saint clairsville, Ohio
Member since Mar 2010
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Reviewed Strawberry Muffins
Mar 16, 2013 in Food Network Community Toolbox on FoodNetwork.com
“I just got done enjoying these and they were awesome!
Knocked it out of the park Ina!
I only baked mine for 10 mins, rotated the pans, then 10 more mins. Came out perfect! The cinnamon really adds a lot, don't skimp.
I think I'm going to make these with blueberries tomorrow for my church meeting. :) "”
Reviewed Brisket with Carrots and Onions
Mar 4, 2013 in Food Network Community Toolbox on FoodNetwork.com
“I made this in my crockpot so it could cook all day on low. Amazing! Sooooooo good! I used a small brisket, since its just my husband and I.
Don't underestimate the power of a slow cooker! I love coming home to dinner already made :) "”
Reviewed Marinara Sauce
Feb 13, 2012 in Food Network Community Toolbox on FoodNetwork.com
“This sauce is a great base to really make it your own. I added basil, oregano, and 1/2 cup of chianti, really added a deep rich flavor. Amazing on whole wheat spaghetti with a side of salad and crusty bread. ""”
Nov 22, 2011 in Food Network Community Toolbox on FoodNetwork.com
“I've made this cheesecake a few times and it just keeps getting better. So rich! Make sure you cool it very slowly so it doesn't crack, but if it does, just fill the cracks with ganache! I love Ina's recipes and so does everyone else. She has helped me cook so much better. ""”
Reviewed Key Lime Mousse Pie
Jul 25, 2011 in Food Network Community Toolbox on FoodNetwork.com
“ I loved the filling for this. I'm a fan of almost all dessert recipes that require minimal cooking. The only problem was the crust. I had a hard time getting it off the spring-form pan, next time I'll use a sheet of parchment paper underneath. This was my first Paula recipe, I'll definitly try more now. Thanks Paula! "”
Reviewed Filet of Beef
Feb 19, 2011 in Food Network Community Toolbox on FoodNetwork.com
“I've made this recipe a few times for very special occasions and the first two times I made it, I found that it wasn't close to done enough, then I figured it out. You have to let the meat lose it's chill. I set the next one on the counter for 4 hours before dinner and it was perfect. Thanks Ina, you are a cooking goddess! ”