My Profile

egardner1024_11136549

Wheaton, Maryland

Member since Sep 2008

Flag This ProfileFlag as Inappropriate

Reviewed Marilyn O'Reilly's Irish Soda Bread

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

I think the baking time might be off in the recipe. I baked it 40 min. and it was still doughy in the middle. Had to bake it for 1 hour total time. "

Reviewed Savory Polenta

Sep 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

I enjoyed this polenta. The only change I made was to use half chicken stock and half vegetable stock. I served it with a tomato chutney. Delicious!"

Reviewed Chinese Chilled Noodles

Mar 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Easy to make and it tastes great. Could not find Black soy sauce, so substituted with regular soy sauce and black strap molasses (equal parts). Will make again."

Reviewed Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta

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

I am use to traditional stuffing and was a little nervous to try this, but was so glad I did. My entire family loved it. It will become our traditional stuffing now!

Reviewed Cauliflower Gratin

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

What can I say that has not already been said. This is a keeper!

Reviewed Chocolate Chocolate-Chip Muffins

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

These were great. I made one slight change, instead of 1 cup of milk, I used 3/4 cup milk and enough sour cream to get it to 1cup. My kids loved them.

Reviewed Ricotta Cappuccino

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

This reminded me of cannoli filling. I love cannoli, so it was tasty, but very rich. Most likely will not make again.

Reviewed Rosemary Polenta

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

I followed the recipe exactly and made sure to slowly add the cornmeal and wisk a lot. It thickened quite a bit just doing that. Then put back on the heat and stirred constantly till it thickened some more. The only change I made was to use a 15 x 10 glass pan to pour it in and chill. The polenta set up perfectly. Make sure to flour the polenta...

Not what you're looking for? Try: