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Jun 20, 2013 in on Food.com
“The crust on this pizza came out perfect. Because I don';t have a pizza stone I cooked this recipe in a different way. I do have a perforated sheet pan so I used it and all of the dough for one big pizza. I lightly greased the pan and used my fingers to evenly distribute the dough leaving the edges a little thicker. I preheated my oven to 5...”
Reviewed Bella's Whole Wheat Belgian Waffles
Nov 12, 2012 in on Food.com
“I was feeling lazy this morning and wanted a recipe using whole grain flour that didn't require me to separate and beat the yolks and whites separately. I used Bob's Red Mill Whole Wheat Pastry Flour in place of regular whole wheat flour. The amount of baking powder seemed off, and because I was almost out I only used one tablespoon of baking pow...”
Reviewed Long Live The Chicken a la King!
Nov 2, 2012 in Food Network Community Toolbox on FoodNetwork.com
“The biggest problem with this recipe is the lack of added seasoning.
1. I tasted the broth/ wine poaching liquid and adjusted the seasonings (salt, pepper and a little garlic powder) until the broth/wine had pleanty of flavor.
2. I don't like peas so I added a cup of finely diced celery to the poaching liquid. This will...”