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crazeeboutfood

United States

Member since Nov 2010

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Reviewed Crunchy Noodle Salad

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

I didn't give this 5 stars because I modified the recipe according to the other reviews. Despite the changes, Ina's recipe is a good base to add your own flare. I used 2/3 less vegetable oil and only half the sesame oil. I also added a little sriracha chili paste and cilantro instead of the parsley. Instead of the spaghetti I used soba noodles....

Reviewed Chocolate Eclairs

Dec 3, 2010 in Food Network Community Toolbox on FoodNetwork.com

This recipe was delicious and presents beautifully! My husband was so impressed and thought he had forgotten a special occasion when he ate them. Instead of making actual eclairs, I piped the pastry dough into puffs. I didn't have heavy cream on hand for the chocolate glaze so I used whole milk instead and it turned out wonderful. I also omitted...

Reviewed Perfect Pie Crust

Dec 2, 2010 in Food Network Community Toolbox on FoodNetwork.com

This pie crust recipe is fabulous! It's buttery and extremely flakey. I used one crust for a quiche and the other for a pecan pie. Each turned out great with the perfect pie crust. My only problem was my food processor was too small to make a whole batch. I'm going to invest in a new food processor just for this recipe.

Reviewed Red Velvet Swirl Brownies

Nov 14, 2010 in Food Network Community Toolbox on Food Network

My husband and I didn't have a problem putting these delicious brownies away. These brownies were easy to put together and could probably use an additional 5-7 minutes of baking time if your using a glass pan like I did.

Reviewed Seared Porterhouse with Oozing Maitre d' Butter

Nov 14, 2010 in Food Network Community Toolbox on Food Network

At first I was unsure about cooking such a large steak on a caste iron skillet, but my porterhouse came out so tender and flavorful with the added butter. The Maitre d' butter was so easy to make and I'm sure I won't be cooking steak without it. Thanks Alex, for such a tasty recipe.

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