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Michelle.B

Omaha, Nebraska

Member since May 2007

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Reviewed Cream of Fresh Tomato Soup

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Absolutely fantastic! Great flavor and texture, and easy to make. I did like someone else said and flash cooked the tomatoes in hot water to peel them, since I don't have a food mill and don't want the skins left in. I used my immersion blender to smooth it out. Also, like several others suggested, I cut back on the cream. I used under 1/2 a cup."

Reviewed Honey Cornbread Muffins

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

These are fantastic, as is! For me the sweetness is perfect. I like them a little sweet, but I don't want cupcakes, and this is it. The only thing I did differently was that I did not use the cupcake papers. I just buttered the wells instead."

Reviewed Baked French Toast Casserole with Maple Syrup

May 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm sticking to one star, which I have never actually given out before, because I will not be making it again.

The french toast part itself, is very bland & soggy. The cook time is off. At 40 minutes, the center was not set at all. It took an additional 15-20 minutes for it to finish. I skipped the full praline topping and...

Reviewed Baked French Toast Casserole with Maple Syrup

May 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm sticking to one star (which I have never actually given out before) because I will not be making it again.

The french toast part itself, is very bland & soggy. The cook time is off. At 40 minutes, the center was not set at all. It took an additional 15-20 minutes for it to finish. I skipped the full praline topping and...

Reviewed Smoked Paprika Open Face Lasagna

Feb 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was really excited to try this one for two reasons. One, the new flavor. I had never had Smoked Paprika before. Two, the departure from the traditional lasagna.

The flavor is amazing. Between the Chorizo, Smoked Paprika and Manchego Cheese, you just get full-bodied deliciousness! So good. The Manchego is worth the splurge....

Reviewed Enchilada Lasagna

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum! This is a great recipe. It is packed with flavor, and easier to put together than the usual rolled enchiladas. The sauce really is worth making yourself, as it is delicious, and a nice change from the plain enchilada sauces.

I had two substitutions when I made it. I could not locate the dried chipotle chiles, so I used...

Reviewed Vegetable Meatloaf with Balsamic Glaze

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

This is a fantastic recipe! After I saw all the great reviews I went out to the store, got all the stuff and made it the same night. So glad I tried it. By far, the best meatloaf I have ever had. Perfectly moist, full of flavor, and easy to make!

I have to add to this that you should NEVER substitute regular bread crumbs for...

Reviewed Cowboy Spaghetti

Jan 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have been using this recipe for a couple of years now and it is still a favorite around our house. It's a great twist on spaghetti with the smoky flavors from the bacon and the fire roasted tomatoes and a little kick from the hot sauce. I always make more bacon than the recipe calls for, because the kids are always looking for more.

Reading...

Reviewed Yorkshire Puddings

Jan 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are fantastic and extremely easy! Just like another reviewer said, the lard is key. Do just what the recipe says and let it heat in the oven for those 5 minutes in your pre-heated oven before you pour the batter in. If the oil isn't hot enough, they don't cook up quite the same. The batter should immediately start to sizzle when you first...

Reviewed Yorkshire Puddings

Jan 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are fantastic and extremely easy! Just like another reviewer said, the lard is key. Do just what the recipe says and let it heat in the oven for those 5 minutes in your pre-heated oven before you pour the batter in. If the oil isn't hot enough, they don't cook up quite the same.

Reviewed Vegetable Meatloaf with Balsamic Glaze

Jan 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a fantastic recipe! After I saw all the great reviews I went out to the store, got all the stuff and made it the same night. So glad I tried it. By far, the best meatloaf I have ever had. Perfectly moist, full of flavor, and easy to make!

I have to add to this that you should NEVER substitute regular bread crumbs for...

Reviewed Vegetable Meatloaf with Balsamic Glaze

Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a fantastic recipe! After I saw all the great reviews I went out to the store, got all the stuff and made it the same night. So glad I tried it. By far, the best meatloaf I have ever had. Perfectly moist, full of flavor, and easy to make!

Reviewed Vegetable Meatloaf with Balsamic Glaze

Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a fantastic recipe! After I saw all the great reviews I went out to the store, got all the stuff and made it the same night. So glad I tried it. By far, the best meatloaf I have ever had. Perfectly moist, full of flavor, and easy to make!

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