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Bibliobethica

Blair, Nebraska

Member since Mar 2004

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New Topic Question:Simply Potato Soufflé in Cooking Q & A

Mar 13, 2013 on Food.com

"Are you wondering how Towels has made this 4 times just after I posted it?"

Reviewed Beef and Bean Burritos

Mar 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

The tasted good, just not fantastic. I thought they could use a bit more kick, so if I make them again, I'll spice them up a bit more."

Added Recipe Photo to Simply Potato Soufflé #5FIXr

Feb 28, 2013 on Food.com

Shared Recipe Simply Potato Soufflé #5FIXr

Feb 28, 2013 on Food.com

"5-Ingredient Fix Contest Entry. The potatoes in the soufflé help them to prevent them from falling. They are light, creamy, and taste divine. Special enough for a fancy dinner, but easy enough to fix for a weekday meal. With Simply Potatoes, they are easy to fold together. Surprisingly effortless and delicious!"

Shared Recipe Harriet's Cookies (Brown Sugar Shortbread Bars With Melted Choco

Feb 11, 2013 on Food.com

"My mother has been making these since I was a child. I had no idea how easy they were until I asked her for the recipe. She got the recipe back in the 1960's from her friend Harriet. 5 ingredients and delicious!"

Shared Recipe Chocolate Chip Protein Cookies Made With Protein Powder

Jan 8, 2013 on Food.com

"A delicious cookie that will curb your appetite until your next meal. Cheaper than the protein bars, easy to make, delicious to eat. They also freeze well. Recipe adapted from Brittany at Itty Bit of Balance."

Shared Recipe Greek Lemon Chicken With Angel Hair Pasta

Jan 7, 2013 on Food.com

"A delicious one dish casserole. It's special enough for special events like bridal showers or graduation. It's an amazing dish! A local caterer uses this recipe and I found out it was in Creme de Colorado Cookbook. but I have never found it online. I've adjusted it slightly from their version to make it even better. After being asked for this ..."

Reviewed Mustard-Roasted Potatoes

Oct 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I adjusted the temperature down to 400 and watched them to be sure they didn't burn. They were done in under an hour. The taste is so delicious - the mustard and onion. If you don't want to watch them that carefully, add the onions half-way through and they won't burn. I'd still coat them with the ground mustard."

Shared Recipe No Bake Pecan Pie Cookies

Jul 23, 2012 on Food.com

"Perfect for those hot summer days when you don't want to turn on the oven. Also good for the county fair - I got a purple :)"

Shared Recipe Baked Brie With Prosciutto and Apples

Dec 30, 2011 on Food.com

"This is perfect for a small gathering where you don't want to serve an entire wheel of brie. You can cut the ingredients down to the number you need since they are served individually on the slices of French bread. I found this online when I didn't want to do the old brie in puffed pastry recipe."

Reviewed Luscious Lemon Squares

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe. I followed the recipe as written. The lemon was sour and delicious. So often lemon bars have too much sugar. The addition of almond extract and lemon zest is wonderful. Anne is a great addition to food network! Question about this recipe . . .would it work to substitute limes for the lemons? My brother loves limes, and b"

Reviewed Plain Brown Popper

Jun 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I decided to melt a teaspoon of butter for the oil, mixed it with the popcorn, put it in the microwave and let it pop. I put the salt on while it was still steaming. Tasted great and I felt good about saving money. My kids said I make the best popcorn ever! Thanks Alton!"

Reviewed Daisy Shortbread Cookies

May 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I made them into baseballs instead of daisies . . . I have 4 boys :) The dough only needed to be in the fridge for 20-25 minutes. The colder parts of the dough cracked more easily. Thank you to Ina. She has such wonderful recipes!"

Reviewed Salted Caramel Banana Macaroons

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

Mine were perfect. I followed the recipe exactly including aging the egg whites and letting them come to room temperature. From wikipedia, "The English word macaroon and French macaron come from the Italian maccarone or maccherone." Looks like either spelling is acceptable.

I made my own almond flour with a package of blanched...

Reviewed Salted Caramel Banana Macaroons

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

Mine were perfect. I followed the recipe exactly including aging the egg whites and letting them come to room temperature. From wikipedia, "The English word macaroon and French macaron come from the Italian maccarone or maccherone." Looks like either spelling is acceptable.

I made my own almond flour with a package of blanched...

Reviewed Salted Caramel Banana Macaroons

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

Mine were perfect. I followed the recipe exactly including aging the egg whites and letting them come to room temperature. From wikipedia, "The English word macaroon and French macaron come from the Italian maccarone or maccherone." Looks like either spelling is acceptable."

Reviewed Tarragon Deviled Eggs

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'll never make deviled eggs w/o tarragon again. Thank you for posting this simple and delicious recipe. I make deviled eggs every Easter and this year I got more compliments on the tarragon eggs. I substituted chives for the shallot. Chives and tarragon are the first herbs in my garden, so this recipe was a hit and easy to make.
"

Reviewed Tarragon Deviled Eggs

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'll never make deviled eggs w/o tarragon again. Thank you for posting this simple and delicious recipe. I make deviled eggs every Easter and this year I got more compliments on the tarragon eggs. I substituted chives for the shallot. Chives and tarragon are the first herbs in my garden, so this recipe was a hit and easy to make.
"

Reviewed Chocolate Cheesecake

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

The recipe is wonderful. I doubled it (it barely fit in my KA mixer) and neither cheesecake had a crack in sight. The flavor was rich. I'll definitely make again. I had custard powder, so no substitutions were made."

Reviewed Luscious Lemon Squares

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

I love this recipe. It's very similar to the old-fashioned lemon bars I've always made, but the addition of almond extract and lemon zest is wonderful. Anne is a great addition to food network! Question about this recipe . . .would it work to substitute limes for the lemons? My brother loves limes, and bars are easier to serve then key lime p...

Saved Recipe Turkey Soup by NJstixx

Dec 28, 2010 on Food.com

Saved Recipe Tgi Friday's Black Bean Soup by Little Bee

Oct 19, 2010 on Food.com

Saved Recipe Buster Bar Dessert by *Fancy*

Aug 3, 2010 on Food.com

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