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Carisa58

Member since Apr 2013

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Reviewed sticky-toffee pecan-pumpkin pie

Nov 29, 2014 on FoodNetwork.com

I made this for Thanksgiving 2014, even though the people I told of my intention were all rather dubious of a combination pumpkin pie and pecan pie. Well, it turned out beautifully and was absolutely delicious. Everybody loved it. The combination of flavors and texture is exquisite. The pie is tender and moist, not gooey and cloyey like pecan pies...

Reviewed cranberry cupcakes

Nov 28, 2014 on FoodNetwork.com

Made those for Thanksgiving 2014 and they came out absolutely perfect and very, very delicious. Everybody loved them and went for seconds and more! I used homemade cranberry sauce and made them into mini-cupcakes because they were part of three Thanksgiving desserts that I made and I wanted them to be just a bite (or two). They rose beautifully in...

Reviewed Cheesecake Tart With Berries

Apr 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this yesterday for a party. Everybody loved it, particularly the crust, which is utterly wonderful, crumbly, crunchy, buttery, with a hint of nuts. My husband said the tart was outstanding! I followed the recipe exactly and have a few hints: the dough was very wet with 2 tbsp of water. I would suggest trying it with 1 tbsp first, and leave it"

Reviewed Goat Cheese and Mushroom Stuffed Chicken Breasts

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for a dinner party last night and everybody loved it. It does take some time to make, but I did most of the preparations well in advance. I prepared and just browned the chicken and made the sauce (without adding butter) in the morning, then refrigerated the lot until the evening. Like another reviewer, I then baked the chicken at 350"

Reviewed Goat Cheese and Mushroom Stuffed Chicken Breasts

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for a dinner party last night and everybody loved it. It does take some time to make, but I did most of the preparations well in advance. I prepared and just browned the chicken and made the sauce (without adding butter) in the morning, then refrigerated the lot until the evening. I then followed another reviewer's advice and baked th"

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