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msterin_12817088

Dallas, Texas

Member since Jan 2011

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Reviewed braised mustard greens

4 days ago on FoodNetwork.com

VERY GOOD ! WITHOUT ANY SIGNICANT CHANGES...AS FOR TIMING FOR THE PREPARATION OF EACH INGREDIENT, OF COURSE, THE SHOWN TIME IS WAY OFF...IT TAKES MUCH-MUCH LONGER THAN 10 MINUTES. I GOT VERY LUCKY LAST TIME I WAS MAKING THIS DISH: AT A LOCAL GROCERY STORE, THEY WERE SELLING VERY CHEAPLY ALL FRESH, WASHED, DRIED AND CHOPPED COLLARD GREENS. I BOUGHT...

Reviewed Buttermilk Mashed Sweet Potatoes (Rachael Ray)

Jun 11, 2014 in null on Food.com

For my husband and I it was the worst experience ever ! And I only used 1/2 cup of buttermilk and some butter for the recipe. The taste is so sour ! It';s like you added a juice of 2 whole lemons to the mashed potatoes ! No more of it for us."

Reviewed southwest turkey burgers

May 28, 2014 on FoodNetwork.com

We love these burgers ! I've made them many times. Some tips, I've learned (about this recipe and cooking in general): I've never known a meal, that's too quick to prepare and truly enjoyable: it always takes me some thinking, preparing and pleasant effort to make something for me and others to truly savor and enjoy: and usually such meals are consumed...

Reviewed southwest turkey burgers

May 28, 2014 on FoodNetwork.com

Reply to myself: I've never added any eggs, and made this recipe many a time. And we continue to love it for it's wholesomeness and good taste !
msterin. 5/28/14

Replied to Boiled Beets Recipe : Food Network Kitchen : Food Network

Apr 4, 2014 on FoodNetwork.com

and keep the cooking liquid, of course. Good luck !

Replied to Boiled Beets Recipe : Food Network Kitchen : Food Network

Apr 4, 2014 on FoodNetwork.com

Dear Traci, yes, the pot should be covered. Also, if you wish to make hot or cold beet soup or broth, do NOT add any citric acid to the cooking liquid.

Reviewed Southwest Turkey Burgers Recipe : Rachael Ray : Food Network

Jan 27, 2014 on FoodNetwork.com

WOW ! What an awesome turkey burger ! I am not a big lover of burgers, but this one is absolutely magnificent ! I didn't use jalapeno, bacon or cheese (my choice) and the burgers turned out SO juicy and flavorful anyway ! I chopped all the veggies in my small Hamilton Beach chopper (except parsley), which was so convenient and fast and evenly...

Reviewed Smashed Potato Gratin

Jan 22, 2014 on FoodNetwork.com

I've never added garlic to cooking potatoes for mashed potatoes, and now, it's the only way I prepare them. I also sometimes omited salt altogether or added very little of it after water came to a boil, now-it's all forgotten...I do not always follow this recipe in its eternity (I do not bake it and do not use cheeses), but just make mashed potatoes...

Reviewed Smashed Potato Gratin

Jan 17, 2014 on FoodNetwork.com

I've never added garlic to cooking potatoes for mashed potatoes, and now, it's the only way I prepare them. I also sometimes omited salt altogether or added very little of it after water came to a boil, now-it's all forgotten...I do not always follow this recipe in its eternity (I do not bake it and do not use cheeses), but just make mashed potatoes...

Reviewed Balsamic-Baked Onions and Potatoes with Roast Pork

Jan 12, 2014 on FoodNetwork.com

I just wanted to add, that for speedy and easy chopping of rosemary herb, I use Scissors. Just ring the herb, dry and chop finely off the stem with scissors, without taking leaves off the stem first.

Reviewed Balsamic-Baked Onions and Potatoes with Roast Pork

Jan 12, 2014 on FoodNetwork.com

I just wanted to add, that for speedy and easy chopping of rosemary herb, I use Scissors. Just ring the herb, dry and chop finely off the stem with scissors, without taking leaves off the stem first.

Reviewed Garlic Mashed Potatoes

Jan 4, 2014 on FoodNetwork.com

These mashed potatoes are the best and the easiest ! I usually make them using 4-5 large Russet potatoes and add 3-4 teaspoons Kosher salt to the water. I also cook whole peeled garlic cloves along with potatoes. When potatoes are ready, I first add some warm-hot milk with melted butter, and then add sour cream and salt (if needed only !) and a...

Reviewed Dry Rub Ribs- Memphis (Dave's Dinners)

Jan 3, 2014 on FoodNetwork.com

The recipe is Superb ! And so is the Video-must to watch ! Once or twice you see it, and you'll end up having no questions on how-to whatsoever.
I also found an easier way to take the Membranes off the ribs: I did it today while ribs were still cold from the fridge, BEFORE applying any oil on them. I adjust the amount of salt only and cover...

Reviewed Balsamic-Baked Onions and Potatoes with Roast Pork

Dec 19, 2013 on FoodNetwork.com

I made the recipe using THE Hormel "always tender" Pork TENDERLOIN TIPS and at the same time did the veggies. Page 150 in "Jamie at Home" Book. I used much less of good vinegar, about 2 teaspoons, substituting the rest with good chicken broth. I browned pork tips (without rub) on stove, then roasted it at 400 degrees on convection roasting setting...

Reviewed Dry Rub Ribs- Memphis (Dave's Dinners)

Nov 8, 2013 on FoodNetwork.com

So tasty and easy to make ! I apply the same method and rub to the Country style pork ribs with bone. I make sure not to overcook them by getting them out of the oven just as soon, as ribs are golden brown outside and no longer pink inside. Mine get ready at 1hr 15min usually.
Discard the heavy aluminum from the baking sheet and enjoy the...

Reviewed Simple Roasted Pork Shoulder

Oct 11, 2013 on FoodNetwork.com

I had a whole bone-in and Skin-on Pork Shoulder Roast. It was about 9 lbs.

I just added ONE torn bay leaf in a small bowl with 3 cloves garlic (each quartered ), for stuffing the skin and part of fat of the pork.
In the separate bowl, I combined 2 Tbsp. Kosher salt, little ground pepper (my preference) and about 2 Tbsp....

Reviewed Bacon Blue Cheese Potato Salad

Sep 18, 2013 in null on Food.com

I boiled my medium size red potatoes whole, then shocked in icy water, drained and stored in fridge to cool completely. I also added 1 stock of chopped fresh celery and substituted red onion for a green ones: I like the red onions better. I just sliced a few slices thinly and chopped. Some people reviewing this recipe said, they especially enjoy...

Reviewed Sloppy Roast Beef Po' Boy

Aug 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

It's to die for !!! Mine was ready in 1 hr and 40 min. It was 2,17 lb round eye roast. I browned it separately and then cooked in my heavy aluminum pot with tightly closing lid, that has ventilation hole for the steam to go out. I used O.O. instead of Vegetable oil. Prior to browning, I covered the whole beef with salt-pepper mix, not just the "

Reviewed Bacon Blue Cheese Potato Salad

Jul 12, 2013 in null on Food.com

I also added 1 stock of chopped fresh celery and substituted green onions for a few slices of Red onion: I prefer red onion over green ones.(I chopped it, and let it simmer in hot Off the stove lightly salted water, for about 3 minutes, then shocked it with icy cold water and drained on paper towels. You can also store it in the fridge after that...

Reviewed Bacon Blue Cheese Potato Salad

Jun 30, 2013 in null on Food.com

I also added 1 stock of chopped fresh celery and substituted green onions for a few slices of Red onion: I prefer red onion over green ones.(I chopped it, and let it simmer in hot Off the stove lightly salted water, for about 3 minutes, then shocked it with icy cold water and drained on paper towels. You can also store it in the fridge after that...

Reviewed Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

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

After making the Original recipe, I found it good-tasting, but taking too much time to prepare, and hassle involved working every single ingredient.
So today, I made some changes in method and in one ingredient: I prepared the whole recipe on the stove top, using heavy large pot with tight-fitting lid to move the chicken to after browning...

Reviewed Sloppy Roast Beef Po' Boy

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

It's to die for !!! Mine was ready in 1 hr and 40 min. It was 2,17 lb round eye roast. I browned it separately and then cooked in my heavy aluminum pot with tightly closing lid, that has ventilation hole for the steam to go out. I used O.O. instead of Vegetable oil. Prior to browning, I covered the whole beef with salt-pepper mix, not just the "

Reviewed Dry Rub Ribs- Memphis (Dave's Dinners

Jun 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent and easy method , producing tasty ribs with minimal number of ingredients ! My best help was watching Dave's video a couple of times to see how and what he does with ribs !
I use a bit less cayenne pepper powder and cumin, and adapted another reviewer advice on adding brown sugar to white. The only difference is my ribs keep getting...

Reviewed Dry Rub Ribs- Memphis (Dave's Dinners

May 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent and easy method , producing tasty ribs with minimal number of ingredients ! My points: I watched Dave's video twice to see exactly when he did what to his ribs. 1. Taking skin off is easy AFTER applying oil on ribs. 2. Adjust the quantity of spices to your taste-for me Cumin and cayenne were too much. So when ribs were done, I took some "

Reviewed Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

Apr 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

It's a wonderfully beautiful and great-tasting recipe !
The only thing I wouldn't call it is "Easy", no. It's not complicated to make, but involves many steps with each ingredient, which is time-consuming and a hassle. I am not saying, the final result is not worth all this work, it does, but a lot of work, it is.
I had skin-on...

Reviewed Split Pea Soup with Ham Hocks

Mar 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

I loved this recipe very much, even though it's our family's traditional soup and was made a million times before. I made this soup in June of 2009, and wrote the recipe down and kept it in my cooking files. I loved this particular recipe by Dave especially, because of it simplicity and good ingredients, and quickness of cooking and great taste !...

Reviewed Roasted Chicken

Jan 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

I had an average quality Fryer from Kroger, about 4.5 lbs and with Robert's recipe turned it into a taste Paradize ! I cannot say the recipe is EASY. It involves pretty lengthy preparation time and some messy handlings (with butter and staffing. But it is soo worthy !!!
It looked terrific, with crunchy skin and super juicy meat everywhere.
I...

Reviewed Roasted Chicken

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

I had an average quality Fryer from Kroger, about 4.5 lbs and with Robert's recipe turned it into a taste Paradize ! I cannot say the recipe is EASY. It involves pretty lengthy preparation time and some messy handlings (with butter and staffing. But it is soo worthy !!!
It looked terrific, with crunchy skin and super juicy meat everywhere.
I...

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