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hillary111

United States

Member since Sep 2012

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Reviewed classic gluten-free stuffing

8 days ago on FoodNetwork.com

I made this for the gluten-free boyfriend. If I had not known this was gluten free I never would have known it, it was that good. Yum!

Couple of changes. First, preheat the oven to 325 degrees, put the bread in and turn it down to 300. It will take at least 45 minutes but the drying will be more thorough and without browning...

Reviewed blue velvet, blackberry curd, and blackberry lemon cream cheese cupcakes

Nov 9, 2014 on FoodNetwork.com

OMG! This recipe is such a cluster-you-know-what as to be ridiculous.

BLACKBERRY CURD
Curds need a specific ratio liquid to thickening agent to create the correct viscosity. This did not provide that and consequently the curd was too loose even though I followed the recipe exactly. Using a double boiler means it...

Reviewed roast beef 1000

May 23, 2014 on FoodNetwork.com

DO NOT MAKE THIS RECIPE.

If you watch the actual episode the ���spice salt rub��� for the meat has black peppercorns, dried thyme, ground nutmeg, pink peppercorns, bay leaves, toasted cloves all ground in a blender and then mixed with salt. Do you see any of that here? As he is not giving us the rub recipe you definitely don���t...

Reviewed Dragon's Breath Chili

Jan 8, 2014 on FoodNetwork.com

Too much work and expense for no better than canned chili. Expected to be wowed instead of bored. The boyfriend liked it however his taste buds are not picky. Added 7 cans total of beans to balance out the meat vs. beans. If there is a next time I would use 1.5 tsp cayenne; could not find hot paprika, good thing too otherwise it would have been...

Reviewed Dragon's Breath Chili

Jan 8, 2014 on FoodNetwork.com

Too much work and expense for no better than canned chili. Expected to be wowed instead of bored. The boyfriend liked it however his taste buds are not picky. Added 7 cans total of beans to balance out the meat vs. beans. If there is a next time I would use 1.5 tsp cayenne; could not find hot paprika, good thing too otherwise it would have been...

Reviewed Herb Crusted Pork Tenderloin

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

Wow, of all the lame duck things to do to a PORK LOIN ROAST, not a tenderloin. The herb crust has a fantastic flavor, however my house smoked up something fierce at 475 degrees. Even 24 hours later it still stinks.

Did anyone here know that the USDA guideline for pork is 145 degrees and let sit for 3 minutes? We all know they...

Reviewed Herb Crusted Pork Tenderloin

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

Wow, of all the lame duck things to do to a PORK LOIN ROAST, not a tenderloin. The herb crust has a fantastic flavor, however my house smoked up something fierce at 475 degrees. Even 24 hours later it still stinks.

Did anyone here know that the USDA guideline for pork is 145 degrees and let sit for 3 minutes? We all know they...

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