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cheflora_7223008

Everett, Washington

Member since Feb 2007

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Reviewed Ham and Cheese in Puff Pastry

Dec 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've made this a few times in the past, and for a recent Christmas party I made it with brie instead of gruyere. It was delicious and everyone loved it."

Reviewed Penne with Braised Short Ribs

Aug 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is very labor-intensive, but well worth it. I've made it four times over the past year or so, and we love it. Last night I omitted the penne and put it over soft polenta with parm and a little lemon zest mixed in - great!!"

Reviewed Penne with Braised Short Ribs

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

I am reviewing this a second time because it is SO GOOD! I wanted to add that when I make this, I split the batch in two and freeze half; easy to take out and boil with par-cooked pasta for a quick, DELICIOUS dinner. It's very time- and labor-intensive, but every time we taste it, it's worth all the work!"

Reviewed Cocoa Brownies

Jan 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

I didn't initially care for these, but the next day they were quite good. Perfect texture for me, between cakey and fudgy. I used dark chocolate powder, making a very rich brownie. Added toasted hazelnuts to half, that was good.

Reviewed Flaming Filet Mignon with Chive Butter

Jan 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made a blue cheese butter instead of chive butter, it went very well with the beef and brandy.

Reviewed Penne with Braised Short Ribs

Dec 4, 2010 in Food Network Community Toolbox on FoodNetwork.com

For those of us who don't make our own, Cook's Illustrated/America's Test Kitchen (who independently tastes and rates products rated Rachel Ray's "Stock-In-A-Box" made by Colavita as number one, and College Inn Bold Stock Tender Beef Flavor as next best.
I was surprised by RR too...

Reviewed Skillet Rosemary Chicken

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Very tasty. I always brine my chicken, so it was very moist with good flavor; add less salt to chicken later. While it was cooking on the stovetop, I put another heavy pan on top of the chicken to weigh it down, it browns beautifully and cooks evenly.

Reviewed Skillet Rosemary Chicken

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Very tasty. I always brine my chicken, so it was very moist with good flavor; add less salt to chicken later. While it was cooking on the stovetop, I put another heavy pan on top of the chicken to weigh it down, it browns beautifully and cooks evenly.

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