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pgtennis1

Upton, Massachusetts

Member since Sep 2010

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Reviewed Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

Nov 22, 2014 in Recipes on Cooking Channel

I'm going to rate this without having made it. Simply put, if you halve the sprouts and then cook them for 35-40 minutes at 450 degrees you will get burnt, dried out, blackened husks. It's absurd! I roast whole sprouts at 400 degrees for twenty minutes and they are perfect. "

Reviewed Turkey Lasagna

Dec 9, 2013 on FoodNetwork.com

I didn't use the goat cheese. There is not enough sauce and ricotta to make what I consider to be a good lasagna. The cooking method for the lasagna noodles is great! No tears and much easier to work with.

Reviewed Roasted Brussels Sprouts

Nov 8, 2013 on FoodNetwork.com

Don't cook so long! They were delicious but at a true 400 degrees, these were perfect in twenty three minutes. No wonder folks were complaining they tasted burnt and were mushy. Buy yourself a good oven thermometer. I've found that it takes 15-20 minutes extra for an oven to reach the correct temperature after it's signaled it's ready (higher the...

Favorited Eggs in Tomato Sauce

Jul 29, 2013 in Recipes on Cooking Channel

Favorited Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

Jul 12, 2013 in Recipes on Cooking Channel

Favorited Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

Jul 12, 2013 in Recipes on Cooking Channel

Reviewed Roasted Red Onions with Butter, Honey, and Balsamic Vinegar

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

I cooked the onions for one hour at 425. They came out great. Using the time and temperature shown will simply not work. And yes, my oven is calibrated. They will not brown up and be cooked through. Please try this. You'll be very happy."

Reviewed Root Beer Pulled Pork Sandwich

Apr 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Not a fan of liquid smoke (I find it artificial and chemical smelling so I used just 1 TBSP in slow cooker. I had a 3 lb. roast so I used 16 oz. of root beer. Cut back the molasses in the sassy sauce to 1/4 cup, deleted the liquid smoke and added 2 TBSP of cider vinegar. Very tasty!! (with Aaron Mcargo's kicked up cole slaw on top."

Reviewed Oven Roasted Corn

Apr 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

It's okay but I expected more. I will bump up the temp to 400 next time. I had it in for 20 minutes and there was no browning. With fresh corn this summer, it could be very good."

Favorited Pommes De Terre a la Boulangere: Potatoes a la Bakery

Mar 15, 2013 in Recipes on Cooking Channel

Reviewed Sweet Potato and Andouille Soup

Dec 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was quick, easy and delicious. The only change I'll make for next time is less cayenne pepper.""

Reviewed Moroccan Meatloaf with Lemon Honey Gravy and Zucchini Couscous

Sep 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just too much of everything. I used ground turkey and what I ended up with were way over-spiced loaves of some kind of ground something. There was no turkey flavor as the mix and mass of spices overwhelmed this dish. It didn't taste bad but was not worth the time and effort to make it again.It's just not something I would care to taste again. ""

Reviewed Campanelle Pasta Salad

Jun 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Sad to say but this was awful. Made it for a cookout this past weekend and there was a ton left over. I offered it to folks to take some home but all politely declined. I had some the next day hoping the flavors were more balanced but the bad taste was just intesified. Just a bad combination of flavors. Ecch."

Reviewed Baked Cod with Olives and Limes

Mar 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

It's not that this was bad but the ingredients just don't go together well. I love kalamata olives and capers but somehow when combined with the lime and cod, the flavor was just off-putting. It prbably deserves two stars but I really want to discourage people from trying this. Its a waste of time and money. I have many better recipes for cod than...

Reviewed Beef Bourguignon

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty. It has a deep,rich flavor. I guess we have big eaters bcause this fed six people with no leftovers.. I used a madeira wine and it came out great. Yes, you can fit this in a 5 qt. dutch oven. The only changes I made were using only half the salt called for and adding half a cn of tomato paste instead of one tbsp(it just didn't seem like...

Reviewed Spicy Pulled Chicken and Red Bean Stew

Mar 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was pretty good. My family enjoyed it more than I did. I would use half the crushed red pepper next time. The heat seemed to overwhelm the flavor which was very good."

Reviewed Roasted Broccoli with Cherry Tomatoes

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was very tasty and had a nice combination of flavors. I'd give it five stars but found it a bit too soupy with all the juice from the tomatos. I'll try it again with larger tomatos that have the guts removed. Still, pretty darned good."

Reviewed Creamy Roasted Broccoli

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I see this happen all the time. Are people really that stupid that they can't grasp the idea of what a review is. How can you rate a recipe three stars and write a review BEFORE you even try it? Let's get with the program folks! I'm giving it five stars to balance out this idiot's three."

Reviewed Pork Roast Stuffed with Ham and Cheese

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

I haven't tried this yet but plan on doing so. I gave it one star to balance out the five star rating from the other person(shill)who hasn't tried this yet also. It sounds good.

Reviewed Hungarian Pork Cutlets

Sep 30, 2010 in Food Network Community Toolbox on Food Network

I've made this many times and it is one of my absolute favorite quick and easy meals. It comes together in minutes. I use pork tenderloin cut into one inch slices and pounded flat (a technique I use for many dishes). It has a wonderfully deep flavor. The only reason I see for a negative review is someone using store bought paprika (awful). You must...

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