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adomesticgoddess

Laveen, Arizona

Member since Apr 2009

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Reviewed neely's bbq sauce

8 days ago on FoodNetwork.com

So simple, I feel silly for buying bottled all of these years. I also love that it does not have high fructose corn syrup in the ingredients as most store-bought sauces. I added a dash of liquid smoke and 1 chopped chipotle chile in adobo sauce as my honey likes sauce with a kick.

Reviewed greek-style stuffed eggplant

Oct 7, 2014 on FoodNetwork.com

I followed the recipe exactly as written and it was a success. The fresh parsley and mint really brightened the dish. Scoring the eggplant to create the shells was a little labor intensive, but it made for a very pretty presentation. Next time I will skip the shells and will peel the eggplant and use it in the dish as directed except I will only use...

Reviewed Chocolate Stout Cupcakes

Nov 16, 2013 on FoodNetwork.com

I let my beer go flat as other reviewers suggested and it worked out well. I frosted them with Ina Garten's mocha buttercream recipe in Beatty's chocolate cake recipe and the flavor combination was perfect! I might get a marriage proposal off of these babies :-)

Reviewed Pumpkin Cupcakes

Oct 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

This batter was the thickest cupcake batter that I have ever made. Even after rapping my pan on my counter, there were enormous air bubbles in 1/3 of my cupcakes that caused them to cave in when frosted. When I doubled the recipe, it yielded 14 cupcakes. The taste cupcakes themselves were very good. I also added an additional tablespoon to the bat"

Reviewed Key Lime Pie

Jul 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Except for the lime zest, this recipe is the EXACT same as the one on the side of Nellie and Joe's Key Lime Juice. I made the crust and pressed it in a tart pan. I melt dark or semi-sweet chocolate and then put it on top of the crust and then put the filling in the pie. This is my recreation of the frozen key lime pie slices dipped in chocolate th"

Reviewed Black Bean Salad

Jun 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this with a 10-bean blend that I had in a crock pot on low all day. Using canned beans would yield a much better texture that my somewhat mushy bean blend. I loved this salad! It contained a lot of fresh vegetables and was very refreshing served cold.I didn't have sherry vinegar, so I used red-wine instead and it was delicious. The pineappl"

Reviewed 'Easiest Ever' Chicken Mole Enchiladas

Jun 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I must first admit that I have never had mole sauce before. With that being said, I made this and I loved the complexity of the sauce of it first having a hint of chocolate and then finishing with a subtle spiciness. I added 2 pasillas and 2 guajillo's, didn't add the extra sugar, and used no-sugar added natural style peanut butter. I figured the "

Reviewed Squash, Manchego and Balsamic-Onion Grilled Cheese

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

This is definately a "big-girl" grilled cheese sandwich and a far cry from the american cheese grilled cheese meant for kiddos. I had never made carmelized onions before and now I am completely in love. I used chipotle chile powder and the sweet-smokey-heat combination on the squash was heavenly. Eat slowly and savor!""

Reviewed Salsa Borracha

May 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

If the thought of taking a shot of tequila appeals to your gag reflex and not to your palate, then this recipe is NOT for you! The "bitterness" that I believe most people are talking about is from the taste of the tequila. It's called salsa borracha (spanish for drunk) for a reason. When I made mine, it was initially very thin. One night in the fr"

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