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CosmoGirl1

Altamont, New York

Member since Feb 2005

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Reviewed swedish pancakes

Feb 2, 2014 on FoodNetwork.com

If you're looking for a very simple light pancake recipe, this is perfect! I use a little less butter than called for and 1% milk works fine for the batter. Don't let the instructions to use a special Swedish pancake pan keep you from trying this recipe. I pour a ladle-full of batter into my non-stick skillet and swirl it around to lightly cover the...

Reviewed Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Aug 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

These are fabulous pancakes! After barely mixing the batter I let it sit while the electric skillet heated to 375. The texture of the pancakes was perfect -- crisp and light. I put fresh raspberries into the batter and saved a few for the top. I'm glad I read the comment about using maple syrup instead of lemon curd as I didn't have any curd. Next"

Reviewed Poached Egg Tips

Feb 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I always follow Alton's method for cooking the perfect hard boiled egg so I expected this to be the perfect method for poached eggs. I let my eggs sit for 8 minutes and they were overdone. Other than the timing, this is the method I will use from now on. I'll just try 6 minutes next time to make sure I get a runny yolk."

Reviewed Brined Pork Chops with Soft Parmigiano Polenta

Jan 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

It's very good, but needs an adjustment on the level of salt--maybe 1/3 reduction for 1-1/2" thick pork chops. I didn't have fennel pollen but the toasted ground fennel seeds were surprisingly delicious as the crust. This was my first time making slow-cooking polenta and I really should have read the instruction about adding the corn meal slowly. "

Reviewed Poinsettia Cocktail

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

We were looking for a quick and easy recipe for a holiday party and this fit the bill. Our guests loved it! We used all natural cranberry-pomegranate juice (Northland) and topped it off with extra sparkling wine for fizz. It was a festive color and delicious. Definitely a keeper."

Reviewed The Shrimp Cocktail

Oct 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

After making this recipe, I'll never boil shrimp again. Brined and broiled shrimp have so much more flavor. I skip the cocktail sauce and use them as the perfect garnish to a spicy Bloody Mary. ""

Reviewed Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

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

These are fabulous pancakes! After barely mixing the batter I let it sit while the electric skillet heated to 375. The texture of the pancakes was perfect -- crisp and light. I put fresh raspberries into the batter and saved a few for the top. I'm glad I read the comment about using maple syrup instead of lemon curd as I didn't have any curd. Next"

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