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azriona

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Reviewed Chocolate Chip Shortbread

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

Very good! I've made these twice now, the last batch for a cookie exchange. They were so popular that one person plans to make them for another exchange next week. I used an 8x8 pan and 1 cup of milk chocolate chips. I also sprinkled sparkling sugar on the top of the shortbread before baking and did not drizzle the cookies with melted chocolat"

Reviewed Parker House Rolls

Jun 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wonderful, dense, heavier roll but sooooo good. And I love that I can freeze them, and they'll taste just as yummy later. "

Reviewed Cinnamon Rolls

Jun 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good and much easier than you'd think at first glance. The recipes makes a LOT of cinnamon rolls, but I've had extremely good luck halving the recipe and then freezing what we don't want to bake. Instead of melting the butter, I softened it and then whipped it with the sugar and cinnamon to create a kind of paste - much easier to roll, plus"

Reviewed Sweet-and-Spicy Meatloaves

Mar 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fantastic - I served this to my in-laws tonight and my father-in-law liked it so much that he demanded the recipe on the spot.

I had trouble getting the onion and carrot to chop in the food processor. When I added them to the bowl with the bread crumbs, they sort of clumped together and didn't really chop, but that may have just...

Reviewed Spanish Chicken and Potato Roast

Feb 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fantastic! I'm not sure that nuking the potatoes first did much to cut down the cooking time - especially since the chicken does need to cook for at least 20 minutes. I think I could have added ten minutes to the potatoes in the oven and had one less dish to wash after. I did really like how the onions caramelized when I added them to the alre...

Reviewed Pots de Creme

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

I halved the recipe, and had probably an ounce extra of milk chocolate chips. FANTASTIC. The resulting creme is rich in flavor but light in texture, perfectly smooth, soft, and oh-so-yummy. (And yes, soft - it's about the consistency of whipped pudding.) I was able to fill four ramekins perfectly. And because I normally have all these ingred...

Reviewed Newspaper Nuts: Indian Spiced Nuts with Coconut

Dec 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really tasty - but I liked the coconut so much I'm going to double the amount on the next go. I couldn't find unsweetened coconut flakes so I used the sweetened kind instead, and I think it turned out just fine. ""

Reviewed Mole-Spiced Nuts

Dec 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I omited the cornnuts (don't like them) and the guajillo peppers (couldn't find them). Loved the flavor, but I think the cook-time was wrong; the nuts on the edge of the cookie sheet burned, and the nuts in the middle were still gooey with the canola oil. I'm going to try another batch at a lower temperature with a longer time, but the flavor w...

Reviewed Pumpkin Cheesecake With Bourbon-Spiked Cream

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

The cheesecake was good, but nothing special - just your average pumpkin cheesecake. However, the bourbon-spiked whipped cream was fantastic (although we added another dash of bourbon) and the chocolate sauce was really easy and very tasty. I'll probably make both the toppings for other desserts, but I won't bother making the cheesecake again.""

Reviewed Smoky Cola Jerky

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm not sure why these were rated "immediate", unless I'm seriously underestimating my own mad kitchen skillz. They were seriously easy - I mean, honestly? Take meat. Cut into strips. Marinate for just about forever. Hang in oven. Bake at low temp for 2 hours. THAT'S IT.

I didn't have quite all the ingredients - I couldn't...

Reviewed Potato-Leek Soup With Bacon

Mar 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought the thickness of the soup was fine, but I'm not a fan of super-thick soups, so that might be just me. If you're really concerned, don't add so much water with the potatoes. The biggest note I have is that I used pre-made bacon, so instead of starting the leeks and garlic in bacon grease, I used olive oil. I'm not sure the bacon really...

Reviewed Balsamic Steak With Radicchio

Feb 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I made this last night and it was fantastic. The steaks didn't really brown in the pan like in the photograph, but I don't think I had the heat up high enough either. (I finished them off under the broiler.) The radicchio and the sauce, however, were OUTSTANDING. I doubled the garlic, but then we really like garlic. I will definitely...

Reviewed Roasted Cauliflower Risotto

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

Very good and very easy. I didn't use almonds (thought I had them, but my pantry informed me otherwise), but didn't make any other alterations to the recipe. Delicious - my only comment is that if you're using this as a side dish, it's really more for 6-8 people, not 4.

Reviewed Chicken With Cacciatore Sauce

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

Delicious! I made this two nights ago and we loved it. I used 2 ounces of mushrooms instead of 4 (we're not big mushroom fans) and chicken breasts instead of thighs, adjusting the cooking time for breasts. If you like olives, definitely use more! This was really easy and smelled SO good when it was cooking. We'll definitely be making this ag...

Reviewed Ricotta-Filled Meatballs With Fennel and Chili

Feb 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good, but odd. I made a few alterations to the recipe: I used only half a bulb of fennel, wheat instead of white bread, half a red onion, and dried parsley since that's what I had in the pantry. I also only filled about half the meatballs with ricotta, which ended up being a good thing: the meatballs I'd filled with the cheese didn't really hold...

Reviewed Turkey Chili

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

Delicious! I served this at our Super Bowl Non-Party and everyone liked it. I doubled the chili powder, omitted the chicken stock, and used Srichiri hot sauce (the one with the rooster) instead of Tabasco. I'm only sorry I didn't double the recipe!

Reviewed Dark Chocolate as a Snack

Feb 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was even better than Paula Deen's peas! (Open can, add butter, serve.) Fantastic work, Food Network! Keep on educating the masses!

Reviewed Soft Pretzels

Feb 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Should have read the reviews. I love the combinations that Guy has - but the recipe doesn't work as written. I had better luck getting the pretzels to come out baked and soft when I turned the oven temp down to 375 and baked for 15 minutes. But worse - I just didn't like the flavor of the basic pretzel itself. It tastes kind of yeasty, and not...

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