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rpg

United States

Member since Jan 2011

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Reviewed Chicken Enchiladas

Aug 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This didnt really do anything for me. I really didnt like the cinnamon in the sauce, it was just wrong. In all honesty, I would prefer the canned enchilada sauce. ""

Reviewed Braised Pork Tacos

Aug 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

These were so good! I only used a 1 lb pork loin since I made this for just 2, and the portions were perfect. The onions were also a nice touch, just dont put too many on each taco, the vinegar can be a little overpowering. The longer you let the onions pickle with the peppers, the spicier it gets! I didnt have one when I made this, but I think a...

Reviewed Cuban Pork Chops with Mojo

Aug 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Gross!!! I followed the recipe almost exactly(I didnt have onions or garlic), and this had some serious pucker power! The sauce was way too tangy/bitter due to all the citrus and the rub was sooo salty - I honestly think you could cut out ALL the salt. The rub itself just turned mushy on my chops instead of making a nice crust like I usually get....

Reviewed Creme Brulee

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

I wasnt as impressed with this recipe. It was good, but it didnt really taste like creme brulee. The texture, however, was very smooth and creamy. I also wouldnt recommend using vanilla sugar on top, since the little bits of vanilla actually catch on fire when you torch it, leaving behind a slight camp fire taste. "

Reviewed Grown-Up Farmhouse Grilled Cheese

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

This is a great twist on a basic recipe, and I usually end up eating the entire loaf of bread! A few things I noticed are that the tomato can change the look and texture of the cheese if its on there too long, and the cheese doesnt actually melt. It gets warm and soft, but doesnt get gooey meltey like american does (so dont burn your sandwich wait"

Reviewed Bayou Chicken Pasta

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

This is an amazing dish that my husband requested twice a week. I usually try to pick a small habanero because its a little too spicy for me, and dice it as small as I can so I dont get a huge mouthful. The cream sauce does get 'sticky/dry' pretty quick, so I dont really like it as leftovers and try to serve it immediately. I also prefer it withou"

Reviewed Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup

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

This is a great recipe! I would recommend using only one pepper from the chipotle peppers (I usually just freeze the rest and use them later). I also add a can of black beans to make dinner stretch.

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