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cakestuff

Charleston, South Carolina

Member since Oct 2008

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Reviewed Parker House Rolls

May 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is outstanding! I have been looking for years for an easy and tasty dinner roll. This is it. I agree that adding the fat at the end seems to make a big difference in how they turn out. I weighed all of my ingredients and the recipe is 100% on the money! 15 oz of flour by weight was ideal to make a sticky dough. I turned the ...

Saved Recipe Italian Rum Cake by Dee514

Jan 29, 2012 on Food.com

Saved Recipe Grandpa's Chocolate Rum Cake by Debbie R.

Jan 29, 2012 on Food.com

Reviewed Lemon-Garlic Shrimp and Grits

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

This dish is okay. Needs more flavor elements. I love grits and wanted to try something different. General Oglethorpe's Shrimp and grits is THE BEST! If you loved this one, you need to try that one. Yum!!!""

Reviewed Beth's Melt in Your Mouth Barbecue Ribs (Oven)

Jun 6, 2011 in null on Food.com

I told my husband it would be an insult to order ribs in a restaurant now. These were outstanding. He wants to try them with a sweeter BBQ sauce than I used but said they were excellent the way they were. I used smoked paprika and 1 tsp of kosher salt instead of smoked salt as well as a combination of cayenne & red pepper. To bandcphilly - ...

Reviewed Beth's Melt in Your Mouth Barbecue Ribs (Oven)

Jun 6, 2011 in null on Food.com

I told my husband it would be an insult to order ribs in a restaurant now. These were outstanding. He wants to try them with a sweeter BBQ sauce than I used but said they were excellent the way they were. I used smoked paprika and 1 tsp of kosher salt instead of smoked salt as well as a combination of cayenne & red pepper. To bandcphilly - ...

Reviewed Emeril's Potato Truffle Charlotte

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

You mash the Yukon Golds and slice the white potato on the mandoline. If you read the ingredient list and then the recipe it makes sense."

Reviewed Chocolate Almond Brickle

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

270 - 290 is the soft crack stage that you want. Nothing boils until it reaches 212 so you can't make candy at 180 degrees - you have syrup at that point. If the finished candy is gritty it means you had sugar stuck to the inside of the pan. It only takes one crystal to hit the mixture and make it grainy or gritty. You have to brush down the sides...

Reviewed Pecan Clusters

Dec 13, 2010 in Food Network Community Toolbox on FoodNetwork.com

This is a great recipe! It's pretty much the same as my fudge recipe. For those having trouble with it being grainy it's because your sugar is crystallizing. Put the sugar in the middle of the pot then pour the milk around the edge of the pan so NO sugar is in direct contact with the side of the pot until the sugar is melted. If you see sugar...

Reviewed Hot Curried Fruit

Nov 14, 2010 in Food Network Community Toolbox on Food Network

Really, really good! Just to clear it up - Paula said she has been eating this dish for years. The more she talks about it the more she finds people who have never had it. "So, I don't know if it's just a Southern thing or what?" - that's what she said. Just rate the recipe and keep the pettiness out of it.

Reviewed Hot Curried Fruit

Nov 14, 2010 in Food Network Community Toolbox on Food Network

Really, really good! Just to clear it up - Paula said she has been eating this dish for years. The more she talks about it the more she finds people who have never had it. "So, I don't know if it's just a Southern thing or what?" - that's what she said. Just rate the recipe and keep the pettiness out of it.

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