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Vicki_in_Florida

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Reviewed Chocolate Espresso Cheesecake with Ganache

Oct 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Read other reviews saying it it was lacking chocolate taste so I made this with a few substitutions. I used chocolate wafers for the crust and skipped the cinnamon.
I used Godiva chocolate liquor instead of the almond extract (still used the vanilla as well.
I added 1 1/2 TBSP of Guittard chocolate cocoa powder to the cheese mixture...

Reviewed Chocolate Espresso Cheesecake with Ganache

Oct 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Read other reviews saying it it was lacking chocolate taste so I made this with a few substitutions. I used chocolate wafers for the crust and skipped the cinnamon.
I used Godiva chocolate liquor instead of the almond extract (still used the vanilla as well).
I added 1 1/2 TBSP of Guittard chocolate cocoa powder to the cheese mixture...

Reviewed Bay Scallop Gratin

Aug 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very tasty and easy. Not a Pernod fan as it takes over the dish.
I used a TBSP of fresh chopped taragon instead.
I also cut back and used less butter and oil and it still came out fine. "

Reviewed Zucchini Pancakes

Jul 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

We made these gluten free. Followed the recipe exactly except instead of flour we used Bisquick gluten free flour. Used 8 TBSP. Grated the red onion and put it into a paper towel and squeezed the moisture out of it. They are fantastic. We use them for breakfast too.
Make a sausage patty, put the zucchini cake on top and then a poached egg.
It's...

Reviewed Kittencal's Famous Caesar Salad

May 20, 2012 in null on Food.com

First recipe I've made that I liked! Had 6 guests for dinner and everyone asked me to print them a copy of this recipe, the highest compliment in my book.
I used Hellman's mayo made with canola, I did use anchovy filets and half and half.
For the mustard, I used the French brand called Moutarde Royale which has cognac in it.
Very expe...

Reviewed Fresh Raspberry Gratins

Jan 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm a pastry chef and use this recipe all the time.
It always comes out beautiful for me. I use a bain-marie to cook it in.
You must follow the directions exactly. Use an instant thermometer to make sure
it cooks to the right temp. I use an immersion blender with a whisk attachment and
just let it whip away until...

Reviewed Pressure Cooked Pork Chops

Apr 13, 2011 in null on Food.com

I used salt pepper and an herb mixture on the chops.
Instead of steak sauce, I used 1/4 c vermouth (or dry..."

Reviewed Chocolate-Espresso-Pistachio Biscotti

Mar 3, 2011 in null on Food.com

I followed the recipe exactly. Even folded in by hand (might not be necessary but I did it).
Came out grea..."

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