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carylton

Member since Jun 2011

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Reviewed Southern Biscuits

Sep 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

I would give this a five BUT I think he uses way too much baking powder-- FOUR teaspoons... if you use that much you can really taste the stuff and I hate that.
My main reason for my grumble is his video on this biscuit-- where he dialogues the recipe alongside his Grandmother. He measures his buttermilk by say "a pint's a pound the world...

Favorited Schiacciata

Jun 17, 2013 in Recipes on Cooking Channel

Reviewed Fresh Pasta Rollatini with Spinach and Ricotta

May 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

There is no doubt that this is a very special recipe. I didn't make Giada's tomato sauce because I have evolved my own but this is not that difficult to make and very tasty. I added a couple of tablespoons of chopped olive salad to my filling and will continue to do so when I make this-- which I will.
The true star of this creation though...

Reviewed Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil

Mar 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I like the concept of this but I don't think this is a great recipe for the choux pastry dough. I only buy jumbo eggs and the dough was way too 'wet", the buns were very flat. If a recipe calls for a particular size of egg it should say so. I will make this again but not with this dough!"

Reviewed Fleur de Sel Caramels

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

These are indeed divine and I won't be buying salted caramels any more. HOWEVER I used an 8" square silicon pan and the whole sheet came out of the pan perfectly. So forget the paper and the grease. Silicon ROCKS!
""

Reviewed Soothing Sweet Potato Soup

Jan 3, 2012 in Recipes on Cooking Channel

Well I just made this and I think it needs some work: it is amazingly SWEET for one thing.
I cooked my yams with a small amount of chicken stock--why cook them in water and lose the nutrients? Then I just blended it with a stick blender which saves decanting into a blender.
I toasted the dry spices and then ground them in an old...

Reviewed Doughboys

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

I was disappointed with these. I thought they were a bit heavy and will go back to my own recipe. NOTE: You will spend a LOT of cash on chestnut flour for these and I don't think it was worth it. ALSO: there's no sugar in this recipe and that's another negative for me.
I made half the batch and that makes seven decent sized doughnuts....

Reviewed Homemade Three Meat Stuffing

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

This is really delicious, but really NOT like a stuffing or dressing which is why I rated it 4 *. I can see what one reader commented that she used the remainder for lasagne,,,(I thought it odd when I read it but now I see why!) My sweety does not like dressing but WILL love this. I followed this to the letter EXCEPT that I made 1/3 of the quanti...

Reviewed Vegetarian Burgers

Oct 21, 2011 in Recipes on Cooking Channel

There are several faults with this version The CORRECT printed version is to found by searching for Bal Arneson's veggy burgers in 20 minutes. (food network in the UK.)

I think a whole red onion is too much; I used half a one. Next- if you just mix those into the beans and cook them relatively quickly,, then all you taste is RAW...

Reviewed Salmon with Coconut Sauce

Aug 17, 2011 in Recipes on Cooking Channel

I am pretty happy with this recipe which I just made to go over salmon this evening.
I like my curry sauces to be on the sweet side rather than sour so I added a pinch of sweetener, (I don't eat sugar) and two pinches of cumin which enhanced the taste considerably.

For those who don't like the seeds whole you can grind...

Reviewed Homemade Tomato Ketchup

Jul 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Be warned.. I have the program on DVD where he made this and I can do a direct comparison. Which is correct? The written version is totally different from his "show and tell" in Jamie at Home."
Four onions versus one, no fennel bulb on Tv, spices are different etc. Very confusing!
"

Reviewed Luna Sea Burger

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this yesterday and I don't believe that this recipe has been correctly converted. For the amount of salmon called out in the recipe 2 oz of basil and 2 cups of pistachio just don't seem right to me. So I adjusted as I went along.. besides- pistachios are expensive!
I loved the flavor of the pesto and I saved a little of it for sauce,...

Reviewed Luna Sea Burger

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this yesterday and I don't believe that this recipe has been correctly converted. For the amount of salmon called out in the recipe 2 oz of basil and 2 cups of pistachio just don't seem right to me. So I adjusted as I went along.. besides- pistachios are expensive!
I loved the flavor of the pesto and I saved a little of it for sauce,...

Reviewed Luna Sea Burger

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this yesterday and I don't believe that this recipe has been correctly converted. For the amount of salmon called out in the recipe 2 oz of basil and 2 cups of pistachio just don't seem right to me. So I adjusted as I went along.. besides- pistachios are expensive!
I loved the flavor of the pesto and I saved a little of it for sauce,...

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