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fudgelady11

United States

Member since Sep 2011

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Reviewed Smoked Pork Butt Kyle Style

Oct 24, 2013 on FoodNetwork.com

This was very good. It was the first butt I did and I just got my new electric smoker. I cut down a little on the vinegar in the marinade. In the morning i put on the "glue" but I cheated and bought a rub from my local bbq store called bone suckin' sauce. It is a rub that is primarily made out of brown sugar, chili pepper, sugar and paprika and a...

Reviewed Corned Beef

Aug 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is very good. I did however, leave out a bit of the salt, cinnamon and saltpeter. I got the saltpeter on amazon. I get the rest of the spices at Whole Foods. I only get just what I need. Whole Foods is great, because if you only get just a small amount of each spice, it doesn't weigh enough and they give it to you for free! I don't li"

Reviewed Corned Beef

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is very good. I did however, leave out a bit of the salt, cinnamon and saltpeter. I got the saltpeter on amazon. I get the rest of the spices at Whole Foods. I only get just what I need. Whole Foods is great, because if you only get just a small amount of each spice, it doesn't weigh enough and they give it to you for free! I don't li"

Reviewed Chocolate Fudge

Mar 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

I am at 6000 ft, and this recipe turned out great! I never tried to make fudge before. My boiling point for water is 201 degrees, so I just subtracted 11 degrees for my boiling point, and went with 223 instead of 234. It took an hour and a half to cool to 110 degrees. After that, stirring took about 10 minutes. It was my first recipe that I tried"

Reviewed Chocolate Fudge

Mar 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

I am at 6000 ft, and this recipe turned out great! I never tried to make fudge before. I will admit it took a few tries. It was creamy and delicious without any graininess. My boiling point for water is 201 degrees, so I just subtracted 11 degrees for my boiling point, and went with 223. I put on the cover for 3 minutes to wash the extra sugar dow"

Reviewed Chocolate Fudge

Mar 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

I am at 6000 ft, and this recipe turned out great! I never tried to make fudge before. I will admit it took a few tries. It was creamy and delicious without any graininess. My boiling point for water is 201 degrees, so I just subtracted 11 degrees for my boiling point, and went with 223. I put on the cover for 3 minutes to wash the extra sugar dow"

Reviewed Rosemary and Garlic Roast Leg of Lamb

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I just made this for xmas. It turned out really good. I have my own rosemary tree, chives and parsley plant. I went easy on the garlic and wine. I used my own chicken stock that I made in advance, and let the sauce cook while the lamb was cooking. I make my chicken stock with all the usual stuff plus a few sliced apples. Extra yummy! After the lam"

Reviewed Rosemary and Garlic Roast Leg of Lamb

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I just made this for xmas. It turned out really good. I have my own rosemary tree, chives and parsley plant. I went easy on the garlic and wine. I used my own chicken stock that I made in advance, and let the sauce cook while the lamb was cooking. I make my chicken stock with a few sliced apples. Extra yummy! After the lamb was done, I took the la"

Reviewed Tomato Sauce

Dec 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

Awesome Sauce-some! I did everything except the part with the wine. I even got a food mill and I'm glad I did because I will be making this a lot. I have my own herbs growing, so it is great that I can add that too."

Reviewed Chicken Stock

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

After reading a few recipes for stock, I used most of the ingredients, and a few of my own. I used a handful of celery, onions, carrots, the usual spices and a whole chicken. I did not roast it first. Also enough water to cover the chicken. The 2 other ingredients I used were 4 roma tomatoes, whole, and 2 gala apples, peeled and sliced. I let it s"

Reviewed Chicken Stock

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

After reading a few recipes for stock, I used most of the ingredients, and a few of my own. I used a handful of celery, onions, carrots, the usual spices and a whole chicken. I did not roast it first. Also enough water to cover the chicken. The 2 other ingredients I used were 4 roma tomatoes, whole, and 2 gala apples, peeled and sliced. I let it s"

Reviewed Chicken Stock

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

After reading a few recipes for stock, I used most of the ingredients, and a few of my own. I used a handful of celery, onions, carrots, the usual spices and a whole chicken. I did not roast it first. Also enough water to cover the chicken. The 2 other ingredients I used were 4 roma tomatoes, whole, and 2 gala apples, peeled and sliced. I let it s"

Reviewed Chicken Stock

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

After reading a few recipes for stock, I used most of the ingredients, and a few of my own. I used a handful of celery, onions, carrots, the usual spices and a whole chicken. I did not roast it first. Also enough water to cover the chicken. The 2 other ingredients I used were 4 roma tomatoes, whole, and 2 gala apples, peeled and sliced. I let it s"

Reviewed Chicken Stock

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

After reading a few recipes for stock, I used most of the ingredients, and a few of my own. I used a handful of celery, onions, carrots, the usual spices and a whole chicken. I did not roast it first. Also enough water to cover the chcken. The 2 other ingredients I used were 4 roma tomatoes, whole, and 2 gala apples, peeled and sliced. I let it si"

Reviewed Chicken Stock

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

After reading a few recipes for stock, I used most of the ingredients, and a few of my own. I used a handful of celery, onions, carrots, the usual spices and a whole chicken. I did not roast it first. Also enough water to cover the chcken. The 2 other ingredients I used were 4 roma tomatoes, whole, and 2 gala apples, peeled and sliced. I let it si"

Reviewed Chicken Stock

Dec 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

After reading a few recipes for stock, I used most of the ingredients, and a few of my own. I used a handful of celery, onions, carrots, the usual spices and a whole chicken. I did not roast it first. Then enough water to cover the chcken. The 2 other ingredients I used were 4 roma tomatoes, whole, and 2 gala apples, peeled and sliced. I let it si"

Reviewed Sunday Roast Beef and Gravy

Oct 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

It came out really good. I left the meat out for about 2 hours before I cooked it. I cut the fat slab off the meat and seared the meat in a pan after making a rub with a little curry, dried mustard, pepper and dry bbq seasoning. Then I put the fat slab on top of the meat while it cooked. I put it in the oven at 425, and then lowered it to 375 afte"

Reviewed Sunday Roast Beef and Gravy

Oct 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

It came out really good. I left the meat out for about 2 hours before I cooked it. I cut the fat slab off the meat and seared the meat in a pan after making a rub with a little curry, dried mustard, pepper and dry bbq seasoning. Then I put the fat slab on top of the meat while it cooked. I put it in the oven at 425, and then lowered it to 375 afte"

Reviewed Sunday Roast Beef and Gravy

Oct 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

It came out really good. I left the meat out for about 2 hours before I cooked it. I cut the fat slab off the meat and seared the meat in a pan after making a rub with a little curry, dried mustard, pepper and dry bbq seasoning. Then I put the fat slab on top of the meat while it cooked. I put it in the oven at 425, and then lowered it to 375 afte"

Reviewed Sunday Roast Beef and Gravy

Oct 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

It came out really good. I left the meat out for about 2 hours before I cooked it. I cut the fat slab off the meat and seared the meat in a pan after making a rub with a little curry, dried mustard, pepper and dry bbq seasoning. Then I put the fat slab on top of the meat while it cooked. I put it in the oven at 425, and then lowered it to 375 afte"

Reviewed Sunday Roast Beef and Gravy

Oct 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

It came out really good. I left the meat out for about 2 hours before I cooked it. I cut the fat slab off the meat and seared the meat in a pan after making a rub with a little curry, dried mustard, pepper and dry bbq seasoning. Then I put the fat slab on top of the meat while it cooked. I put it in the oven at 425, and then lowered it to 375 afte"

Reviewed Shortbread Cookies

Aug 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe. They are very easy to make. I have made shortbread mixes that have a chocolate kiss in the center. They would be easy to add to this recipe. Just flatten the cookie out slightly before baking, and as soon as they are done, stick the chocolate drop to the top. A quick dab of colored sugar would jazz them up or some gel coloring in the"

Reviewed Brown Sugar Shortbread Cookies

Aug 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe was very easy, and they taste good. I will probably make these again. Even the cookie dough was good! After I mixed the dough, I just rolled them into little balls and baked them on a cookie sheet. They came out fine."

Reviewed Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations

Aug 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

They tasted ok, but my family was not into the fluffy texture. It was kind of like eating a cotton ball. I don't think I will make them again. They didn't have too much flavor. They were very light and airy, but just not my style."

Reviewed Chocolate Fudge

Sep 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am at 6000 ft, and this recipe turned out great! I never tried to make fudge before. I will admit it took a few tries. It was creamy and delicious without any graininess. My boiling point for water is 201 degrees, so I just subtracted 11 degrees for my boiling point, and went with 223. I put on the cover for 3 minutes to wash the extra sugar do...

Reviewed Chocolate Fudge

Sep 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am at 6000 ft, and this recipe turned out great! I never tried to make fudge before. I will admit it took a few tries. It was creamy and delicious without any graininess. My boiling point for water is 201 degrees, so I just subtracted 11 degrees for my boiling point, and went with 223. I put on the cover for 3 minutes to wash the extra sugar do...

Reviewed Chocolate Fudge

Sep 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am at 6000 ft, and this recipe turned out great! I never tried to make fudge before. I will admit it took a few tries. It was creamy and delicious without any graininess. My boiling point for water is 201 degrees, so I just subtracted 11 degrees for my boiling point, and went with 223. I put on the cover for 3 minutes to wash the extra sugar do...

Reviewed Chocolate Fudge

Sep 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am at 6000 ft, and this recipe turned out great! I never tried to make fudge before. I will admit it took a few tries. It was creamy and delicious without any graininess. My boiling point for water is 201 degrees, so I just subtracted 11 degrees for my boiling point, and went with 223. I put on the cover for 3 minutes to wash the extra sugar do...

Reviewed Chocolate Fudge

Sep 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am at 6000 ft, and this recipe turned out great! I never tried to make fudge before. My waist line will be suffering. I will admit it took a few tries. It was creamy and delicious without any grainyness. My boiling point for water is 201 degrees, so I just subtracted 11 degrees for my boiling point, and went with 223. I put on the cover for 3 m...

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