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DBarb

Member since Jan 2011

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Reviewed Savory Italian Beef Stew

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

Would it be too much work to brown the meat and give it some nice flavor before the 8-10 hour braise?

Reviewed Provence Style Chicken Breast Fillets

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Some of the critics of this wonderful recipe must have never been to Provence--I have, many times, and I can vouch for the authenticity of this sublime reflection of the Provençalculinary soul. Lemonade concentrate is as much an integral thread in the rustic culinary fabric of the region as are in-season melons of Cavaillon; the skinless, boneless...

Reviewed Bleu Cheese Olive Poppers

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Why all the negativity? The people who don't like this recipe must not like olives, blue cheese, battered-deep-fried-blue-cheese-stuffed-olives, dipping sauces, Sandra Dee, America, hot fudge sundaes, the drive-in, Winston Churchill, the snowy egret, Horatio Hornblower stories, the sound of air-brakes on a crisp, clear fall evening, college-ruled...

Reviewed Life's A Beach Cake

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have "DVD night" theme parties where we screen a movie on DVD, and eat foods with whimsical names that match the evening's movies. This was chosen for Kevin Costner night. After considering Cake in a Bottle, The Untouchable-cake, Robin Hood: Prince of Cakes, Tin Cake, and Mr. Brooks' Imaginary Homicidal Friend's Beach-Themed Cake, the choice just...

Reviewed Beignets with Raspberry Sauce

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I AGREE WITH ALL POSTERS BELOW! You know who you are. Let me tell you a little story about this recipe. I was headed to the Jazz Fest when my ice chest fell out of the back of the truck and spilled all over the neutral ground. I stopped and cleaned it up, replaced the ice, and then waited in line for about 5 minutes for a pulled duck po boy from Jacques-Imo's....

Reviewed Cabbage Slaw

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I met Sandra Dee in NYC, and she agreed to sit with us at lunch, and I have to say, she put me off at first by ordering a side of "un pomme de terre au four" instead of simply calling it a baked potato. However, she quickly won me over, and I realized just how much she has to dumb herself down for the rest of us to even understand her. This recipe...

Reviewed Paula Deen Savannah High Apple Pie

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This pie definitely has the WOW factor. I've made it at least a dozen times now, and my guests can't get enough of it. I did slightly modify it, in that instead of pecans, I use pistachios in the shell--it gives people a fun little activity and causes them to slow down and aspirate less of the streusel into their airways--and instead of drizzling...

Reviewed English Peas

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

First, I appreciate the instructions in this recipe that were clear, but the "easy" designation? It was convenient that Chef Deen clarified the butter--ha ha!--by noting that 1/2 stick of butter equals 1/4 cup. That saved some complicated math!

However, the "drained" thing threw me for a loop. I wasted an afternoon trying to...

Reviewed English Peas

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

First, I appreciate the instructions in this recipe that were clear, but the "easy" designation? It was convenient that Chef Deen clarified the butter--ha ha!--by noting that 1/2 stick of butter equals 1/4 cup. That saved some complicated math!

However, the "drained" thing threw me for a loop. I wasted an afternoon trying to...

Reviewed English Peas

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

First, I appreciate the instructions in this recipe that were clear, but the "easy" designation? It was convenient that Chef Deen clarified the butter (ha ha) by noting that 1/2 stick of butter equals 1/4 cup. That saved some complicated math!

However, the "drained" thing threw me for a loop. I wasted an afternoon trying to...

Reviewed English Peas

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

First, I appreciate the instructions in this recipe that were clear, but the "easy" designation? It was convenient that Chef Deen clarified the butter (ha ha!) by noting that 1/2 stick of butter equals 1/4 cup. That saved some complicated math!

However, the "drained" thing threw me for a loop. I wasted an afternoon trying to...

Reviewed English Peas

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

First, I appreciate the instructions in this recipe that were clear, but the "easy" designation? It was convenient that Chef Deen clarified the butter (ha ha! by noting that 1/2 stick of butter equals 1/4 cup. That saved some complicated math!

However, the "drained" thing threw me for a loop. I wasted an afternoon trying to...

Reviewed English Peas

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

First, I appreciate the instructions in this recipe that were clear, but the "easy" designation. It was convenient that Chef Deen clarified the butter (ha ha!) by noting that 1/2 stick of butter equals 1/4 cup. That saved some complicated math!

However, the "drained" thing threw me for a loop. I wasted an afternoon trying to...

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