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sthomper

Member since Apr 2013

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Reviewed Tex-Mex Breakfast Hash and Eggs

2 days ago in null on Food.com

a delicious recipe to accompany a chilie rubbed tri-tip and cabbbage- black bean-and-corn slaw.

i only used half a pound of chorizo, held off on the salsa and added an extra tomato. dumped in some cummin and chili powder and laid a fried egg over the top once on the plate. savory and filling!"

Reviewed Apple, Onion and Bratwurst (Crock Pot)

May 12, 2014 in null on Food.com

this turned out quite delicious. i used a ninja cooker set on slow-cook high for nearly 3 hours after browning the sausages and onions first in the ninja on stovtop high setting for jsut a few minutes. i used a combination of apple jelly and beer with sliced apple wedges and rings of yellow onion with salt, pepper and a bit of rosemary the slow...

Reviewed Pan-Seared Rib Eye Steak With Smoked Paprika Rub

May 28, 2013 in null on Food.com

i tried this recipe minus putting the skillet in the oven. i crispily seared the steaks and then just tuned the heat down to get a pink center. the oil and paprika impart a unique, non-us barbque smokey flavor on the beef.
cooking on a gas range was easy and smelled great.
i prepared the ribeyes with a herb-rice stuffed...

Reviewed Tomatoes Stuffed with Rice

May 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

i saved time with this recipe by using ricearoni herb and butter blend. quite delicious with the taosted parmesan topping the juicy, browned tomatoes. served with a pan seared ribye, corn on the cob and spinach/feta salad. chased down with malbec."

Reviewed Molasses Coffee Marinated Pork Chops

Apr 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

i was unsure about this recipe but went ahead with it anyway on some inch think pork chops on a charbroil truinfrared bisto grill.
i held back on the salt and coffee just a bit and the result was very complimentary with pork chops. the overnight marinade gave the pork a sweet roasted flavor with just a bit of green-ness with the thyme. ...

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