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msh305

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Reviewed kansas city-style bbq sauce

Jul 26, 2014 on FoodNetwork.com

For an authentic KC-style BBQ sauce, leave out the cloves and allspice, they add an odd aroma and aren't necessary. The soy sauce should be optional too. For the garlic I recommend finely chopping or substituting garlic powder/granules. This is a thick sauce! Cut the recipe in half (at least) for your first time trying it because it makes a lot....

Reviewed Texas Style Chili

Feb 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe but I substituted a few items out of necessity. I used 2 extra large Habanero peppers in place of the Mexican chilis, instead of 2 large tomatoes I used 2-28 oz cans of whole plum tomatoes and crushed them in the pot (I suggest using No Salt Added cans of tomatoes and drain them first. The Habaneros along with 3 tablespoons of chili"

Reviewed Texas Style Chili

Feb 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe but I substituted a few items out of necessity. I used 2 extra large Habanero peppers in place of the Mexican chilis, instead of 2 large tomatoes I used 2-28 oz cans of whole plum tomatoes and crushed them in the pot (I suggest using No Salt Added cans of tomatoes and drain them first. The Habaneros along with 3 tablespoons of chili"

Reviewed Texas Style Chili

Feb 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe but I substituted a few items out of necessity. I used 2 extra large Habanero peppers in place of the Mexican chilis, instead of 2 large tomatoes I used 2-28 oz cans of whole plum tomatoes and crushed them in the pot (I suggest using No Salt Added cans of tomatoes and drain them first. The Habaneros along with 3 tablespoons of chili"

Reviewed Texas Style Chili

Feb 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe but I substituted a few items out of necessity. I used 2 extra large Habanero peppers in place of the Mexican chilis, instead of 2 large tomatoes I used 2-28 oz cans of whole plum tomatoes and crushed them in the pot (I suggest using No Salt Added cans of tomatoes and drain them first. The Habaneros along with 3 tablespoons of chili"

Reviewed Texas Style Chili

Feb 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe but I substituted a few items out of necessity. I used 2 extra large Habanero peppers in place of the Mexican chilis, instead of 2 large tomatoes I used 2-28 oz cans of whole plum tomatoes and crushed them in the pot (I suggest using No Salt Added cans of tomatoes and drain them first. The Habaneros along with 3 tablespoons of chili"

Reviewed Red Wine Beef Stew with Potatoes and Green Beans

Feb 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good recipe with a few minor modifications. Add some fresh chopped garlic to the beef when browning. I also increased the beef to 4 lbs, used 4 medium vidalia onions, 7 carrots, 32 oz. of low-sodium beef broth (better flavor than chicken broth), and 2 cups low-salt crushed tomatoes. I would also recommend adding some mushrooms and pearl onions "

Reviewed Steak Diane

May 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow! Super easy and delicious. I cooked it a little longer than suggested since I was following my instant-read thermometer, and I plated the steaks at 135 degrees. It was cooked medium-to medium-well so if you like more pink, plate it at about 125. What's great about this dish is even if it's a little overdone, the steaks taste amazing with t"

Reviewed Texas Style Chili

Nov 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great recipe but I substituted a few items out of necessity. I used 2 extra large Habanero peppers in place of the Mexican chilis, instead of 2 large tomatoes I used 2-28 oz cans of whole plum tomatoes and crushed them in the pot (I suggest using No Salt Added cans of tomatoes and drain them first). The Habaneros along with 3 tablespoons of chi...

Reviewed Smoked BBQ Brisket

Nov 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I tried this recipe with a 4 lb brisket and I left half the rub in the shaker, and the brisket was completely covered with a thick layer. You shouldn't use a half-cup of chili powder called for, it overpowers the flavor of the brisket. But overall, with less chili powder and substituting a few other favorite spices, this is a good recipe. The ...

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