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truwhite_11011746

Somis, California

Member since Aug 2008

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Reviewed Pizza Dough

Oct 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have been using this recipe for over 10 years. I have been making pizza at home for over 30 years. I have tried other recipes, including complicated ones using a biga, or prefermented starter dough on one day and finishing the dough up the next day. A biga is supposed to add a more complex flavor and a more open texture to the dough. I found tha"

Reviewed Pizza Dough

Oct 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have been using this recipe for over ten years. I have been making pizza at home for over thirty years. I have tried other recipes, including complicated ones using a "biga", or pre-fermented starter dough on one day and finishing the dough up the following day. A biga is supposed to add a more complex flavor and a more open texture to the do"

Reviewed Seared Cod with Blood Orange Glaze

Jan 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

If this is too sweet for you, try adding a couple of tablespoons, using a measuring tbsp. not regular spoons, of dijon mustard to the sauce before simmering and reducing then a pat of cold butter stirred in at the end. Also reduce, or omit, sugar if your blood orange juice is pretty sweet. I find that sweetish sauces are best on a fatty fish su...

Reviewed Braciole

Jan 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

For those who complained their beef was dry, keep in mind that the chefs on the Food Network use high quality Top Choice or Prime grade meats in their recipes. If you are using regular supermarket meat, depending on your supermarket, it can present problems such as dryness, particularly with top round which is very lean anyway. Try substituting...

Reviewed Holiday Sticky Buns

Jan 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

These come out beautiful, sticky, sweet and delicious. Also so easy to make. I have also made these with Pillsbury Crescent Roll dough, but since the crescent roll cans are smaller you need 2 cans and I used mini muffin tins, very delicious and cheaper and easier to find then puff pastry sometimes. Just open up the crescent roll dough and don'...

Reviewed Green Papaya Salad and Lemongrass Chicken

Jan 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

I would cut the white wine in the Chicken marinade down to 3 tablespoons, increase soy sauce to 3 tablespoons and add 2 or 3 tablespoons of brown sugar or honey, cut the lemongrass to 1/4 cup, heat the whole shebang to a simmer, take off heat and steep for 15 minutes, let cool add 3 tablespoons of vegetable oil (don't use extra virgin olive oil w...

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