Member since Nov 2011
Flag This ProfileFlag as Inappropriate
Reviewed Chocolate-Dipped Strawberries
Feb 18, 2013 on FoodNetwork.com
“Not caring for milk chocolate, I used dark chocolate, to make these for my husband for valentines day.
We both loved them, so much I made a few the next night. Halve the recipe for portion control. Makes a great chocolate treat without all the sugar (and other stuff you get in chocolate candy.
I placed on plastic wrap...”
Reviewed Salisbury Steak
Oct 10, 2012 on FoodNetwork.com
“I made this today at work in an electric skillet. Used light olive oil instead of any butter.
I cut the bread crumbs back to 1/2 c., used 3 eggs. Purchased a 16 oz box of whole button mushrooms, used about 1 cup in the meat mixture, and another cup for the gravy. I used the skillet for the sauteing of the veggies, the browning of the patties...”
Reviewed Sogan Dolma (Stuffed Onions
Sep 24, 2012 on Cooking Channel
“Interesting use of ground beef and onions. Like the use of veggies in the meat mixture, will add an egg next time - very dry. Used the vinegar as directed - you don't taste the vinegar.
Misinformation given? It's not likely that this is baked at 450 degrees for two hours. I baked at 350 for 1 hour and 10 minutes, I used minute brown...”
Reviewed Free Range Fruitcake
Dec 20, 2011 on FoodNetwork.com
“This us the only fruitcake recipe I use, no need to try another. My husband request this every year.
I have made some alterations over the years.
Sometimes I don't have dark rum, light works just fine. Use the dried fruits you like to total 4 cups. I buy 1/4 cup ginger root and make my own crystalized ginger, cooking it a little...”
Reviewed Savory Polenta
Nov 7, 2011 on FoodNetwork.com
“I made this in a small electric skillet at work. I cut the recipe in half, used chicken broth, adding no salt. Did add 2 tablespoons chopped sun dried tomato, stirred in a little half and half at the end to make it look and taste creamy.
Out of butter and cheese. Didn't miss it. Very attractive on the plate and tasted great with my roasted...”