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Mocksville, North Carolina

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New Topic Question:Chocolate- Caramel- Pie- (No- Bake) in Cooking Q & A

Jul 6, 2013 on

"Chocolate Caramel Pie (No Bake)
Ok, l am on the first part of this pie, the caramel layer. I got brown lumps and it started to burn to the bottom. I caught it quickly and since it was already thick, l went ahead and put it in the crust. Just hoping that once all the choc..."

Reviewed Strawberry and Mascarpone Granita

Jun 23, 2013 in Food Network Community Toolbox on

I made this for a dinner party last night. It was wonderful! The only change l made, as suggested by others, was to decrease the amount of mint in the simple syrup. I made the simple syrup and cut up the berries the day before to streamline the process the day of the party. I did end up leaving it in the freezer longer than 4 hours but once it tha"

Reviewed Rosemary Roasted Potatoes

Mar 25, 2012 in Food Network Community Toolbox on

What a great, simple side dish! I cut my potatoes into wedges and used slightly less garlic, because my husband is sensitive to garlic. Otherwise, followed recipe to a tee (varying cooking time since I used wedges instead of whole potatoes). I was happy to find something this simple that makes use of the fresh rosemary I have on hand all year rou...

Reviewed Chicken Adobo

Feb 16, 2012 in Food Network Community Toolbox on

We loved this dish! I used thighs and legs (next time will use boneless breasts also). As with others, I found it made alot of marinade, so might consider halving it next time. The only changes I made were to decrease vinegar to 3/4 cup, based on others' comments, and for our taste, I used slightly less red pepper. Also, did not have cilantro han...

Reviewed Grilled Pork and Fontina Sandwiches

Sep 29, 2011 in Food Network Community Toolbox on

Ful disclosure here - I did make changes so if you can't stand reading a recipe where the reviewer made changes, then just stop reading right here. Otherwise, read on about this most amazing sandwich. The changes I made were I used a rosemary-olive oil loaf because my store had them on sale and were out of ciabatta and I used white sharp cheddar ...

Reviewed Red Potato and Tomato Salad

Sep 29, 2011 in Food Network Community Toolbox on

I made this last night to go with the sandwiches from the same show. The potato salad was really good, but I was a bit too heavy-handed with the scallions and capers and so it gave the salad too much of a bite. Next time, I'll actually measure my ingredients. All in all, tho, a very nice change from that gooey yellow potato salad favored here in ...

Reviewed Lemon Ricotta Cookies with Lemon Glaze

Apr 13, 2011 in Food Network Community Toolbox on

I gave these "cookies" a 2 for flavor. If I could rate the consistency, it would be a minus. I should have listened to other reviewers when they complained about the texture - these were more like bread or cake than cookies. I played around with the temperature a bit, 325 was too low, 375 (as another reviewer suggested) was too high...but no matter...

Reviewed Sauteed Cabbage

Dec 15, 2010 in Food Network Community Toolbox on

My mother-in-law has been making cabbage this way for decades. I thought it was just an old "country" recipe, but then saw Ina make it and I had to laugh. I've also made it many many times, sometimes adding in a bit of broccoli if I have some around - it's a nice addition. Ina always oversalts - watch that. And Ryan Louise, she shredded the cabbage...

Reviewed Apricot Oat Bars

Dec 15, 2010 in Food Network Community Toolbox on

Oh My Gosh. My mouth is turning cartwheels right now!!! I made these just over an hour ago - house smelled SO good while they were cooking - and just cut and tasted my first bar. WOW!!!! The perfect combination of sweet and tart - maybe because I accidentally bought and used peach-apricot preserves instead of just apricot. But now that I've made that...

Reviewed Pecorino and Bean Salad

Dec 8, 2010 in Food Network Community Toolbox on

I saw Giada make this recently, and decided I could change it up enough (while still maintaining the essence of it) for my 14-year-old daughter's lunch box. So, the changes I made were to use 1 garlic clove, use Romano instead of Pecorino (mostly because of cost, and this is the reason for my 4-star rating instead of 5), and left out cannellini beans...

Reviewed Ribollita

Oct 30, 2010 in Food Network Community Toolbox on Food Network

I have already reviewed this recipe and gave it a 5, but I have to say something to the people who are giving it only 1 or 2 stars because they do not think it is true "ribollita." From what I can tell, they got so hung up on the name of it or the fact that true ribollita doesn't have meat, spinach, whatever, that they didn't even make it. If you...

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