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Rochester, Michigan

Member since Oct 2010

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Reviewed Lime Chicken and Shrimp Kabobs

May 18, 2012 in Food Network Community Toolbox on

It's hard to rate this recipe since it contains a serious flaw. In additional to the other reviews, I think that the pineapple is contributing to the problem in this way: Pineapple contains enzymes that will break down protein and I'm pretty sure that if you leave it in a plastic bag with chicken for 4-6 hours the chicken will turn to mush. I kept"

Reviewed Key Lime Pie

May 14, 2011 in Food Network Community Toolbox on

If I had baked the crust at 375 for 20 min it would have burned. Good thing I kept an eye on it. I found another recipe for a graham cracker crust and it said to bake it at 350 for 10 min. The crust was also too sweet with a 1/2 cup of sugar. The other recipe I found only used 1/4 cup. I will use a lower temp and less sugar next time. Also, with t"

Reviewed Roast Loin of Pork with Fennel

Feb 27, 2011 in Food Network Community Toolbox on

This is a very good recipe. The only issue I have is the internal temperature recommendation. The first time I made this dish, I followed the recomendation for internal temperature (138). It wasn't done anywhere near enough in the center, at least for our taste. I then checked the USDA web site and they recommend cooking pork to a minimum internal...

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