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marialos

san diego, California

Member since Feb 2007

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Reviewed Succulent Braised Pork

Dec 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is seriously restaurant quality, just like Melissa says on her show.

One good tip for braising newbies, the liquid should never fall below half and if it does (check the dish every 40 minutes or so, add more stock so that the liquid comes up to 3/4.

I have now made this twice and my only regret is that...

Reviewed Eggplant Pasta

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

Nothing special and too much work for what the recipe is supposed to be: a simple sauce. I'm an eggplant lover but next time I will simply make ratatouille because that is really all this tastes like minus the onions and red peppers i.e. not as flavourful. I added cream but didn't find that it added to this particular dish. If you love tomato sa"

Reviewed Eggplant Pasta

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

Nothing special and too much work for what the recipe is supposed to be: a simple sauce. I'm an eggplant lover but next time I will simply make ratatouille because that is really all this tastes like minus the onions and red peppers (i.e. not as flavourful. I added cream but didn't find that it added to this particular dish. If you love tomato s"

Reviewed Eggplant Pasta

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

Nothing special and too much work for what the recipe is supposed to be: a simple sauce. I'm an eggplant lover but next time I will simply make ratatouille because that is really all this tastes like minus the onions and red peppers (i.e. not as flavourful. I added cream but didn't find that it added to this particular dish. If you love tomato s"

Reviewed Eggplant Pasta

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

Nothing special and too much work for what the recipe is. I'm an eggplant lover but next time I will simply make ratatouille because that is really all this tastes like minus the onions and red peppers (i.e. not as flavourful. I added cream but didn't find that it added to this particular dish. If you love tomato sauce with cream like me, just m"

Reviewed Eggplant Pasta

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

Nothing special and too much work for what the recipe is. I'm an eggplant lover but next time I will simply make ratatouille because that is really all this tastes like minus the onions and red peppers (i.e. not as flavourful. I added cream but didn't find that it added to this particular dish. Again, if you love tomato sauce with cream like me,"

Reviewed Eggplant Pasta

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

Nothing special and too much work. I'd skip the eggplant altogether and just make plain tomato sauce. I'm an eggplant lover but next time I will simply make ratatouille because that is really all this tastes like minus the onions and red peppers (i.e. not as flavourful. I added cream but didn't find that it added to this particular dish. Again, "

Reviewed Eggplant Pasta

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

Nothing special and too much work. I'd skip the eggplant altogether and just make plain tomato sauce. I'm an eggplant lover but next time I will simply make ratatouille because that is really all this tastes like minus the onions and red peppers (i.e. not as flavourful). I added cream but didn't find that it added to this particular dish. Again,"

Reviewed Osso Buco

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cross referenced this recipe with Cooks Illustrated & Epicurious. For the most part, all three recipes are the same except for a few differences, which I would recommend you consider for this recipe:
1. Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
2. Add one extra tablespoon...

Reviewed Osso Buco

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cross referenced this recipe with Cooks Illustrated & Epicurious. For the most part, all three recipes are the same except for a few differences, which I would recommend you consider for this recipe:
1. Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
2. Add one extra tablespoon...

Reviewed Osso Buco

Jul 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cross referenced this recipe with Cooks Illustrated & Epicurious. For the most part, all three recipes are the same except for a few differences, which I would recommend you consider for this recipe:
1. Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
2. Add one extra tablespoon...

Reviewed Succulent Braised Pork

Apr 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is seriously restaurant quality, just like Melissa says on her show.

One good tip for braising newbies, the liquid should never fall below half and if it does (check the dish every 40 minutes or so, add more stock so that the liquid comes up to 3/4).

I have now made this twice and my only regret is that...

Reviewed Succulent Braised Pork

Apr 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is seriously restaurant quality, just like Melissa says on her show.

I have now made this twice and my only regret is that I wish that I had a 6.5 quart dutch oven rather than a 5 quart (the latter is just big enough but if I had a slightly larger one of 6.5 quarts...and now that I think about it, even 10 quarts, I could double...

Reviewed Succulent Braised Pork

Apr 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is seriously restaurant quality, just like Melissa says on her show.

I have now made this twice and my only regret is that I wish that I had a 6.5 quart dutch oven rather than a 5 quart (the latter is just big enough but if I had a larger one 6.5 and even 10, I could double the recipe for a dinner party!

I...

Reviewed Succulent Braised Pork

Apr 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is seriously restaurant quality, just like Melissa says on her show.

I have now made this twice and my only regret is that I wish that I had a 6.5 quart dutch oven rather than a 5 quart (the latter is just big enough but if I had a larger one 6.5 and even 10, I could double the recipe for a dinner party!

I...

Reviewed Succulent Braised Pork

Apr 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is seriously restaurant quality, just like Melissa says on her show.

I have now made this twice and my only regret is that I wish that I had a 6.5 quart dutch oven rather than a 5 quart (the latter is just big enough but if I had a larger one 6.5 and even 10, I could double the recipe for a dinner party!)

I...

Reviewed Baked French Toast Casserole with Maple Syrup

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

it might have been more accurate for Paula Deen to call this dish something else because the name is misleading. This is dish should not be called 'french toast'. It is a strata or bread pudding. The main differences being:

- french toast implied individual pieces of bread
- soaked for a maximum of 5-10 min
-...

Reviewed Baked French Toast Casserole with Maple Syrup

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

it might have been more accurate for Paula Deen to call this dish something else because the name is misleading. This is dish should not be called 'french toast'. It is a strata or bread pudding. The main differences being:

- french toast implied individual pieces of bread
- soaked for a maximum of 5-10 min
-...

Reviewed Baked French Toast Casserole with Maple Syrup

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

it might have been more accurate for Paula Deen to call this dish something else because the name is misleading. This is dish should not be called 'french toast'. It is a strata or bread pudding. The main differences being:

- french toast implied individual pieces of bread
- soaked for a maximum of 5-10 min
-...

Reviewed Sweet and Sour Pork

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

This really is a simple, fast, tasty, healthy and fairly authentic-tasting mock Chinese recipe . Plesae note it is fast to prepare only AFTER you've:

- prepped the sauce ingredients
- prepared the veggies. (In addition to peeling and chopping the carrots, the snow peas needs to be trimmed and de-stringed.

This...

Reviewed Sweet and Sour Pork

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

This really is a simple, fast, tasty, healthy and fairly authentic-tasting mock Chinese recipe . Plesae note it is fast to prepare only AFTER you've:

- prepped the sauce ingredients
- prepared the veggies. (In addition to peeling and chopping the carrots, the snow peas needs to be trimmed and de-stringed.

This...

Reviewed Sweet and Sour Pork

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

This really is a simple, fast, tasty, healthy and fairly authentic-tasting mock Chinese recipe . Plesae note it is fast to prepare only AFTER you've prepped: 1) the sauce ingredients and 2) prepared the veggies. (In addition to peeling and chopping the carrots, the snow peas needs to be trimmed and de-stringed.) This recipe takes about from sta"

Reviewed Osso Buco

Apr 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cross referenced this recipe with Cooks Illustrated and Epicurious. For the most part, all three recipes are the same except for a few differences, which I would recommend you consider for this recipe:
1. Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
2. Add one extra tablespoon...

Reviewed Osso Buco

Apr 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cross referenced this recipe with Cooks Illustrated and Epicurious. For the most part, all three recipes are the same except for a few differences, which I would recommend you consider for this recipe:
1. Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
2. Add one extra tablespoon...

Reviewed Osso Buco

Apr 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cross referenced this recipe with Cooks Illustrated and Epicurious. For the most part, all three recipes are the same except for a few differences, which I would recommend you consider for this recipe:
1. Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
2. Add one extra tablespoon...

Reviewed Osso Buco

Apr 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cross referenced this recipe with Cooks Illustrated and Epicurious. For the most part, all three recipes are the same save for a few differences, which I would recommend you consider for this recipe:
(1 Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
(2 Add one extra tablespoon...

Reviewed Osso Buco

Apr 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cross referenced this recipe with Cooks Illustrated and Epicurious. For the most part, all three recipes are the same save for a few differences, which I would recommend you consider for this recipe:
(1) Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
(2) Add one extra tablespoon...

Reviewed Osso Buco

Apr 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cross referenced this recipe with Cooks Illustrated and Epicurious. For the most part, all three recipes are the same save for a few differences, which I would recommend you consider for this recipe:
1 Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
2 Add one extra tablespoon tomato...

Reviewed Osso Buco

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

I cross referenced this recipe with Cooks Illustrated and Epicurious. For the most part, all three recipes are the same save for a few differences, which I would recommend you consider for this recipe:
1 Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
2 Add one extra tablespoon tomato...

Reviewed Osso Buco

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

I cross referenced this recipe with Cooks Illustrated and Epicurious. For the most part, all three recipes are the same save for a few differences, which I would recommend you consider for this recipe:
1 Add two cloves of minced garlic and the white part of one leek to the celery/carrot/onion mixture
2 Add one extra tablespoon tomato...

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