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Xilinxchic

Member since Apr 2008

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Reviewed Hot Buttered Rum Cocktail

Jan 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

I love a hot buttered rum, but to me this recipes' proportions are off. Needs more butter, less rum, a touch less nutmeg. And I can't believe I'm saying less rum, lol."

Reviewed Salisbury Steak

Nov 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

First of all, I'm a big fan of Ree and her recipes. That said, this one just didn't hit it out of the park. I used 80% beef (based on the other reviewers comments about 93 being too dry) and it still ended up being dry & tough - with 6 thick patties, it just took a while to get the meat to cook through. And the sauce was just okay - no real...

Reviewed Corn Casserole

Nov 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made with a full stick of butter, as written. I wish I had caught that error, as the result was a little dense. But all considered, it seems to be a tolerant recipe! ""

Reviewed 'Ol No. 7 Yams

Nov 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Unfortunately this was the worst dish of my dinner. I struggled with this recipe as written - and my biggest mistake may have been cooking the yams but not the sauce the day before.
I started 1.5 hours before dinner, and half way through realized the sauce had not thickened at all. I boiled and boiled the sauce to reduce to something...

Reviewed Best Ever Green Bean Casserole

Nov 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I substituted a moderate portion of French's onions for the baked onions (based on poor results my last try and let the green bean mixture be the star. I used a mixture of baby bella and shitake for a variation, and was pleased by the flavor. The nutmeg does have a dominating flavor, so I would either use fresh grated if you love nutmeg, or dia...

Reviewed Kale Chips

Oct 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Interesting in how the kale crisps up, but the texture gave my the willies while eating them. The recipe itself is a good one if you like kale chips - the brown sugar is a nice counterbalance. I guess we are just not a kale chip family - my husband made me promise to never make them again :) ""

Reviewed French Apple Tart

Oct 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

The main portion was wonderful, but the juices/sugar ran off and stuck to the the edges, creating a bitter burnt edge. Another reviewer suggested this was due to the pastry dough not being chilled enough, but I don't think that was the issue with me. I used a silicone mat in lieu of parchment. Thoughts? Also, I would not change the amount of...

Reviewed French Apple Tart

Oct 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

The main portion was wonderful, but the juices/sugar ran off and stuck to the the edges, creating a bitter burnt edge. Another reviewer suggested this was due to the pastry dough not being chilled enough, but I don't think that was the issue with me. I used a silicone mat in lieu of parchment. Thoughts?""

Reviewed Best Ever Green Bean Casserole

Nov 28, 2010 in Food Network Community Toolbox on Food Network

I struggled with the onions as written. I may have sliced too thin (<1/4"rounds) , and they ended up with burnt areas that needed to be sorted out. The onions generally had bland flavor & poor texture, so I only used some of the 'juicier' onions to mix, then I topped with French's. Made the day before, stood up well to the delay to baking.

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