings and the legs at the...

Reviewed Cuban Chinese Roast Loin of Pork

May 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the 3rd time I have made this delicious roast pork loin.
I started out making a smaller size pork loin about 3 1/2 lbs, although when it comes to this recipe I would say larger is better.
When making the larger size pork,I would double up on the marinade.
Use fresh oranges for the OJ. I rub the pork with olive...

Reviewed Sylvia's World Famous Talked About Spareribs

Apr 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Cooking instructions are good.
The ribs were ready after exactly 2 1/2 hrs.
I cooked them on a rack so that the fat ran off.
I used the white wine vinegar but not quite so much. I would only pour a small amount on them and add water to the pan. Another thing I did differently was that I rubbed a little olive oil on...

Reviewed Sylvia's World Famous Talked About Spareribs

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Cooking instructions are good.
The ribs were ready after exactly 2 1/2 hrs.
I cooked them on a rack so that the fat ran off.
I used the white wine vinegar but not quite so much. I would only pour a small amount on them and add water to the pan. Another thing I did differently was that I rubbed a little olive oil on...

Reviewed Sylvia's World Famous Talked About Spareribs

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Cooking instructions are good.
The ribs were ready after exactly 2 1/2 hrs.
I cooked them on a rack so that the fat ran off.
I used the white wine vinegar but not quite so much. I would only pour a small amount on them and add water to the pan. Another thing I did differently was that I rubbed a little olive oil on...

Reviewed Sylvia's World Famous Talked About Spareribs

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Cooking instructions are good.
The ribs were ready after exactly 2 1/2 hrs.
I cooked them on a rack so that the fat ran off.
I used the white wine vinegar but not quite so much. I would only pour a small amount on them and add water to the pan. Another thing I did differently was that I rubbed a little olive oil on...

Reviewed Sylvia's World Famous Talked About Spareribs

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Cooking instructions are good. The ribs were ready after exactly
2 1/2 hrs.
I cooked them on a rack so that the fat ran off.
I used the white wine vinegar but not quite so much. I would only pour a small amount on them and add water to the pan. Another thing I did differently was that I rubbed a little olive oil on...

Reviewed Sylvia's World Famous Talked About Spareribs

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Cooking instructions are good. The ribs were ready after exactly
2 1/2 hrs. I cooked them on a rack so that the fat ran off.
I used the white wine vinegar but not quite so much. I would only pour a small amount on them and add water to the pan. Another thing I did differently was that I rubbed a little olive oil on them. The key...

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