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donnabella1102

Hartland, Wisconsin

Member since Sep 2009

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Reviewed Parker's Split Pea Soup

Feb 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

It was good. I was raised on split pea soup, so I'm used to a more smokey flavor. I buy smoked ham shanks and boil them for several hours to make my stock. Then chill and skim off fat. Then make Ina's recipe except with the ham stock, and cut up ham. ""

Reviewed Simply Delicious Strawberry Cake

Jan 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent cake, however way to much sugar in the frosting. I only used 4 cups instead of 7. ""

Reviewed (Almost My Grandma's Rouladen

Jan 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good. I've been making my mom's version of this for years. I'm not a fan of relish in my meat so I omit it. But I've never used tomatoes. This is a nice change. I use meat that's on sale. I've used a rump roast and sliced it myself and then pounded thin. Works well too. Instead of twine I use toothpicks, only because that's the way m...

Reviewed My Grandma's Braised Cabbage

Jan 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Good. I also add whole cloves and a bay leaf while braising. I add vinegar and brown sugar at the end to taste...because that's how my mom taught me. She said that adding the vinegar to soon would make the cabbage tough. Not sure if she was right about that though. ""

Reviewed Crab Benedict

Oct 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good. But I made crab cakes instead of crab salad. There wasn't the contrast of cold vs. hot. ""

Reviewed Blueberry Tart

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

Easiest tart crust I've ever made. The filling is great too. Awesome with fresh fruit instead of pie filling which is sweet."

Reviewed Hard-Boiled Eggs

Jun 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

15 minutes is to long for me. They yolks turned green around the edges. I use the same method for 11 minutes and then an ice bath. Works perfect for me. And also for easy peeling, don't use fresh eggs."

Reviewed Baked Wild Rice

Jun 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great recipe, but to much butter. I only used 1/2 stick butter, half and half instead of cream, and a little more wine. Much healthier and still tasted great!"

Reviewed Aunt Peggy's Sweet Potato Souffle

Jun 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Always a hit when I make this, but I don't use any sugar in the mixture, only the topping. "

Reviewed French Onion Soup

Jun 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Absolutely delish! I used 5 lbs of vadalia onions as suggested earlier. Everything else the same and it turned out perfect. "

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