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Boopmom1

Milwaukee, Wisconsin

Member since Oct 2008

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Added Recipe Photo to Alton Brown's Eggnog

Dec 26, 2013 on Food.com

Reviewed Crostini of Chicken Liver Pate with Balsamic Onions

Feb 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

I soaked my livers in milk before I fried them. That takes out some of the irony flavor. I loved the recipe paired with the onions. I refrigerated my pate' after I processed it and served it on some crostinis. Since this recipe doesn't have egg in it, I am going to try to freeze it. Overall, I thought it was balanced and flavorful. "

Reviewed Sausage Hors d'Oeuvres

Feb 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made these for the Superbowl and mine also turned out very dry also. I used the self-rising flour. I am wondering if I should have reduced the amt. of flour? I am going to use the left overs in my gravy for breakfast. I was expecting more of a moist consistency. "

Reviewed Chicken Mole Torta

Jan 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is my second time making the mole'. I am using chicken quarters but keeping the chicken whole and serving it with rice and tortillas. The sauce is outstanding! I am also using New Mexico chilies. You have to be careful to check the spice. The adobo chilies also add a zip. I try to limit those to one or two. I also didn't have the almond butt"

Reviewed Skillet Strawberry-Plum Jam

Sep 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

My only complaint about this recipe is that it didn't make enough! I doubled (actually made it twice) the recipe and was only able to make 6 8 oz jars. I guess the color is dependent on what kind of plums you use. Also the time you take to reduce the jam matters. Too little time and it's runny. I stuck with the 30 minutes and my jam came out fine."

Reviewed Country Quiche

Apr 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I really like this recipe! The only thing I changed was I added 3 more eggs and about 8 oz of cheese. I used what I had on hand which was mozerella and it still tasted great. We ate one pie one day and the other the next for breakfast. I used Jonses sausage with the mild spices in it. I think that made a flavor difference. "

Reviewed Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Apr 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've made this recipe twice now and love it! I helps to have the ingredients peeped and ready to go. I made this with the cauliflower. I only made it with 1/2 of the pepper diced and seeded and used the other half for the cauliflower. My family is fine with the amount of spice. "

Reviewed Lebanese Meat-Stuffed Pitas (Arayes

May 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

My family ate them right up! I made them as the main meal and served the cucumber raita and some couscous along with it. I didn't have the parsley but they still turned out great! I have some meat left over and I might make meatballs out of it. "

Reviewed Lebanese Meat-Stuffed Pitas (Arayes

Feb 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

My family ate them right up! I made them as the main meal and served the cucumber raita and some couscous along with it. I didn't have the parsley but they still turned out great! I have some meat left over and I might make meatballs out of it.

Reviewed Indian Cucumber and Yogurt Salad: Cucumber Raita

Feb 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I loved the taste. I served it with the meat stuffed pitas. My only complaint is it makes a lot. I might only add one cup of yogurt next time.

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