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swampscott, Massachusetts

Member since Mar 2009

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Reviewed French Breakfast Puffs

Jan 1, 2014 on

I usually really like most of Ree's recipes that I try. However, I found this one to be tasteless & dry. I only made 1/2 the recipe but that made about 8 muffins. I used1/2 the ingredients for the sugar/cinnamon coating, but had LOTS of that mixture left. I only used 6T, not 8T for the "dipping." There was also a lot of the butter left. I suppose...

Reviewed Egg-in-a-Hole

Jan 1, 2014 on

I am not really an egg person, but I did make it for my granddaughter. She thought it was very good. The reason I am writing the review is to make a comment on the "procedure". I think the bread, or at least one side of it, needs to be toasted a little before dropping the egg in. I used a Tuscan chewy white bread I bought at Market Basket (in the...

Reviewed Sunny's German Chocolate Cake Cookies

Dec 15, 2013 on

These are soooo good! They are on the sweet side so I might use just a LITTLE less sugar & brown sugar (more than 3/4 cup each) when I bake them again. My husband found them just fine, sweet but not too sweet. I got almost 7 dozen cookies out of the recipe. I used a little less than a full COOKIE scoop for each. I am putting a number of other...

Reviewed Chocolate-Almond Butter Thumbprint Cookies

Dec 15, 2013 on

I found almond butter at Trader Joe's.

Reviewed Chocolate Bark with Mixed Nuts and Dried Cherries

Dec 12, 2013 on

Excellent! I used Hersey's white chocolate chips ( but Baker's isn't bad), because I had enough chocolate cookies & Ree's chocolate bites in the Christmas tins I was giving away. Also I used dried cranberries instead of the dried cherries, because I couldn't find them in the 2 big supermarkets in my area. Maybe they are "out of season" for this...

Reviewed White Chocolate Cranberry Cookies

Dec 10, 2013 on

A very good tasting cookie and festive for this time of year, although they'd be great at any time. I was skeptical about using 1T of vanilla, but used it anyway. It was fine & not over powering as I thought it might be. I did not use the macadamia nuts and I'm glad I didn't because I think there would have been too little dough. If you use nuts...

Reviewed Chocolate Mint Brownie Bites

Dec 9, 2013 on

Excellent! I only made half the recipe and got 20 bites out of that amount. I used just a couple of drops of mint extract as someone mentioned it was overpowering. However, next time I will use the amount in the recipe. Also these freeze well, so it's worth making the full recipe....unless one is making them just for one's self. Mine also collapsed...

Reviewed Zucchini Gratin

Oct 31, 2013 on

Delicious. I'm not one for spicy foods which chefs seem to be using a lot of nowadays. I used salted butter & didn't add any salt or pepper. Instead of gruyere I used shredded 4 Mexican cheeses because that is what I had on hand. I didn't use as much of the onions. I think that should be according to one's taste. The dish was a little on the mushy...

Reviewed Tres Leche Cake

Aug 2, 2013 in Food Network Community Toolbox on

I followed the directions and the cake turned out very well. I used all of the tres leche ingredients & them absorb into the cake over night. I didn't add sugar to the whipped cream because the cake is sweet enough. I decorated with blueberries and raspberries. Very easy cake to make."

Reviewed Buttered Rosemary Rolls

Mar 4, 2013 in Food Network Community Toolbox on

I agree with sooooo many of the other reviewers. Excellent tasting rolls & easy to make.
I LOVE the "family"aspects of the show! It is so interesting to see what life on a cattle ranch is like, not to mention living life "on a ranch in the middle of nowhere." Since I reside in the Boston area, I would never probably have had the opportunity...

Reviewed Grandgirl's Fresh Apple Cake from Georgia

Jan 27, 2013 in Food Network Community Toolbox on

Excellent & easy. I didn't make the sauce, b/c the cake seemed sweet enough without it...., and it was. I think the next time I will make it without the coconut, and I love coconut, because it just seemed like an extra ingredient, one I couldn't taste so I don't think I will miss it. The apples & nuts seem?????like they would be just fine.Deliciou"

Reviewed Skillet Almond Shortbread

Jan 26, 2013 in Food Network Community Toolbox on

Great. I did use the 1 1/2c. sugar in the batter, & found the "cake" not THAT sweet. I didn't dare cut down on the sugar b/c baking is kind of like chemistry as far as "amounts stated", I feel. However, I only sprinkled about 1+ teaspoons (didn't measure exactly), but I know there was plenty of sugar left in the 1T I had intended to put on top. In"

Reviewed Apple Brown Betty

Jan 1, 2013 in Food Network Community Toolbox on

Excellent!!! I usually follow the ingredients, but this time I used what I had in the house. I made 1/2 the recipe and used about 3+ cups of cubed French baguette, 2 1/2 Cortland apples, a little less than 1/2 c. brown sugar (that was plenty. Any more would have been much too sweet), & 1 stick of butter :-) . I then sprinkled 1/4 c water over the"

Reviewed Apple Tarts

Oct 24, 2012 in Food Network Community Toolbox on

Tasty & easy. I just used 1 sheet of the puff pastry & cut the ingredients down accordingly. I used Cortland apples which are sweeter than Granny Smith, so I used 1/2 as much (if even that) sugar with some cinnamon. The squares are on the large size so next time I plan to make the 4 squares, cut those in 1/2 & then run the apples, etc. down the mi"

Reviewed Pinkies Chocolate Lunch Box Treats

May 7, 2012 in Food Network Community Toolbox on

Finally had a chance to make these. Delicious. Having Cheryl join Paula was fun to watch. They had a GREAT time together. Wish Cheryl was in my kitchen baking with me."

Reviewed Gruyere and Mushroom Tarts

Dec 8, 2011 in Food Network Community Toolbox on

I used the baked filo cups. Although these were very good, there are a couple of "issues" with the propotions. 1) I used 3 pkgs (15 in each)of the filo cups. I had LOTS!!!! of the cream mixture left over having made 45 tarts, not the 24 in the recipe. 2)Although I filled the cups with mushroom "paste" (4 oz. shiitake & 8 oz. baby bellas), poured ...

Reviewed Uncle Bob's Fresh Apple Cake

Nov 22, 2011 in Food Network Community Toolbox on

I made this using 3 cups of apples....wish I had used the 5 cups as someone else suggested. Even with a cup extra from what the recipe called for, I think it could use more apples. I baked it for 70 mins. & anymore than that the cake would have been too dry. Next time I will probably take it out of the oven after 65 mins. As hard as it was, I did...

Reviewed Aunt Peggy's Sweet Potato Souffle

Nov 21, 2011 in Food Network Community Toolbox on

This was very good. The only reason I am giving it 4*'s is because I am one of those people who thought it was too sweet. With that said, I am going to microwave a couple of more sweet potatoes tonight & add it to my leftovers from the "souffle" I made last night. Judging from various comments, I guess this is just a recipe people have to adjust ...

Reviewed Ham and Cheese in Puff Pastry

Oct 23, 2011 in Food Network Community Toolbox on

Quite good. However, I think the 450 degrees might be too high to bake this at, b/c I set my timer for 20 mins. & it got quite!!! dark...not burned, but very close to it. I always have to bake things for at least the time mentioned in a recipe & usually a little longer. Needless to say I was surprised when I looked in the oven just before the 20 ...

Reviewed Easy Cheese Danish

Sep 13, 2011 in Food Network Community Toolbox on

I added just a little less than 1T of apricot preserves under the cheese mixture. I'm glad I did because the cheese filling didn't have a whole lot of taste. Maybe the apricot taste over shadowed the cheese filling. I would definitely add more than 1T of the filling to each Danish. With that said, I don't know if it run out on the sides & make a ...

Reviewed Pumpkin Maple Pecan Cheesecake

Nov 28, 2010 in Food Network Community Toolbox on Food Network

I used a 10" springform pan because I thought the 9" would be too small.....and I'm glad I did because there wasn't even much room left in the 10". My cheesecake cracked (I hadn't loosened it around the edges....didn't know I was supposed to until I read someone's review here), but the topping covered up the cracks. Due to some of the reviews I read,...

Reviewed Pecan Bars

Nov 19, 2010 in Food Network Community Toolbox on Food Network

Excellent & easy!!!

What is the difference between "kosher" salt & regular table salt? I am pretty sure kosher is "approved" by the Rabbi. I have some kosher salt that has bigger granuales than table salt. Would that be the only difference? Should I break up the kosher salt in my hand/fingers to make it smaller grains of salt?...

Reviewed Spinach and Ricotta Gnocchi with Quick Tomato Sauce

Oct 14, 2010 in Food Network Community Toolbox on Food Network

This recipe tastes good, and although it is not difficult to make, it is quite time consuming to do so. As someone suggested, I think it would be a good idea to make the sauce (if time is an issue after work, or whenever) the day before because it takes a while to boil, blanch, peal, & "deseed" the tomatoes. I also halved the gnocchi recipe as others...

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