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blazingswordofword_8916948

Frederick, Maryland

Member since Nov 2007

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Reviewed Lebanese Lentils, Rice and Caramelized Onions (Mujadara

Jul 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was very tasty and spicy. I love it! I had no pine nuts nor yogurt. But still it was very good! The yogurt would more than likely cool down the spicyness of the red pepper.

I followed the recipe but used a large 1 1/2 white onions, (CHOPPED AND CARMELIZED FOR ABOUT 10 TO 15 MINUTES), and the same amount of jasmine rice as that...

Reviewed Strawberry Country Cake

Jun 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I love this cake! It is simple to make & the flavor is awesome & buttery with just the right amount of sweetness. It has a much finer crumb than pound cake. The cake is not a tall cake in the pan but it will make two 8" round layers WHICH you can slice horizontally & actually have a 4 layer cake w/o it falling apart. It also freezes nicely. Flash "

Reviewed Deep Dish Cherry Pie

May 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used this recipe with two 12-oz. bags of frozen Dole's Dark Sweet Pitted Cherries. Thawed & drained, but removed part of the juice from the filling. Made my own double crust & cut-outs for the top. Assembled the pie and then flash froze it in the freezer. Then put it into a 1-or 2-gallon zip lock bag & chucked it into the freezer to bake later. "

Reviewed Holiday Biscotti

Dec 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wonderful! Added a little more flour & floured hands as dough was very sticky. Baked it for 28 minutes, cooled for 8-9 minutes, (cooled just enough so that it wasn't very warm); slice very carefully with a serrated knife. Baked a 2nd time for about 10 minutes. Then totally cooled them off. Ate a few crumbs. They were very good & sweet enough that...

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