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rlhob

lansdale, Pennsylvania

Member since Jul 2008

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Replied to Spicy Pop Pulled Pork

Oct 26, 2013 on FoodNetwork.com

The problem with tenderloin is not enough fat - you need that to bring out the flavor. I've had my best results with an 8 lb shoulder I needed to bone. Your meat dept butcher can do that for you. I use about 2/3's of the chipotles and another onion half. Done the day before, it's the perfect tailgate food!!

Reviewed Spinach and Artichoke Baked Whole Grain Pasta

Oct 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good recipe but one I made to eat that day. With some grilled chicken added just before serving, it was perfect & the family agreed, a winner. Some changes I made included only 1/2 a 1# box of penne, This gave us 4 good sized portions. I used canned artichoke hearts (you need to quarter them and about 2 cups of fresh baby spinach. My sto...

Reviewed Fusilli with Spicy Pesto

Aug 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Pesto with spinach? Unique & very good. Like others, arugula not available - I used fresh basil & flat leaf parsley for the extra bite, Also was out of Asiago so Romano filled in. Finally, my wife's allergic to walnuts so toasted some pecans. I used the pesto in a basic pasta salad with sauteed sweet corn, red onion, red/yellow peppers & bl...

Reviewed Gorilla Bread

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

Very easy. Wife is allergic to walnuts so I toasted pecans instead. Also, add some grated orange zest - gives a nice flavor before the first layer & at each succeeding layer."

Reviewed Gorilla Bread

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

CEry easy. Wife is allergic to walnuts so I toasted pecans instead. Also, add some grated orange zest - gives a nice flavor before the first layer & at each succeeding layer."

Reviewed Beef Brisket

Jan 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this a few times and love it. Tonite for a football Sun. nite dinner I changed it up a little. As I was serving mashed potatos I wanted alot of gravy. I used only 1 cup of the red wine and added 1 1/2 c beef stock. After the meat was done I tented it under foil and strained the gravy out of the veggies and set both aside. I made a quick...

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