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I_Fortuna

Brownwood, Texas

Member since Jul 2010

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Reviewed Steak with Blue Cheese Butter

8 days ago in null on Food.com

I often eat my BBQ steak and hamburgers this way. Blue cheese or Roquefort and meat just go together. I use grass fed Kerrygold butter though and no garlic. Amazing!"

Reviewed Hot German Potato Salad

Jul 22, 2014 in null on Food.com

Good recipe but I don';t use eggs. The bacon fat and potatoes will thicken the dressing. The secret is to toss the potatoes a lot after pouring on the dressing. The action of tossing releases the starch in the potatoes and it will thicken especially if you do this while the mixture is hot. Just keep tossing until your happy with the coating on...

Reviewed Real English Fish and Chips With Yorkshire Beer Batter

May 22, 2014 in null on Food.com

@catfuzz and those who cannot get the batter to stick to the fish. Dredge the fish in flour first then the batter. Make sure the cooking oil is super hot so the fish will cook quickly and thus not be oily or greasy. If you don';t want to use beer, seltzer water works very well. Also, I use cornstarch with the flour and that makes for a ...

Reviewed simple perfect enchiladas

Jan 25, 2014 on FoodNetwork.com

Love Pioneer Woman but canned enchilada sauce, Pleaaaase. Homemade sauce is so easy and we make ours according to our family recipe. Recipes are online, find the ones with no tomatoes. Absolutely no tomatoes, they ruin the consistency and are a Tex-Mex alteration. Traditionally, only corn tortillas are used for enchiladas and flour for burrit...

Reviewed Spaghetti / Pasta Sauce

Jan 15, 2014 in null on Food.com

This is a great recipe that I used often but the nutmeg or spice is a great addition. I have heard of cinnamon being used and I have read it is a Greek addition. My mom used to put it in her sauce once in awhile. Thanks for posting!"

Reviewed Real Authentic Italian Tomato Sauce (No Can's Here)

Jan 14, 2014 in null on Food.com

This is a great sauce! Adding the fresh basil at the end is perfect. Cooking it will cause flavor loss. This is a good slow cooker recipe I think. I guess I would make a big batch and divide it up and freeze to use when I needed it. I would leave the basil out and add it right before serving. I usually top my pizza right out of the oven with...

Reviewed Jenny Gentile's Pizza Dough

Jan 14, 2014 in null on Food.com

I always use the no knead process to make my pizza dough. I make it the night before, cover it with plastic wrap and let it rise in the bedroom where it is warmer. This dough is so forgiving. The next day I just let it be until I am ready to bake. The best dough should be proofed for 8 to 24 hours. The longer it proofs the better the flavor....

Reviewed Low Carb Pizza

Jan 14, 2014 in null on Food.com

This is a brilliant pizza! Since we are diabetic it would be great to have this once in awhile. I make a no knead crust that is out of this world but this certainly looks worth having as well. Thank you for posting this wonderful recipe! I think I could eat pizza every day!"

Reviewed Chocolate Bread

Dec 26, 2013 on FoodNetwork.com

This is a terrific recipe and I always use Sugar sub and buttermilk. It is fine the way it is but we have to watch our carbs. This is a delicious bread exactly what I was looking for! Thanks Paula!

Reviewed Chocolate Bread

Dec 26, 2013 on FoodNetwork.com

This is a terrific recipe and I always use Sugar sub and buttermilk. It is fine the way it is but we have to watch our carbs. This is a delicious bread exactly what I was looking for! Thanks Paula!

Reviewed Cranberry Scones

Dec 24, 2013 in null on Food.com

These are delicious. Don';t overbeat these scones for a more tender batter. Also, I used orange oil and orange flower water. Buttermilk offers the best scones in my opinion. Someone said they were more like a muffin. Well in Britain, that is pretty much what they are! I am not sure what the expectations were. Scones are like a quick bread...

Reviewed Chorizo and Egg Burritos

Dec 10, 2013 in null on Food.com

Best breakfast . . . lunch . . . snack . . . dinner there is : )"

Reviewed Rudolph the Red Nosed Reindeer Cookies

Dec 10, 2013 in null on Food.com

How cute are these! They made me LOL too. Made me feel like a kid again. Whimsical and adorable. Just what was needed. Thanks for posting! : )"

Reviewed Uncle Bill's Whipped Shortbread Cookies

Dec 10, 2013 in null on Food.com

I can';t wait to try these. I have a new stand mixer coming in a few days and I have to catch up on my Christmas baking. I, also, have a new sugar free product to try, Swerve confectioners sugar to ice my sugar free sugar cookies. Just bought a lot of green and red cherries for breads so this will be perfect. Thanks for a great recipe that...

Reviewed Louisiana Pecan Pie

Nov 19, 2013 in null on Food.com

To make this diabetic friendly use sugar free maple pancake syrup and Splenda for the sugar. Hubby could not tell the difference and it can be had guilt free."

Reviewed Pear-Walnut Salad With Artisan Bleu Cheese

Nov 12, 2013 in null on Food.com

This looks wonderful and I think I will try it with apples and pecans that we usually have on hand. Thanks for this."

Reviewed Bread Stuffing

Nov 12, 2013 in null on Food.com

This is the best stuffing. My mom used to make it the same every year and so do I. I am happy others like it too."

Reviewed Pork Schnitzel

Nov 1, 2013 in null on Food.com

I would suggest using coconut oil to fry these. Coconut oil can take the higher temps without burning or smoking. I use less and can cook my meat longer making sure it gets cooked through. Veg oils alter to cholesterol when heated at high temps. Even olive oil. Here is the 411: http://articles.mercola.com/sites/articles/archive/2003/10/15/c...

Replied to Passover Fruit Crisp with Coco-Loconut Topping

Oct 27, 2013 on FoodNetwork.com

From what I have read from various sources, coconut oil has been found to be one of the most healthy oils. It does not burn or smoke at high temperatures and I find I need less when I am cooking. In fact, hubby and I have both lost weight since I switched to coconut oil. Many oils, including olive oil, degrade when heated and become unhealthful...

Reviewed Apple Fried Pies

Oct 27, 2013 on FoodNetwork.com

These are a fast and great dessert, Of course, we use sugar subs and they come out just as good. I think everything is better fried. I use coconut oil and have actually lost weight since switching to it and hubby too. Go figure! Love you Paula!

Reviewed Caramelized Butternut Squash

Oct 27, 2013 on FoodNetwork.com

For all who are diabetic or watching their calories, we use sugar free maple flavor syrup mixed with a little Splenda or Nectresse. Nectresse is especially good with this recipe because it has a little fruit flavor to it. We also make pecan pie with sugar free maple syrup and Splenda. I made it for hubby and he could not tell the difference between...

Replied to Zucchini Parmesan Crisps

Oct 27, 2013 on FoodNetwork.com

Your tips are right on. I use a Japanese pickle press (online, inexpensive) to press the water out of summer squash and eggplant in particular. I generously salt the slices, put them in the press, screw the press down and wait 1/2 hour or so, pour off the brine and rinse in fresh water, dry, then bake. It is really easy and the final product is...

Reviewed Sublime Scrambled Eggs by Gordon Ramsay

Oct 9, 2013 in null on Food.com

I use heavy cream and make mine in a sauce pan. I can';t remember the chef I saw make them this way but it is my favorite and the flavor is divine."

Reviewed Crunchy Noodle Salad *Award Winning*

Aug 7, 2013 in null on Food.com

I love this recipe! I think the ramen is a much healthier choice than chow mien noodles which are fried and go stale quickly. I think it is appropriate to mention that some package ramen has from 500 to over 3000 mg of sodium per package! One package can be 1/2 to triple the daily recommended maximum of sodium. Just a note for those on a low ...

Reviewed Chickpea Burger

Jul 5, 2013 in null on Food.com

I have okara (pulp) leftover from juicing my chickpeas. This makes the best patties and I even have to add back in some moisture with yogurt or egg or chickpea juice if the okara is too dry but adhere to the rest of the recipe. I make bean juice or pureed beans because hubby only eats them this way. A nice slice of fried green tomato and thou...

Reviewed Egg Rolls

Jun 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

Terrific recipe! I grate my veggies and this ensure that they are fully cooked and it is a lot easier than using the julienne method."

Reviewed Chinese General Chicken - Ww Core

Jun 18, 2013 in null on Food.com

This is a little different than the Gen. Tso';s chicken our restaurant makes. They deep fry it. It is good to use apple cider or rice wine vinegar if it is too sour. For those who don';t like Splenda ( I love it) try coconut sugar (supposed to be low glycemic), agave syrup or Nectresse (sweeter than Splenda and has a fruity taste). We ...

Reviewed Perfect Easy Microwave Rice

May 28, 2013 in null on Food.com

If you find your rice is sticky you may want to change to a long grain rice like basmati or jasmine. Japanese sticky rice is intentional because that is how it is eaten in Japan with chopsticks (hashi) and for sushi. If all you have is Japanese sticky rice, put the rice in a microwave safe bowl dry, no water at all. Microwave for 2 to 4 minut...

Reviewed Utterly Deadly Southern Pecan Pie

May 2, 2013 in null on Food.com

Great recipe and if you want make it less deadly here is how I do it. I use the sugar sub instead of sugar and sugar free maple syrup instead of corn syrup. My picky hubby could not tell the difference between the sugar version and the sugar free.: )"

Reviewed Tortilla Salsa

Apr 30, 2013 in null on Food.com

This is a very good pico de gallo. It is much like the one we use only we don';t use hot peppers. Bravo on this great combination!"

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