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xfagan_11103108

Harper Woods, Michigan

Member since Jan 2011

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Reviewed Classic Cinnamon Rolls

Jun 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe! For someone who is just starting out experimenting with yeast recipes this was one that I would recommend to baking beginners and yeast recipe experimenters. The instructions are easy to follow, the product comes out great! I've made this recipe twice now and my kids tell me that the rolls come out delicious and are better "

Reviewed Simple Perfect Enchiladas

May 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

Tasty recipe. Reminded me of Mexican cuisine I used to get back in California. Only quibble I would have is that I had problems with the corn tortillas breaking apart after I dipped them in the sauce. Cure: Hold back a little more sauce (at least 1/2 -3/4 of a cup) and layer the dish like you would a lasagna (sauce and cheese finishing each layer)"

Reviewed Pork, Brisket, or Seafood Dry Rub

Jan 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

I tried this rub on a pork shoulder (3 lb 10 oz) with a good fat cap. I scored the fat, put on the rub, making sure that everything was covered. Cooked it 1 hour at 350 degrees then added about 1/2 inch of chicken stock to the roasting pan, covered the pan tightly with foil, reduced heat to 300 and baked it for about 3 hours more until the meat w...

Reviewed Texas Oven-Roasted Beef Brisket

Jan 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

I tried this recipe with a pre-brined brisket and it turned out fabulous! It satisfied the most pickiest eater in my house! I put the rub on the meat about an hour before putting it in the oven and used reconstituted beef boullion. I made gravy from the pan juices (skimmed off the greaseand served the whole thing with garlic mashed potatoes! Yum!...

Reviewed Roast Duck

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

This is a wonderful recipe. I didn't make the sauce and used more salt and pepper that called for by the recipe, but my family absolutely loved it! I used some of the duck fat to make a gravy: 3 table spoons duck fat, 3 tablespoons butter, 4 tablespoons flour, about 1/2 teaspoon fresh ground pepper, 1 teaspoon kosher salt, a little over a 1/4 tea...

Reviewed Scalloped Potatoes

Jun 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Over the last year, this recipe has become a family favorite! The recipe is easy to make and pairs well with chicken, pork and beef. In addition the recipe can easily be changed up by adding layers of carmelized onions, spinach,bacon, or cheese If using gruyer or swiss cheese keep the nutmeg in the recipe. If using cheddar, pepperjack, or monterey"

Reviewed Blueberry-Nectarine Crisp

Jun 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a wonderful summer dessert! When I made it, I changed it up a bit and used two pints strawberries (halved or quartered-your choice), a small container (6-8 oz) of fresh blackberries and two fresh yellow peaches (firm, yellow-flesh peaches such as 49'ers, cling, etc.)and I zested a small meyer lemon and juiced half of it and it came out fa"

Reviewed Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Jun 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I tried this recipe tonight and it was wonderful! With or without the lemon/dijon mustard reduction, it rocks! I used meyer lemons for the zest and juice and it really gave the sauce some pop!"

Reviewed Oklahoma Joe's Smoked Brisket Flat

Jun 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved this recipe! We used the apple juice spray and it seemed to add additional flavor to the meat!"

Reviewed Smoked Turkey Legs

Jun 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Tasty recipe! The mop mixture was a bit tart, but all in all my family enjoyed the turkey legs!"

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