My Profile

VenturaJen

Member since Mar 2011

Flag This ProfileFlag as Inappropriate

Reviewed Chocolate Stout Cupcakes

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

I really wanted to make these for St Patty's Day but it would have been kind of expensive buying all of the ingredients. Not to knock this recipe! Thought I'd share that I used a $1.50 box mix (Duncan Hines - Dark Chocolate Fudge and used Guinness instead of water and they turned out GREAT!

I also made a killer frosting with...

Reviewed Chocolate Stout Cupcakes

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

I really wanted to make these for St Patty's Day but it would have been kind of expensive buying all of the ingredients. Not to knock this recipe! Thought I'd share that I used a $1.50 box mix (Duncan Hines - Dark Chocolate Fudge and substituted Guinness for water and they turned out GREAT!

I also made a killer frosting with...

Reviewed Corned Beef and Cabbage

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

My boyfriend is not crazy about cabbage and usually just pushes it around his plate every St. Patty's day. This year after reading all of the reviews I used the cabbage portion of this recipe only and paired it with the simple "Slow Cooker Corned Beef and Cabbage" recipe also on this site. I am SO glad I did!

The butter and onions...

Reviewed Sausage and Apple Stuffing

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

My grandma makes a sausage and apple stuffing but she is old school and just "eye-balls" ingredients. Needless to say the directions she gave me were useless - I need actual measurements. This recipe really saved the day! I omitted the walnuts and celery and was happy to find Jimmy Dean actually makes a sage flavored sausage. Perfect!

We...

Reviewed Slow Cooker Corned Beef and Cabbage

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this recipe 3 times and have a few tips:
-Buy the biggest cut you can find – it will shrink by about 50% when you cook it
-Buy flat cut - point cut is fatty and has little meat
-Omit the celery
-When you remove the corned beef from the slow cooker - wrap it up to cool in the fridge while the cabbage...

Reviewed Slow Cooker Corned Beef and Cabbage

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

My personal tips:
-Buy the biggest cut you can find – it will shrink by about 50% when you cook it
-Buy flat cut - point cut is fatty and has little meat
-Omit the celery
-When you remove the corned beef from the slow cooker - wrap it up to cool in the fridge while the cabbage cooks. When the meat is too hot...

Reviewed Chocolate Stout Cupcakes

Mar 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I really wanted to make these for St Patty's Day but it would have been kind of expensive buying all of the ingredients. Not to knock this recipe! Thought I'd share that I used a $1.50 box mix (Duncan Hines - Dark Chocolate Fudge) and substituted water for Guinness and they turned out GREAT!

I also made a killer frosting with...

Reviewed Slow Cooker Corned Beef and Cabbage

Mar 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

My personal tips:
-Buy the biggest cut you can find – it will shrink by about 50% when you cook it
-Buy flat cut - point cut is fatty and has little meat
-Substitute celery with 2 handfuls of baby carrots
-When you remove the corned beef from the slow cooker - wrap it up to cool in the fridge while the cabbage...

Reviewed Slow Cooker Corned Beef and Cabbage

Mar 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

My personal tips:
-Buy the biggest FLAT cut (not point) you can find – it will shrink by about 50% when you cook it
-Substitute celery with 2 handfuls of baby carrots
-When you remove the corned beef from the slow cooker - wrap it up to cool in the fridge while the cabbage cooks. When the meat is too hot it is “stringy”...

Reviewed Slow Cooker Corned Beef and Cabbage

Mar 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

My personal tips:
-Buy the biggest (flat) cut you can find – it will shrink by about 50% when you cook it
-Substitute celery with 2 handfuls of baby carrots
-When you remove the corned beef from the slow cooker - I suggest wrapping it up to cool in the fridge while the cabbage cooks. When the meat is too hot it is “stringy”...

Not what you're looking for? Try: