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dunnkit

Seattle, Washington

Member since Jul 2011

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Reviewed DOVER SOLE A LA MEUNIERE

Apr 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Think this recipe wastes a lot of flour - think you can get by with only using 1/2 or even less...depending how big the filets are. I got the oven warmed up to 350, but didn't end up using it as the fish was perfectly golden brown, crispy and not overcooked after frying for 2 minutes per side. This reminds me of a standard french fish dish; bo"

Reviewed Vanilla Poached Pears

Mar 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was very, very good. I followed the directions except for 2 things: didn't have vanilla sugar, so I just used white sugar plus 1 teaspoon or less of vanilla extract.....and then I added 1 more cup of water so the liquid covered more of the pears while poaching. Spun the pears around a couple of times while poaching so they didn't brown on"

Reviewed Apricot Jam

Aug 1, 2011 in null on Food.com

If you dare to boil this for 30 minutes, you will end up with apricot cotlets (jellied candies). I'm SO bummed! I even watched the temp. to make sure I didn't burn it - never made it past 220 degrees. But I decided to follow the directions as I've never made jam without pectin before. Boiling it for 30 minutes was a big mistake."

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