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dfordnyc

Briarwood, New York

Member since Dec 2007

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Reviewed Crispy Kale "Chips"

Apr 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

I'm giving the recipe three stars because everybody else's review said they loved it, and I must not like kale -- because I didn't like this at all. It smelled and tasted like a sea-weedy low-tide at the shore. I even looked up on the internet pictures of fresh kale to make sure I bought the right vegetable. I did! I am, overall, a vegetable lover"

Reviewed Lentil Soup

Feb 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a good, hearty soup. I used 64 oz. of chicken stock (didn't have low sodium in the house, and three cups of water, and followed the rest of the recipe, minus the macaroni. I like pasta al dente, so I will add it to each portion, rather than risking having a cauldron of soup with mushy macaroni. The fresh thyme adds a nice layer of flavor. "

Reviewed Grandmother Paula's Sour Cream Pound Cake

Oct 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Best Pound Cake Ever! Dense, heavy -- in a good way, moist, flavorful, buttery, yokey, awesome, nice vanilla flavor. Everything you'd want in a pound cake-style cake. Freezes beautifully. Travels well. Love, love, love this cake!""

Reviewed Beef Bourguignon

Apr 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

LOVE this recipe. I use stew meat and make it in a stove top pressure cooker and it is awesome. I never have cognac on hand, so I just skip it. And I've used jug red wine as well as a $15 bottle of red, and both fit the bill. I also buy the jarred pearl onion and dump the onions and the juice into the pot. Lately, I haven't had any special bacon on...

Reviewed Pumpkin Gooey Butter Cakes

Oct 31, 2010 in Food Network Community Toolbox on Food Network

Okay, this is dead easy to make, and maybe that's why all the rave reviews. But, for my taste buds, it doesn't taste like something homemade to me. The cake mix as the base for the crust, I think I would have preferred the flavor if Paula had provided a from-scratch recipe for this. I do like the combination of the soft cake-like crust and the 'gooey'...

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