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Buena Park, California

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Replied to salted caramel sauce

May 4, 2014 on

You didn't do anything wrong. It needed to cook longer. I think once the water was boiled out of the sugar (5 minutes), the sugar boiled for another 10 minutes for it to turn dark. I'm guessing it took 15 minutes, not 5.

Reviewed chocolate sauce

May 4, 2014 on

This was easy and delicious!

Reviewed salted caramel sauce

May 4, 2014 on

The recipe was a good base. However, it needed to cook much longer than 5 minutes as stated in the recipe. I'm not sure how long mine cooked, but I guess around 15 minutes to get that deep amber color. I also found it was too sweet and added a lot more butter - like a whole stick total (I'd seen that in a Tyler Florence recipe). I thought I could...

Reviewed chocolate ice cream

Apr 27, 2014 on

This was so good! I did make a mistake by adding salt to the recipe. There was a little voice in my head reminding me that salt makes chocolate taste better. Ugh! At least I had some semisweet chocolate chips that I could add to offset the saltiness. And another poster was right -adding the chips added a complexity to the chocolate. At least it still...

Reviewed asparagus with bacon sabayon

Apr 20, 2014 on

Okay sauce. It's more of a nod to a hollandaise sauce. The vinegar was a bit too much for my taste, so I turned it into a hollandaise sauce adding lemon zest and some lemon juice as well as some butter and salt. That made it taste better. Next time, I'll just make that and add bacon instead.

Reviewed Foolproof Standing Rib Roast

Dec 28, 2013 on

This was such an easy recipe and it was fool proof. To ease your mind, invest in a meat probe that displays the roast's temp outside the oven. I had a 5.15 lb. roast, I let it come to temp for 2 hours and it was 42 degrees. After putting it in the oven for the hour and turning off the oven, it rose to 125 degrees after 2 hours....

Reviewed Ribs

Nov 17, 2013 on

I'm only reviewing the cooking process, and it's the second time I've ever made ribs. I bought St. Louis style ribs and took the silver skin off, seasoned them up, and put them in a turkey oven bag since my plastic wrap wasn't a name brand. I'd read how many had disasters with store brand. The oven bag ripped, so I wrapped foil around that. I misjudged...

Reviewed Italian Lemonade

Jul 3, 2013 in Food Network Community Toolbox on

This was a tasty drink (without basil)! I found the sweet-to-tart ratio to be balanced as is. My only concern is that it makes 6 cups and I wanted 8 cups -1/2 gal. A previous commenter mentioned adding the lemon pulp, but I found it too lemony. Straining the pulp made it perfect. So I added an extra 1/2 cup of sugar, 1/4 cup lemon juice, 1-1/4 cup"

Reviewed Breakfast Sausage

May 13, 2012 in Food Network Community Toolbox on

So I didn't have all that Alton listed on the recipe. I only had ground pork. I didn't have most of the herbs, but I had poultry seasoning. I didn't have bacon, nor fat back, nor salt pork, but I did add some oil to the meat. I feared making the sausage too hot for my mom-in-law, so I left out the red pepper flakes. Boy was the sausage FANTASTIC! "

Reviewed Perfect Pot Roast

Feb 13, 2012 in Food Network Community Toolbox on

It was delicious despite my tweakings. I didn't have access to an oven and not enough time in the slow cooker. Next time I'll do it her way in the oven. But if you're looking for a flavor change, add a container of whole mushrooms and a few cloves of smashed garlic. ""

Reviewed Macaroni and Cheese

Jan 15, 2012 in Food Network Community Toolbox on

This was such an easy recipe!!! I've made other mac-n-cheese dishes before, but they always turned out grainy. Not this one. This was so smooth. Just really beat the egg when you add the hot sauce to it. I used an aged white cheddar - yum. I'll be making this many times over. ""

Reviewed Beefy Butternut Squash Chili

Nov 2, 2011 in Food Network Community Toolbox on

I've made this twice now to rave reviews! I even doubled the recipe and it worked fantastic! One coworker said that if she didn't know there was squash in it, she wouldn't have known it was there - she hates squash but liked the chili. Thanks for a winning recipe.""

Reviewed Beefy Butternut Squash Chili

Oct 22, 2011 in Food Network Community Toolbox on

I saw this recipe this morning and had to make it. And boy am I glad I did! This was super-tasty. I followed the recipe as written with th exception of pumpkin pie spice (I don't buy it). I just used cinnamon, nutmeg,and cloves. The only change I'd make is cut the meat into smaller pieces and buy precut butternut squash to avoid the pain when cut...

Reviewed Perfect Pie Crust

Nov 26, 2010 in Food Network Community Toolbox on Food Network

When it came to taste, this was fantastic! My family raved about the taste. And the crust held up to a very wet apple pie the morning after - no soggy crust. However, I had problems with rolling out the crust (4 stars for now), and maybe someone can help me with that. I made the crust a day before using it and kept it in the fridge. When I took it...

Reviewed Apple Pie

Nov 26, 2010 in Food Network Community Toolbox on Food Network

The pie was delish!!! My hubby who will only eat apple pie if it's the only dessert there said that was the best apple pie he'd ever eaten and would eat it more often if it tasted this good. I really liked cooking the apples ahead. My only "complaint" is that you can cook the apples up to 2 days early, and then fill the pies and bake. My problem...

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