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Reviewed Zesty Cheese Straws

Nov 7, 2013 on FoodNetwork.com

this is a very good basic recipe, though i think the baking time needs to be longer, around 17 minutes for crispier product. i like to make in three batches and use different toppings on each one: paprika, grated parmesan (very good), and finely grated cheddar cheese--all on top. it makes a good variety of different flavors.

Reviewed Falafel

Sep 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe I have made many times and make this suggestion: instead of flour in the mix and for dusting, I use Panko. It helps the mix be less pasty and produces a crispier crust when fried. My best friend is Greek and he says they are better than his Mom's. Sorry Mrs. Zalakis!..Great with other MidEast side dishes like tabouleh, hummu"

Reviewed Falafel

Sep 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe I have made many times and make this suggestion: instead of flour in the mix and for dusting, I use fine seasoned breadcrumbs. It helps the mix be less pasty and produces a crispier crust when fried. My best friend is Greek and he says they are better than his Mom's. Sorry Mrs. Zalakis!..Great with other MidEast side dishes "

Reviewed Chocolate Mousse

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

A disaster, but my mistake. I had to substitute unsweetened chocolate with 1 T sugar per ounce, it remained grainy. I used a mixer to beat in the yolks, it was too rough and it seized up with consistency of thick grainy half melted chocolate. After folding in egg whites and whipped cream it was still lumpy and grainy but tasted fantastic! Learn fr"

Reviewed Cheesy Pastry Puffs

Aug 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

These are great, better than most flat cheese straw recipes. I omit oregano and use cayenne pepper for a kick. Use your imagination by experimenting with different cheeses, spices, herbs. A very flexible easy recipe."

Reviewed Potatoes Au Gratin

Aug 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

frankly, VERY disappointing, I should have taken the suggestions of other reviewers. Made per directions, and these came out greasy, not creamy, unappetizing curdled small lumps of cream, and really not as flavorful as expected given the cheeses. Should have followed my experience and made a cheese bechamel for the liquid component. Sorry, not try"

Reviewed Potatoes Au Gratin

Aug 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

frankly, VERY disappointing, I should have taken the suggestions of other reviewers. Made per directions, and these came out greasy, not creamy, unappetizing curdled small lumps of cream, and really not as flavorful as expected given the cheeses. Honestly, I think the Betty Crocker boxed mixes for scalloped/au gratin potatoes are MUCH better in fl"

Reviewed Potatoes Au Gratin

Aug 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

very disappointing, I should have taken the suggestions of other reviewers as per directions, these came out greasy, not creamy, and really not as flavorful as expected given the cheeses. Honestly, I think the Betty Crocker boxed mixes for scalloped/au gratin potatoes are MUCH better in flavor and texture, tho I know we shouldn't eat as much proce"

Reviewed Tarragon Potato Salad

Aug 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a fantastic summer potato salad. I made it once as directed and was pleased, then remade a few weeks later with adjustments: used boiled new red potatoes, used half mayonnaise and half sour cream, cut down a bit on the lemon juice, and used more herbs. More flavorful we thought. "

Reviewed Sweet Peach Cake

Aug 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

i agree with the critical reviews. as directed, the cake is far too dry dry and not very flavorful. i love peaches and didnt give up, so made again with adjustments: fresh/ripe peaches reserve juice, single serving peach yogurt while cutting back a bit on oil, only 2 cups flour, reduce baking time to around 45 minutes test with cake tester, finish"

Reviewed Beatty's Chocolate Cake

Aug 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I bake frequently for entertaining and sometimes for coffee shops, and this is in my top 3 chocolate cake recipes. It's easy to prepare, moist, and very tasty, but it the coffee flavor can be strong depending on what you brew. If someone requests a mocha cake, i will make as directed, otherwise i use 1/2 cup hershey's or homemade chocolate syrup a"

Reviewed Beatty's Chocolate Cake

Aug 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I bake frequently for entertaining and sometimes for coffee shops, and this is in my top 3 chocolate cake recipes. It's easy to prepare, moist, and very tasty, but it the coffee flavor is quite strong. If someone requests a mocha cake, i will make as directed, otherwise i use 1/2 cup hershey's or homemade chocolate syrup and 1/2 cup hot water as a"

Reviewed Beatty's Chocolate Cake

Aug 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is an ok recipe, but frankly, nothing unique or outstanding to rave about. If you're a coffee/mocha fan, it's for you, but i found that the coffee flavor too overpowering, esp when repeated in the frosting. "

Reviewed Tabbouleh

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a great refreshing salad. I use couscous rather than bulghur, much less salt, less oil, and add some cumin for a bit more flavor. It's really better if refrigerated overnight, too. Great with falafel, hummus, and pita for a light mideast meal."

Reviewed Pumpkin Cheesecake

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

i bake a lot and am pretty critical, but i found this recipe EASY and DELICIOUS, getting the desired flavor and consistency. i did experiment substituting ginger snaps for graham crackers and adding 2 teaspoons of pumpkin pie spice for enhanced flavor, but the recipe is fine as is. i now make this every Thanksgiving in addition to our traditional "

Reviewed Mocha Chocolate Icebox Cake

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a really delicious, easy dessert, and reminds me of my grandmothers old ice box cakes Like other reviewers, i just made my own thin chocolate chip cookies, or thin plain chocolate wafers, and used strong sweetened coffee instead of the kahlua. Make for a special occasion, you won't be disappointed. "

Reviewed Falafel

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is an outstanding recipe and very flavorful. I like to make this and serve with warmed pita bread, homemade hummus and taboulleh, and kalamata olives for a great middle eastern light meal. I like them plain, but the kids love them stuffed in pita, with mixed greens, and tangy yogurt dressing. "

Reviewed Mocha Chocolate Icebox Cake

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a really delicious, easy dessert, and reminds me of my grandmothers old ice box cakes from the 40s/50s. Like other reviewers, i just made my own thin chocolate chip cookies, or thin plain chocolate wafers, and used strong sweetened coffee instead of the kahlua. Make for a special occasion, you won't be disappointed. "

Reviewed Blueberry Coffee Cake Muffins

Aug 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

i bake semi-professionally for local coffee/pastry shops and this is my go to recipe for blueberry muffins. for an even lighter product, i use a combination of butter and vegetable shortening. some hints from others which have helped: dust the berries with flour before adding, use fresh leaveners for good rising/nice tops, dont overfill cups, and "

Reviewed Beef Bourguignon

Aug 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

i would agree with several recent reviewers about the alcohol issue. i often entertain for numerous friends in recovery so i do not use the wine or cognac, just combinations of water and more beef broth. i think this does cause a decrease in flavor, but it is still a good recipe overall. when i make for our own family, i do use a good pinot or cab"

Reviewed Spinach Gratin

Aug 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

i bake/cook for some local bistros and im a critical recipe reviewer, but i find this recipe EASY and DELICIOUS every time i make it for our family or for bistro sale. the only change i make is adding 4 cups of coarsely chopped, drained, marinated artichoke hearts. it does make a lot, so if just serving as a dinner side for 4-6, you should conside"

Reviewed Pumpkin Cheesecake

Aug 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

i bake a lot semi-professionally for local coffee shops and am pretty critical, but i found this recipe EASY and DELICIOUS, getting the desired flavor and consistency. i did experiment substituting ginger snaps for graham crackers and adding 2 teaspoons of pumpkin pie spice for enhanced flavor, but the recipe is fine as is. the shop owners say it "

Reviewed Pumpkin Cheesecake

Aug 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

i bake a lot semi-professionally for local coffee shops and am pretty critical, but i found this recipe easy and DELICIOUS, getting the desired flavor and consistency. the only changes i made on second try was substituting ginger snaps for graham crackers and adding 2 teaspoons of pumpkin pie spice for enhanced flavor. the shop owners say it goes "

Reviewed Mac and Cheese

Aug 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

this is a very good, easy standard mac and cheese recipe which you can adjust in many ways depending on your tastes. it makes A LOT so you may want to half it if just preparing for 4-6 for one night's side dish. we like our mac/cheese very plain and creamy so i used an extra 1/2 cup milk and omit tomatoes. initially the sauce looks too thin, but a"

Reviewed Snickerdoodles

Aug 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

these are ok, but nothing to rave about. followed the recipe exactly and ended up with rather flat, but plain tasting sugar cookies. i wanted higher/puffier ones that crack on top. perhaps my baking soda and/or cream of tartar was too old. i'd also use more cinnamon in the sugar to roll them in, just to get more flavor. the family ate them, but i'"

Reviewed Screaming Spice Cookies

Jul 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

these are TERRIBLE as cookies. this is a TEA CAKE recipe, not a true cookie recipe. dry, soft, and bland. there is obviously a mistake in the recipe, not nearly enough sugar to make good crisp edge/chewy center cookies. if you check basic cookie recipes (like toll house you will see higher sugar ratios, 3/4 cup white and 3/4 cup brown per 2 cups f"

Reviewed Rosemary Focaccia

Jul 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

per instructions, the recipe is lacking if you want a real foccacia that is higher, lighter and not just a glorified pizza crust. if u like true flatbread, leave it as is. a few tips from trying 3 times:
milk actually makes a better crumb (and is seen in other recipes), make sure water or milk is between 110 and 115 degrees and only let...

Reviewed Rosemary Focaccia

Jul 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

per instructions, the recipe is lacking if you want a real foccacia that is higher, lighter and not just a glorified pizza crust. if u like true flatbread, leave it as is. a few tips from trying 3 times:
make sure water is between 110 and 115 degrees and only let yeast proof 3-4 minutes, use 3 1/2 cups of flour and work in the remaining...

Reviewed Rosemary Focaccia

Jul 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

per instructions, the recipe is lacking if you want a real foccacia that is higher, lighter and not just a glorified pizza crust. if u like true flatbread, leave it as is. a few tips from trying 3 times:
milk actually makes a lighter crumb, make sure water (or milk) is between 110 and 115 degrees and only let yeast proof 3-4 minutes, use...

Reviewed Rosemary Focaccia

Jul 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

per instructions, the recipe is lacking if you want a real foccacia that is higher, lighter and not just a glorified pizza crust. if u like true flatbread, leave it as is. a few tips from trying 3 times:
milk actually makes a lighter crumb, make sure water (or milk) is between 110 and 115 degrees and only let yeast proof 3-4 minutes, use...

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