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ChristinaStelly

Member since Feb 2011

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Reviewed almost-famous strawberry lemonade

May 18, 2014 on FoodNetwork.com

12 small lemons and it was enough to create a masterpiece. I think it was strong, so I could have added water. I didn't though, I added it to sweet tea for an awesome Arnold Palmer. I would make double next time, because it was so good I wanted leftovers!!

Reviewed Philly Dutch-style Funnel Cakes

Jan 16, 2014 on FoodNetwork.com

Light, crispy. I fried this is cotton seed oil like a benieg. I had the most success frying at 375. The deep fry thermometer made a huge difference. I also cut the hole in a zip lock Baggie and found that the cake was easiest if I used the size for the funneling.

Reviewed Grandma's Strawberry-Rhubarb Pie

May 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

I also cut the sugar to 1 cup, used 1 cup rhubarb, 2 cups strawberries and 1 cup blackberries! I doubled the tapioca as well. Plus, for convenience, I used Marie Callender pie crusts which worked out great. This pie is to die for!!"

Reviewed Shortbread Cookies

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

Omg so good!! I replaced the flour with cake flour, put lemon zest of 1 lemon and reduced the temp since I'm in humid conditions. They were so good I skipped the chocolate. I had no issues with the ingredients sticking together, maybe the cake flour was the trick!"

Reviewed Pork and Shrimp Spring Roll (Goi Cuon with Peanut Sauce (Nuoc Leo

Jul 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved these spring rolls. Made double the pork and marinade instead of adding shrimp. I also made double peanut sauce. It's amazing. I used dry roasted lightly salted peanuts and natural peanut butter, it came out wonderfully. Lastly, I used rice sticks as rice noodles. They worked out great. The mint, cilantro and Thai basil made the spring rolls"

Reviewed Brussels Sprouts with Bacon

May 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

I ate these for 2 days. So good."

Reviewed Honey Vanilla Pound Cake

Mar 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

I did exactly what the other reviewer said. I used a hand held mixer and mixed the butter and sugar for 4 minutes. I set out my butter with my eggs so it was room temp. So I put in the fridge while I got all my ingredients together. I used cake flour. I seated a whole lemon. I cooked the cake for 45 minutes and then tested it and saw it was only ...

Reviewed Corned Beef and Cabbage

Mar 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

Amazing. We cooked the corned beef for 3 hours and used 2 cups of beef broth. I also put heirloom carrots and colored potatoes from the farmers market. Best corned beef ever!!!""

Reviewed Panko-Crusted Salmon

Jan 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Amazing. Used Meyer lemon and doubled the panko mixture. So good. Will make again soon.""

Reviewed Chicken Noodle Soup

Oct 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made the stock with out the turnip. I used the Ina example and removed the breasts and thigh and continued to cook for 2 hours. I then strained the stock to remove the bones. Omg so good. Then I added biscuick dumplings instead of noodles. So good!!!""

Reviewed French Toast

Sep 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I put a pan under the rack in the oven and that prevented a mess. So good. Highly recommended! ""

Reviewed Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives

Aug 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe. I use double the tuna and use tuna in olive oil. I never have cherry tomatoes so I dice a whole tomato. I use fresh basil but have used dry basil and it was good. I have brought this for lunch and it even reheats in the microwave. Oh and I add parmesan to it at the end. Delicious.""

Reviewed Pot Roast

Aug 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Love this recipe. I make it with a prime rib roast. I double the sauce. I use low-sodium beef bullion and use one packet of Lipton dry onion soup mix in the gravy. I don't use the Worchester sauce so I had to find a savory alternative so thats how the onion soup mix got in there. This always makes a lot and we love the left overs""

Reviewed Roasted Beets

Aug 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used white and red beets. The white had an amazing flavor, but looked funny roasted. Oh well. I made a basalmic vinagerette with goat cheese and roasted pecans. So good. I omitted the raspberry vinaigrette and the OJ. ""

Reviewed Honey Vanilla Pound Cake

Aug 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I did exactly what the other reviewer said. I used a hand held mixer and mixed the butter and sugar for 4 minutes. I set out my butter with my eggs so it was room temp. So I put in the fridge while I got all my ingredients together. I used cake flour. I seated a whole lemon. I cooked the cake for 45 minutes and then tested it and saw it was only ...

Reviewed Grilled Salmon with Herb and Meyer Lemon Compound Butter

Mar 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Too bland for me. "

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