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mrstkach

Canada

Member since Apr 2011

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Replied to double mustard crusted pork roast with jus

Mar 18, 2014 on FoodNetwork.com

I recommend trying the recipe as written with the fennel & vermouth as that is what sets it apart. I had never made sauce/gravy with vermouth and was feeling the same way about buying it for one recipe - but now I use it more often - it's really good!

Reviewed Spaghetti alla Carbonara

Sep 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

The recipe was great. Someone had mentioned either in this post or another that using a cast iron pan was a must. I should have known better as the cast iron holds the heat so even though I tempered the eggs and turned off the heat I got a tiny bit of scramble at the beginning of adding the egg mixture. But by the end it was all good. I halved the"

Reviewed Spinach, Strawberry, and Hearts of Palm Salad

Jul 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

i thought it was really good, but a bit too sweet. next time i will add less sugar."

Reviewed Southern Baked Beans

Apr 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've made these many times. I fry the bacon ahead of time and then slowly carmelize the onions in the bacon fat. My addition is add a tablespoon of cumin and lots of freshly ground black pepper! Delish! I've baked it in the oven until tonight which I am crockpotting. When you bake them you loose a lot of liquid but I think that adds to the full fl"

Reviewed Mummy Boome's Traditional Shepherds Pie

Feb 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great base recipe. Just tweaked by adding fresh mixed herbs & a bit more beef stock with wine to get more gravy, doubled garlic & w.sauce... oh and used Bison as my store didn't have lamb and I thought the Bison would be a nice substitute for Lamb.

Didn't do the potatoes in the recipe. Made my own roasted garlic mash with russets....

Reviewed Neely's BBQ Sauce

Oct 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I reduced the vinegar and sugar by almost half, used 1/2 tbsp hot mustard and 1/2 tbsp prepared mustard. Used onion flakes and doubled them. Didn't have lemon.

My Additions:
6 cloves pressed garlic, 1 1/2 smoked paprika, 1 tablespoon ground cumin.

I have another 1/2 to cook, but so far it's great!""

Reviewed Banh-mi Wrap: Vietnamese Grilled Pork Wrap with Pickled Carrots and Mint

Sep 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just as good as the vietnamese bakery I go to! A few things that were missing or I changed:
1. Daikon radish is always in vietnamese sandwiches (at least the ones I get). Get one daikon radish and pickle with carrots. I match sticked a few carrots instead of buying shredded ones. Cheaper and better crunch. Match stick the daikon and add...

Reviewed Crispy Baked 'Fried' Chicken

Jul 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

@Chef #846248: of course you only tasted the crust - you used thin pieces of chicken not full pieces! Try it as the recipe calls and you may find there is a difference."

Reviewed Southwest Turkey Burgers

Jun 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought it was great, however i did make a few adjustments:

used about a pound and a quarter of ground turkey
added about a cup or more of canned black beans lightly mashed

besides that i went exactly by the recipe. I disagree with anyone that said this was too spicy or spicy at all. there was no spice...

Reviewed Lentil Soup with Beef

Apr 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

i've just made the soup. it's ready to eat, but waiting for hubby to get up. It's really good. It's basically a beef & barley soup with lentils instead of barley - still really good. I did add Kohlrabi, spinach (at the end), fresh thyme (about 5 sprigs) and I quadrupled the rosemary. Also added chili pepper flakes (about a tbsp). I cooked the lentils...

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