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DKitc

Seattle, Washington

Member since Jul 2007

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Reviewed Ginger Snaps

Dec 1, 2013 on FoodNetwork.com

Love, love, love these. Seriously ginger gingerbread. I think I'm going to try making them into bar cookies iced with cream cheese frosting with the crystallized ginger on top instead of in the dough.
By the way, I highly recommend Trader Joe's for candied and crystallized ginger, dried fruits and nuts. Way cheaper, and excellent quality!

Replied to Roast Turkey with Truffle Butter

Nov 16, 2013 on FoodNetwork.com

Since she doesn't give measurements on the salt and pepper for the inside, and only 2 teaspoons of salt for the outside (which isn't that much for a 14lb bird), I'm wondering if maybe you had a kosher turkey? They're generally pre-brined and need very little, if any, salt.

Added Recipe Photo to Eggnog Biscotti

Nov 12, 2012 on Food.com

Reviewed Eggnog Biscotti

Nov 11, 2012 in null on Food.com

I make these every year at Christmas time, and they always get rave reviews. Seriously...try them!"

Saved Recipe Eggnog Biscotti by Tasty Tidbits

Nov 11, 2012 on Food.com

Reviewed Spaghetti and Meatballs

Dec 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made about a 1/2 batch, and using an average ice cream scoop, it made something like 15 meatballs. (I think Tyler must be making them tennis ball sized!
I used sweet Italian sausage instead of plain ground pork, and didn't add any salt or pepper. They were perfect (even to my boyfriend, who salts everything before he even tastes. BTW, meatballs...

Reviewed Matzo Balls

Aug 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Oh my! Had to put down my spoon just long enough to review this. They're fabulous. The only difference I had was that I used large eggs instead of x-large (and I made half a batch as there's only 2 of us).
For the person that said they fell apart, make sure that your broth is just barely simmering, and not fulling boiling. Also, I put the...

Reviewed Buttermilk Baked Chicken

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

We loved this. I actually started out to make a recipe from a different website, so my chicken was marinated all day in buttermilk with 5 smashed garlic cloves and I threw in some Chipotle Tabasco. But I found this recipe this afternoon, and the coating sounded better. So glad I did. It was awesome! For those that said it wasn't crispy, they must "

Reviewed Linguine with Avocado and Arugula Pesto

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

I love it! I used a spicy salad mix instead of just arugula, and I only had whole almonds, so I ground them in with the pesto. It's fresh and light, yet has a very rich mouth feel. I only used half of the pesto on the pasta, but I'm saving the rest to make a sandwich for lunch tomorrow with heirloom tomatoes and fresh mozzarella. Oh boy, can't wai"

Reviewed White Almond Sour Cream Wedding Cake

Jul 3, 2011 in null on Food.com

I would never make this again. It's way too heavy, and as another reviewer said, tasted "floury". It tasted of raw flour. I was concerned about the fact that there is no additional leavening beyond what is in the cake mixes, and it definitely shows. Unfortunately, I had decided to make this for two tiers of a wedding cake I'm doing for next weeke...

Reviewed Ile Flottante

Jan 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

For the people struggling with the Caramel getting grainy (or sugary as some put it, that's because of crystallization. You must be sure not to stir it (or agitate it too much once it comes to a boil. Stir only until the sugar melts. Then brush down the sides of the pot with a wet pastry brush to wash away any sugar crystals clinging to the side of...

Reviewed Ile Flottante

Jan 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

For the people struggling with the Caramel getting grainy (or sugary as some put it), that's because of crystallization. You must be sure not to stir it (or agitate it too much) once it comes to a boil. Stir only until the sugar melts. Then brush down the sides of the pot with a wet pastry brush to wash away any sugar crystals clinging to the side...

Reviewed Gingerbread Cookies for the Holidays

Nov 28, 2010 in Food Network Community Toolbox on Food Network

I think those of you that are having problems with sticky dough may have put in too much lemon juice. If you think about it, that's the one liquid that she didn't give a measurement for, and lemon's can give off a wide variation in amounts of juice. A quick Google search came up with this (from a number of sources):
1 medium lemon equals...

Reviewed Ricotta Orange Pound Cake with Strawberries

Oct 5, 2010 in Food Network Community Toolbox on Food Network

I'm really not fond of texture of this pound cake. The cheese gives it an odd gummy moistness. I wish I had watched the video before I made it. I thought maybe I'd made a mistake, but after seeing the picture of the finished cake at the end of the video, I see that mine looks exactly like it. I think I'll make my favorite vanilla pound cake and add...

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