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rfrazier611

United States

Member since Oct 2010

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Reviewed Grilled Panzanella

May 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

Just awesome. Be sure to add the dressing a little bit at a time - you may discover that there is enough long before you've used it all."

Reviewed Three Bean and Beef Chili

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wonderful, but I didn't follow the recipe as is. I just couldn't fathom the idea of chili without chili powder! I added about 1/4c chili powder with the cumin, and 2 cloves chopped garlic with the chipotle. I think my husband and I would have really missed the chili powder had I not decided to add it. With my modifications, this is something t"

Reviewed Pulled Pork

Oct 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

Unreal! My most successful "bbq" to date! To tame down the sauce I used only 2 cups cider vinegar, increased the brown sugar to 1/2 cup, fished out the garlic at the end, and threw in several dashes of liquid smoke. Not authentic, perhaps, but awesome.

*edit* Those of you complaining about being unable to shred the meat may...

Reviewed Pulled Pork

Apr 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Unreal! My most successful "bbq" to date! To tame down the sauce I used only 2 cups cider vinegar, increased the brown sugar to 1/2 cup, fished out the garlic at the end, and threw in several dashes of liquid smoke. Not authentic, perhaps, but awesome."

Reviewed Baked Meatballs

Feb 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Soooooo good! I deviated from the recipe and used a pound of ground round and a pound of sweet italian sausage and it's basically the best thing I ever tasted!""

Reviewed Herb-Crusted Roast Beef with Horseradish Cream

Jan 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

I followed the recipe to the letter and the meat was so dry and tough it was almost indedible. It came to 125 degrees, I let it rest 10 minutes, and as soon as I cut into it it bled out everywhere and turned grey. ""

Reviewed Cod with Fennel and Onion

Dec 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Check for salt often - it's easy to under season this. I tried dill in place of the parsley and it worked very well. Still trying to figure out what to do with all of the delicious leftover liquid and veggies...""

Reviewed Hot Spinach and Artichoke Dip

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

Perfect. Used canned artichoke hearts to make it even faster.""

Reviewed Focaccia

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

Unreal. It's hard to believe how good this is. Definitely start checking after 20 minutes - mine was perfectly done by then."

Reviewed Cranberry Bean Pasta Fagioli

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

This was really bland. I followed the recipe exactly but I had to throw out the leftovers."

Reviewed Spiced Stewed Zucchini

Feb 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Definitely needs extra garlic - at least double. Fine on it's own, but divine when served over rice, sprinkled with green olives, some of their brine, and hot sauce.

Reviewed Hungarian Hot Sausage and Lentil Stoup

Nov 6, 2010 in Food Network Community Toolbox on Food Network

Delicious, but I was alarmed at how much bright-orange sausage fat rose to the top as the stoup was simmering. Next time I will be sure to spoon off most of the fat after browning the meat. Also, to up the nutrition factor, I left my potato unpeeled and added some leftover shredded savoy cabbage in with the kale.

Reviewed Veal Meatball and Broccoli Rabe Stoup

Oct 27, 2010 in Food Network Community Toolbox on Food Network

Very good, but next time I'll try browning the meatballs before adding them to the soup. They were a little spongy just tossed in raw.

Reviewed Stuffed Cabbage Stoup

Oct 22, 2010 in Food Network Community Toolbox on Food Network

Oh. My. God. This is divine. I made it exactly as directed and I can't stop eating it. Adding a couple drops of apple cider vinegar to individual bowls just sends it over the rainbow.

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