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cyndi2774

Kempner, Texas

Member since Oct 2006

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Replied to brined and roasted turkey

Dec 3, 2014 on FoodNetwork.com

In this case, you do rinse it. It removes excess salt from the brine.

Reviewed Polenta and Chicken Tartlets

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Amazingly yummy. Followed the directions to the letter and they were a hit. Loved, loved, loved the polenta base. It was creamy and cool while the chicken was herbacious and warm. The cranberries add just the right touch of sweetness and tang. So good! We will be adding this to the family faves. ""

Saved Recipe On-The-Go Breakfast Egg Rolls by ~Jen~

Jun 18, 2011 on Food.com

Reviewed Bruschetta with Shrimp, Tarragon and Arugula

Jun 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious. I used less of the tarragon than called for... and next time I will use a different herb. I'm not a big fan of the licorice flavor, but it was delicious despite my dislike of tarragon. I think that if I change the herb this will be a five star, for us, and it will go into our family favorites cookbook. I think I will use thyme "

Reviewed Lemon Chicken Soup with Spaghetti

Jun 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made a few changes.

First, I simmered chicken breasts in the stock with the lid on instead of buying a rotisserie chicken. I had the raw chicken breasts on hand. After they were cooked, I used to forks to shred them, then left them out until the soup was done. I added them back in at the last part of recipe.

Second,...

Reviewed Lemon-Mint Cake with Lemon Syrup

Jun 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This cake uses egg whites as the levening agent, instead of chemical leveners. When you make the first part of the batter, it is EXTREMELY thick. You then fold in the beaten egg whites. I would actually recommend just stirring in the first half of the whites, by hand, so that they can lighten the batter. Then, gently fold in the second half. <...

Reviewed Lemon-Mint Cake with Lemon Syrup

Jun 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This cake uses egg whites as the levening agent, instead of chemical leveners. When you make the first part of the batter, it is EXTREMELY thick. You then fold in the beaten egg whites. I would actually recommend just stirring in the first half of the whites by hand so that they can lighten the batter. Then, gently fold in the second half.

The...

Reviewed Lemon-Mint Cake with Lemon Syrup

Jun 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This cake uses egg whites as the levening agent, instead of chemical leveners. When you make the first part of the batter, it is EXTREMELY thick. You then fold in the beaten egg whites. I would actually recommend just stirring in the first half of the whites (by hand) so that they can lighten the batter. Then, gently fold in the second half. <...

Reviewed Lemon-Mint Cake with Lemon Syrup

Jun 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This cake uses egg whites as the levening agent, instead of chemical leveners. When you make the first part of the batter, it is EXTREMELY thick. You then fold in the beaten egg whites. I would actually recommend just stirring in the first half of the white (by hand) so that they can lighten the batter. Then, gently fold in the second half.

Reviewed Lemon-Mint Cake with Lemon Syrup

Jun 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This cake uses egg whites as the levening agent, instead of chemical leveners. When you make the first part of the batter, it is EXTREMELY thick. You then fold in the beaten egg whites. I would actually recommend just stirring in the first half of the white (by hand so that they can lighten the batter. Then, gently fold in the second half.

The...

Reviewed Lemon-Mint Cake with Lemon Syrup

Jun 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This cake uses egg whites as the levening agent, instead of chemical leveners. When you make the first part of the batter, it is EXTREMELY thick. You then fold in the beaten egg whites. I would actually recommend just stirring int the first half of the white (by hand so that they can lighten the batter). Then, gently fold in the second half. <...

Reviewed Lemon-Mint Cake with Lemon Syrup

Jun 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This cake uses egg whites as the levening agent, instead of chemical leveners. When you make the first part of the batter, it is EXTREMELY thick. You then fold in the geaten egg whites. I would actually recommend just stirring int the first half of the white (by hand) so that they can lighten the batter. Then, gently fold in the second half. <...

Reviewed Lemon Chicken Soup with Spaghetti

Jun 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made a few changes.

First, I simmered chicken breasts in the stock (with the lid on) instead of buying a rotisserie chicken. (I had the raw chicken breasts on hand.) After they were cooked, I used to forks to shred them, then left them out until the soup was done. I added them back in at the last part of recipe.

Second,...

Reviewed Bruschetta with Shrimp, Tarragon and Arugula

Jun 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious. I used less of the tarragon than called for... and next time I will use a different herb, (not a big fan of the licorice flavor, but it was delicious despite my dislike of tarragon. I think that if I change the herb this will be a five star, for us, and it will go into our family favorites cookbook. (I think I will use thyme ne"

Reviewed Bruschetta with Shrimp, Tarragon and Arugula

Jun 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious. I used less of the tarragon than called for... and next time I will use a different herb, (not a big fan of the licorice flavor, but it was delicious despite my dislike of tarragon. I think that if I change the herb this will be a five star, for us, and it will go into our family favorites cookbook."

Reviewed Bruschetta with Shrimp, Tarragon and Arugula

Jun 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious. I used less of the tarragon than called for... and next time I will use a different herb, (not a big fan of the licorice flavor, but it was delicious despite my dislike of tarragon. I think that if I change the herb this will go into our family favorites cookbook."

Reviewed Bruschetta with Shrimp, Tarragon and Arugula

Jun 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was delicious. I used less of the tarragon than called for... and next time I will use a different herb, (not a big fan of the licorice flavor), but it was delicious despite my dislike of tarragon. I think that if I change the herb this will go into our family favorites cookbook."

Reviewed Hot Breakfast To Go

Dec 17, 2010 in on Food.com

I used to make these to freeze. My hubby and I both enjoy them very much. We usually have to cook them for 2 m..."

Saved Recipe Hot Breakfast To Go by KyanaBelle

Dec 17, 2010 on Food.com

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