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BeeReal Beth

Stamford, Connecticut

Member since Jan 2006

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Reviewed Pickling Liquid

Nov 4, 2013 on

I'm from Connecticut, but my daughter is at college in New Orleans, and we've made several recent visits there. I'd never heard of chow-chow until going there, and now I've had several renditions in some great NOLA restaurants. When the end of the season in my garden came, I wanted to recreate what I'd had and use up all that end of season produce...

Reviewed Green Tomato Chow Chow

Nov 4, 2013 on

Great tasting, but as other reviewers noted, proportions are WAY off. I followed the directions, and although the size of the green tomatoes are not described, nor their weight, I used medium-sized tomatoes, and had about 16 of them. With only 4 tomatoes more than what the recipe called for, I ended up with 6 1/2 pints, more than double what the recipe...

Reviewed Roasted Salmon Nicoise Platter

Jan 2, 2011 in Food Network Community Toolbox on

Made today for a New Year's brunch, and it was perfect! Big hit with family and guests. I did several steps the day before: the vinaigrette and put in the fridge, and I boiled the eggs (cover eggs with 1 in. cold water, bring to boil, turn off water and let sit, covered, for 15 minutes), then scooped them out to a bowl of ice water. After a few minutes...

Reviewed Apple Pie

Jan 1, 2011 in Food Network Community Toolbox on

I have apple trees and make pies every year. This works best with really tart apples. I especially like it with my unripe apples! This made the best pie ever and is now my standard. I make the filling as described, making several in succession. After it's cooled, I pour the filling into an aluminum pie pan lined in plastic wrap with lots of wrap hanging...

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