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Durango Cook

Durango, Colorado

Member since Jul 2010

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Reviewed Red Wine Poached Pears

Nov 16, 2013 on FoodNetwork.com

I set a pear in a puddle of the reduced wine sauce, with a triangle of good bleu cheese set on end next to the pear, rather than using the filling in the recipe. I also add a bit of fresh ground black pepper to the sauce before I set the pear in it. This gets great reviews!

Reviewed Chilled Cucumber Soup with Shrimp

Aug 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

Gosh, folks, read Ina's recipe. She clearly calls for KOSHER salt, for crying out loud! As others have said, it imparts a different flavor than regular salt and is much less harsh. Everyone's allowed his/her own opinion and likes and dislikes, but best not to criticize when one hasn't followed the recipe. Ina, I love your recipes!!"

Reviewed Thai Basil Chicken in Coconut-Curry Sauce

Jul 4, 2013 in on Food.com

I';d suggest using green curry paste, rather than curry powder, for a fresher and more authentic flavor. If you can';t find Thai basil, again I';d suggest using regular fresh basil rather than cilantro."

Reviewed Pecan Sticky Buns

Nov 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Oh, my, such decadence! These are wonderful and easy to make. I added a bit more cinnamon sugar mixture before I rolled up the dough and a little extra dark brown sugar when making the caramel, since there seemed to be more butter than necessary for the amount of brown sugar. "

Reviewed Coconut Macaroons

Oct 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have made these many times and think Ina's recipe is the BEST for macaroons, and it's very easy! I use unsweetened coconut to lessen the sweetness a bit and add 1/4 teaspoon of almond extract along with the vanilla. I solved the "puddling" issue by beating the egg whites until they were very stiff and dry and adding 1/4 teaspoon of cream of ta"

Reviewed Ina's Coconut Macaroons

Sep 21, 2012 in on Food.com

My husband loves macaroons and this is the easiest and best recipe I've found. Yes, they are sweet, due to the use of sweetened condensed milk, but aren't cookies supposed to be sweet? I too have found some "puddling" around the macaroons, but think our 7,000 foot altitude might be one reason for that. I will keep using this and working on get...

Reviewed Foolproof Standing Rib Roast

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

I have made this recipe exactly as suggested, but it was more well done than medium rare, so this Christmas I tried another with a similar technique: Bring roast to room temp. for 6 hours. Heat oven to 500 degrees (30 minutes to get the oven really hot). Brush roast with melted butter and season meat with salt and pepper, garlic powder and dri...

Reviewed Foolproof Standing Rib Roast

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

I have made this recipe exactly as suggested, but it was more well done than medium rare, so this Christmas I tried another with a similar technique: Bring to room temp. for 6 hours. Heat oven to 500 degrees (30 minutes to get the oven really hot). Brush roast with melted butter and season meat with salt and pepper, garlic powder and dried thy...

Reviewed Waldorf-Astoria Red Velvet Cake

Dec 30, 2011 in on Food.com

I made this cake for the first time today. It turned out beautifully (3 high layers), even at almost 7,000 feet! I'd recommend a traditional cream cheese and butter frosting, however.
The batter is extremely thick, but don't panic -- it's not dry after baking."

Reviewed Homemade Soft Pretzels

Nov 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe turned out perfectly for me -- even at nearly 7,000 feet! I had tried another on another cooking site, but the dough was to rise twice. It was much more difficult to work with and the center parts of the pretzel filled in when immersed in the soda water, creating "pretzel rolls".

Maybe I'm more dense than others,...

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