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Galt, California

Member since Oct 2010

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Reviewed cafeteria sloppy joes

Feb 7, 2014 on

I have made this recipe several times and it is easy and wonderful! I use lean ground beef (less than 20%). I also added 1/2 of a chopped red pepper along with the onion and garlic.

Reviewed Biscotti

Nov 8, 2013 on

Yummmm! This brings back good childhood memories! I was born in the middle east, The Italians and the French occupied Egypt for many years and as a result they had big culinary influence on Egypt.
My grandmother made these yummy cookies and I used to go ape over them when I was little! I made mine with Anise seed and added some Vanilla extract....

Reviewed Key Lime Cheesecake

Oct 22, 2013 on

Yummy! The instructions are not written for the novice baker though. Tempering the eggs is a must here. Basically it involves slowly adding the eggs to the hot liquid without cooking the eggs. Here is what I did, I mixed the whole eggs with the yolks in a separate bowel and slowly added them to hot liquid while whisking. I also used a double boiler....

Reviewed Pizza Dough

Jun 2, 2013 in Food Network Community Toolbox on

I had a good recipe for pizza dough but decided to try Tyler's....big mistake!! The dough came out wonderful BUT waaaay to salty! I guess I didn't realize that Kosher salt makes a difference so I used sea salt!!! Wasted cheese and ingredients..its a we had no dinner to eat as we couldn't even swallow it, it was so salty!!! I wish that "

Reviewed Bistro Challah Bread

Feb 17, 2013 in Food Network Community Toolbox on

Loved it! It's the best bread I have ever made. I will use this recipe to add cinnamon and raisin next time. I will also add an extra egg next time. It did use all 41/2 cups of flour and I used a whole stick of butter. I braided two small loaves of one and froze one, since it's just the two of us. I let it rise for a second time and used egg wash."

Reviewed Churro Bites

Dec 3, 2012 in Food Network Community Toolbox on

Loved these! Better than the ones you buy from the vendors. for those of you who are having a hard time with this, invest in a candy thermometer. Keeping your oil at 350 is imperative to getting them crispy on the outside and soft and fully cooked on the inside. If you oil is not hot enough, the churros will be greasy, if the oil is too hot, it wi"

Reviewed Oven-Fried Chicken

Nov 24, 2012 in Food Network Community Toolbox on

Very Good. I added some Fresh Taragon, Garlic Salt and Pepper and some Chili Powder to the Chicken while it is soaking in the buttermilk and added some more spices to flour for extra flavor. It's a Keeper!"

Reviewed Parker House Rolls

Nov 2, 2012 in Food Network Community Toolbox on

Yummmm! "

Reviewed Scalloped Potato Gratin

Oct 30, 2012 in Food Network Community Toolbox on

made these with chicken strips for my hubby! I was short on the heavy cream so I used what I had which was 1/2C heavy cream, cup of 1/2 & 1/2 and 1/2 cup of whole milk. I did turn up the oven temp to 400 and cover it loosley with foil. Then I added the cheese and put under broiler. great recipe, will have to put that one on the list of favorite si"

Reviewed French Onion Soup

Oct 29, 2012 in Food Network Community Toolbox on

Made this last night and it was a hit! My husband has never had French Onion Soup! yeah really! and he is a picky eater, so I was a little worried about it! But he loved it and helped himself to seconds. Greyer cheese can be pricy so if you are on a budget, you might want to substitute with a good swiss cheese. Also it took closer to 45 min for my"

Reviewed Lemon Yogurt Cake

Oct 11, 2012 in Food Network Community Toolbox on

yummmm! made it, ate it, and enjoyed it!"

Reviewed Sour Cream Coffee Cake

Sep 30, 2012 in Food Network Community Toolbox on

Made this cake several times. I double the struesal amount. If you do not have cake flour, you can substitute with all purpose flour. Here is the equivalency: for every 1C of cake flour use 1 C of AP flour MINUS 2 TB of AP flour. Be careful not to overmix your dough once you add wet to dry ingredients, the gluten will develop. Gluten is in the flo"

Reviewed Lemon Blossoms

Sep 28, 2012 in Food Network Community Toolbox on

Just finished making these..will sell them tomorrow to raise money at pet adoption event. They came out yummy! I did use 2 tsp of Lemon Oil (purchased lemon oil on line from sur la tablein the mix as well as the icing, which made them very lemmony....yummm! Along with the zest and the juice. Hint. make sure that you spray the muffin pan well. Also"

Reviewed Creme Caramel

Sep 20, 2012 in Food Network Community Toolbox on

I finally found this recipe, yay! There is a difference between Flan and Creme Caramel. And everytime I try to find the recipe, I ended up with a Flan recipe! My mom used to make this for us when we were little and I wanted the recipe forever now. It is perfect, thanks Paula!"

Reviewed Luscious Lemon Squares

Sep 17, 2012 in Food Network Community Toolbox on

yummmm! easy to make and absolutely delicious! hey does anyone know what happen to Ann Thornton? Is she still doing her show or??"

Reviewed Sweet Onion Potatoes Au Gratin

Sep 16, 2012 in Food Network Community Toolbox on

Loved This recipe. I made this last night with BBQ Ribs and it was to die for. I didn't have any milk, but I had heavy cream, so I used that and it was of course rich and yummy!"

Reviewed Blueberry Tart

Aug 28, 2012 in Food Network Community Toolbox on

Made this and it was fantastic..I did make my own blueberry sauce and added fresh blueberries instead of canned."

Reviewed Sloppy Joes with Maui Onion Straws

Aug 28, 2012 in Food Network Community Toolbox on

wow wowie! sooo good!mmmmm! my husband is singing my praises..ha!"

Reviewed Old-Fashioned Apple Crisp

Feb 19, 2012 in Food Network Community Toolbox on

yummm and easy! I served it with home made vanilla ice cream ! my only problem is refraining from eating the whole thing in one! Thanks Ina!""

Reviewed Fleur de Sel Caramels

Jan 24, 2012 in Food Network Community Toolbox on

Amazing! they came out perfect> Didn't have unsalted butter. Just made salt amount in half. ""

Reviewed Pumpkin Banana Mousse Tart

Nov 19, 2011 in Food Network Community Toolbox on

Wow! yummmm! Tempering the eggs is very important (add a little of the hot pumpkin mixture to the raw eggs and wisk and then add the eggs back into the pumpkin mixture and wisk CONTINUALLY), very important to the success of this recipe. I left it in the fridge overnight and found that it congealed beautifully!This will be on my Thanksgiving men...

Reviewed Salted Caramel Milk Chocolate Cake

Nov 3, 2011 in Food Network Community Toolbox on

Just finished making the cake. The icing is out of this world good. I can see using this icing for many other recipes. It reminds me of eating a great Rollo Candy. You can really taste the caramel! However, my cake came out a little crumbly! So I'll keep the icing and use another recipe for choc cake! I actually like the recipe for choc cake o...

Reviewed Canned Biscuit Dough Donuts and Holes

Oct 24, 2011 in Food Network Community Toolbox on

Yummm! Made these last night and they vanished! As for the icing. I used one stick of unsalted butter melted, 2 C confectioners sugar, Tsp of Vanilla and enough milk to make it the desired consistancy for dipping the doughnut, note if the glaze becomes too thick then just add enough milk and wisk to desired consistancy). the butter will make a h...

Reviewed Deep-dish Apple Pie

Oct 7, 2010 in Food Network Community Toolbox on Food Network

The crust was excellent. The filling was too lemony for my taste however! I too had a problem with the filling dropping to the bottom and left a gap on the top, so when I sliced into it I could not get a good cut!!I will make it again and omit the zest and all the orange.

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