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halcyon

chicago, Illinois

Member since May 2006

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Replied to Chicken Noodle Soup Recipe : Tyler Florence : Food Network

May 30, 2014 on FoodNetwork.com

I'm confused by this comment. The recipe as written uses all of the chicken and stock.

Replied to toffee bars

Apr 6, 2014 on FoodNetwork.com

Where would you suggest I post a question? Is there a forum for that and I just don't see it? And you seem to be inferring that I didn't make the recipe. Perhaps I gave it 3 stars because that's what I thought it deserved.

Replied to Lasagna Cupcakes Recipe : Food Network

Apr 6, 2014 on FoodNetwork.com

Every time I come here now I leave irritated. That stupid black box! I emailed to ask them to give us a way to disable it, or at least move it to the other side of the screen. No response, of course, but I voiced my opinion. Please email them! I can't use this anymore.

Replied to Lasagna Cupcakes Recipe : Food Network

Apr 6, 2014 on FoodNetwork.com

So to complain about non-reviews you write another non-review?

Replied to Lasagna Cupcakes Recipe : Food Network

Apr 6, 2014 on FoodNetwork.com

So to complain about non-reviews you write another non-review?

Replied to Lasagna Cupcakes Recipe : Food Network

Apr 6, 2014 on FoodNetwork.com

So to complain about non-reviews you write another non-review?

Replied to Lasagna Cupcakes Recipe : Food Network

Apr 6, 2014 on FoodNetwork.com

So to complain about non-reviews you write another non-review?

Reviewed toffee bars

Mar 28, 2014 on FoodNetwork.com

So what's the drizzly stuff on top?

Reviewed toffee bars

Mar 28, 2014 on FoodNetwork.com

So what's the drizzly stuff on top?

Reviewed toffee bars

Mar 28, 2014 on FoodNetwork.com

So what's the drizzly stuff on top?

Reviewed mamie's teacakes

Mar 15, 2014 on FoodNetwork.com

What on earth is an egg turner? Google must have it wrong.

Replied to Cream Cheese Roll-ups (aka Redneck Sushi) Recipe : Trisha Yearwood : Food Network

Mar 15, 2014 on FoodNetwork.com

Woot woot! Ratings police are out in force. lol

Reviewed Red Lobster Cheddar Bay Biscuits-Top Secret Version

Feb 16, 2014 in null on Food.com

Turned out okay for me. Pretty wet and didn';t rise at all (are they supposed to?). I agree with others that they';re a bit salty. Used "bisquick" recipe found on this site that reviewers raved about."

Reviewed Homemade Corn Syrup Substitute ( Simple Syrup )

Feb 8, 2014 in null on Food.com

This seemed like it was going to be great. However, after cooking to the soft ball stage using my candy thermometer and pouring into a jar, it solidified. Perhaps I shouldn';t trust the thermometer and try cooking for less time. I hope if I warm the jar it will liquify. At least I only made half a recipe to try it."

Reviewed Chocolate Truffles

Nov 3, 2013 on FoodNetwork.com

What an easy, yummy recipe! Thanks, Ina!

Reviewed Creamy Polenta

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

Delicious, but I'm questioning the direction to cook on "high." I've got some cooking now and it's starting to brown after 30 min. So maybe low is the way to go. It actually tasted pretty good before even putting it in the crockpot! "

Reviewed Sweet Potatoes with Yogurt-Maple Dressing

Sep 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

Fantastic! And so healthy. Best use of sweet potatoes that I've had. Never been a huge fan but keep trying to eat them because they're nutritious. Must be the combination of ingredients that makes this a winner for me. Didn't have mascarpone, so just used extra yogurt. I recommend making extra dressing."

Reviewed Smoky Pimento Cheese Sandwiches

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

FYI, y'all...the recipe as made on the show had some different amounts: 4 oz cream cheese, 2 T pimentos, 1 tsp paprika and what looked like 5 spring onions! Did they not test the recipe before taping the show? Guess it would be hard to mess this up too much, but I would definitely start with 1/2 the cream cheese just in case."

Reviewed Goat Cheese, Lentil and Brown Rice Rolls

Oct 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

First of all, the filling is incredible and I will probably be making it again. But the recipe is a disaster! I went through 2 batches of chard, each of which disintigrated with the blanching process. How do you take a ball of wet leaves and separate and unfold them without them falling apart? I don't know how she did it, but I won't be tryin...

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