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KRS_0

Boston, Massachusetts

Member since May 2009

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Reviewed Serious Vanilla Ice Cream

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

I've used this recipe 3x now - the first two times as directed, except with 1 tsp of vanilla extract instead of vanilla bean (to save $.) Then I found a place that sells the beans for $2 each (cheap by NYC standards) so I decided to try the bean this time. It's perfect, and using the bean makes the ice cream much snazzier and prettier with the ...

Reviewed Roasted Cauliflower

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

This is an excellent, simple recipe. I had friends over tonight and served it pureed. They'd had roasted cauliflower before, but not with the red pepper flakes. Their extra kick was a fabulous addition to what they were used to.

We also added just a hint of white truffle oil while pureeing it in the food processor. "

Reviewed Lobster Pot Pie

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love serving this in individual ramekins for dinner parties. It's always a huge, impressive hit. Too bad it's so expensive to make!

I leave out the peas, since I hate them.

Thanks, Ina!"

Reviewed Lobster Pot Pie

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love serving this in individual ramekins for dinner parties. It's always a huge, impressive hit. Too bad it's so expensive to make!

Thanks, Ina!"

Reviewed My Big, Fat Chocolate Chip Cookies

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made these to use for ice cream sandwiches - along with Alton Brown's Serious Vanilla Ice Cream. They are exactly the right consistency - softer, cakier than a more crunchy cookie - for the sandwiches because they don't fall apart, so can be more flexible when you pick them up. I made the dough, cooled it in a bag overnight, then it was much easier...

Reviewed My Big, Fat Chocolate Chip Cookies

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made these to use for ice cream sandwiches (along with Alton Brown's Serious Vanilla Ice Cream.) They are exactly the right consistency - softer, cakier than a more crunchy cookie - for the sandwiches because they don't fall apart, so can be more flexible when you pick them up. I made the dough, cooled it in a bag overnight, then it was much easier...

Reviewed My Big, Fat Chocolate Chip Cookies

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made these to use for ice cream sandwiches (along with Alton Brown's Serious Vanilla Ice Cream). They are exactly the right consistency - softer, cakier than a more crunchy cookie - for the sandwiches because they don't fall apart, so can be more flexible when you pick them up. I made the dough, cooled it in a bag overnight, then it was much easier...

Reviewed My Big, Fat Chocolate Chip Cookies

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made these to use for ice cream sandwiches. They are exactly the right consistency - softer, cakier than a more crunchy cookie - for the sandwiches because they don't fall apart, so can be more flexible when you pick them up. I made the dough, cooled it in a bag overnight, then it was much easier to work with the next morning. Formed the balls...

Reviewed My Big, Fat Chocolate Chip Cookies

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made these to use for ice cream sandwiches. They are exactly the right consistency - softer, cakier than a more crunchy cookie - for the sandwiches because they don't fall apart, so can be more flexible when you pick them up. I made the dough, cooled it in a bag overnight, then it was much easier to work with the next morning. Formed the balls...

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