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LeeHarrison

Cary, North Carolina

Member since Dec 2005

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Reviewed Spiced Pumpkin-Raisin Cookies

Nov 3, 2013 on FoodNetwork.com

First batch I followed recipe exactly. They were good...but I thought needed a little punch. Second batch I made gluten free and substituted a tablespoon of molasses for the maple syrup. Also good...but still lacked something. This recipe is so easy I'll keep playing with it. It could actually go in a couple of different taste directions...molasses...

Reviewed Hot Corn Dip

Sep 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is good but benefits from just a little tweaking. As I was putting it together I realized it's basically a version of elote, so I added the juice of a lime. I also made it in a pottery 10 inch, deep dish pie plate, just for looks. Next time I'll use a 7 oz and a 4 oz can of green chilies. And I cut back to about 3/4 c mayo because of the "

Reviewed Scalloped Tomatoes

Feb 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

This dish was a big hit at a small dinner party. There wasn't a crumb left! I followed the recipe but used a bit more bread and did not remove crusts, since that's my favorite part! I also cut the cubes and let them air dry for a few hours before proceeding with the recipe. Next time I'm going to try spritzing bread with evoo and baking in oven....

Reviewed Creamed Corn Cornbread

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

Yummy! After reading reviews I made a few little adjustments and ended up with The. Best. Corn. Bread. Ever. I used stone ground corn (Bob's Red Mill and canned creamed corn. I upped the sugar to about a quarter cup and added about two tablespoons melted, unsalted butter. Baked the bread in a pre-headed 9 inch skillet for 18 minutes. Perfecto!...

Reviewed Creamed Corn Cornbread

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

Yummy! After reading reviews I made a few little adjustments and ended up with The. Best. Corn. Bread. Ever. I used stone ground corn (Bob's Red Mill) and canned creamed corn. I upped the sugar to about a quarter cup and added about two tablespoons melted, unsalted butter. Baked the bread in a pre-headed 9 inch skillet for 18 minutes. Perfecto!...

Reviewed Panettone Trifle

Dec 31, 2010 in Food Network Community Toolbox on FoodNetwork.com

I've made this several times...it's always a hit. But I agree it can be a bit dry. I use a bit less powdered sugar in the cheese layer and thin it with a little whole milk or cream. I also drizzle extra liquid onto the cake, usually a mixture of cold coffee and coffee liquor. And it's very important to bring the dessert to room temp before se...

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