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dmacmillan53_11750989

San Leandro, California

Member since Mar 2009

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Reviewed Scones

Jan 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is the BEST fool proof scone recipe ever. I use the "lemon Glaze" recipe from Tyler Florence, very moist and tasty."

Reviewed Mexican Meatball Soup

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this soup because of the 5 star reviews and decided (even though I thought it sounded extremely boring for mexican cuisine)followed the recipe to the "T". DON'T BOTHER unless you really doctor it up. I guess you could use it as a "starter" and add seasoning to your taste. This was TERRIBLE alone. I must be missing something that 46 othe"

Reviewed Big Daddy's Blackened Tilapia

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

I'm saving this one. The blackened seasoning is the BEST. I use more cayenne though, my family likes it hot. I use it for seasoning hot wings along with the original "Franks" sauce. YUM! Thanks Aaron
Oh yeah...Tilapia is a great buy and can hold its own to this rub.""

Reviewed Schnitzel Biscuits

Sep 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Schnitzel BISCUIT WOW. I'm always looking for a great BISQUIT recipe. I saw the show this morning and since I was going to make biscuits tonight for dinner I decided to try this one. It is FANTASTIC. I didn't have buttermilk so I substituted 1 1/2 cup of 2% greek yogurt, 3/4 cup each half and half and non-fat milk (that's all I had in the...

Reviewed Schnitzel Biscuits

Sep 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Schnitzel BISCUIT WOW. I'm always looking for a great BISQUIT recipe. I saw the show this morning and since I was going to make biscuits tonight for dinner I decided to try this one. It is FANTASTIC. I didn't have buttermilk so I substituted 1 1/2 cup of 2% greek yogurt, 3/4 cup each half and half and non-fat milk (that's all I had in the...

Reviewed Charred Tomato Gazpacho

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fantastic recipe. I tried it from the FoodNetwork Magazine last week. My husband and I love tomatoes especially fresh from the garden in the summer. Although I didn't have homegrown yet I used campari tomatoes from our local Costco. They're almost as good as from the garden, they worked well. I followed the recipe as is and wouldn't change a "

Reviewed Waffle of Insane Greatness

Jan 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the best recipe for waffles that I ever made. I have an old Manning Bowman dual waffle make c. 1946 that I used for this recipe and the waffles turned out perfect. Crispy on the outside and nice and light. I doubled the recipe taking the advice of a previous reviewer and DID NOT grease the iron, the waffles did not stick. My waffle maker...

Reviewed Thyme for Yorkshire Pudding

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! Every New Year's Day our family has an aged prime rib roast and every year I TRY to make yorkshire pudding with not very good results. This year I tried your recipe and it turned out great. I didn't have enough rendered fat from the roast (we like our rib roast rare and I had to shave off a lot of outer meat due to the aging. I added...

Reviewed Chicken Liver Pate: Terrine de Foies de Volaille

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Best chicken liver pate yet! (that I have ever tempted to make that is). Simple and delicious, I couldn't wait the 6 hours to chill. I did use clarified butter on the top when finished and it gave it a nice creamy texture. I used brandy as I didn't have cognac and could taste the chicken liver very nicely. I didn't have green peppercorns so I...

Reviewed Rosemary Polenta

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

This was fantastic and easy to make. I used tarragon in replace of the rosemary. I made half the recipe and used a small loaf pan covered and pressed down with plastic wrap. It was solid enough to cut in two hours, sprinkled it with a little wondra and fried in the butter and oil. I'm using this recipe for tomorrow night New Year's Eve. I thought...

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