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MicheleMN

Shakopee, Minnesota

Member since Nov 2009

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Reviewed spinach salad with warm bacon dressing

Feb 16, 2014 on FoodNetwork.com

I once substituted maple vinegar for the red wine vinegar, and it was tastier than ever. Mmmm.. bacon... maple.. Now I can't go back to using red wine vinegar, but this recipe is a forever favorite!

Reviewed spinach salad with warm bacon dressing

Feb 16, 2014 on FoodNetwork.com

I once substituted maple vinegar for the red wine vinegar, and it was tastier than ever. Mmmm.. bacon... maple.. Now I can't go back to using red wine vinegar, but this recipe is a forever favorite!

Reviewed Irish Soda Bread

Oct 18, 2010 in Food Network Community Toolbox on Food Network

Incredibly moist. Beautiful, crisp crust. Fantastic right out of the oven with butter I used 2 cups organic stone ground whole wheat flour and 2 cups all purpose flour. I didn't have orange zest or currants, so I used candied orange and lemon peel - about 4 tablespoons total - gave the bread a light citrus scent and flavor. I also used my food processor...

Reviewed Banoffee Mess

Oct 9, 2010 in Food Network Community Toolbox on Food Network

I’ve always wanted to try this technique with sweetened condensed milk. As soon as I saw this dessert on Claire’s show today, I decided today was the day and ran out for the ingredients. Tending to the simmering water level for 3 hours couldn’t be easier, and the pie crust takes minutes to make using a food processor. Toffee and banana are amazing...

Reviewed Baked Herbed Polenta

Oct 9, 2010 in Food Network Community Toolbox on Food Network

I made this recently to support my fellow Minnesotan chefs! The morning after baking it, I cut the polenta into triangles and pan fried them to a nice crispy crust. We topped them with poached eggs, and they were a crunchy-cheesy addition to our breakfast. Yum!

Reviewed Beef Stew with Beer Biscuits

Oct 9, 2010 in Food Network Community Toolbox on Food Network

I’ve made the beef stew four times now, and it turns out great every time! It’s very easy to assemble before I start my workday, and it offers a wonderful aroma of home-cooked stew when we get home. I like to use different potatoes each time for a little variety. I prefer sticking to the hot sauce measurement recommended, because it adds that bit...

Reviewed Baked Tilapia with Tomato and Basil

Oct 9, 2010 in Food Network Community Toolbox on Food Network

This is a simply delicious recipe, and you can get it onto the table quickly after a workday. I used dried minced onion instead of the onion powder, and they hydrated well during cooking. I also used dried herbs, since I didn't have fresh on-hand. I look forward to using fresh herbs next time!

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