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maverickguy

Fullerton, California

Member since Mar 2010

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Reviewed herb and garlic roast pork loin with honey mustard sauce

Mar 7, 2014 on FoodNetwork.com

This turned out amazing. However our whole cloves of garlic got overcooked so we did not use them, but otherwise this is really wonderful. We will make for a dinner party next time. We found it took more like an hour to get the pork to the proper temperature, but I am sure everyone's oven is going to cook differently. It was moist and perfect with...

Reviewed Crock Pot Sticky Chicken

Jun 28, 2013 in null on Food.com

I usually hate when someone posts when they didn';t make the recipe BUT: This is just a note to the other reviewers: I always use chicken thighs instead of white meat chicken when using a crockpot. The dark meat will not dry out like the breast meat will. Your dish will come out succulent and juicy. Just a word of advice."

Reviewed Low Fat Cheese and Asparagus Soufflé

May 17, 2013 in null on Food.com

This is the second time I made a souffle and this came out just perfect. It does not say what size dish, I used the white round casserole dish that is 7.5" in diameter. I followed the recipe exactly except like others used a regular guyuerre (sp?) cheese. Also I used broccolini instead of asparagus. You could put any kind of vegetable in this and...

Reviewed Italian Caesar Salad with Polenta Croutons

Apr 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for a dinner party. My only problem was the polenta croutons: when first making, I knew that a half sheet pan was way too big for how much polenta I had. So I used a 9" X 13" glass backing pan to set the polenta. When I was deep frying the polenta croutons they just disintegrated in the hot oil. So I stopped, and baked them in a 425 ov"

Reviewed Filet of Beef

Mar 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

I absolutely LOVE Ina, and I own all her cookbooks and many of her recipes are my staples. This one however did not work at all for me. What happened was the butter melted right off the beef onto the pan because of the high oven heat, then the butter was smoking and burning in the pan. I have another recipe for this type of whole tenderloin where "

Reviewed Hard-Boiled Eggs

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was so excited when I saw the show and she said how to do perfect eggs. I can never get the shells to come off easily. I thought letting sit for 5 minutes seemed too short. I was right, I had barely cooked eggs that literally fell to pieces when I tried to peel them. Now after reading the reviews and the correct written recipe that says 15 minut"

Reviewed Peanut Butter and Nanner Ice Cream

Apr 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

This turned out really good. But I did have a little trouble getting it to blend. I think it would work better to do small batches of the banana at a time in the processor, then put all the blended banana back in again with the honey and peanut butter. We also added a little milk to get it to blend. I froze some of the extra in a plastic container"

Reviewed Alton Brown's Molasses-and-Coffee Pork Chops

Jan 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

OMG These pork chops came out fantastic. I don't know about the few reviews that were not good, they must have done something wrong. I have never marinated using coffee before. The blend of coffee and the other ingredients creates something magical. This is my first Alton Brown recipe and I have a new, high opinion of his talents. Make this and you...

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