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CraigRanch

wilton, California

Member since Oct 2010

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Reviewed Baked Barley

Oct 13, 2013 on FoodNetwork.com


I just use a Pyrex 11x7 glass dish and put foil tightly over. I feed vegans and this is a DELICIOUS variation: 1 c. veggie broth + 1 c. water, 1 T Earth Balance (fake) butter, and added 2 T of flax meal. 'Twas DELISH!

Reviewed Quiche Lorraine

Aug 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

YUMMY! I 1.5'd the crust because I'd rather have extra then trying to stretch it thin. I used 1.5 cups chopped ALREADY COOKED bacon from Costco. I used what I had on hand: 3/4c. 2% and 3/4c. whipping cream instead of half and half, and used one cup (packed) Gruyere. I poured all into a pretty ceramic 11" quiche dish. It was only about 1" high...

Reviewed Grilled Mexican Potato and Chorizo Pizza on Tortillas

Apr 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

For the VEGAN in my family (who, in only 3 months reduced his sky-high cholesterol by 32%, going vegan and NO drugs!) I used whole wheat tortillas, soy chorizo, and Daiya vegan "cheese". It works into a delicious for us non-vegans too y\by using real cheese and sour cream!!! Crazy good!"

Reviewed Grilled Romaine Salad

Mar 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

KOOKY and DELICIOUS! After reading reviews: I used 1/2 c. EVOO instead of 2/3 c. I also added a second clove of garlic and, since I had not white wine vinegar, I used white balsamic vinegar, and 1 tsp. of Sherry. I can't wait to use up the rest of the dressing for dinner again tonight! I paired this with Alton's Baked Barley for a 100% vegan...

Reviewed Baked Barley

Mar 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I just use a Pyrex 11x7 glass dish and put foil tightly over. I also used "fake butter" for my vegans. I've made this several times. It's easy to simply turn off the oven and let it sit in there until you are ready to eat (I've let it sit for about 45 minutes)!"

Reviewed Beef Bourguignon

Dec 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

CRAZY DELISH! I made the recipe 15x (yes..that's 40 lbs of meat!) for our End of the World Party 12/21/12 and everyone loved it! I read MANY of the reviews and in a nutshell, here are the suggested changes that improve the written recipe. ADD MORE: carrots, tomato paste; REDUCE: wine by half (many comments say it's too boozey tasting; half the w"

Reviewed Beef Bourguignon

Dec 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

CRAZY DELISH! I made the recipe 15x (yes..that's 40 lbs of meat! for our End of the World Party 12/21/12 and everyone loved it! I read MANY of the reviews and in a nutshell, here are the suggested changes that improve the written recipe: ADD MORE: carrots (another, tomato paste; REDUCE: wine by half (many comments say it's too boozey tasting; ha"

Reviewed Leek Potato Soup

Nov 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

WOW! I'm not a soup lover, but this was FANTASTIC! I used red potatoes and fat free half and half in place of the cream and it was AWESOME! I'll be making A LOT!"

Reviewed Broccoli Cheese Soup

Apr 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

I successfully used 6 cups of 1% milk, 2c. cheddar and 1c. mozzerella cheese, and also grated two russets (and added with the onion to start them cooking) for thickness. I hate broccoli, but my kids LOVED this soup! Good way to use up odds and ends of cheeses!"

Reviewed Oven Fries

Jan 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

I added a teaspoon each of garlic salt and sugar (to help with crispness). DEFINITELY bake these on a Silpat or parchment paper....otherwise STICK-CITY!""

Reviewed Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto

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

Wow...very tasty and pretty too! NEXT TIME: I will bake the pesto pinwheels for about 10 minutes, THEN add the tomato goo for another 10 minutes....my tomato mixture got too brown. ALSO, unfold the tri-fold dough and trim the fold area about 1/4" on either side of the fold. This will give you three 3" strips that can be cut into four squares each....

Reviewed Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto

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

Wow...very tasty and pretty too! NEXT TIME: I will bake the pesto pinwheels for about 10 minutes, THEN add the tomato goo for another 10 minutes....my tomato mixture got too brown. ALSO, unfold the tri-fold dough and trim the fold area about 1/4" on either side of the fold. This will give you three 3" strips that can be cut into four squares each....

Reviewed Scones

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

These are wonderful! If you have NO unsalted butter, omit the salt and use salted butter I also was short on buttermilk, so I used 3/4c. buttermilk and 1/4c+ heavy cream. I also added BOUT 1 1/2c coarsely chopped dehydrated strawberries. DELISH! I think my friends will be getting a doorbell ditch on Christmas Eve with these on their doorstep!

Reviewed Southern Biscuits

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! Today I tried it with 2/3 c. whole wheat pastry flour (Mc Arthurs) and 1 1/3 c. white flour...THEY WERE FAB. Only the color of light brown gave them away to my kids! Also, I have successfully made them with the powdered buttermilk (just add water) found on the baking aisle at the grocery store. That powder makes it easy to have "buttemilk"...

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