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gypsy55104_555438

St. Paul, Minnesota

Member since Jun 2004

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Reviewed Bread Pudding Cups with Bourbon Sauce

Nov 25, 2013 on FoodNetwork.com

OMG-is this woman fun. Caught the show by accident and I'm glad I did. I've been making bread pudding for 40 years and never thought to put it in cupcake tins. They turned out crispy on top, moist and cusdardy in the middle. Heaven. The sauce was perfect. Just thin enough for the muffins to absorb it all. I've always disliked the egg based sauce typically...

Reviewed Baked Eggs in Hash Brown Cups

Mar 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

Been making these for years, but this recipe is kinda vague.The best tater baking method is the moist tinfoil wrap.The foil keeps the skins soft-easier to peel, and the flesh more firm. They also need to be well chilled or they will fall apart while grating. I toss the grated taters with a little oil so they will actually fry in the oven. Otherwi"

Reviewed Shrimp and Sausage Jambalaya

Mar 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

In Louisiana, where I grew up, everybody has a different take on this dish. It's Cajun, not Creole, and is highly spiced.The key is the proportion of liquid to rice. Too much liquid, you've got soup. Too much rice, you've got cement. This dish is excellent-the best recipe I've come across. I've made it many times, BUT-the first time I made it, it "

Reviewed Lasagna

Feb 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a decent recipe-BUT-I would go the traditional route of making the very last layer not meat but noodles covered with sauce and doused with cheese. Cover the lasagna with buttered parchment paper to keep the cheese from pulling off and to protect it from the tin foil-tomatoes react badly with tin foil. In the 50's-60's, when no one knew wha"

Reviewed Winter Vegetable Soup

Feb 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Oh so bland. I grew up in an era -1950's-when housewives like my mom had no access to herbs and spices-they simply weren't available. But we've come a long way since then. I made it as printed for the heck of it. Hmm. But it's so easy now to make this good. How about adding some color to those onions first? Only takes a minute.Then add some minced"

Reviewed Chicken with Wild Mushrooms

Jan 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

After viewing this episode twice, and watching Ina unwrap only one chicken and ordering 3/4 # of mushrooms, I knew this was a doubled recipe. BTW-that includes the 1 Tbsp. of salt in the instructions. Use only 1 1/2 Tsp. if you cut the recipe. Five Tbsp.of oil is enough to brown 1 chicken as the skin will yield extra fat into the pan.The beurre m"

Reviewed Easy Peach Cobbler

Jan 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe's been around for ages-nothing new, but so good. Canned peaches are used as a cheaper alternative to out of season fruit. If you don't like them, try checking out your grocer's freezer section for frozen peaches. There is a lot of batter here. If it's to much, you can fix that by using THREE cans of peaches. Drain two of them and reser"

Reviewed Upside-Down Apple Praline Cake

Dec 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

This one looked better on the show, but it's an overly-complicated recipe that just didn't work out in so many ways. And it will seriously overflow your pans unless you know enough to fill them only half full and toss the rest of the batter. What a mess-and a waste. I wonder how rigorously this recipe was tested. Not as moist as it looked like it "

Reviewed Green Tomato Pie

Nov 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

I agree with others. More raisins, a pinch of salt. I used 1/2 cup of brown and 1/2 cup of white sugar only. A generous squeeze of lemon juice in the mix helped cut down the sweetness. I also brushed the bottom of the crust with a bit of beaten egg white and pre-baked it for 6-7 minutes. It keeps the bottom crust from getting too soggy. The probl"

Reviewed Grandma Lizzie's Cornbread Dressing

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

Did a trial run with this Saturday. Most of it ended up in the trash. At 15 minutes bake time, it was cool and raw-ish. It needs 30 to 45-until its crispy on top. It was bland, dry. The boiled eggs didn't add much texture or flavor. This needs fat, and more than just 2 tbsp. I'd saute 1/2 cup of onions AND 1/2 cup of celery in 1STICK of butter or "

Reviewed Fettuccine Alfredo

Oct 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

She's got the right idea here. It's a Roman classic. The key to this sauce is LOW AN SLOW. Grainy consistency is caused by too high a heat or overlong heating.The correct recipe proportions should be 1 stick of sliced cold butter, 1 cup of fresh grated Parmesan and 2 CUPS of heavy cream.Do NOT stir this sauce vigorously or it will break.Add the bu"

Reviewed Fettuccine Alfredo

Oct 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

The key to this sauce is LOW AN SLOW. Grainy consistency is caused by too high a heat or overlong heating.The correct recipe proportions should be 1 stick of sliced cold butter, 1 cup of fresh grated Parmesan and 2 CUPS of heavy cream.Do NOT stir this sauce vigorously or it will break. Add the pasta the minute the cheese is fully incorporated. Wai"

Reviewed Fettuccine Alfredo

Oct 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

The key to this sauce is LOW AN SLOW. Grainy consistency is caused by too high a heat or keeping the sauce over heat of any kind for too long. Add the pasta the minute the cheese is fully incorporated. Wait too long and you'll get grainy.Good natural cheeses do NOT melt well, and the afore mentioned conditions (heat) will cause the cheese to separ"

Reviewed Fettuccine Alfredo

Oct 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have been making this classic Roman sauce recipe since I saw Tyler make it on Food 911 years ago. It is perfection, my go to but--heavy whipping cream needs to be handled gently. Do not heat it at too high a temp,too fast,or stir it too vigorously or it will break. It should be barely bubbling before you add the (cut up) cold butter a bit at a t"

Reviewed Fettuccine Alfredo

Oct 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

She's got the right idea here. This is a great classic Roman recipe, the sauce requiring only three ingredients, and one I learned years ago when Tyler Florence was still doing Food 911. The only problem with this is the proportions of ingredients. It should be: 1 stick of cold butter, cut into pieces, 1 cup of FRESH grated Parmesan and 2 CUPS of "

Reviewed Salted Caramel Pecan Pie

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

It is VERY important that when you make this recipe, you use sea salt.Sea salt contains other minerals which make it taste less 'salty'. Odd but true. Table salt will be way too salty in this amount. I thought this was wonderful, and so much easier to make than other pecan pie recipes."

Reviewed Crockpot Macaroni and Cheese

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

This style of mac 'n' cheese is good but will never be really creamy, as there is no emulsifier--think white sauce--to prevent the cheese from separating into oil and solid.Natural cheeses don't melt well.Cheddar, especially aged cheddar is the worst offender. The curdling has nothing to do with stabilizers (anti-caking dust to keep shredded chees"

Reviewed Bacon Pinwheels

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

The strong flavor of the mustard was the problem. Spreading it on the pastry was a bad idea. It did not go well with the cream cheese and bacon. It was an embarrassment at a neighborhood party. The second time I made these, I whipped together the cream cheese with one tablespoon of mayonnaise, only 1/2 teaspoon of Dijon mustard, 1 teaspoon of bac"

Reviewed LT Backyard Burger

Sep 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ina rarely disappoints. This was one of those times. The 'special' ingredient here, provided by a chef friend with his own restaurant, is a cut of meat most of us can't buy. In this country, prime beef is sold almost exclusively to restaurants. What we are buying is choice, and there is a huge taste difference between the two. The best substitute...

Reviewed Brooke's Homemade Meatloaf

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

AWFUL. Fatty meat, big onions, and ketchup. NO seasonings, dense for lack of enough bread or cracker crumbs, too many eggs, and greasy because it was baked in a loaf pan.Lose the loaf pan and free-form your loaves-any loaf-on a tin foil lined cookie sheet. All the grease runs away while baking and they bake more evenly. This recipe is what makes p"

Reviewed Three Meat Pasta

Jul 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This dish is inedible if prepared per the recipe. It is bland and starchy. Cooked cottage cheese is awful texture-wise. Ricotta works better. The omission of the sour cream is inexcusable, but 3 oz. softened cream cheese was tastier. Thyme, basil, red pepper flakes and garlic helped. Finely mincing the onions is necessary. Adding some white wine t"

Reviewed Tequila Lime Chicken

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

I'm sorry-but, following the recipe to the letter, and allowing it to marinate overnight--it wasn't all that. It was bland and had no real taste of any of the ingredients--even the lime. And I even used some lime and orange zest in the marinade. I do like a lot of Ina's food and have been charcoal grilling for 40 years, but this one is a lame duc...

Reviewed Hard-Boiled Eggs

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

The problem here is the discrepancy between what she said on "Ask Ina" and what this recipe says. I knew 5 minutes would yield a soft boiled egg. Someone editing her show should have caught the ' 5 minute' gaffe and corrected it. I use her method but find 11 to 13 minutes works best. After 15 minutes, the eggs develop a green ring. BTW, adding whi"

Reviewed Sticky Toffee Date Cake

Apr 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Another easy to make 'keeper' from Ina.
Yes, you can half the recipe. I did. I had only an 8 inch pan, as well. Didn't see any reason to invest $ in more equipment--so-- I ended up baking 6 mini muffins with the extra. DO NOT try using a spring form pan. The batter is too thin, as most cake batters are, and it will seriously leak and run...

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