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chefemmit

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Member since Aug 2010

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Reviewed Crab and Ricotta Cannelloni

May 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

the bechamel sauce is ummm....I dunno, missing something. and there was really alot of it.. I saved about half for something else in a few days.. I did add garlic to jazz it up..didnt want to add a bunch of parmesan cuz there is already a lot of cheese ..maybe I should've,
Mine did not brown up in 15-20...

New Topic Question:Mom's Beef Stew (Pressure Cooker) in Cooking Q & A

Feb 23, 2013 on Food.com

"Mom's Beef Stew (Pressure Cooker) Hi, I'm curious what size pressure cooker you are using? Mine was too small for all those ingredients and not being more than 2/3 full.... ended up cooking in two batches. Was still quicker than just open kettle method!! lol"

Reviewed Cross Rib Roast

Feb 22, 2013 in on Food.com

This roast was delicious. Would do again. thanks!!"

Reviewed Sunday Pot Roast with Mushroom Gravy

Jul 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

loved it. can't wait to have a hot beef sandwich tomorrow! this made a nice amount of gravy, which we like. meat just falls apart and has great flavor. used the immersion blender after i took the meat out, i did thicken a little with cornstarch and a grated raw potato. ( the potato i added the last hour). made mashed potatoes and some glazed carro"

Reviewed Sunday Pot Roast with Mushroom Gravy

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

loved it. can't wait to have a hot beef sandwich tomorrow! this made a nice amount of gravy, which we like. meat just falls apart and has great flavor."

Reviewed Shrimp Egg Foo Yong (Low Carb and Low Fat)

Jul 19, 2012 in on Food.com

We really liked this recipe. did add a little chopped celery with the onion and cabbage, and a tbls. of cornstarch to the eggs before cooking, tasted great! I also mixed a sm. amount of braggs amino acids with siracha and garlic, a splash of h2o, and voila! a sauce! ( I was missing the gravy)... I think some mushrooms would be great, and maybe so...

Reviewed Sweet Potato Pancakes

May 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were delicious. I cut it in half, there is just two of us. Wasn't real sure what the amount of sweet potato should measure, but decided that a half cup is what I'd use. I also upped the eggs, stayed with two, even with the half recipe, just to make sure there was enough lift. My husband loved them. I thought they were very good, too. Not dou"

Reviewed Honey Mustard Dressing

Dec 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

it is very good. I think it could be better, tho. possibly some subtle background nuances.
garlic and onion come to mind...herbs...I'm going to play with some. ""

Reviewed Crab Risotto

Sep 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

we just finished eating this. YUM. this was soooo creamy, smooth, and sublime. we live on the n. oregon coast so we have the good fortune of local crab and mushrooms at our fingertips, the addition of the chantrelles and lobster mushrooms added such a nice earthy-ness, and i also used a combination of chicken and vegetable broth, then nearing the...

Reviewed Meat Sauce and Spaghetti

Jul 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

dear courtney, you did not follow the recipe to a t, if you added the bacon as you mentioned you did... that was supposed to be saved for another use...what else did you miss?....maybe that is why you had a negative experience here. :/"

Reviewed Peanut Butter Cookies

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

I made this but, with almond butter and used almond extract, we loved them! they're almost like shortbread and I did'nt want an overly sweet cookie, so we thought they were perfect!!!"

Saved Recipe Spicy Soy Ginger Salad Dressing. by gailanng

Mar 20, 2011 on Food.com

Saved Recipe Cold Sesame Noodles by KelBel

Mar 17, 2011 on Food.com

New Topic Seeking information about:Sourdough Starter and Sourdough Rye Bread in Cooking Q & A

Dec 19, 2010 on Food.com

"so, I've left the sponge too long, is there any saving it? It looks like it was about an inch and 1/2 higher ..."

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