My Profile

DeniseChaddsFord

Chadds Ford, Pennsylvania

Member since Oct 2007

Flag This ProfileFlag as Inappropriate

Reviewed Lasagna

Feb 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

My comment is not on the taste because I have not made it. My comment is about Ree's statement that cottage cheese is milder than ricotta cheese. Quite the opposite. Cottage cheese is more acidic and has a tangy taste while ricotta is very mild. "

Reviewed Cinnamon Rolls

Dec 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Good, soft, nice dough. Mine were undercooked at 15 minutes, so next time I will bake them longer. I thought they looked done, but I think I was tired. All ovens are different.
Like other reviewers, I also made a cream cheese frosting ( 6 oz cream cheese, 1 1/2 cups 10x sugar, 1 1/2 tsp vanilla, 1 1/2 tsp milk & 1/2 stick butter) . I love...

Reviewed The Thin

Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

One very bad thing about this recipe is.....you cannot stop eating the cookies!! Have made these before, & they were great. made them today, still awesome. Not sure what some negative reviews were really about, but other than having to bake mine for less time due to my hot oven, they are the best choc chip cookies ever! I would not change a thing."

Reviewed Lasagna Noodle Kugel

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

Yummy! I omitted the apricots and used a small can of crushed pineapple, drained. So good!""

Reviewed Absolutely Amazing Almond Biscotti

Dec 7, 2011 in on Food.com

Made these today. While they are a good 'cookie", I would not call them biscotti because they do not have an authentic biscotti taste. Might be due to the brown sugar which I have never seen used in biscotti. They are good, just not true biscotti. They also were easy to make. Note- Cool them completely or they will crumble when you slice them. 10...

Reviewed Millionaire's Shortbread

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

I changed this because I tend to do that w/ recipes sometimes. I added a few marshmallows to the caramel layer. They came out gooey & very good. A bit rich like most have said, but you only need a small amount to get your sweet fix, so they will last longer. I would make these again but would substitute the caramel layer with a layer of peanut bu...

Reviewed Rum Raisin Rice Pudding

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

I did not read the reviews until after I made this recipe because I wanted to see if anyone else had the problem with it being to soupy. However.....meanwhile, the pudding has been cooling off on the stove and it is still pretty warm but it is already tightening up considerably. I am pretty sure it will be perfect when it is completely cooled. I...

Reviewed Rum Raisin Rice Pudding

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

I did not read the reviews until after I made this recipe because I wanted to see if anyone else had the problem with it being to soupy. However.....meanwhile, the pudding has been cooling off on the stove and it is still pretty warm but it is already tightening up considerably. I am pretty sure it will be perfect when it is completely cooled. I...

Reviewed Rum Raisin Rice Pudding

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

I did not read the reviews until after I made this recipe because I wanted to see if anyone else had the problem with it being to soupy. However.....meanwhile, the pudding has been cooling off on the stove and it is still pretty warm but it is already tightening up considerably. I am pretty sure it will be perfect when it is completely cooled. I...

Reviewed Rum Raisin Rice Pudding

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

I did not read the reviews until after I made this recipe because I wanted to see if anyone else had the problem with it being to soupy. However.....meanwhile, the pudding has been cooling off on the stove and it is still pretty warm but it is already tightening up considerably. I am pretty sure it will be perfect when it is completely cooled. I...

Reviewed Rum Raisin Rice Pudding

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

I did not read the reviews until after I made this recipe because I wanted to see if anyone else had the problem with it being to soupy. However.....meanwhile, the pudding has been cooling off on the stove and it is still pretty warm but it is already tightening up considerably. I am pretty sure it will be perfect when it is completely cooled. I...

Reviewed Rum Raisin Rice Pudding

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

I did not read the reviews until after I made this recipe because I wanted to see if anyone else had the problem with it being to soupy. However.....meanwhile, the pudding has been cooling off on the stove and it is still pretty warm but it is already tightening up considerably. I am pretty sure it will be perfect when it is completely cooled. I...

Reviewed Rum Raisin Rice Pudding

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

I did not read the reviews until after I made this recipe because I wanted to see if anyone else had the problem with it being to soupy. However.....meanwhile, the pudding has been cooling off on the stove and it is still pretty warm but it is already tightening up considerably. I am pretty sure it will be perfect when it is completely cooled. I...

Reviewed Ricotta Orange Pound Cake with Strawberries

Apr 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was a little worried when I read some of the negative reviews, but the batter seemed fine so I went ahead. It came out great. I did not have oranges and Amaretto liquor, so I left out the zest and used Triple Sec for the liquor. I also added 1/2 teaspoon almond extract. I did not do the berries either.I used my bundt pan because I agree with other...

Reviewed Devil's Food Cake

Mar 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome cake. Perfect balance. Just sweet enough without making your tummy sick.
I made it exactly as directed as I always do the first time I try a new recipe. I would not change a thing. Hubby loved it too. It's better than our old favorite chocolate cake recipe. This recipe would be perfect for a party made in a half sheet pan, of course...

Reviewed Monogrammed Sugar Cookies

Dec 8, 2010 in Food Network Community Toolbox on FoodNetwork.com

Very good, but I prefer Alton Brown's if I am comparing. They hold their shape and taste better. Don't get me wrong, these are very good, but if you want a recipe thats great for cookie cutters, use Alton's! These puffed a little more than I'd like. Great for a non cookie cutter shape or just round shape. Love you Paula!

Not what you're looking for? Try: