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Calif Cooking

Tustin, California

Member since May 2008

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Reviewed My Crock Pot Spaghetti Sauce

Apr 10, 2014 in on Food.com

Made the recipe almost exactly as is, with 1 minor exception. Instead of browning the onion with the meat, I dumped it into the crock pot and then took the hand blender to it to blend up the onion and chunky tomatoes (I like a smoother sauce). I also doubled the brown sugar. I used 1/2 pork, 1/2 beef. Loved the flavors and served over a bed of...

Saved Recipe My Crock Pot Spaghetti Sauce by Hey Jude

Mar 2, 2014 on Food.com

Reviewed Mixed Greens with Lime Vinaigrette

Jul 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the easiest dressing I've made. I doubled the recipe and used honey dijon mustard instead of regular dijon and it gave it a nice subtle sweet contrast to the lime and cumin. I served it at a dinner party with green salad, roasted corn, roasted peppers, fresh tomatoes and roasted pumpkin seeds. The salad was a hit, and the dressing made "

Reviewed Sponge Cake

Jun 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Something is very wrong here! I agreee with a previous reviewer that the "8" eggs should be "3" eggs. I made the recipe, as written, and the result was a rubbery, heavy dark yellow mess. The "cake" really tasted like sugared scrabbled and rubbery eggs. I threw out the cake and had to run out and buy a pound cake. I wanted the recipe to go wit"

Reviewed Sponge Cake

Jun 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Something is very wrong here! I agreee with a previous reviewer that the "8" eggs should be "3" eggs. I made the recipe, as written, and the result was a rubbery, heavy dark yellow mess. The "cake" really tasted like sugared scrabbled and rubbery eggs. I threw out the cake and had to run out and buy a pound cake. I wanted the recipe to go wit"

Reviewed Berry Tiramisu

Jun 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Thank you, Emeril! This is my "go to" recipe when I need a dessert for a summer party. I typically skip the Chamboard and use the reserve sugar/lemon juices from the berry marinade and brush it on the cake. The sugar/lemon juices act as a tangy simple syrup and adds a bit of a kick. I would reduce the heavy cream by 1/2. The recipe, as writte"

Reviewed Berry Tiramisu

Jun 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Thank you, Emeril! This is my "go to" recipe when I need a dessert for a summer party. I typically skip the Chamboard and use the reserve sugar/lemon juices from the berry marinade and brush it on the cake. The sugar/lemon juices act as a tangy simple syrup and adds a bit of a kick. I would reduce the heavy cream by 1/2. The recipe, as writte"

Reviewed Berry Tiramisu

Jun 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Thank you, Emeril! This is my "go to" recipe when I need a dessert for a summer party. I typically skip the Chamboard and use the reserve sugar/lemon juices from the berry marinade and brush it on the cake. The sugar/lemon juices act as a tangy simple syrup and adds a bit of a kick. I would reduce the heavy cream by 1/2. The recipe, as writte"

Reviewed Enchilada Lasagna

Dec 21, 2010 in Food Network Community Toolbox on FoodNetwork.com

Don't be fooled by the long list of ingredients -- this really is not difficult to make at all. I had a hard time finding dried chipotles so I did use 2 from the can and washed off the sauce and seeded them. I bought a store-bought whole, roasted chicken and shredded the meat and skipped the browning of the bird. I did, however, add the shredded...

Reviewed Lemon Bars

Dec 21, 2010 in Food Network Community Toolbox on FoodNetwork.com

I'm not sure what happened since I followed the written recipe exactly as written. I didn't have enough dough to go 1/2 inch up the side of the pan. The lemon filling tasted like flour. Maybe one cup is too much? Also, when I tried to get the tarts out of the pan, they crumbled. I don't think I made the crust thick enough. Maybe next time I...

Reviewed Lemon Bars

Dec 21, 2010 in Food Network Community Toolbox on FoodNetwork.com

I'm not sure what happened since I followed the written recipe exactly as written. I didn't have enough dough to go 1/2 inch up the side of the pan. The lemon filling tasted like flour. Maybe one cup is too much? Also, when I tried to get the tarts out of the pan, they crumbled. I don't think I made the crust thick enough. Maybe next time I...

Reviewed Perfect Popcorn

Nov 20, 2010 in Food Network Community Toolbox on Food Network

It sounds funny to look for a recipe to make something as simple as popcorn, but I was never able to get it right when I made it myself on the stove top (always came out soggy from steam). This is by far, the most siple, and most tasty popcorn. My kitchen smelled like a movie theater and the popcorn was amazing. The only thing I did differently...

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