My Profile

#1inafan

Member since Oct 2010

Flag This ProfileFlag as Inappropriate

Reviewed parmesan and thyme crackers

Jun 18, 2014 on FoodNetwork.com

For those who find the dough too dry and crumbly to form into a log, try waiting a few minutes before moving on to this step. Turn the mixer off and let the dough just sit in the mixer about 15 minutes. This gives the flour a little time to partially hydrate and makes it much more workable. It works for me without having to add additional liquid....

Reviewed cinnamon baked doughnuts

Jun 8, 2014 on FoodNetwork.com

I loved the end result. I didn't have whole milk so I used that dry cultured buttermilk powder that is reconstituted with water and as usual, it worked great. I made mini donuts and found the sugar mixed with cinnamon texture too coarse so I used confectioners sugar mixed with cinnamon and a pinch of kosher salt and it was great. Two more small...

Reviewed parmesan and thyme crackers

Apr 5, 2014 on FoodNetwork.com

After forming the dough into a log, I sprinkled poppy and sesame seeds on my work surface then rolled the log in the seeds evenly coating it. I love the look and the extra crunch the seeds add!

Reviewed cheddar-parmesan crackers

Apr 5, 2014 on FoodNetwork.com

After forming the dough into a log, I sprinkled sesame and poppy seeds on my work surface and rolled the log in the seeds evenly coating it. I was in a rush so I only chilled the dough for 30 minutes. It sliced perfectly and a I really liked the extra crunch and the look of the seeds on the edge after they were baked!

Reviewed Lemon Curd

Apr 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

The flavor was just perfect but, the curd never did set up. I refrigerated the curd about 18 hours and it never got thicker than a pudding, so I put the tart in the freezer for about 4 hours. I'm not sure why this recipe didn't set up for me but undercooking wasn't the problem, I brought the curd up to temperature from a medium heat and even exc"

Reviewed Roasted Vegetable Soup

Oct 5, 2010 in Food Network Community Toolbox on Food Network

So good that the next time I made it, I doubled the recipe and froze the left-overs so it was waiting for me the next time I craved this healthy, hearty soup.

Not what you're looking for? Try: