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PhredFan

Baltimore, Maryland

Member since Nov 2004

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Reviewed basic chicken stock

9 days ago on FoodNetwork.com

m Wonderful stock. I sub the carcasses and drippings from 3 rotisserie chix for the legs. I like a darker hue, so I use three small onions with dark skins instead of one large. Cook your rice in this (we use brown) add sage, almonds and dried cranberries, and saut��� celery and you have a great side that reminds me of Thanksgiving dinner.

Reviewed Seared Salmon With Balsamic Glaze

Jun 23, 2014 in null on Food.com

We use a well-seasoned cast iron skillet instead of non-stick. We make 1 1/2 - 2 times the sauce. b/c it';s SOOO good. We found you need to be patient, waiting for the sauce to thicken--esp. since we bump up the volume. We love this, but it does make the house "fragrant." This is our favorite salmon recipe."

Reviewed roasted brussels sprouts

May 9, 2014 on FoodNetwork.com

Our "go to" Brussels sprouts recipe. So easy, so good! We use 2 - 3 times the black pepper--just because we love the stuff and we've read it has nutritional and antioxidant benefits. The grandkids love this one.

Reviewed king crab soup

Apr 15, 2014 on FoodNetwork.com

Yummy. Mine turned out pretty thick so in addition to a great soup we had some as a dip. It is a bit spicy, but we loved it.

Reviewed Smothered Pork Chops

Jan 12, 2014 on FoodNetwork.com

Awful! Other than cutting the cayenne in 1/2, I followed the recipe. The sauce was very flat. I added left-over chicken gravy, marsala wine and lemon juice to perk it up. There's no way you need 1 cup of flour to dredge 4 chops. If you follow the recipe and use 1 tsp of cayenne, this would be VERY hot.

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