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blowpop

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Reviewed sweet & sour black-eyed pea succotash

1 day ago on FoodNetwork.com

Delicious! I will be doing this one many times to come. Ive been enjoying corn salad so I thought I'd try this one...glad I did! I didnt even put the sugar and vinegar on...flavorful enough as is!

Reviewed Big Chocolate Birthday Cake

Jul 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

THE best cake Ive ever made. Amazingly moist, even after freezing and thawing. The frosting is light and fluffy, which is a perfect pair for the rich moist cake. I substituted milk chocolate chips for the semi sweet just because I like the flavor better. I also halved the recipe because I have no farm hands, meh. Deelishuz!"

Reviewed Sunday Night Roast Beef and Gravy with Easy Rice

Jan 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

glad i looked here for slicing tips. delicious! ""

Reviewed Bubba's Corn Muffins

Jan 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great question pdayton. Maybe archer would also like this: For one cup of SELF RISING cornmeal
1 T. baking powder
1/2 t. salt
3/4 C. and 3T. of cornmeal

Hope that helps.

I made these, and like another reviewer said, they are better tasting but not as pretty as Ina's. I left...

Reviewed Chinese Spareribs with Teriyaki Glaze

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

I make this whenever any pork with bones goes on sale and stock up on the five spice at the discount stores whenever it magically appears in those large containers. We love this recipe. The only suggestion I have is when you finish roasting the ribs, drag them in the sauce and then put them on a cake rack on top of a cookie pan before broiling....

Reviewed Rum Pineapple Upside-Down Cake

Dec 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Instead of the skillet, I did the entire thing in a cake pan. Melted the butter, cooked the pineapple, all in the same cake pan in the oven at same 350 temp. I used a 9x13 because of a previous comment, but would recommend 9x9 since the spread made for a short, shallow spread. I also skipped the whole alcohol bit since it was for my boy, but I...

Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

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

We did our own throwdown at home. This one is the winner. IMPORTANT NOTE: salt is not in the recipe but the flavors will be muted or bland without salt. We used 2-3t of salt before blending all the ingredients. Dont think the cheese will take care of that. The sauce recipe is also a winner.""

Reviewed Brined Herb-Crusted Turkey with Apple Cider Gravy

Nov 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I brined for 4 days and the bird came out great. I will say, next time I will OMIT the sugar from the brine entirely. It was like biting into a candy apple but finding meat instead of apple, not like bbq sweet. It was full on candylike. Unpleasant, but still not destroying the wonderful other flavors. I repeat: OMIT the sugar from the brine....

Reviewed Bucatini with Bacon Sauce and Meatballs

Nov 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is so darned easy and flavorful. If youre too tired to cook, no problem, this is the easiest sauce you could possibly make. Seriously. If you make the meatballs in advance youre all set. You can warm them up in the sauce. I used san marzano tomatoes instead of the listed choice, since I had them on hand. I usually just use prego...

Reviewed Mac and Cheese

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

This is truly the best mac n cheese Ive ever had. I usually keep a stouffers in the freezer if Im too tired to cook, because stouffers is that dern good....Ina's gruyere version is however superior to my great surprise. I considered leaving off the tomato crumb topping because Ive had that sorta thing on casseroles and wasnt impressed, but wow,...

Reviewed Fresh Raspberry Gratins

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

I used the correct ingredients. It specifies SWEET Marsala, so I guess some people got the wrong product. As for the rest, the texture was just a creamy sauce over fruit. I wasnt impressed with it really. The wine taste was not at all overpowering tho. Very gentle flavor of wine. I didnt like the egg yolk flavor. I thought it would create...

Reviewed Cornbread Stuffed Meatloaf

Nov 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I threw all this together easily. 'Intermediate'? How did they come to that classification? EASY. I had a job interview and its gotta cook for an hour and a half, so I figured I would assemble, squish, form, and pop in the oven before I go. Well, the interview went very well and I was gone for a minute more than the cook time, so I overcooke...

Reviewed Neely's Chickpea, Ham and Swiss Chard Soup

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

My child is on a high fiber diet so I was looking for any recipes for chickpeas, since they are a great source of fiber. I used rainbow chard just because its fun. Great flavors here! My son loved it and he's not typically a fan of soup. Great find. I will make it again for sure. De-licious.""

Reviewed Braised Short Ribs

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

I keep hearing about all the fat on the short ribs. It makes me wonder if there are regional differences in our butcher shops. My ribs were well marbled, but after browning the crap outta the edge fat, it really melted away, and as instructed that excess went down the drain before the next batch of olive oil. Ours werent too fatty at all. I l...

Reviewed Leg-O-Lamb with Rosemary Au Jus

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

Oh, yeah! Even better the next day on a pita or wrap sandwich. So full of rich flavor.""

Reviewed Frozen Blueberry Pie

Aug 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cut into my still-warm pie and it didnt bleed everywhere!! I had bowls ready, because, lets face it, thats what blueberries do. Ive already got a peach round in my freezer, and will not bake it til my son gets back from his Dad's, as promised. Great recipe. A blueberry pie that stands up! Our new favorite. I used 'minute tapioca' [Kraft r...

Reviewed Frozen Blueberry Pie

Aug 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cut into my still-warm pie and it didnt bleed everywhere!! I had bowls ready, because, lets face it, thats what blueberries do. Ive already got a peach round in my freezer, and will not bake it til my son gets back from his Dad's, as promised. Great recipe. A blueberry pie that stands up! Our new favorite. I used 'minute tapioca' (Kraft) ...

Reviewed Frozen Blueberry Pie

Aug 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used 'minute tapioca' (Kraft) which is located in the pudding, or cheesecake mix section. Its a large granule. ""

Reviewed Frozen Blueberry Pie

Aug 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I cut into my still-warm pie, and it didnt bleed everywhere! I had bowls ready instead of plates because, lets face it--thats what blueberries do. This was the best pie ever! Truly! I have a peach version (same recipe) in the freezer now. I wont bake it til my son gets back from his Dads -- as promised. He is just as excited as me, I assure...

Reviewed Grilled Skirt Steak with Green and Smokey Red Chimichurri

Jul 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is so so good, but you MUST grill until charred. Thats where the flavor comes ALIVE. My first attempt...oops....I did not understand this, until I accidentally bit into a random bit of char. OMG. I made it again, and did not skip the salt and char portion of the recipe. Oh, ya. Made all the difference."

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