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matto8_11681912

Brackney, Pennsylvania

Member since Feb 2009

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Reviewed Maple-Mustard Chicken Thighs

Mar 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

While I really liked the sauce raw and would use it for other applications, I simply didn't find it had enough left once baked to flavor large pieces of thigh. I would suggest small thighs and perhaps make a bit of extra sauce to use for dipping at the table? I used grey poupon harvest course ground and dijon along with homemade maple syrup. Perhaps...

Reviewed Maple-Mustard Chicken Thighs

Mar 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

While I really liked the sauce raw and would use it for other applications, I simply didn't find it had enough left once baked to flavor large pieces of thigh. I would suggest small thighs and perhaps make a bit of extra sauce to use for dipping at the table? I used grey poupon harvest course ground and dijon along with homemade maple syrup. Perhaps...

Reviewed Wayne's Cranberry Sauce

Nov 25, 2010 in Food Network Community Toolbox on Food Network

This recipe is really good. I didn't have grand marnier on hand so I used straight brandy and added a few tea of orange zest. My cranberries must have been tart because I needed to add about 1/3 to 1/2 cup honey to the recipe to balance out the taste. Really liked the texture and consistency of this.

Reviewed Homemade Dinner Rolls

Nov 25, 2010 in Food Network Community Toolbox on Food Network

I made 2 batches of these today and each batch yielded 24 perfect clover rolls. The rolls were just outstanding. Each batch of mine took about 5 1/2 cups flower to 5 2/3. Even then it was still a bit sticky but since I didn't want dry rolls I went w/ it and I am glad I did as the dough ended up being nice and workable after rising.

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