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Sarabellah

Member since Nov 2010

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Reviewed Caramel Sauce

Nov 24, 2013 on FoodNetwork.com

I have made this sauce and others for flan many times. This is a very good one. Some tricks I use for no fail sauce is: I squeeze a half of a lemon into a cup and also have a little ice water on the side. I also do not use a thermometer...and I use med/low heat. There is no hurry and you can control the outcome better at low heat. I swirl the...

Reviewed Blueberry Pie

Apr 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

HI...I understood it, and have had a great pie everytime, to mean...preheat the oven while the pie is chilling at 450...after 30 minutes...lower the oven to 400 and place the pie with the foil into the oven...this way...it is going into a very hot oven that will slightly cool for the fist minutes of baking time. Then, remove the foil to brown the"

Reviewed Blueberry Pie

Apr 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

HI...I understood it, and have had a great pie everytime, to mean...preheat the oven while the pie is chilling at 450...after 30 minutes...lower the oven to 4oo and put in the pie with the foil...this way...you are putting it into a very hot oven that will slightly cool for the fist minutes of baking time. Then, remove the foil to brown the crust"

Reviewed Pappardelle with Scallops

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Scrumptous! Changed nothing although I will use a little more arugula next time! A great truffle oil is a Must and I all but licked the plate!

Reviewed Pappardelle with Scallops

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Scrumptous! Changed nothing although I will use a little more arugula next time! A great truffle oil is a Must and I all but licked the plate!

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