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Snickerspotpie

fairfax, Virginia

Member since Jun 2004

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New Topic Question:The Best Spinach in Cooking Q & A

Mar 19, 2014 on Food.com

"The Best Spinach & Artichoke Dip - Vegan
For the artichoke hearts, are you using water packed or marinated?"

Saved Recipe Roasted Bone Marrow by mlao77

Mar 2, 2014 on Food.com

Saved Recipe Bacon With a Vegan! by Sharon123

Feb 16, 2014 on Food.com

Reviewed cowboy spaghetti

Feb 2, 2014 on FoodNetwork.com

This 5 star review is for my husband who apparently thought it was the most delicious thing he had eaten in his life, ever. There was a lot of "num num num"ming and some "This is why I married you!". I would give it a 4, personally. It was good, but I found there wasn't enough "sauce" for the amount of pasta. The husband, though....he went wild!...

Reviewed cowboy spaghetti

Feb 2, 2014 on FoodNetwork.com

This 5 star review is for my husband who apparently thought it was the most delicious thing he had eaten in his life, ever. There was a lot of "num num num"ming and some "This is why I married you!". I would give it a 4, personally. It was good, but I found there wasn't enough "sauce" for the amount of pasta. The husband, though....he went wild!...

Saved Recipe Krispy Kreme Doughnuts Copycat by Roosie

Dec 29, 2013 on Food.com

Saved Recipe Grandmas Sloppy Joes by ~*Miss Diggy*~

Dec 3, 2013 on Food.com

Saved Recipe Bacon Cocktail Weenies by PaulaM-M

Nov 26, 2013 on Food.com

Saved Recipe Easy Maple Mashed Sweet Potatoes by Annacia

Nov 25, 2013 on Food.com

Saved Recipe Brussels Sprouts in Garlic Butter by Tracy K

Nov 25, 2013 on Food.com

Saved Recipe Vegan Green Bean Casserole by tendollarwine

Nov 10, 2013 on Food.com

Saved Recipe Vegan Pumpkin Pie by Mirj

Nov 10, 2013 on Food.com

Saved Recipe Dark Chocolate Cake by Marg (CaymanDesigns)

Oct 15, 2013 on Food.com

Saved Recipe Vegan Oatmeal Pancakes by vegfreak

Aug 29, 2013 on Food.com

Saved Recipe Elizabeth's Chocolate Zucchini Cake by NitaD

Aug 29, 2013 on Food.com

Saved Recipe Vegan Chicken Salad by spiphyvegan

Aug 29, 2013 on Food.com

Reviewed Beth's Melt in Your Mouth Barbecue Ribs (Oven)

Jul 4, 2013 in null on Food.com

Super easy and super good! I used a prepared rub mixture because I was short on time. With only 4 hours marinating, the meat was, indeed, falling off the bone, quite literally. (Save for a couple of very thick, lean end pieces which, while falling apart, were a bit dry, something which probably could have been remedied with longer marination.)...

Saved Recipe Vegan, Gluten-Free Buckwheat Pancakes by Prose

Jun 17, 2013 on Food.com

Reviewed Pamela's Corn Muffins - Gluten Free

Feb 6, 2013 in null on Food.com

I make these for my son with miltiple food allergies. I put a few kosher mini-dogs in the middle to make corn dog muffins. Then, I freeze them to have on hand for school lunches. My non-allergic son loves them and has no idea they're "special". He's only slightly allergic to eggs, so I haven't tried them with flax egg replacer, but I think I ...

Reviewed Canning Tomatoes

Aug 27, 2012 in null on Food.com

Though I apreciate the sentiment that it has been done this way for 70 years...the reason the USDA recommends (highly) the addition of acid is that modern tomatoes have been bred in such a way that their acidity is reduced. Therefore, the old methods are no longer safe. Perhaps, if you're using heirloom tomatoes you grew yourself and you know t...

Reviewed Hot and Cold Thai Sesame Noodle Salad

Jul 15, 2012 in null on Food.com

It was......eh. "Sauce" was pasty. Was awful as per the recipe. Slightly improved with the addition of the brown sugar recommended by other reviewers. Will most definitely not be making this one again."

Reviewed Heavens Chocolate Mousse

Mar 25, 2012 in null on Food.com

Mmmmmmmmm! Great use for those left-over egg yolks. I used 2 oz. dark chocolate, (because that's all I had), and 6 oz. chocolate chips. It took several minutes for the egg mixture to come up to 160, (I used an instant-read thermometer), and I strained the mixture, just in case. That which didn't make it into the ramekins was VERY tasty. :)"

Reviewed Korean Style Short Ribs (Crock Pot)

Feb 23, 2012 in null on Food.com

Really, really, really good and so very easy. Hallmarks of an excellent recipe. The meat is tender and flavorful and the sauce rich. To save some money, (and to make it a bit easier to eat), while preserving the flavor and mouthfeel, I use a chuck roast, sliced. Then, I add some marrow bones to the pot. Since short ribs are from the chuck e...

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