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antoinettek

Member since Sep 2011

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Reviewed Scalloped Tomatoes

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Pretty tasty. After reading everyone else's comments, I did the following. Browned the bread cubes in the pan with olive oil and then finished getting them a bit drier by baking them at 350 in the toaster oven until more crunchy. When I added the cut up tomatoes, I drained the juices out of the bowl first, so no juices were added to the toasted "

Reviewed Kathleen King's Double Chocolate Almond Cookies

Jul 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Glad I read comments before making the cookies. I too heard her say 2 1/2 c. of butter on the show ... and nearly fell over when she said it. Anyway, I made the cookies using 3 sticks of butter as previous posters have recommended. I added a bit of espresso powder and baked them 13-14 min. They do come out very soft and take quite awhile to firm "

Reviewed Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic

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

I'm a little surprised by all of the 5 ratings. This recipe is ok but nothing special. I had the same problem as another poster in that my sauce turned to paste in the food processor. A quick zap in the microwave fixed that. Bottom line, it's easy to make but taste-wise, just ok. I won't bother with making it again."

Reviewed Blueberry Scones with Lemon Glaze

Apr 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

These are great and so easy to make. Have made them twice now. MUST add blueberries before the cream so flour mixture coats the berries and prevents them from bleeding. Mixing berries in with hand vs spoon also helps keep berries intact. DID have to add a bit more cream (1/8 - 1/4 of a cup) to get the dough right consistency. Easy to press out i...

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