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renickels

United States

Member since Oct 2010

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Reviewed Dry-Rubbed Rib-Eye

Mar 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made the rub last night and after reading several reviews, cut the salt back by 2/3rds and I also used course sea salt. I added ground fresh pepper and used brown sugar Splenda. It was excellent. I put it on Porterhouse steaks and they were tender, juicey and great. They did have a little kick, due to the pulverized red pepper flakes, but we...

Reviewed Dry-Rubbed Rib-Eye

Mar 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made the rub last night and after reading several reviews, cut the salt back by 2/3rds and I also used course sea salt. I added ground fresh pepper and used brown sugar Splenda. It was excellent. I put it on Porterhouse steaks and they were tender, juicey and great. They did have a little kick, due to the pulverized red pepper flakes, but we...

Reviewed Dry-Rubbed Rib-Eye

Mar 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made the rub last night and after reading several reviews, cut the salt back by 2/3rds and I also used course sea salt. I added ground fresh pepper and used brown sugar Splenda. It was excellent. I put it on Porterhouse steaks and they were tender, juicey and great. They did have a little kick, due to the pulverized red pepper flakes, but we...

Reviewed Cranberry Fruit Conserve

Oct 4, 2010 in Food Network Community Toolbox on Food Network

I have used this recipe now for several years at the holidays and it is a family favorite. Even those who don't like cranberries, love this recipe and it is not only easy, it is good for you! This recipe will be on our holiday table for years to come and I highly recommend it to everyone! One warning though -- there won't be any leftovers and it...

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