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athrax

Pennsylvania

Member since Jul 2007

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Reviewed blueberry muffins

Jul 13, 2014 on FoodNetwork.com

Cut the recipe in half and it was just enough batter to make 12 standard muffins, plus 9 mini muffins with the extra 1/2 c or so. I also used a little more than a half pint of berries (about 3/4 pint?), which I tossed lightly in flour before mixing in to prevent them from sinking to the bottom in the cups, and added vanilla. Before baking, I sprinkled...

Reviewed Fleur de Sel Caramels

Dec 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is one of the recipes I usually use for caramels and they always come out pretty good. I've made bourbon caramels quite a few times by adding a few tablespoons of Makers Mark in place of the vanilla. As a few have said before, use a candy thermometer and cook to 245-250* F. Any higher and you will end up with hard candy, like toffee. ""

Reviewed Beet Green Gratin

Feb 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I sauteed oyster mushrooms, garlic, a small diced onion while I prepped the greens from two bunches of beets (soaking briefly in water, then spinned in a salad spinner to dry off.) I bunched the greens together and roughly chopped them before adding them to the pan and letting them cook down. In addition to the "wet" ingredients, I added some smoked...

Reviewed Szechuan Noodles

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

I agree- this recipe should be called "Asian-inspired" or "Asian-style", since it doesn't include Asian noodles or szechuan peppercorns... but anyway. With modifications, the sauce came out great. I substituted chili garlic sauce/paste to taste for the cayenne and black pepper - about 1 teaspoon; cut back on the vegetable oil and sherry vinegar -...

Reviewed Szechuan Noodles

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

I agree- this recipe should be called "Asian-inspired" or "Asian-style", since it doesn't include Asian noodles or szechuan peppercorns... but anyway. With modifications, the sauce came out great. I substituted chili garlic sauce/paste (to taste) for the cayenne and black pepper (about 1 teaspoon); cut back on the vegetable oil and sherry vinegar...

Reviewed Chocolate Truffles

Jan 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Easy, no-fail recipe. Awesome.

Reviewed Sensuous Chocolate Truffles

Jan 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This SOUNDS like an absolute abomination; a concoction that a little child might put together when mommy wasn't supervising him/her in the kitchen. Chocolate truffles are not very difficult to make. Look up Alton Brown's chocolate truffle recipe if you want to make something good, it is not difficult at all despite the "intermediate" rating of the...

Reviewed Sticky Buns

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

This was my first time making sticky buns and they turned out fabulous. For the dough mixture, I used a combination of 2% milk and half & half; orange zest was added to the flour mixture before mixing all ingredients together and kneading the dough. I let the dough rise 3 times, but not for the time suggested in the recipe because I was impatient....

Reviewed Better Than Grannie's Creamed Corn

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

Three words: Oh... my... god. This is the best creamed corn I have ever tasted. So creamy, rich, and delicious. I made this for Thanksgiving, so corn was not in season locally; I used frozen organic corn kernels instead with great results.

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