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Arlington, Massachusetts

Member since Oct 2009

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Reviewed Good Eats Meatloaf

Jan 20, 2013 in Food Network Community Toolbox on

This is an easy recipe but my carrots were still a bit crunchy by the time the whole thing was cooked. Also I don't understand why you have to put it in a loaf pan first and then put it on a baking sheet. It just created another pan to wash. I did like the glaze and it was very moist. "

Reviewed Coq au Vin

Jan 22, 2012 in Food Network Community Toolbox on

Great recipe though I did not refrigerate overnight. I used pork belly for the salt pork and combined Ina Garten's approach with this one, using brandy to deglaze before I put in the carrots, onions and celery. I also did not use two bottles of wine but wished I did since I did not have much sauce. We cooked it for more than 2.5 hours, not on pur...

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