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sacajawlisa_5304056

Longmont, Colorado

Member since Oct 2006

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Reviewed Grilled Red Onions

May 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was a great side with our smoked brisket. However, it took way longer than15 min. It takes a little time to get the bacon cooked in the packet. I would say it takes more like 45 min.
or more at 400 degrees on the grill any higher and I think the bottom will burn. Ours still burned a little, but it didn't taste burned. We also flipped...

Reviewed Open-Faced Tomato Grilled Cheese

May 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

It went fast, not a scrap left. I used regular provolone and smoked provolone. So simple and delicious."

Reviewed Asian Barbecued Chicken

May 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! We used a whole chicken already cut up because we are lazy, turned out fine. I paired it with the grilled bok choy (with asian sweet sauce)from the same issue of the magazine. Good combo."

Reviewed Grilled Bok Choy

May 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

I really liked the bok choy prepared this way. It a great change from the normal side dishes. I paired it with the asian bbq chicken from the same issue in the magazine. It's not too sweet. I think next time I'll microwave it a little less time so it can stay on the grill longer to get more of the char and grill marks."

Reviewed Vietnamese Pork Sandwich

May 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

I would have easily given this recipe 5 stars if it wasn't for the extreme saltiness of the pork mixture. I followed the recipe almost exactly and it was delicious. I will definately make this again however, next time I am cutting down on the fish sauce and maybe the hoisin so hopefully that will help in cutting down on the salt. "

Reviewed Red Wine Sangria

May 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is a keeper! This was my first attempt at sangria. I made it for a bbq and there was none left over. I did it almost exactly as the recipe states except for a few exceptions. I used inexpensive wine and there was no problem with that I really don't think you need to use an expensive wine. I did use the pomegranate juice but not the a"

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