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agr8cook

Encinitas, California

Member since Jul 2008

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Reviewed blueberry crumb cake

May 3, 2014 on FoodNetwork.com

For sfranc1960 and Robert Woodall who said the cake was very dense and the blueberries sank to the bottom of the pan - you might try mixing in the blueberries with the flour mixture before adding the wet ingredients. The flour helps keep the blueberries from sinking. As to the dense problem, that could be caused by over mixing.

Reviewed Pork, Spinach, and Ricotta Manicotti

Apr 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I make most of Anne's recipes with huge success. This one was delicious but oh so time consuming even though I made the marinara sauce the day before. When all was said and done, I had a lot of filling leftover - about half the amount I made. I had the feeling it was too much filling before I even started to assemble the crepes. I know I'll use...

Reviewed Lasagna

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Best Lasagna! I also eliminated the zucchini. To answer quaker2_, yes it's kosher salt and, yes, you really need to use a LOT of salt in your pasta water. Like Anne says, it should taste like the ocean. Please don't put oil in the water. A much better way to prepare the noodles is to place them in a large pan and cover them with hot water. Let...

Reviewed Lasagna

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Best Lasagna! I also eliminated the zucchini. To answer quake2_, yes it's kosher salt and, yes, you really need to use a LOT of salt in your pasta water. Like Anne says, it should taste like the ocean. Please don't put oil in the water. A much better way to prepare the noodles is to place them in a large pan and cover them with hot water. Let...

Reviewed Osso Buco

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Amazing. I've made osso buco many times but never like this. To answer the question as to what to do with the remaining shank bones - use them in soups or stews. They add a wonderful flavor and texture. BTW, the bones can be frozen. Hope this helps.

Reviewed Osso Buco

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Amazing! The best I've ever made. To answer michwann5's question, the bones can be used in soup or stew. They impart a wonderful flavor and texture. They can be frozen until ready to use.

Reviewed Osso Buco

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Amazing. I've made osso buco many times but never like this. To answer the question as to what to do with the remaining shank bones - use them in soups or stews. They add a wonderful flavor and texture. BTW, the bones can be frozen. Hope this helps.

Reviewed Osso Buco

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Amazing. I've made osso buco many times but never like this. To answer the question as to what to do with the remaining shank bones - use them in soups or stews. They add a wonderful flavor and texture. BTW, the bones can be frozen. Hope this helps.

Reviewed Osso Buco

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Amazing. I've made osso buco many times but never like this. To answer the question as to what to do with the remaining shank bones - use them in soups or stews. They add a wonderful flavor and texture. BTW, the bones can be frozen. Hope this helps.

Reviewed Roasted Eggplant Caponata

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

I have to agree with mromeo that traditional caponata is not what Ina made. I'm not italian but I'm married to one and I know that italian cooking can vary from region to region and cook to cook. Although the ingredients are traditional, except that raisins weren't included, the method of preparation was not. A much simpler (and traditional) method...

Reviewed Roasted Eggplant Caponata

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

I have to agree with mromeo that traditional caponata is not what Ina made. I'm not italian but I'm married to one and I know that italian cooking can vary from region to region and cook to cook. Although the ingredients are traditional, except that raisins weren't included, the method of preparation was not. A much simpler (and traditional) method...

Reviewed Winter Minestrone

Dec 10, 2010 in Food Network Community Toolbox on FoodNetwork.com

The best minestrone recipe I've found. A few modifications that were more suitable to our taste. I used fresh spinach instead of swiss chard. I also substituted chicken broth for the beef as I felt the beef was overpowering. The parmesan rind is a must! As for the rosemary sprig, I don't care for large pieces of it in any dish. I always mince it...

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