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biotelyn

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Reviewed Beef Carbonnade with Vegetables: Belgian Beef Stew

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

Do not, under any circumstances use Michelob Amber Bock. Newcastle, maybe. Use a stout, or, if you want a less agressive taste, a good brown ale. If Amber Bock was a real bock it would be too wimpy for this, save the lagers for chili. I used some Guinness and brown sugar instead of molasses because Belgian ales are sweet and Guinness is not.

Reviewed Chicken Pot Pie

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

Makes WAY more than you need. I usually have to make 2-3 large pies to serve family style if I use this recipe as written. I don't use the bullion anymore becuase it over salts the dish and if you are using good stock, you don't need it. Sometimes I boil the chicken in the stock to give it extra flavor. BEST chicken potpie ever, I've used the same...

Reviewed Chicken Pot Pie

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

Makes WAY more than you need. I usually have to make 2-3 large pies to serve family style if I use this recipe as written. I don't use the bullion anymore becuase it over salts the dish and if you are using good stock, you don't need it. Sometimes I boil the chicken in the stock to give it extra flavor. BEST chicken potpie ever.

Reviewed Creme Brulee

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

I made this with the following subs to change up the flavor: Instead of vanilla beans: 2 tbl orange zest, 2 tbl high quality orange extract and 1 tsp high quality REAL vanilla extract. Topped with a bit of whipped crame and a small orange slice- citrus heaven. Still haven't quite got the hang of brulee-ing, but the custard was perfectly creamy. Thanks...

Reviewed Creme Brulee

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

I made this with the following subs to change up the flavor: Instead of vanilla beans: 2 tbl orange zest, 2 tbl high quality orange extract and 1 tsp high quality REAL vanilla extract. Topped with a bit of whipped crame and a small otange slice- citrus heaven. Still haven't quite got the hang of brulee-ing, but the custard was perfectly creamy. Thanks...

Reviewed Creme Brulee

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

I made this with the following subs to change up the flavor: Instead of vanilla beans: 2 tbl orange zest, 2 tbl high quality orange extract and 1 tsp high quality REAL vanilla extract. Topped with a bit of whipped crame and a small otange slice- citrus heaven. Still haven't quite got the hang of brulee-ing, but the custard was perfectly creamy. Thanks...

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