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geistswoman

Bensalem, Pennsylvania

Member since Aug 2007

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Reviewed Roasted Butternut Squash Lasagna

Nov 14, 2013 on FoodNetwork.com

Absolutely fantastic. I used a white pumpkin since that's what I had on hand. Had to guess at the amount since the recipe wasn't specific. Bechemel could've used some added salt and I did remove the sage leaves when it was finished thickening. The cheese combination was perfect.

Reviewed Honey Cornbread Muffins

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

Very easy to put together and very tasty. Should've sprayed the insides of the paper liners with cooking spray though. The nice crust stuck to the paper when peeling off. Bottoms also got a bit too dark. "

Reviewed Chocolate Eclairs

Feb 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was my first time attempting eclairs. I thought the pastry cream was very easy to make and tasted fabulous, not chalky as one poster stated. In fact, this may be my new go to recipe for pastry cream! Making the shell was easy as well. I did need that 4th egg. I ended up splitting the shells in half and sandwiching the cream in between. I"

Reviewed Almost-Famous Peppermint Bark

Jan 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made for our holiday party at work. Turned out fabulous. I used Lindt chocolate and Lindt Creamy White Chocolate bars. Turned out beautifully. Followed directions without deviations. No separation of the layers. Just made again for my husbands birthday. This time I couldn't find the creamy white bars so just used classic white instead. I a"

Reviewed Parker House Rolls With Sea Salt

Nov 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were fantastic! Soft and buttery. I was making ahead to freeze for Thanksgiving. I used a small cookie scoop to pull off pieces of dough so each piece was fairly uniform. The first batch I forgot to punch down after the initial rise so i was worried they wouldn't be right. Boy was I wrong! I let them sit overnight in the fridge as the r"

Reviewed Apple Cake "Tatin"

Sep 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Never made caramel before. First try went from golden amber color to black within seconds. I had to pour it out and start over. 360 was way too hot, second try was done around 340-350. After that though everything was perfect. No problems getting the cake out of the pan either. Cake was beautiful, moist and delicious. I disagree with the ot"

Reviewed Easy Rice Pudding

Nov 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very easy recipe and easy to adapt to what you have on hand. I only had a cup and a half of cream and a quart of reduced fat milk. I didn't have any fennel seeds. Very tasty. The almonds are a nice twist. I thought it could be a little sweeter though. Next time I'm going to use a cup of sugar instead of 2/3.""

Reviewed Creamy Tomato and Roasted Pepper Soup

Oct 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

So easy and so good! Only took a few minutes of prep work. I did roast my own peppers since my father's garden was overflowing with them. I also used vegetable broth since my husband is a vegetarian. My father didn't think he would enjoy pepper soup. He took one taste and said he was bringing me more peppers to make another batch of soup just...

Reviewed Baby Heirloom Tomato and Cucumber Salad

Sep 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

So easy and so delicious! I did substitute store bought seasoned croutons from the bakery dept. at the supermarket in place of the homemade. Other than that, I followed exactly. I was quite surprised by how tasty the reduced balsamic vinegar was. Loved it! I was never a huge fan of cucumbers, but mixed in with the baby heirlooms and the wond...

Reviewed Baked Shrimp Scampi

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

Very simple to make. A bit heavy with the salt measurements. Next time I'll cut back. Still worth 5 stars though. Ina never fails.""

Reviewed Pan-Fried Onion Dip

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

OMG, this is the best dip! Super simple to prepare. Rich, creamy and delicious. I'm not sure why anyone would buy onion dip ever again after trying this. The cream cheese adds some extra sweetness that some may find to be a bit much (I however, love it). If you don't like sweet, just omit the cream cheese. It will still taste fabulous!""

Reviewed Grandma Moore's Creamed Corn

Aug 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is just TOO Good! With only two ingredients, you can't go wrong. Amazing flavor. The hardest part is getting the corn off the cob without getting it all over the place. Even using a bundt pan to catch the corn didn't help. Oh well. It is totally worth the mess.""

Reviewed Cheeseburger Cake

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This cake is SO adorable. Gave only 4 stars because it is very time consuming...at least when it comes to making the lettuce. Even though I kept coating in sugar, the candies kept sticking to my non-stick rolling pin. Cutting them into thirds didn't work out so well for me, so I just made one leaf per candy. I made today for a luncheon I'm hos"

Reviewed Neely's Zucchini Gratin

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

Made this using 1 football sized zucchini from my father's garden. Incredibly simple and delicious. I did also add some fresh basil, oregano and rosemary from the garden as well. After reading some other posts complaining of too much liquid, I drained the zucchini mixture before adding in the flour and spices. I mixed in a little extra cheddar "

Reviewed Saffron Rice

May 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was my first time using saffron and I was pleasantly surprised. The aroma was fantastic. I listened to other reviewers and only used 2 cups of broth. However, my rice was still mushy, not fluffy. Then again, I don't think I've ever made "fluffy" rice. Is this caused by too much liquid? I'll have to try again. I'll also need to find mor"

Reviewed Sausage-and-Rice Timbale

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

This was much easier to prepare than I thought it would be. I used ground beef instead of sausage. I also used parmesan cheese since that's what I had on hand. I used an 8" springform pan and didn't have any sauce left over. It could have definitely used the extra sauce, which is why I didn't give a 5 star rating. Other than that, this dish is...

Reviewed Sausage-and-Rice Timbale

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

This was much easier to prepare than I thought it would be. I used ground beef instead of sausage. I also used parmesan cheese since that's what I had on hand. I used an 8" springform pan and didn't have any sauce left over. It could have definitely used the extra sauce, which is why I didn't give a 5 star rating. Other than that, this dish is...

Reviewed Campground Brownie Pie

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

Three words.... OH MY GOD! This pie is amazing. I stumbled upon the recipe while looking for desserts that used mini marshmallows. I decided to make at the last minute for a Sunday brunch. I followed the recipe exactly. Although a bit time consuming, it was really easy. Like other reviewers, my pudding still had tiny lumps. It didn't make a...

Reviewed Mushroom Stroganoff

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

I used a mixture of portabellas and shitake mushrooms and whole sour cream. Also used lots of fresh basil since this was all I had on hand. I added chicken and mixed with a basil garlic pasta. It was fabulous!"

Reviewed Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls

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

I only used this recipe for the actual matzo balls. Sadly, I took the easy way out and used a mix for the broth. The matzo balls were phenomenal! Whenever I make matzo balls, there's a 50% chance they come out rock hard. I don't know why because I never change the method. Not the case with these. I think the baking soda is the secret ingredient....

Reviewed Tofu Parmesan Subs

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very easy to make. I needed to use up some ingredients that I already had on hand, so instead of making the sauce from scratch, I used a jarred tomato and basil marinara sauce, fresh mozzarella slices and ciabatta rolls. Neither my husband nor myself are vegetarians, but we did not miss the meat!. Very filling. Served with a hot cup of soup.

Reviewed Cream of Wild Mushroom Soup

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

This was so good and so easy....Well, easy because I used a bit of a shortcut. I had some homemade vegetable stock already in my freezer, so I just used that. I also reduced the leeks by 1 cup, but added 1 chopped fennel bulb. I didn't have white wine so I used vermouth. I try to watch my weight, so I used 2 cups fat free half and half instead...

Reviewed Crab Hushpuppies

Nov 7, 2010 in Food Network Community Toolbox on Food Network

Just made these with my friend who never cooks. They were super easy and super good. I always forget to read the comments section though before making a recipe. I always read after the fact and find all these wonderful suggestions! The old bay and cheddar idea is a must for next time, along with cutting the recipe in half! I hope these freeze...

Reviewed Chewy Oatmeal Raisin Nut Cookies

Oct 11, 2010 in Food Network Community Toolbox on Food Network

Very simple, easy to follow recipe. Normally I prep all my ingredients before getting started. However, this time I just started putting stuff in the bowl as I followed the recipe. I realized I didn't have any eggs! I used a heaping tablespoon of applesauce instead. Cookies turned out very moist and tasty.

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