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gmm98011

Bothell, Washington

Member since Aug 2005

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Replied to slow cooker chocolate candy

Sep 19, 2014 on FoodNetwork.com

I thought the exact thing when I read the recipe. Seems completely unnecessary to use a slow cooker for this recipe. I suppose the intent is to make it so you can just dump everything in the slow cooker and walk away for 3 hours, but obviously it only works for the people with a specific slow cooker.

Reviewed Eggplant Gratin

Nov 12, 2013 on FoodNetwork.com

Delicious and easy! I also followed other reviewer's suggestions and brushed the slices of eggplant with olive oil and baked until they were tender. Personally, I think with the marinara and parmesan, there's plenty of salt already, so I think next time I wouldn't add any additional salt. I used jarred Silver Palate San Marzano Tomato Basil pasta...

Reviewed Bacon Braised Green Beans

Apr 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really delicious! I made these with haricot verts, and cooked them a bit longer that the recipe calls for. I think next time, I would crisp the bacon, remove it from the pan when braising the beans, then sprinkle back on top of the finished dish so the bacon would remain crispy."

Reviewed Sweet and Sour Pork

Jul 11, 2012 in Food Network Community Toolbox on FoodNetwork.com


I only used the marinade portion of the recipe, because I have a sweet and sour sauce that uses pineapple juice that I really love. I thought the marinade would be too salty so I watered it down, but even then the pork came out really salty. I like the flavors, so I'll probably try it again, but add even more water to the marinade, or...

Reviewed Chicken and Rolled Dumplings

Nov 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

@cupcake absolute - if you have access to a natural food market, or even a grocery store with a decent natural food section, you should be able to find a soy-free shortening. Spectrum makes one that's made with palm oil, you use it just like Crisco.""

Reviewed Chicken Tetrazzini

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

So good! I made this recipe for the second time today with the following changes, I halved the amount of chicken, mushrooms, onion and noodles, and used egg noodles, and sherry instead of white wine. Baked pastas are always too dry for my liking, so I made the full amount of sauce, and held back about 1 cup when I baked the casserole. I knew t...

Reviewed Chicken Tetrazzini

May 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I've been looking for a good chicken and noodle recipe and finally this one fits the bill. There are only three of us, so I halved the recipe. I always find that baked pasta is too dry for my liking, so I halved the amount of chicken, noodles and mushrooms, but made 3/4 of the sauce recipe. Next time, I'll probably just make the ent"

Reviewed Chicken Tetrazzini

May 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I've been looking for a good chicken and noodle recipe and finally this one fits the bill. There are only three of us, so I halved the recipe. I always find that baked pasta is too dry for my liking, so I halved the amount of chicken, noodles and mushrooms, but made 3/4 of the sauce recipe. Next time, I'll probably just make the ent"

Reviewed Chicken Tetrazzini

May 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I've been looking for a good chicken and noodle recipe and finally this one fits the bill. There are only three of us, so I halved the recipe. I always find that baked pasta is too dry for my liking, so I halved the amount of chicken, noodles and mushrooms, but made 3/4 of the sauce recipe. Next time, I'll probably just make the ent"

Reviewed Chicken Tetrazzini

May 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious! I've been looking for a good chicken and noodle recipe and finally this one fits the bill. There are only three of us, so I halved the recipe. I always find that baked pasta is too dry for my liking, so I halved the amount of chicken, noodles and mushrooms, but made 3/4 of the sauce recipe. Next time, I'll probably just make the ent"

Reviewed Apple Crostata

Mar 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with the other reviewers that the crust is very good. Not so much flaky like a standard crust, but more of a tender, crumbly cookie crust. However, the apples were not cooked enough in mine. I used Pink Lady apples, sliced on the thickest setting on my mandoline, but they were still pretty crunchy. I think they would have been almost raw...

Reviewed Apple Crostata

Mar 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with the other reviewers that the crust is very good. Not so much flaky like a standard crust, but more of a tender, crumbly cookie crust. However, the apples were not cooked enough in mine. I used Pink Lady apples, sliced on the thickest setting on my mandoline, but they were still pretty crunchy. I think they would have been almost raw...

Reviewed Apple Crostata

Mar 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with the other reviewers that the crust is very good. Not so much flaky like a standard crust, but more of a tender, crumbly cookie crust. However, the apples were not cooked enough in mine. I used Pink Lady apples, sliced on the thickest setting on my mandoline, but they were still pretty crunchy. I think they would have been almost raw...

Reviewed Apple Crostata

Mar 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with the other reviewers that the crust is very good. Not so much flaky like a standard crust, but more of a tender, crumbly cookie crust. However, the apples were not cooked enough in mine. I used Pink Lady apples, sliced on the thickest setting on my mandoline, but they were still pretty crunchy. I think they would have been almost raw...

Reviewed Apple Crostata

Mar 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with the other reviewers that the crust is very good. Not so much flaky like a standard crust, but more of a tender, crumbly cookie crust. However, the apples were not cooked enough in mine. I used Pink Lady apples, sliced somewhat thinly, but they were still pretty crunchy. The flavor was good though. Next time I think I will microwave...

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