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ehardy214

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Reviewed Honey-Almond Lace Cookies

Nov 27, 2013 on FoodNetwork.com

These poor cookies got bad reviews so I almost did not make them. What a mistake that would have been!!! The honey flavor really comes through in these. They are delish! Just let the dough soften before you put them in the oven. When the recipe says use only a teaspoon of dough per cookie, follow it! They really spread out. Also, mine baked up in...

Reviewed Vanilla Panna Cotta

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

The flavor was great but they were a little thick for my taste. I like smooth panna cotta, this was not smooth or silky. Next time I would strain the mixture again after adding the yogurt and cut the yogurt in half. Also, I used 1 1/2 vanilla beans and I believe that helped the flavor. If you are looking for the perfect recipe, keep looking.

Reviewed Herb-Marinated Pork Tenderloins

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

Very tender, very moist and looks beautiful. Do not fear the amount of lemon juice, it adds a nice but subtle flavor and compliments the thyme. I cooked the tenderloins in the oven for 20 min after searing and they were perfectly pink inside without being raw. My guests were very impressed. I served it with green beans, crescents, and a salad.

Reviewed Roasted Green Beans with Shallots and Hazelnuts

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

My favorite part of this dish is the beans stay a little crunchy. I did not add hazelnuts as I live in a nut free zone. I added extra shallots and minced the garlic rather than crushed it. Very good.

Reviewed Pecan Squares

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

I ALWAYS cut this recipe in half and use a smaller cookie sheet, otherwise you have too many squares. Also, put tin foil at the bottom of your oven because the syrup will leak over and make a mess (and possibly catch on fire). You may not need to use all the dough for the crust. Its fine to throw some away. The cook time is a little long, watch them...

Reviewed Hot Spinach and Artichoke Dip

Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com

Great recipe with some minor changes. Its not hot enough unless you bake it in the oven. I baked mine at 350 for 15 min then broiled it to brown the cheese slightly. I added low moisture mozzarella and topped the dish with Parmesan and mozzarella cheese. I added artichokes, an extra 1/2 tsp of garlic powder and used 8 oz cream cheese. Don't fear the...

Reviewed Lemony Panna Cotta with Fresh Blueberry Sauce

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

This recipe is a bit complicated. The blueberry sauce is great. The panna cotta itself is decent. 3 out of 5 people in my family liked. it. I use the blueberry sauce with a straight vanilla panna cotta and I prefer that.

Reviewed Peanut Brittle

Dec 11, 2010 in Food Network Community Toolbox on FoodNetwork.com

Beware: This recipe does not work!! There are tons of wonderful peanut brittle recipes and I have since found my favorite. This recipe, however, makes the worst peanut brittle you have ever tried if you can fix it enough to get any brittle at all. The first time I tried this recipe, I ended up with crystallized sugar in the pan. I was determined to...

Reviewed Chocolate Cheesecake Candy Cane Bars

Dec 11, 2010 in Food Network Community Toolbox on FoodNetwork.com

Although the flavor was good, they must be cooked longer than the recipe indicates. I followed the recipe exactly and took them out when the edges were slightly puffed and the center was still jiggly. The next day I cut them and discovered they were horribly underdone. The edges were cooked perfectly but the center was almost liquid.Had I cooked them...

Reviewed Chocolate Cheesecake Candy Cane Bars

Dec 11, 2010 in Food Network Community Toolbox on FoodNetwork.com

Although the flavor was good, they must be cooked longer than the recipe indicates. I followed the recipe exactly and took them out when the edges were slightly puffed and the center was still jiggly. The next day I cut them and discovered they were horribly underdone. The edges were cooked perfectly but the center was almost liquid.Had I cooked them...

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