My Profile

Chef #993875

Member since Oct 2008

Flag This ProfileFlag as Inappropriate

Reviewed Three Cheese Hasselback Potatoes

Jun 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

We really liked these potatoes. I sent my husand to the store and he brought home cream cheese with chives. We'll eat it some day, just not on potatoes. We used parmesian, gruyere and cheddar cheese. Some of the cheese cooked to the bottom of the pan, and it was yummy. I bought some double gloucester cheese on line-- the shipping was more tha"

Reviewed Herb Crusted Salmon

May 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

We have never eaten much salmon. I have had some bad experiences with dry, fishy salmon. We followed the recipe exactly and it was delicius. Then I had an allergic reaction (I am taking allergy shots). I think the culprit was the tarragon. We are going to make it again and use herbs to which I am not allergic."

Reviewed Homemade Ricotta

Nov 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yummy, but after making it once like the recipe says, I decided to make it in the microwave. After four practice sessions, I got it right. Pour the milk and cream into a two quart pyrex measuring cup or bowl. Add the salt and four (yes four tablespoons of white vinegar. Heat on high for nine minutes and take it's temperature with a glass topp...

Reviewed Chicken Noodle Soup

Nov 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I haven't made this yet, but I will soon after Thanksgiving. I want to get a message to Anne. Dave and I are rooting for you to be the next Iron Chef. Dave is half Irish, and as you know Irish mommies are sainted. We will adopt you and you can be sainted it you want to. It might help with the Iron Chef thing.
Bonnie""

Reviewed Homemade Ricotta

Nov 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yummy, but after making it once like the recipe says, I decided to make it in the microwave. After four practice sessions, I got it right. Pour the milk and cream into a two quart pyrex measuring cup or bowl. Add the salt and four (yes four) tablespoons of white vinegar. Heat on high for nine minutes and take it's temperature with a glass top...

Reviewed Artichoke Gratinata

Nov 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Well, I will be making this again to take to Thanksgiving gettogether, everybody loves it!! I don't add the pepper flakes, because nobody likes them much, but follow the rest of the recipe exactly.""

Reviewed Roasted Grape Tomatoes

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

Yesterday was refrigerator check day -- use or throw away things. We had 3 cups of grape tomatoes and 4 cloves of leftover roasted garlic. We used the recipe's amount of kosher salt and olive oil, and added 2 tbsps water after 20 min. We sauted a little bit less than 8 ozs of crimini mushrooms in the microwave and mixed the tomatoes with the mu...

Reviewed Roasted Tomato Soup

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

This soup was so good! We had some lovely celery so I chopped up a cup of it and added it at the same time I added the stock. We used Chicken stock. Our dutch oven wasn't big enough for 6 cups, so we added one 4 cup box. It was still delicious. ""

Reviewed Veal Chop Holstein Schnitzel

Aug 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have been vindicated! People thought I was a nut for suggesting putting an egg and capers on top of schnitzel. My Aunt Jerry always made it like this. She left off the anchovies because Uncle Charley didn't like them. I decided I didn't like them either because I loved Uncle charley. She usually served it with rotkohl. She was my dad's au...

Reviewed Peach Cobbler

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

This is really yummy, and we will be making it again and again. We think it could be done with apples, and will try it. The apples would probably have to be cooked a little longer than the peaches. Hint: Mix 2 cups flour with 1 tablespoon baking powder and 1/4 teaspoon salt and you will have self-rising flour. What you do with the half cup le"

Reviewed Peach Cobbler

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

This is really yummy, and we will be making it again and again. We think it could be done with apples, and will try it. The apples would probably have to be cooked a little longer than the peaches. Hint: Mix 2 cups flour with 1 tablespoon baking powder and 1/4 teaspoon salt and you will have self-rising flour. What you do with the half cup le"

Reviewed Peach Cobbler

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

This is really yummy, and we will be making it again and again. We think it could be done with apples, and will try it. The apples would probably have to be cooked a little longer than the peaches. Hint: Mix 2 cups flour with 1 tablespoon baking powder and 1/2 teaspoon salt and you will have self-rising flour. What you do with the half cup le"

Reviewed Peach Cobbler

Jul 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is really yummy, and we will be making it again and again. We think it could be done with apples, and will try it. The apples would probably have to be cooked a little longer than the peaches. Hint: Mix 2 cups flour with 1 tablespoon baking powder and 1/2 teaspoon salt and you will have self-rising flour. What you do with the half cup le"

Reviewed Panzanella Stuffed Heirloom Tomatoes

Jul 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

We had this for our vegetable tonight. Yum Yum Yum! We had never tasted heirloom tomatoes before -- they are delish! Next time I make these I'll just use the tomato juice, light olive oil and Stella D'ora bread sticks with sesema seeds because we don't want to cover up the taste of the tomatoes. (I'll use the other ingredients in plain old stuff"

Reviewed Wellzones with Cheesy Side Sauce

Apr 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was yummy, but I didn't serve with the sauce. I only used 1/2 of the puff pastry dough. I also used a sil pat so I wouldn't mess my counter top up. My sauce pan top is about 5 3/4", but worked all right. I cut two circles, and gathered up the rest of the dough and made a third circle. I chopped up the mushrooms and did them in the microwave...

Reviewed Beef Bourguignon

Feb 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum, Yum, Yum!
We changed a few things. Substituted a fist sized sliced fennel bulb for the carrots. We don't flambe things in our apartment (too dangerous). We used cremini mushrooms because they were on sale. Lowered the salt to two tsps. Used buttered noodles under it, but next time we will eat it over toast. I will make this again...

Reviewed Apricot Oat Bars

Dec 17, 2010 in Food Network Community Toolbox on FoodNetwork.com

We made these a couple of days ago, and again today. Today I used 1 cup of flour and 2 1/2 cups of oats. I think they taste better with less flour. We are going to make these for the family Christmas dinner -- probably as an appitizer. I can't wait to try them with microwave banana jam -- it's to easy to make.

Not what you're looking for? Try: