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MagnoliaSouth

Theodore, Alabama

Member since May 2007

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Replied to instant chocolate cake

Aug 15, 2014 on FoodNetwork.com

Calories 864.25
Calories From Fat (49%) 420.66
Calories From Protein (6%) 56
Calories From Carbohydrates (45%) 386.97
% Daily Value
Total Fat 47.51g 73%
Saturated Fat 7.79g 39%
Monounsaturated Fat 31.67g
Polyunsaturated Fat 5.4g
Trans Fatty Acids 0.06g
Cholesterol...

Replied to instant chocolate cake

Aug 15, 2014 on FoodNetwork.com

When you say a half an egg, what do you mean exactly? If you use just the egg white, you'll cut down calories and fat too. Problem is that it won't be as moist. The other problem is regarding calories. Calories don't just come in fat, but sugar too. Think about when you make a cup of coffee (if you sweeten it). Imagine putting a whopping 4-5 T of...

Replied to Instant Chocolate Cake Recipe : Food Network Kitchen : Food Network

Aug 15, 2014 on FoodNetwork.com

What if you're in a dorm and you don't have an oven? Geez!

Replied to Real Meatballs and Spaghetti Recipe : Ina Garten : Food Network

Jul 10, 2014 on FoodNetwork.com

Update (wish I could edit it instead, but oh well): Made this again last night. It dawned on me that I was wasting bread by discarding the crusts. I put the crusts in a 300� oven for about 5 to 7 minutes or until they browned. I then crushed them up in a large bowl then added the rest of the meatball ingredients, except for the seasoned bread crumbs....

Replied to chicken piccata

Jun 29, 2014 on FoodNetwork.com

I would recommend that you read up on Pinot Grigio. Clearly you're confusing it with another wine.

Reviewed fettuccine alfredo

Jun 12, 2014 on FoodNetwork.com

As always, thanks Ree! That was absolutely delicious. My family loved it. I didn't use that cheap grated Parmesan, but went to the deli section in the store to get some. All I can say is WOW! I added 1/2 tsp. white pepper and 1 tsp garlic powder (any other kind makes it lumpy, even crushed garlic) and it was a super hit. This is one of those splurge...

Replied to Baked Eggs in Hash Brown Cups Recipe : Ree Drummond : Food Network

Jun 10, 2014 on FoodNetwork.com

Don't you wish you could thumb some comments down? I mean, I understand and appreciate that FoodNetwork wants to allow everyone, even critical reviews, to be heard, but things like that are ridiculous.

Replied to Fettuccine Alfredo Recipe : Tyler Florence : Food Network

Jun 10, 2014 on FoodNetwork.com

I think probably you didn't cook it slow enough. It sounds like your butter was too hot when you added the cream and you didn't give the cheese time to melt.

Replied to Fettuccine Alfredo Recipe : Tyler Florence : Food Network

Jun 10, 2014 on FoodNetwork.com

I don't know. That ratio of liquid to cheese is much MUCH smaller than normal. For example, Ree Drummond uses 2 cups of cheese per a single cup of cream. That's four times the amount of cheese he has here. Tyler's usually right on the money, but I think this one is in error.

Reviewed Spanish Oven Baked Roast Chicken

May 3, 2014 in on Food.com

I just wanted you to know how much I truly loved this dish. I';ll admit that I was a bit skeptical. It seemed that there wasn';t enough liquid, but I was so wrong. Some might like to know that I had forgotten to defrost my chicken. It was still frozen, but it cooked beautifully. The only change I made, because I had to go with what I had,...

Reviewed Chicken Piccata Recipe : Giada De Laurentiis : Food Network

Jan 23, 2014 on FoodNetwork.com

Excellent! I cut back on the oil and butter, so it took a little longer to brown well. I also added about 1/4 cup of dry white wine (Pinot Grigio) to deglaze the pan. I added marinated artichoke hearts (because I like them) and served it over angel hair pasta. My husband loved it and is taking the remainder to work for tomorrow. Very enjoyable!

Reviewed Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

@Groenwald: This explains the minutes per pound: http://www.foodnetwork.com/holidays-and-parties/top-10-turkey-tips/index.html

Reviewed Southern Cornbread Stuffing

Nov 27, 2013 on FoodNetwork.com

I first made this recipe back in 2007 and I've been making it ever since. It is always the first thing gone at Thanksgiving. I've varied it up a bit but really the only things I do differently are using whole wheat club crackers (instead of saltines) adding a pound of Conecuh sausage (Andouille is an *almost* decent substitute for it) and I don't...

Reviewed Southern Green Beans

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Hmmm. Sorry Ms. Ray, but this one is a no go. I'm a southern girl and was born and bred in the south. My family has been South Georgian for over 200 years. Never once in any of our family's kitchens (grandparents, aunts, uncles, cousins, etc.) did we ever see red wine vinegar. Sure, today you may find it because of other recipes, but not for any s"

Reviewed Sliders with Chipotle Mayonnaise

Apr 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have to agree with others that I didn't make the sliders but I made the mayo. It's SO good and is rather mild, for those afraid to try it. I've made this a lot (I mean... a LOT) and I like just a bit more kick. I now make it with 3/4 c. mayo and it's perfect for us. It's a nice smoky flavor with giving us the exact oomph we need. We love it and "

Reviewed Southern Fried Chicken

Mar 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

There is nothing at all wrong with this recipe and the instructions are VERY clear. The previous reviewer very clearly didn't read them and so they shouldn't expect it to turn out. There is no actual amount of the house seasoning, as you just sprinkle it over the meat BEFORE you dip it in the egg. Surely we all know how to sprinkle seasoning over "

Reviewed BBQ Ranch Dipping Sauce

Mar 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Love it! I think it's a great recipe and is perfect. Perhaps awebargain4yoo should have read the recipe first. It's clear on the amounts in advance, so I don't see why one would complain about that. Don't fix it if it's just for one recipe."

Reviewed Weeknight Bolognese

Feb 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

As the late great Huell Howser would say, "That's amaaaazing!" I had to make changes due to what I already had, but wow. This is a keeper! I substituted fat free 1/2 & 1/2 for heavy cream; decreased the black pepper to 1 tsp, it still had a bit of a spicy kick; eliminated the salt, because I hate it; used plain ground beef, because of this f*cked "

Reviewed Patty Melts

Feb 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I'm not sure why everyone always thinks that just because you're using ground turkey it's lower in fat. Check your labels. Most are actually higher in fat than lean ground beef. Just want to make that clear. As for this, it's okay. The vinegar is an unusual twist. It definitely needs a bit of salt and pepper, but I wouldn't add much more. As Bobby"

Reviewed Corn Casserole

Feb 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

It is true that Paula said in the video she was using a 1/2 stick of butter, but all the ingredients were in half as far as I could tell (she never did say how much of any of it she had). I've not tried it in the 8x8 yet, but the 9x13 was great in my opinion. "

Reviewed Breakfast Casserole

Feb 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

To me when it says "cooked unpeeled red potatoes" that means to cook them and doesn't need to be in the instructions. It's an absolute given. It's terribly unfair to rate it lower because the recipe wasn't followed properly. Love the recipe though!"

Reviewed Chicken-and-Cheese Enchiladas

Nov 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent dish, but the nutritional values are way off. Using Mozzarella and Feta makes it closer to their values (which they did not bother to state boldly), but there is a serious deviation in flavor that way as well. I would never use Feta or Mozzarella in a Mexican dish."

Reviewed Three Bean and Beef Chili

May 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

I really wanted to like this recipe. I loved the simplicity of it, but it really didn't have a lot of flavor. I added garlic, didn't use water but used beef broth and decreased that by half, used fire roasted tomatoes instead of crushed, an extra bell pepper that was orange, added a bit more cumin and I didn't have anything but black beans, so I w"

Reviewed Lasagna Rolls

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

I followed this almost exact and found a few problems. First, I doubled the recipe. If I'm going to spend that much time, why do only one? Still, there was quite a bit of filling left. In fact, it made 38 rolls (19 for only one batch) instead of only the 24 (or 12) called for (using the specified 3 tbs for each). I could fit 15 rolls into one pan...

Reviewed White Chicken Chili

Feb 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was really good. I've never had white chicken chili before, so I wasn't expecting it to be more like soup than stew. I added a couple of tsp of flour to thicken it up a bit more (being a Texan and all) and added some additional cumin, chili powder and coriander. I made some fresh baked cornbread to go with it. The ancho chili powder was amaz...

Reviewed Spiced Christmas Coffee

Dec 7, 2011 in on Food.com

It's very good, but there is a problem I found that no one has mentioned. Putting that much ground spices in with the coffee, in a standard 12-cup filter, will cause overflow in standard coffee machines. I've made this twice now with two different machines with the same result (overflow). Coffee filters are not made for ground spices and do not d...

Reviewed Creamy Grits (Rice Cooker)

Oct 20, 2011 in on Food.com

The basic recipe is okay BUT most southerners do not use milk and use water instead. Adding salt, pepper, butter and sometimes cheese, is traditionally southern. Adding anything sweet (preserves, sugar, etc.) is simply wrong and not good at all. It's no wonder people who have eaten grits with something sweet have not liked them. You don't eat corn...

Reviewed Marsala Sauce

Aug 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is an amazing sauce and so easy! I had it done in only minutes. I followed this to the letter, except that I used Vidalia onions because that's what I had on hand originally and wow! This became my new go to recipe and the second time I made it I stuck to the sweet onions because it gave it such a great flavor. I also put it in the freezer a...

New Topic Freezing lemon juice and mayo. in Cooking on a Budget: OAMC, Make Ahead, Freezing & More

Aug 28, 2011 on Food.com

"I have a divine broiled tilapia recipe that calls for lemon juice, butter, Parmesan and mayonnaise to be combined. It will not be frozen with the fish but I want to combine it, in advance, and freeze for a dinner kit. How would that hold up in the freezer and especially, during the thawing out time?

For example, I know that the juice sours the m..."

Reviewed Emeril's Essence

Apr 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I find it amusing when someone complains about the recipe and makes changes to suit their needs, then berates another for doing the same thing! The salt is just like everything else, optional. If you don't like salt or you're on a low sodium/no added salt diet, then skip it. If you like salt and have no sodium restrictions, then by all means add i"

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