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Eclipse754

Member since Mar 2012

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Replied to spaghetti squash with parsley and pecan pesto

Jun 3, 2014 on FoodNetwork.com

I like to do Spaghetti Squash. I don't know why she felt you should start the knife in the stem. Just go into the side with a sharp knife (yes, be careful). But once you are in, that puppy is going to split. Yeah, if you must have absolutely perfect halves, you might need to saw on the stem, but you can probably size up the squash and find that you...

Reviewed Curry Cauliflower and Rice Casserole

Dec 28, 2013 on FoodNetwork.com

Just finished my dinner which included the casserole as a side to a delicious slice of ham and some yeast rolls. The only change I made was using Parmesan in place of the Manchego in the bechamel, a much less expensive and more widely available cheese with a very similar flavor. It was my first time working with coconut "oil" (more like shortening...

Reviewed Black-Eyed Pea Fritters

Nov 20, 2013 on FoodNetwork.com

Your recipes look amazing but I am halted every time with the odd ingredient (or more) you throw into each! The burnt peanuts for the chili which you gave absolutely no direction on is a classic example. I like your personality and your show, but I am afraid I could not pull this stuff off on the first try, because there is always something tossed...

Reviewed Gooey (With Less Butter Cake

Mar 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Just finished a slice. Followed the recipe to the letter. It is very good. Yes, the cake batter is very thick when it goes into the baking dish, but it rises and becomes a very moist bottom layer for the cream cheese topping. Very reminiscent of a "chess cake" recipe of my family.""

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