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New London, New Hampshire

Member since Jul 2009

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Reviewed Blackberry Cobbler

Jul 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Better than I thought it could be! It was so simple to throw together and can be adapted to many different fruits. I don't buy self-rising flour so I used regular AP flour with 1 1/2 tsp. of baking powder and a 1/2 tsp. of salt. Also I used low fat milk and left out a 1/4 cup of the sugar and it was delicious. Plenty sweet enough for my family and"

Reviewed Petit Fours

Jul 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

These came out even better than expected. I made a half recipe to test for a bridal shower and the only change I would make is to add a little less sugar to the cake part since the jam and coating are both very sweet. The cake didn't take long at all to make and the recipe was overall easy and not very time consuming. I did try coating some with c"

Reviewed Ricotta Orange Pound Cake with Strawberries

Dec 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was incredible! The cake was very dense, but so moist and flavorful. I didn't have Amaretto so I used an overflowing teaspoon of almond extract instead. I also used part skim ricotta and can't imagine the cake tasting any better. I did have to cook it about 15 minutes longer than stated. I checked it at 45 minutes and kept adding 5 minute in...

Reviewed Crispy Kale "Chips"

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

I think kale chips are super addicting. I enjoy kale in many other forms, but the salty crunch of kale chips is so good, and you don't feel guilty eating them. Don't expect them to taste at all like regular chips...they have a sort of mineral flavor like seaweed does. I don't know if other greens would work baked, but kale is very sturdy and hard...

Reviewed Chocolate Tart

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

Delicious! I made this for a party and it was quickly devoured. I used Anne Burrell's crust recipe as well and it was fantastic. For the chocolate filling I used about 1 1/4 cups of heavy cream and 1/4 cup of whole milk. It created a rich, almost ganache like filling and I also added a teaspoon of instant espresso powder to the heated cream. The ...

Reviewed Mini Orange Chocolate Chunk Cake

Oct 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Addicting! I used the same recipe from her "Parties" book and made it in a Bundt pan. Using the zest and juice of the orange made the flavor so bright and fresh which contrasted nicely with the bittersweet chocolate- 2 of my favorite flavors. Be careful not to overcook it if you are using a Bundt pan, the outside gets quite crispy while the insid...

Reviewed Blondies

Jul 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I really wanted to like these, but they were just too gooey. I can't believe I am saying this, but they had too many mix-ins between the chocolate and the toffee bits there just wasn't enough blondie substance. Still on the hunt for the perfect blondie, these were tasty, just too gooey."

Reviewed Key Lime Mousse Pie

Jul 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I adore Paula Deen, but this recipe was just so-so for me. I love cheesecake and key lime pie, but this seemed to be a strange combo of the two. I think the amount of whipped cream masks the flavor of the lime and with the white chocolate creates a heavy butter-like consistency. I would add more lime juice and less whipped cream to hopefully light"

Reviewed Fleur de Sel Caramels

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

I tried making these a few months ago without having a really good thermometer...they turned into hard candies. This time around I used a really good thermometer and the caramels came out beautifully! I left them to cool in the pan on the counter all night (no refrigeration necessary) and the next morning they were perfectly soft and tasty, also s"

Reviewed Candy Corn

May 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love candy corn as it is, but homemade candy corn is even better than from the store. Another plus is that all of the ingredients are so cheap you are spending probably less than a dollar to make this. I have another recipe for candy corn and although I used all of Alton's measurements and steps, I did allow the sugar mixture to reach 240 degree"

Reviewed Spinach and Ricotta Dumplings

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

I have been looking for a recipe for spinach ricotta dumplings that would hold together in the water. This is it! I squeezed the spinach as dry as I could get it and made sure to coat the dumplings in flour before carefully placing them in the water. I just served them with an olive oil roasted garlic sauce and a sprinkle of parmesan cheese. They "

Reviewed Spinach and Ricotta Dumplings

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

I have been looking for a recipe for spinach ricotta dumplings that would hold together in the water. This is it! I squeezed the spinach as dry as I could get it and made sure to coat the dumplings in flour before carefully placing them in the water. I just served them with an olive oil roasted garlic sauce and a sprinkle of parmesan cheese. They "

Reviewed Mustard-Roasted Fish

Apr 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Insanely delicious! I didn't have quite the same ingredients on hand, but followed the same instructions and baked haddock with a sourcream & mustard mixture and it was so good I want this sauce on everything!"

Reviewed Chunky Banana Bran Muffins

Apr 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Hi everyone, I reviewed these muffins last year and had done the nutritional break down for anyone who wants it. I am personally allergic to nuts, so I omitted them for my batch, but included the nuts for the break down of the recipe. For being so filling they are a low-cal breakfast. Enjoy!

Without nuts: 4g fat/215 calories/43g...

Reviewed Chili con Carne and Chili con Queso with Tortilla Chips

Feb 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe for a good base. I use the same amount of spices Emeril calls for, but toss in more veggies. Instead of ground beef I use ground turkey and can't tell the difference. I also had extra onions, peppers and 2 cans of beans so that it is a bit healthier and a meal in a bowl. Even with all of the liquid added I end up with a thick chili...

Reviewed Grilled and Stuffed Portobello Mushrooms with Gorgonzola

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

I love this recipe as a base for stuffed mushrooms. I didn't have all of the ingredients when I first made this and used a bit of fresh spinach and parmesan instead of gorgonzola and it evolved from there. I use the measurements as a guide and we get fabulous stuffed mushrooms every time!

Reviewed Tiramisu

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

I have been looking for a recipe that only had a few ingredients, but I wanted something with more than just an egg yolk/marscapone filling and this recipe was perfect! It is so simple to make and the addition of the whipped cream in the marscapone mixture made it so light and creamy. Sometimes I find the filling in tiramisu to be a bit too dense....

Reviewed Pumpkin Bread

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

This bread is very simple and so delicious. It is one of my favorite quick breads to make, especially when Autumn comes. It leaves a lovely smell in the kitchen and the flavors are just perfect. It stays moist for days, but heating in the microwave for a few seconds with a dab of butter will do the trick as well!

Reviewed Green Bean Casserole

Dec 15, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for a holiday party and it was one of the first things gone. So fresh and delicious! It is a great base recipe as well to add your own ideas too. I followed the basic measurements for pounds of green beans and used 1 cup of the heavy cream, but I also did a few things differently. I only used button mushrooms and they worked fine with...

Reviewed Anne's Spiced Coffee

Nov 24, 2010 in Food Network Community Toolbox on Food Network

So warm and satisfying! It reminds me of the flavors of Constant Comment tea- orange and spices. Perfect for that chilly morning. I paired it with a recipe for currant & orange scones which made for an especially delicious Sunday breakfast.

Reviewed Saffron Risotto with Butternut Squash

Nov 24, 2010 in Food Network Community Toolbox on Food Network

Insanely delicious! Filling enough for a one-pot dinner or as a lovely side dish. I didn't have saffron, but other than that I followed the recipe exactly and I didn't miss the extra spice at all. The flavor of the wine with shallots and pancetta was wonderful. I also roasted the squash the night before to save time. The parmesan makes it so rich...

Reviewed Screaming Heads: Brussels Sprouts Gratin

Nov 17, 2010 in Food Network Community Toolbox on Food Network

This dish is definitely not for the faint of heart. However it is one of the most delicious combinations of ingredients I have ever tasted. The mix of prosciutto, parmesan, and roasted garlic makes every bite filled with flavor. We make a double batch of this every Thanksgiving, Christmas, and any other day we can find an excuse for this decadent...

Reviewed Candy Corn Cordials

Oct 15, 2010 in Food Network Community Toolbox on Food Network

I haven't tried this yet, but I love candy corn so I gave it 4 stars. Has anyone tried adding to the candy corn flavor with a bit of butterscotch liquor? Whenever I eat candy corn I always feel like it has a butterscotch/caramel note.

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