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mjork

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Member since Mar 2013

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Reviewed Brussels Sprouts with Hot Bacon Vinaigrette

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe rocks! My wife follows a Paleo diet and we're always looking for ways to change up the roasted Brussels for something else.

I grew up hating boiled Brussels until I learned how to roast them in the oven split in half/quarters with Extra-V olive oil and sea salt. Now, even my kids enjoy them.

This...

Reviewed Herb Coeur A La Creme

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was fairly easy to make, looked great, and had a nice consistency. My only critique was the dill. As a side to smoked salmon it would be terrific. For crackers, I'd sub the dill with another herb like basil. Note- careful with the lemon... its easy to overdo with the zest involved... again, not a problem if serving it with smoked fish.&l...

Reviewed Struffoli

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Not a criticism Giada's version, just the dessert itself. A lot of work with minimal return. Looks awesome, tastes okay.

I realize this a tradition with some Italian-American families. All others may want to make a small batch and see if you like it after it sits for a day or two.

"

Reviewed Struffoli

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Not a criticism Giada's version, just the dessert itself. A lot of work with minimal return. Looks awesome, tastes okay. I realize this a tradition with some Italian-American families. All others may want to make a small batch and see if you like it after it sits for a day or two.

"

Reviewed Struffoli

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Not a criticism Giada's version, just the dessert itself. A lot of work with minimal return. Looks awesome, tastes okay. I realize this a tradition with some Italian-American families. If you're not one make a small batch and see if you like it after it sits for a day or two.

"

Reviewed Struffoli

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Not a criticism Giada's version, just the dessert itself. A lot of work with minimal return. Looks awesome, tastes okay. I realize this a tradition with some Italian-American families. If you not one make a small batch and see if you like it after it sits for a day or two.

Unless you're familiar with struffoli consider a test...

Reviewed Honky Tonk Sweet and Spicy Salad Dressing

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Greatness! Was worried about the amount of "rooster sauce" but it was not too much/too spicy. We avoid processed sugar and substituted agave nectar. As previous contributor stated, works well on traditional salad and slaw."

Reviewed Honey Ricotta Cheesecake

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Awesomeness. Only suggestion is serving it with some fresh berries. Not as heavy or over-sweet like traditional cheesecake. Biscotti crust is easy and tasty."

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