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warrenfamily92

Garner, Iowa

Member since Nov 2009

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Replied to Collard Greens

Jan 1, 2014 on FoodNetwork.com

I had the same exact problem!

Reviewed Collard Greens

Jan 1, 2014 on FoodNetwork.com

First off I love to cook and do it often. My family generally loves the recipes I make. I wasn't sure if I should give this 2 or 3 stars, WAYYYYY too salty!!! And yes, I only used the 1 TBLS that it calls for. My husband, whom gets kidney stones because he loves salt so much loved it; however, for everyone else it was a NO go!

Reviewed Black-Eyed Peas with Bacon and Pork

Jan 1, 2014 on FoodNetwork.com

Our first time making black-eyed peas and compared them to neighbors who makes them all the time and this recipe blew it away.

Replied to Foolproof Standing Rib Roast

Dec 30, 2013 on FoodNetwork.com

Do you use regular salt or kosher? Thanks!

Replied to Foolproof Standing Rib Roast

Dec 25, 2013 on FoodNetwork.com

Do you use regular salt or kosher? Thanks!

Reviewed Grilled Skirt Steak Gyros

Aug 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Fantastic! Definitely adding this to the rotation. Meat didn't take much seasoning; however, the sauce made it perfect. My whole family of guys, loved it! "

Reviewed Foolproof Popovers

Jul 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Followed directions to the "T" and came out perfect!"

Reviewed Banana Bread

Jul 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Received a text from my husband at working stating "Banana Bread is Awesome!" Have made this recipe numerous times and it is always a hit! I follow this recipe to the "T"! My definite go to recipe for Banana Bread. "

Reviewed Butter Pie Crust

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

My husband loved this crust! I was looking for a crust that was made with butter as I didn't have any shortening on hand and found this. Was hesitant on the vinegar, but it came out great and didn't have any vinegar flavor. Only thing I did was end up stir it by hand. "

Reviewed Banana Bread

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

Received a text from my husband at working stating "Banana Bread is Awesome!""

Reviewed Drunken Penne Pasta

Sep 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Phenomenal!! Made this tonight and my husband and my 9 year old loved it! Addicting, hard to stop eating. Definitely restaurant quality! For the 1 cup tomato sauce I used a combination of diced tomatoes and Barilla sauce. Thank you Robert!"

Reviewed BBQ Pulled Pork Sandwiches

Sep 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

My family loved it ~ my husband even said I could market this!! I did not have any of the Irvine seasoning, I used Wildtree Rotisserie Seasoning - 3 TBLS as well of 1 TBLS of Emerill's Essence. Fell off the bone. I was hesitant on only adding 2 cups of water, but the 7.5 lb roast made it's own juice. I took out the fat, bone and cloves and le...

Reviewed BBQ Pulled Pork Sandwiches

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

My family loved it ~ my husband even said I could market this!! I did not have any of the Irvine seasoning, I used Wildtree Rotisserie Seasoning - 3 TBLS as well of 1 TBLS of Emerill's Essence. Fell off the bone. I was hesitant on only adding 2 cups of water, but the 7.5 lb roast made it's own juice. I took out the fat, bone and cloves and lef"

Reviewed Parmesan-Crusted Pork Chops

May 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very tasty and very easy! Will be our go to boneless pork chop recipe. My whole family loved it. I took one other reviewers advice and mixed the cheese into the eggs and breadcrumbs. I browned in the frying pan, then put them in the oven on convection bake at 350 degrees for 30 minutes. Family loved it!! Thanks Giada."

Reviewed Herb Crusted Pork Tenderloin

May 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This roast is FANTASTIC! My whole family loved it!! The key is NOT to OVERCOOK it. I agree with the review to cook the roast to 145 degrees and pull out of the oven. Leave for approximately 15-20 minutes to allow the juices to redistribute throughout. I used a 4 lb. pork loin roast, not a tenderloin. Yes, it would be great if Food Network co"

Reviewed Herb Crusted Pork Tenderloin

May 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

This roast is FANTASTIC! My whole family loved it!! The key is NOT to OVERCOOK it. I agree with the review to cook the roast to 145 degrees and pull out of the oven. Leave for approximately 15-20 minutes to allow the juices to redistribute throughout. I used a 4 lb. pork loin roast, not a tenderloin. Yes, it would be great if Food Network co"

Reviewed Herb Crusted Pork Tenderloin

May 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

This roast is FANTASTIC! My whole family loved it!! The key is NOT to OVERCOOK it. I agree with the review to cook the roast to 145 degrees and pull out of the oven. Leave for approximately 15-20 minutes to allow the juices to redistribute throughout. I used a 4 lb. pork loin roast, not a tenderloin. Yes, it would be great if Food Network co"

Reviewed Herb Crusted Pork Tenderloin

May 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

This roast is FANTASTIC! My whole family loved it!! The key is NOT to OVERCOOK it. I agree with the review to cook the roast to 145 degrees and pull out of the oven. Leave for approximately 15-20 minutes to allow the juices to redistribute throughout. I used a 4 lb. pork loin roast, not a tenderloin. Yes, it would be great if food network co"

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