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HomeChef Honey

Charleston, West Virginia

Member since Apr 2007

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Reviewed French Onion Soup

Feb 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

I read the reviews before I fixed this and took to heart the comment that it was too sweet: I made sure to buy an apple cider with absolutely no additional ingredients. BUT! I don't think it's the cider that makes this sweet: I tasted the onions while I was cooking them (just at the salt and butter stage) and they were majorly sweet. I think n...

Reviewed Eggplant Lasagna

Jun 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very very good recipe, and not hard at all to follow. The one problem I ran into is that the amount of cheese in this recipe is insufficient to hold together the filling after cooking. Add another 1/4-1/2 a cup of mozarella to the filling and it stays together a LOT better."

Reviewed Eggplant Lasagna

Jun 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very very good recipe, and not hard at all to follow. The one problem I ran into is that the amount of cheese in this recipe is insufficient to hold together the filling after cooking. Add another 1/4-1/2 a cup of mozarella to the filling and it stays together a LOT better."

Reviewed Good Eats Meatloaf

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

Mmmmmm...I'm not a huge fan of meatloaf, but I love this one! A tip to help out for those with less enthusiastic food processors: the pre-sliced salad carrots make blending the veggies a lot easier."

Reviewed Mayonnaise

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

This is the best mayo I've ever had when it comes out right. Unfortunately sometimes it doesn't. Whenever I make this using fresh (free range) eggs, I can't get it to form. The store bought eggs seem to do fine though. A word of advice: start by using a tablespoon to add in the oil so you can't get too much at once."

Reviewed Cold-Fashioned Potato Salad

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

I LOVE this recipe. I substitute fresh dill for the tarragon, though because I've always thought tarragon tastes like pinesol."

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