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birdiegirlmags_11752888

Charlotte, North Carolina

Member since Mar 2009

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Replied to Pork Wellington Recipe : Emeril Lagasse : Food Network

7 days ago on FoodNetwork.com

I'm trying to figure if I can use tenderloin instead of loin... any idea?

Reviewed oatmeal lace cookies

7 days ago on FoodNetwork.com

Love this recipe! Super, super easy recipe and yet it's so delicious. The next time I bake these, I will make them smaller though and watch them closely in the oven. They are rather large, it says to spread them out 3", well then they melt to about twice that. I would rather have them smaller, but other than that, no changes.

Replied to pink grapefruit shortbread

9 days ago on FoodNetwork.com

Oh, also it only took like 1 dot of red food coloring to make this light pink. I put in 2 so they are a little more pink.

Reviewed pink grapefruit shortbread

9 days ago on FoodNetwork.com

I love this cookie! It's a nice refreshing cookie to add to your holiday cookies, since most holiday cookies tend to be on the heavy side. Very simple to make. This was my first time making shortbread and I think I rolled the cookies a tad too thin, but 1/4" sounded thinner than I thought... haha. They still turned out delicious. The icing is heaven...

Replied to pumpkin cheesecake

Nov 26, 2014 on FoodNetwork.com

Well you have to use a springform pan for cheesecake... but honestly I've never tried in in a ready made pie crust, because then it's pie. Not cheesecake.. ;_)

Reviewed crab cakes

Jun 15, 2014 on FoodNetwork.com

The taste is 5 stars all the way, but I did have to deduct a star because nope - these do NOT stay together. I appreciate the tips I read and I will do a few things different next time: 1. make them smaller 2. add more cracker crumbs 3. refrigerate the formed cakes for a few hours before frying. I used craw claw meat as lump crab is out of my budget...

Replied to Linguine with Shrimp Scampi Recipe : Ina Garten : Food Network

Jun 11, 2014 on FoodNetwork.com

I like the idea of peas - even some fresh pea pods would be good!

Reviewed linguine with shrimp scampi

Jun 11, 2014 on FoodNetwork.com

This was amazing - best shrimp pasta w/lemon EVER! I made a few additions to my taste - I added about 1/4 c. of capers (drained and washed) right after the garlic as well as some sun-dried tomatoes added to the cooking pasta with about 4 minutes left. DELISH! I also thought this would be great with some summer zucchini roasted and then added.. it's...

Reviewed Salted Caramel-Pretzel Thumbprints

Dec 22, 2013 on FoodNetwork.com

These were very easy to make and definitely a tasty delicious treat. I made this exact and actually had about 32 cookies instead of 24 which never happens with recipes! My only holdback from 5 stars is the caramel sauce. Definitely need something that will harden - maybe get the dulce de leche. I went with a Hershey's caramel sauce because I had...

Reviewed Country Fried Steak with Biscuits and Gravy

Nov 28, 2013 on FoodNetwork.com

I'm a pretty nifty cook, but man, this just.. fell apart, literally. Followed the recipe to a "t" but basically, the breading didn't stay on. then I didn't understand why it says to put the steak back into the "gravy". Basically all the breading came off into a soggy mess. The steak was still good and tender, but just.. not the crispy country fried...

Reviewed Lemon Bars

Jun 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

I moved to S. Carolina and lemme tell ya'll.. they take their lemon bars seriously! This one was everything a good lemon bar should be - buttery crust, zesty lemon, a complete hit. I served it with a small scoop of raspberry sherbert.. wonderful!"

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