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sirwinlaw_8997347

San Marino, California

Member since Nov 2007

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Replied to Twice Cooked Turkey Meatloaf Recipe : Claire Robinson : Food Network

10 hours ago on FoodNetwork.com

I agree. I think it needs to come out sooner than 165. I took it out shortly before, but never put it back in. I had uncovered it 15 min before, to urge it along (it took more than the stated time in my oven, which may not be exact).

Reviewed twice cooked turkey meatloaf

11 hours ago on FoodNetwork.com

I had to depart from the recipe. I thought I would reduce it and bought 1 1/2 lbs white and dark grd turkey. I got a jar of marinated tomatoes, but when I pureed it, it was way too little. So I added what I had - a jar of roasted red pepper bruchetta and pureed that. Then, I had so much puree, I needed to increase the meat, so I added 1/2 lb of mild...

Reviewed spicy pop pulled pork

1 day ago on FoodNetwork.com

The best thing about this is that it's quick and easy to get the pork going. We are only 3 people, so I used 4 lb pork shoulder, had butcher cut off outside fat, salt and pepper, 1 can of Dr. Pepper, 2 T brown sugar, 7 oz chipotle peppers, but only 3 1/2 peppers in that and then all of the flavorful adobo in the can. 4 hrs at 325, as rushed. Removed...

Reviewed orzo salad

4 days ago on FoodNetwork.com

This was very delicious as written (though I used only 1/2 cup of the vinaigrette and was glad I'd started with just that). I added about 1/2 cup of crumbled goat cheese, which I had on hand, and it really added a bit of a pop to the flavor. But it was fabulous without it, too.

Replied to Spanish Style Paella Recipe : Michael Chiarello : Food Network

Jul 3, 2014 on FoodNetwork.com

I am in Madrid at the moment and just took a cooking class where we learned to make paella, and one of the thing the teacher stressed was the altitude and how it affects proportions of broth to rice. He said here, 3 x broth to rice, 2 X for sea level. His was perfect. But I made it on my own and it was too much broth. He had us cook it in an open...

Reviewed penne alla betsy

Jun 3, 2014 on FoodNetwork.com

Wonderful! My husband, who is not too fond of seafood, loved it and requested me to "put it on your list." He likes everything with more meat in it -- so I used 1 1/2 lbs shrimp, about 10 oz penne, 2 cans tomato sauce, 1 of which was roasted garlic flavor, 3/4 c wine, well-reduced, 3/4 c cream, 1/2 c fat free half and half, 3 cloves garlic, med onion...

Reviewed old vermont cocktail

May 3, 2014 on FoodNetwork.com

I have made this a number of times. I love it. the quantity of lemon and orange juice is so small, I recommend making more, then putting them together, then saving and using in the next few days! I pour over a very large glass of ice. It's strong, and I prefer it that way. I like my drinks continuously very cold . . . .

Reviewed sweet and sour pork

Mar 19, 2014 on FoodNetwork.com

This was fabulous! I used pork loin roast, since it was leaner. Next time I'll use 1 1/2 lb of pork. Then we'll have enough for 2 meals for the two of us. Also, not too difficult to put together!

Reviewed better buttermilk biscuits

Feb 26, 2014 on FoodNetwork.com

Wonderful! I did make it with all butter. Froze the butter, grated it, then I had my perfect pea mixture. Mine browned and were beautiful and tender. I've been looking for this recipe for years! Talk about a keeper . . . .

Reviewed yorkshire pudding

Feb 26, 2014 on FoodNetwork.com

These were wondeful. Be sure to use the large size muffin tins. I goofed and put the batter into all 12 rather than just ten, but they still rose to an inch to an inch and a half over the side. I bought suet from my butcher and melted it in the microwave. Then I cooked my puddings in my second oven while the meat was just finishing and then resting....

Reviewed yorkshire pudding

Feb 26, 2014 on FoodNetwork.com

These were wondeful. Be sure to use the large size muffin tins. I goofed and put the batter into all 12 rather than just ten, but they still rose to an inch to an inch and a half over the side. I bought suet from my butcher and melted it in the microwave. Then I cooked my puddings in my second oven while the meat was just finishing and then resting....

Reviewed Truffled Brioche Grilled Cheese with Tomato Bisque

Dec 28, 2013 on FoodNetwork.com

Ha, Ha, Beware! I have never yet rated a recipe before cooking it, but this is the worst recipe I've ever seen. Yield, 2 sandwiches and 1 cup soup???? The ingredients for the soup total 18 cups! And the bread slices are supposed to be 4 inches thick? That makes an 8 inch thick, plus, sandwich. Well, I think that's a tad over-sized. The ingredients...

Reviewed Pork Crown Roast with Stuffing

Dec 26, 2013 on FoodNetwork.com

There were only 3 of us for Christmas day dinner, so I used a 4 rob frenched pork roast and put it on top of the rice. I think next time I would use fresh, whole rice and cook it till just done. The stuffing is great. No way it would serve the people eating a 16 rib roast. Needs to be increased! I also think 170 is too high. We like our meat...

Reviewed Turkey, Kale and Brown Rice Soup

Dec 17, 2013 on FoodNetwork.com

This was wonderful, and will make it again and again! I like really flavorful broths and meaty soups, so enriched the broth by using 6 c Imagine unsalted chix cooking stock with 2 chix backs& necks, carrot, celery, onion & parsley, simmered for a couple of hours, then removed with slotted spoon and added the browned turkey-tomato-rice mixture...

Reviewed Seafood Potpie

Dec 13, 2013 on FoodNetwork.com

First, I like fennel, but I felt it was overwhelming. But then, I cooked my lobster tails, shell on, in some of the clam juice plus water, and a bit of the left-over fennel, as I thought that would make a richer sauce. Ok. Next time I won't add the fennel as I cook, and also I would take the lobster out of the shell after a few minutes of cooking...

Reviewed Chicken Fried Steak with Gravy

Dec 10, 2013 on FoodNetwork.com

OMG! A new staple for our house. I went to my butcher and he offered to make the cube steak from round or sirloin. I chose sirloin. He cut it and pounded it out, and it just melted in our mouths and was fork tender. I was surprised how much flavor the gravy had, too! Served it on our own mashed potatoes - boiled with 1 clove garlic, 1 green onion...

Reviewed Orecchiette with Turkey Sausage and Broccoli Rabe

Dec 8, 2013 on FoodNetwork.com

This was wonderful! I had bought some rabe that was so fresh I couldn't resist it in the store even tho I'd never cooked it before. I used turkey breakfast sausage, as that was all my store had. I used 1 lb sausage, but cut the rest of the recipe in half, as there are only 2 of us, and my husband likes all meat-pasta or meat-casserole recipes very...

Reviewed Eggs Benedict

Dec 5, 2013 on FoodNetwork.com

I have a much easier way to make Hollandaise. 3 egg yolks plus 3 T lemon juice. whisk together in a heavy, preferably enameled cast iron sauce pan. Take only 1 stick butter and start melting it in the egg & lemon mixture over your lowest heat. I use a fork on top of the stick to swirl it, standing it on end lengthwise. When fully melted, turn...

Reviewed Brined Herb-Crusted Turkey with Apple Cider Gravy

Nov 29, 2013 on FoodNetwork.com

This was quite a bit of work, and I wonder about the brine, whether we should have used some heat with the ingredients first, and then cooled it. I only brined my tiny turkey (8.87 lb - just 2 of us this time) for one day in the brine as listed. I found it just a tad salty. I would cut the salt if I ever did it again.

Which...

Reviewed Fried Chicken

Nov 23, 2013 on FoodNetwork.com

I have used these Food Network recipes for years, and I've never had as much trouble as with this one. The batter flavoring was fine. But although I used a cast iron fry pan with a lid, I could not continue frying the chicken. How can you monitor the temperature if you cover the pan? My thermometer hangs on the pan and you can't fit the lid on...

Reviewed Fried Chicken

Nov 23, 2013 on FoodNetwork.com

I have used these Food Network recipes for years, and I've never had as much trouble as with this one. The batter flavoring was fine. But although I used a cast iron fry pan with a lid, I could not continue frying the chicken. How can you monitor the temperature if you cover the pan? My thermometer hangs on the pan and you can't fit the lid on...

Reviewed Basic Sweet Pie Crust

Nov 5, 2013 on FoodNetwork.com

I'm not an expert at pie crusts, but this turned out very well and I was pleased with it. I'll make it again and again for sweet pies.

Reviewed Orzo with Roasted Vegetables

Oct 31, 2013 on FoodNetwork.com

This was delicious! I cut the recipe in half since there were only 3 of us, and we had enough for two meals with modest servings. I did make a full amount of the dressing but I only added what I thought the dish needed, so I had a lot left over. I think I will try it with less oil, as suggested by many reviewers. For sure, I'll make it again and...

Reviewed Grilled Butterflied Leg of Lamb with a Romaine, Feta, Lemon Vinaigrette Salad

Oct 30, 2013 on FoodNetwork.com

The flavor is good with the marinade and the salad, both. That's why I'm giving it 5 stars. But this recipe makes you work way too much. It doesn't tell you in the ingredients that you'll be putting a lot of things in the blender. Take your pick: if you finely chop the herbs and garlic, you don't need to pull out your food processor to make a...

Reviewed Veal Scaloppini with Saffron Cream Sauce

Oct 24, 2013 on FoodNetwork.com

My husband loved the sauce! I'll have to confess I liked the seasoned veal better raw than cooked.  I waited for it to get golden, which only comes from the butter, so maybe I overcooked by waiting. Next time, I'll use mainly butter with a touch of oil and quite hot but the butter not brown yet, and then just rest the meat a few seconds and then...

Reviewed Apricot Glazed Cornish Game Hens with Italian Sausage-Rice Pilaf

Oct 16, 2013 on FoodNetwork.com

This is a great recipe! I made it with mild sausage. The pilaf is great. The glaze is great, tho it took twice the time to reduce to half, and wasn't quite down there when I took it off. Next time, I would double or even quadruple the amount of orange zest in the glaze. Since I bought fresh oranges and juiced them, the zest was going to waste, and...

Reviewed The Ultimate Veal Piccata

Oct 15, 2013 on FoodNetwork.com

I followed the recipe exactly, tho I had to drive across town to get the veal. The flavor was great on the veal, but I did have the problem of the flour/egg breading falling off on 1/4 of the veal. I have never had a recipe where you first did the breading, then the egg. Most say egg first, then breading. I've had some that went breading, egg,...

Reviewed Shrimp Cocktail

Oct 9, 2013 on FoodNetwork.com

I only made the cocktail sauce, since I had cooked shrimp on hand. The sauce was delicious. I have never made it myself before, tho I cook a lot. I thought it was terrific, and the freshness of the ingredients was an improvement even over my usual favorite: Bristol Farms Cocktail Sauce!

Reviewed Ina-Tini

Aug 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have made the recipe exactly as is (fabulous), added more simple syrup (even better). And, I've made all kinds of variations: strawberry/banana; blue/black/rasp/ strawberry; mango/kiwi/banana. All were wonderful. I keep all liquid ingredients in freezer (booze) or fridge, use ice cubes rather than water, and then I serve the drink over two ic"

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