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actodesco_12419255

Franklin, North Carolina

Member since Dec 2009

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Reviewed sweet and spicy coleslaw

Mar 6, 2014 on FoodNetwork.com

This is presently our go-to slaw. Don't be afraid of the cayenne or mustard. One of us really doesn't like yellow mustard, but in this recipe, you'd never know it was there. Same goes with the cider vinegar. I don't particularly like the large amount of sugar, so that gets halved. It's still pretty sweet, but yummy.

Reviewed Grilled Tuna Rolls

May 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this many times. For those complaining about too much salt or too much lime, you have to adjust to you own taste. Sometimes, we don't even add the zest, just the lime juice. And we taste everything for salt and pepper as we go. BTW, this works excellent on a grocery bakery cresent roll .... looks better than a hotdog bun, too. As for the"

Reviewed Upside-Down Apple Praline Cake

Mar 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made a single cake (coffee cake?) rather than the layer thing, by halving the recipe. It came out great. The cake itself was very flavorful and moist. Instead of the pralines, I added coarsely chopped pecans to the butter/brown sugar layer. Instead of the Mousse, I whipped heavy cream, beating in some of the off-the-shelf caramel sauce. I t...

Reviewed Baked Fontina

Aug 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Saw it a month or so ago and tried it for after church lunch. Mmmmmmm. Didn't have any fresh thyme, so we used dried Rosemary and, fresh from the plant, basil. In the future, I would start it on top the stove, with just the cheese. Then when it gets all melty, suck out the cheese fat. Then in another small pot cook olive oil, herbs and garl...

Reviewed Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

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

This was really great. We have made this many times. The last time was probably the best. I used 1 pound bag of raw, frozen shrimp. I took the shells, legs and tails off, put them in a pint of water and boiled them for about 1/2 hour to make the stock. I used this plus a little canned chicken stock. Pretty much made the shrimp like the recipe....

Reviewed Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

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

This was really great. We have made this many times. The last time was probably the best. I used 1 pound bag of raw, frozen shrimp. I took the shells, legs and tails off, put them in a pint of water and boiled them for about 1/2 hour to make the stock. I used this plus a little canned chicken stock. Pretty much made the shrimp like the recipe....

Reviewed Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes

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

This was really great. Pretty much made the shrimp like the recipe. I would, in the future, run the garlic through a garlic press. I think I would add some chopped green onions (tops included. The tomatoes goes extremely well with the shrimp. Since I only had green olive tapenade on hand and couldn't find any in the stores, I only used the pesto,...

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