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wlong7317

Tulsa, Oklahoma

Member since Nov 2005

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Reviewed Fried Chicken

Nov 21, 2013 on FoodNetwork.com

No ingredients or method.

Reviewed Blackened Snapper, Red Pepper Sauce, Cheese Grits and Corn Relish

Nov 8, 2013 on FoodNetwork.com

Through the past couple years I have noticed a lot of error in what is said on the show and what is in the recipes. Robert Irvine plainly said on the show it was catfish and the recipe says snapper. What else did he change on this one and others recipes here that were on his show? If he doesn't want to put it on right, do all a favor and don't...

Reviewed Neely's BBQ Sauce

Jan 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I personally wish people would stop rating recipes after they have altered them. The rating should be on the authors recipe, not your own. If it needs changing in your opinion, show that in the rating by the number of stars awarded, which couldn't be 5 stars.""

Reviewed Apple Pie

Oct 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

After reading the reviews I still decided to try this recipe. Mistake. Two pounds of Grannie apples was about half enough. The amount of crumbs called for was way to much. Baking time was not enough to brown topping. Definitely will not make again. ""

Reviewed Brined Pork Chops with Apple Hash

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

@jeannieq.. He made Veloute Sauce not Bechamel . My Chicken Stock: 2 chicken quarters, 3-4 celery tops, 1 onion quartered, 1 carrot chopped in 3-4 places, 1 bay leaf, 2 teaspoons dried parsley, 1 teaspoon dried thyme, 8-10 peppercorns. Place everything in a pot and cover with water, should make 3-4 quarts. Bring to a simmer, do not boil. S...

Reviewed Brined Pork Chops with Apple Hash

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

@jeannieq.. He made Veloute Sauce not Bechamel . My Chicken Stock: 2 chicken quarters, 3-4 celery tops, 1 onion quartered, 1 carrot chopped in 3-4 places, 1 bay leaf, 2 teaspoons dried parsley, 1 teaspoon dried thyme, 8-10 peppercorns. Place everything in a pot and cover with water, should make 3-4 quarts. Bring to a simmer, do not boil. S...

Reviewed Brined Pork Chops with Apple Hash

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

@jeannieq... The mother sauce he said he used, Bechamel Sauce, was really not the mother sauce he made as that is made with milk. What he actually made was Veloute Sauce which is one of the 5 mother sauces. It is made with chicken stock. When stock is done, you can use the chicken meat to make the chicken and waffles or just chicken and nood...

Reviewed Brined Pork Chops with Apple Hash

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

@jeannieq... I make chicken stock is to put a couple chicken quarters (we get them for 49 cents a pound a couple times a year) which is a leg, thigh and part of the back, in a stock pot and cover with water. Add 1 carrot chopped into 4-5 pieces, 1 garlic crushed, 1 med onion quartered, 2 or 3 celery tops, 1 bay leaf, 2 teaspoons dried parsley, ...

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