My Profile

elkabong

evington, Virginia

Member since May 2006

Flag This ProfileFlag as Inappropriate

Reviewed mama callie's rice pudding

Nov 6, 2014 on FoodNetwork.com

Arborio rice is a short grain rice and tends to be starchy and sticky, what you want in rice for pudding. Really any short grain will do, medium will work if that is what you have at hand. Just cook it slower and longer to get the starch out so it will be creamy. Forget using long grain though.

Reviewed roasted chickpeas

Sep 19, 2014 on FoodNetwork.com

I am part of the group that thinks just soaking over night is not enough to make the roasted beans nice and crunchy, hardness about like roasted peanuts. After making them a few time I have settled on. Bring the water and dry beans to a boil, simmer for about 15 minutes and then let sit 12 hours (less sit time might be ok, have not tried that). While...

Reviewed Ganache Frosting

Jan 20, 2014 on FoodNetwork.com

If you are going to top something very sweet using bitter sweet chocolate is ok. BUT, if you are topping something more subtle like a Boston Creme Pie then I think semi-sweet is more in order.

Reviewed Peanut Brittle

Sep 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just made this and wow its tasty. Perfect first time. This is going to be in Christmas presents this year for sure. It takes a long time to boil out the water and get above 220 but once it does it moves fast. You must use a thermometer and take it to 340 deg F. I expanded the next batch to 4 cups of sugar {and cut the water to 1 cup to save time}...

Reviewed Chicken and Rolled Dumplings

Feb 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ah just like Granny used to make. No its a lot better than that. She used to leave the WHOLE chicken in the pot skin bones and all. Grandpa didn't seem to mind but I couldn't eat it. I did make a change I added onion and garlic powder 2-3 herbs parsley sage rosemary thyme whatever you like. and black pepper to the pressure cooker. This is so po-folk...

Reviewed Chicken and Rolled Dumplings

Feb 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ah just like Granny used to make. No its a lot better than that. She used to leave the WHOLE chicken in the pot skin bones and all. Grandpa didn't seem to mind but I couldn't eat it. I did make a change I added onion and garlic powder 2-3 herbs parsley sage rosemary thyme whatever you like. and black pepper to the pressure cooker. This is so po-folk...

Reviewed Chicken and Rolled Dumplings

Feb 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ah just like Granny used to make. No its a lot better than that. She used to leave the WHOLE chicken in the pot skin bones and all. Grandpa didn't seem to mind but I couldn't eat it. I did make a change I added onion and garlic powder 2-3 herbs parsley sage rosemary thyme whatever you like. and black pepper to the pressure cooker. This is so po-folk...

Reviewed Chicken and Rolled Dumplings

Feb 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ah just like Granny used to make. No its a lot better than that. She used to leave the WHOLE chicken in the pot skin bones and all. Grandpa didn't seem to mind but I couldn't eat it. I did make a change I added onion and garlic powder 2-3 herbs parsley sage rosemary thyme whatever you like. and black pepper to the pressure cooker. This is so po-folk...

Reviewed Dry Roasted Edamame Brittle

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

For those of you having trouble with this recipe let me point out a few things.
First, its the same candy making technique as Alton's Peanut Brittle. 2nd Watch the video for the Pnut version and you will get the hang of it. 3rd use a candy thermometer. Yea Alton says eyeball it it but in the video he points out to take the sugar to 340 deg...

Reviewed Peanut Brittle

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

Just made this and wow its tasty. Perfect first time. This is going to be in Christmas presents this year for sure. It takes a long time to boil out the water and get above 220 but once it does it moves fast. You must use a thermometer and take it to 340 deg F. I expanded the next batch to 4 cups of sugar {and cut the water to 1 cup to save time}...

Reviewed Peanut Brittle

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

Just made this and wow its tasty. Perfect first time. It takes a long time to boil out the water and get above 220 but once it does it moves fast. You must use a thermometer and take it to 340 deg F.This is going to be in Christmas presents this year for sure. I expanded the next batch to 4 cups of sugar {and cut the water to 1 cup to save time}...

Reviewed Peanut Brittle

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

Just made this and wow its tasty. Perfect first time. It takes a long time to boil out the water and get above 220 but once it does it moves fast. You must use a thermometer and take it to 340 deg F.This is going to be in Christmas presents this year for sure. I expanded the next batch to 4 cups of sugar (and cut the water to 1 cup to save time)...

Reviewed Peanut Brittle

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

Just made this and wow its tasty. Perfect first time. You must use a thermometer and take it to 340 deg F. Its takes a long time to boil out the water and get above 220 but once it does it moves fast. This is going to be in Christmas presents this year for sure. I expanded the next batch to 4 cups of sugar so I could use a whole 12 oz can of peanuts...

Not what you're looking for? Try: