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onehpbmw_11608500

Escondido, California

Member since Jan 2009

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Reviewed Classic Tortilla Soup

Oct 11, 2013 on FoodNetwork.com

I made this almost exactly as written. I added about a cup of chopped swiss chard to the blender, and 3-4 sprigs of epazote to the broth for the 20 minute simmer, then took an immersion blender to the pot before ladling over the garnishes as written in the recipe.
It was certainly as good as any, and way better than most, "real Mexican"...

Reviewed Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Jan 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious. The roasted tomatillo salsa was trivial to make and so good, and mixing it with a veloute and the chicken kept it from being overwhelming in the enchiladas. I thought the spice from two large jalapenos was just right. I had no problem with flour tortillas being gummy. I used oaxaca instead of montery jack.

I...

Reviewed Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Jan 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious. The roasted tomatillo salsa was trivial to make and so good, and mixing it with a veloute and the chicken kept it from being overwhelming in the enchiladas. I thought the spice from two large jalapenos was just right. I had no problem with flour tortillas being gummy. I used oaxaca instead of montery jack.

I...

Reviewed Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

The recipe as written makes enough filling for two tarts (They aren't pies). Given the amount of cornstarch and egg yolks, is the gelatin necessary at all? I used it (and, in fact, followed the recipe exactly), but I think the texture with it is gummy, even after letting the custard chill, then beating and lightning it with cream as per the directions....

Reviewed Nick and Toni's Penne Alla Vecchia Bettola

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

Read other reviews BEFORE making this dish. It is too salty as written.

I followed the recipe exactly. It's an easy prep, and makes plenty of sauce (I got about seven cups from the finished product). It was salty out of the oven; adding cream did little to temper the saltiness, and the parmigiano-reggiano added to it. Rather...

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