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Cooking for the Catalan

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Reviewed Florentines (Italy)

Dec 13, 2013 on

Very delicious, my husband was freaking out. I used a 1/2 teaspoon measuring spoon to scoop and this yielded 3" rounds. I used parchment paper and it worked great - I used my air bake pan that only lightly browns, so I had to bake the cookies for 12-13 minutes. I love the orange zest!

Reviewed Round 2 Recipe - Southwest Beef and Black Bean Chili

Sep 23, 2013 in Food Network Community Toolbox on

I made it exactly according to the recipe and it was bland. I think the people who wrote rave reviews liked it more because they added corn or other extra ingredients. The tomato was just a little too strong for me - needs other flavors to balance."

Reviewed Pot Roast with Roasted Root Vegetables

Sep 22, 2013 in Food Network Community Toolbox on

We loved it! I used dried thyme and rosemary since that is what I had on hand. I added an extra carrot or two. I quartered the onions and used four cloves of garlic, smashing them & chopping them in half. The gravy was very flavorful, but a little too salty. We were not fans of the turnips, so next time I'll leave those out."

Reviewed Corn Muffins

Sep 14, 2013 in Food Network Community Toolbox on

Following another reviewer, I added a half cup of creamed corn and used salted butter--but it was too salty. Use unsalted butter (as per the recipe) or cut back on the salt.
This recipe filled one tray of 12 large muffins, plus another tray of 36 mini muffins (bake for 8 to 10 minutes). I love the mini-muffins for a potluck because people...

Reviewed Mashed Sweet Potatoes

Sep 12, 2013 in Food Network Community Toolbox on

Loved this! My husband loved it, too, and he is not fond of sweet potatoes. It is simple to prepare and has the right amount of sweetness."

Reviewed Fresh Peach Cake

Sep 10, 2013 in Food Network Community Toolbox on

I made this recipe twice: the first time in the 9x9 square pan. I had to bake it for almost 90 minutes before the toothpick came out clean. The cake was not at all dry, however. As someone else mentioned, the batter does rise a lot, even spilling over one side slightly. My guests commented on how gourmet it looked. Because I used salted butter, I "

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