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Reviewed Steak with Bernaise
Mar 8, 2011 in Food Network Community Toolbox on FoodNetwork.com
“I must have done something wrong...it was thin like water. The only thing I can think of is that I did not reduce the wine and vinegar long enough. I tried to make a rue and then add the watery mixture, but it lumped up on me.
I will try it again though...the flavor is delicious...just not the right consistency."”
Reviewed Spicy Szechuan Chicken Lettuce Wraps
Jan 10, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Definitely a ton of taste and easy to make. Difficult to eat and felt like it was missing something. Maybe a quick toss of the veggies and chicken together to get hot for a bit would be better.”
Reviewed Creamy Red Pepper Soup
Jan 8, 2011 in Food Network Community Toolbox on FoodNetwork.com
“This soup was delicious. I don't know that I will make it again without an immersion blender because the blender process was messy and just a pain. I would recommend making sure you puree it good. The consistency was a little odd (I don't think I blended it well enough).
I would also take some of the advice below and use a little...”
Reviewed Charlotte's Boursin Roasted Chicken
Jan 6, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Tasty and delicious. And super,super easy. Best part....leftovers made a fantastic chicken salad the next day.
I think next time I will make it, I won't use as much salt to season the chicken as the cheese itself is awfully salty. (Which is odd that I would say this because I never think things are too salty). Also, I think you...”