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Quilting Cowgirl

Member since Jun 2011

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Reviewed Butternut Squash and Pork Lasagna

Mar 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

Amazing flavors and color. I'd serve this dish to company in a heartbeat. It takes longer to prepare than the recipe indicates- I would plan on 4 hours total- but so worth it. Even those that think they don't like squash will eat this up. We used 1.5 pounds of spinach, otherwise followed the directions. The cinnamon flavor in the ragu complem...

Reviewed Pappardelle with Wild Boar Ragu

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

This is an excellent recipe with truly wonderful flavors. We ordered the boar online from D'Artagnon and would recommend them. We followed the recipe exactly, using Chianti for the red wine as Chef Anne suggested in her show. The cocoa was a leap of faith but really added a beautiful color and flavor dimension. We served this meal to guests w...

Reviewed German Potato Salad

Aug 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fabulous. The flavor goes on and on. Great with the schnitzel, but I can see serving this with all sorts of meats, including grilled wild game.""

Reviewed Veal Chop Holstein Schnitzel

Aug 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious flavors in an easy to follow recipe. Bring your appetite as the meal is very filling, especially when served with the German Potato Salad. YUM>""

Reviewed Falafel

Aug 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

The secret to success is to follow Anne's technique on the show-NOT THE WRITTEN RECIPE! She added oil to the falafel mix prior to shaping the patties. She floured them AFTER refrigeration and pan fried them in a non-stick skillet. I followed the written recipe for frying in 1/2" of oil and had a horrible mess, with the patties disintegrating. "

Reviewed Fried Shrimp with Spicy Remoulade

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

Can't beat this recipe. The remoulade is unbelievably good."

Reviewed Lime Cream Trifle

Jun 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

The whole key to this recipe is the quantity of lime juice. THAT is what makes it set up. If you use 3 tiny limes, you'll have a runny mess. I bought my limes in a Mexican grocery and they were BIG- similar to a typical lemon. I would estimate that I had at least 2/3 cup if not 3/4 cup of lime juice in my blender and it was setting before I ev"

Reviewed Lime Cream Trifle

Jun 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

The whole key to this recipe is the quantity of lime juice. THAT is what makes it set up. If you use 3 tiny limes, you'll have a runny mess. I bought my limes in a Mexican grocery and they were BIG- similar to a typical lemon. I would estimate that I had at least 2/3 cup if not 3/4 cup of lime juice in my blender and it was setting before I ev"

Reviewed Lime Cream Trifle

Jun 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

The whole key to this recipe is the quantity of lime juice. THAT is what makes it set up. If you use 3 tiny limes, you'll have a runny mess. I bought my limes in a Mexican grocery and they were BIG- similar to a typical lemon. I would estimate that I had at least 2/3 cup if not 3/4 cup of lime juice in my blender and it was setting before I ev"

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