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mgranet3

Oceanside, California

Member since May 2008

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Reviewed Coleslaw

Nov 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

I guess what chefs think of as "generous" is what we think of as 3/4 to 1 tsp. That's what it looked as though he added in the video. I didn't have a problem with the cabbage being salty, I left in in the colander over a bowl and stirred it every hour or so. When it was time to rinse it I plunged it into a big bowl of cold water and drained it, ch"

Reviewed Dad's Meatloaf with Tomato Relish

May 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow, this is just as good as my favorite meatloaf recipe in an entirely different way! Now I have variety on top of excellence! And for you people out there that are omitting a test fry of the patty, you are missing the point! As Mrs Kratchet said to her daughter in "A Muppet Christmas Carol": "I am not eating it dear, I am merely tasting it, it i"

Reviewed Pecan Shortbread

May 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I agree with the advice karen.mrnarevic... (sort comments by "most helpful" to find her review) gave about not using too much flour. This is the kind of recipe that makes Alton Brown's preference for weighing the ingredients as opposed to measuring them understandable! I followed the recipe exactly,spooning the flour into the measuring cup, rolled"

Reviewed Pecan Shortbread

May 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I agree with the advice karen.mrnarevic... gave about preventing using too much flour. This is the kind of recipe that makes Alton Brown's preference for weighing the ingredients as opposed to measuring them understandable! I followed the recipe exactly,spooning the flour into the measuring cup, rolled it into logs, and chilled. Slicing the logs w"

Reviewed Baked Brown Rice

May 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Really simple, reliable recipe. Do NOT make the mistake of sauteing the rice with the fat before adding the liquid, as is sometimes done to keep white rice from sticking together. It retards the absorbtion of water into the brown rice and makes it too chewy and hard. Otherwise, feel free to add whatever things you like to make a pilaf."

Reviewed Onion Dip from Scratch

Oct 5, 2010 in Food Network Community Toolbox on Food Network

This recipe improves with overnight refrigeration. I used minced garlic with 4 small onions minced in the food processor, browning the onions so that they were kind of crispy before mixing with the rest of the ingredients -minus the garlic powder- and that seemed to make the difference with the oniony flavor I was looking for. Very good on its own...

Reviewed Onion Dip from Scratch

Oct 5, 2010 in Food Network Community Toolbox on Food Network

This recipe improves with overnight refrigeration. I used minced garlic with 4 small onions (which I minced in the food processor) browning the onions so that they were kind of crispy before mixing with the rest of the ingredients (minus the garlic powder)and that seemed to make the difference with the oniony flavor I was looking for. Very good on...

Reviewed Onion Dip from Scratch

Oct 5, 2010 in Food Network Community Toolbox on Food Network

This recipe improves with overnight refrigeration. I used minced garlic with 4 small onions (which I minced in the food processor) and browned the onions so that they were kind of crispy before mixing with the rest of the ingredients (minus the garlic powder), and that seemed to make the difference with the oniony flavor I was looking for. Very good...

Reviewed Onion Dip from Scratch

Oct 5, 2010 in Food Network Community Toolbox on Food Network

This recipe improves with overnight refrigeration. I used minced garlic with 4 small onions (which I minced in the food processor) and browned the onions so that they were kind of crispy before mixing with the rest of the ingredients (minus the garlic powder), and that seemed to make the difference with the oniony flavor I was looking for. Very good...

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