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adgal715_6229810

Claremore, Oklahoma

Member since Oct 2010

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Replied to Overnight Cinnamon Rolls

Dec 15, 2013 on FoodNetwork.com

So try making it the way the recipe states and don't assume something is wrong and not do something the recipe calls for because 'it doesn't make sense to me'. Then you said it wasn't what you were expecting. Duh...

Replied to Overnight Cinnamon Rolls

Dec 15, 2013 on FoodNetwork.com

If I wanted to freeze them I'd prepare them up to the point where they're rolled and in the pan and then freeze before they rise. Wrap tightly with cling wrap. Just take them out frozen take off the wrap and allow enough time for them to rise and then bake. You could also defrost them in the fridge overnight and then take them out to rise and bake....

Replied to Overnight Cinnamon Rolls

Dec 15, 2013 on FoodNetwork.com

Yeast that is added to dry ingredients is INSTANT yeast...not dry active. You shouldn't have to activate the instant yeast.

Reviewed Southern Pecan Pie

Nov 25, 2013 on FoodNetwork.com

This is so very similar to a recipe I got out of a Dear Abby column in 1974. It was called Kentucky Pecan pie and she claimed it was the best pecan pie she'd ever tasted...she was right. The only difference in the recipes is the amount of salt. Mine calls for 1/3 tsp of salt. Also I've got to say, I've used real butter and margarine and I've found...

Reviewed Lemon Blossoms

Apr 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wonderful! I discovered what everyone meant by it being a bit messy, but I didn't have too bad of time. I used a regular aluminum mini muffin pan and I will be getting a non-stick one because they did stick a bit. Crisco works best. This batter is VERY thick, so I put it in a piping bag fit only with a coupler and piped the batter in the wells.. "

Reviewed Floor Grease Cutter Cleaner

Apr 15, 2013 in null on Food.com

I mixed this up to primarily use on my wood kitchen cabinets to get all the built up sticky gunk off them. Let me tell you this stuff is phenomenal! I';d usually have to scrub and wipe and wipe and it took forever to clean them. I just wiped this stuff on and everything came right off. Now I did have to go back over with a little clear w...

Reviewed Pumpkin Rum Pie

Nov 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

If you're a pumpkin pie fan you'll love it. If you're not, this won't change your mind...but you'll like it better than the usual. I followed the recipe exactly. I think that's important if you want to give a true review about a recipe. At first taste I can say the first thing I thought of a rich spicy rum flavor of a good egg nog...but undern"

Reviewed Salted Caramel Pecan Pie

Jul 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

This CAN be a five star rating if you make a few tweaks. This is the exact recipe I've been using for 38 years with a couple of exceptions. My recipe calls for only 1/3 tsp salt and a tsp of vanilla. If you wanted to do a sea salt version then I would wait and sprinkle it on top after baking and not in the filling. I also use a pie crust that ha"

Reviewed Texas Oven-Roasted Beef Brisket

Jun 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

OMG...made this for my family in from Texas and it was absolutely delicious. I made the rub, covered the brisket with it and wrapped it up in cling wrap and put in a bag overnight in the refrigerator. I let it come to room temp the next day before cooking it. I used 2 cubes of beef bouillon in 1 cup of water...added about a half cup of red win"

Reviewed Texas Oven-Roasted Beef Brisket

Jun 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

OMG...made this for my family in from Texas and it was absolutely delicious. I made the rub, covered the brisket with it and wrapped it up in cling wrap and put in a bag overnight in the refrigerator. I let it come to room temp the next day before cooking it. I used 2 cubes of beef I forgot about the bay leaf and honestly I don't know how it "

Reviewed Panko-Crusted Salmon

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

One word...'YUM"!! I didn't have lemons so I used lemon pepper. Delish! the first time I made it the salmon fillets I had did not have skin...but I followed the recipe exactly and it came out perfect. Getting ready to go make it now in fact. ""

Reviewed Sunrise Punch

Oct 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Reminds me of an orange julius of days gone by! Very tasty. To the person who says they couldn't find it...meringue powder is in the baking section of your grocery store. If they don't have the meringue, then there is powdered egg whites. This helps to froth it up. ""

Reviewed Sangria

Oct 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious and fruity! And sneaky...so be careful. Made it for a bridal shower with a Mexican theme. Yummy!

And to all the people looking at Pioneer Woman reviews there is a reviewer (nimerwitz ) who bashes every recipe PW has...along with giving lectures. This person is either jealous of Ree or cannot cook so take their reviews...

Reviewed Bewitched Cake

Oct 5, 2010 in Food Network Community Toolbox on Food Network

Cute cake! For those who may have difficulty with the frosting of this hat, may I suggest freezing your cake layers so that it crumbs less and you can frost it easier. I would also suggest using a bigger dowel to put down the center so there won't be any slipping at all.
I decorate cakes and the one thing I've learned that has helped to...

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