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diana_11843193

Foerty, Colorado

Member since May 2009

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Reviewed Silence of the Leg O' Lamb

Jan 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Super good! Juicy, and no gamey taste. Great crust even with low heat! I baked it at 315 - 320F for 20-30 min, then flipped it over and used a thermometer. Baked another 20-30 until alarm went off at 135F internal. Used honey (1TB in place of brown sugar, and 2 TB butter and 1 TB coconut butter in place of oil (heated is unhealthy to make it GAPS "

Reviewed Squash Soup

Apr 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made in a pan w/o roasting first. Used butter for the onions & garlic, more ginger, coconut milk in place of cream. Add cayenne and more ginger (1 TB fresh). Good.""

Reviewed Sweet-and-Spicy Pecans

Jun 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Kind of boring. Great before cooking, but afterwards it lost a lot of its kick. Just salty, no sweet. Try another recipe."

Reviewed Croquembouche

Dec 21, 2010 in Food Network Community Toolbox on FoodNetwork.com

Have not made it yet.
Do NOT believe this is an EASY recipe.

To the reviewer who had bad cream puffs, I made Alton Browns and they turned out flawlessly (in case these don't).

Reviewed Acorn Squash Soup

Dec 18, 2010 in Food Network Community Toolbox on FoodNetwork.com

I didn't read the reviews about adding butter to the squash when baking - that would have helped the squash caramelize. They did NOT get brown in 1 hour, with only olive oil on them.

However, the soup turned out really good. I can't eat milk & cheese, so I left out the parmesan, and used coconut milk (not coconut cream which is...

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