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teacooking

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Member since Jul 2010

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Reviewed Peartini

Mar 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Make sure you use the best quality of vodka as you can - I used Absolut and wish I had used Grey Goose or Ketel One or something similar. Also, I would strain the mixture through a fine sieve to remove some of the pulp - it was a little thick!""

Reviewed Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Mar 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this and served it along with Giada's Roasted Pork Loin recipe. I cut back on the pepper like other reviewers mentioned and adjusted the rest of the spices to my liking. Forgot about the sweet potatoes - and didn't miss them. There were alot of leftovers, which I turned into a roasted root vegetable soup, minus the brussel sprouts - which...

Reviewed Roasted Pork Loin

Mar 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

I followed the recipe and we really enjoyed it - even served it for company the first time I made it. Used a good quality bottle of Pino Grigio, though I can say that I wish I had saved a glass for myself and added some chick broth instead, just to mellow out the wine flavor. I did not use the cheese. It does make alot of sauce - enough for a 2...

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