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eclpzlvr97

Fairfax, Virginia

Member since Jun 2008

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Reviewed Moroccan Meatballs with Eggs

9 days ago in Recipes on Cooking Channel

I was excited for this, but it just didn't bring the flavor I was hoping for. It wasn't terrible though, so it could just be my taste buds. I've had a hard time finding a good Moroccan or even Indian recipe on sites like this.

Also, I'm pretty sure it never says what to do with the cilantro.
And to clarify...

Reviewed cheese-stuffed dates with prosciutto

Dec 1, 2014 on FoodNetwork.com

Delicious! And as many have already said, you really need to heat these up in the oven for 5-10 minutes at about 325-350.

I did not need toothpicks. The prosciutto wrapped around nicely and stayed in place. I also made some without the prosciutto for any vegetarians around. Both were wonderful warm out of the oven, but the prosciutto...

Reviewed cheese-stuffed dates with prosciutto

Dec 1, 2014 on FoodNetwork.com

Delicious! And as many have already said, you really need to heat these up in the oven for 5-10 minutes at about 325-350. I did not need toothpicks. The prosciutto wrapped around nicely and stayed in place. I also made some without the prosciutto for any vegetarians around. Both were wonderful warm out of the oven, but the prosciutto really brings...

Reviewed Maple Pecan Baked Brie

Dec 1, 2014 in Recipes on Cooking Channel

This was really good and pretty easy to make. Definitely a keeper to make again. Everyone this Thanksgiving enjoyed it."

Replied to triple citrus buttered turkey

Nov 17, 2014 on FoodNetwork.com

I've always seen the turkey cooked breast side up. Perhaps the turkey was too close to the burners on the top of the oven? Or not even basting? Or too high of a temp? In general, it should be on bake mode rather than roast (if one's oven has those options.)

Replied to triple citrus buttered turkey

Nov 17, 2014 on FoodNetwork.com

I've always seen the turkey cooked breast side up. Perhaps the turkey was too close to the burners on the top of the oven? Or not even basting? Or too high of a temp? In general, it should be on bake mode rather than roast (if one's oven has those options.)

Reviewed 10-minute chicken, corn and kimchi ramen

Oct 27, 2014 on FoodNetwork.com

Break an egg or two into the boiling soup too. Good stuff! Lots of sodium though, so don't have too often.

Replied to Margarita Cheesecake

Nov 26, 2013 on FoodNetwork.com

If it had the texture of pudding, you needed to bake it longer. I baked mine an extra 10 or 15 mins until a toothpick poked in the center of the cake came out clean.

And it does have a nice tang to it. A tablespoon of tequila is not going to make for a tequila-flavored cake...

Reviewed Hazelnut Chocolate Chip Cookies

Nov 26, 2013 on FoodNetwork.com

Be warned that this is a labor-intensive cookie....toasting nuts, de-skinning them, and chopping them. Chopping the toffee candy. Chopping the oats.
:-P

But wow, is it a delicious cookie!

Reviewed Hazelnut Pumpkin Pie

Nov 26, 2013 on FoodNetwork.com

Yum! Even better after sitting overnight to really let the flavors marry.

Reviewed Smoked Gouda and Roasted Red Pepper Grilled Cheese

Nov 26, 2013 on FoodNetwork.com

This is a keeper for us! I used Sourdough because that's my favorite and had it on hand. I also left out the arugula just because I'm not a fan.

This is a delicious grilled cheese. Definitely worth a try!

Reviewed Margarita Cheesecake

Nov 26, 2013 on FoodNetwork.com

I enjoyed this and so did my coworkers. I am lazy and used a premade graham-cracker crust. I baked at temp on convection bake. I did need to add about 10-15 mins to the cook time because the center initially wasn't fully done.

It has a nice zip/tang to it. Don't expect it to actually taste like alcohol. This is not a rum cake lol....

Reviewed Spiced Pecans

Dec 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've made this for 2 or 3 years now and love it. I usually make a double batch at once. Someone asked how many holiday dishes have cumin in them...I'm not sure, but maybe you're afraid it will be an overpowering flavor. It is not. All the spices marry well together. I follow the recipe to a T and everyone LOVES it. So easy and perfect for mailing "

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