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Ossining, New York

Member since Apr 2010

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Reviewed heirloom tomato pie

Aug 11, 2014 on

Farmers Markets in August, or, if you are lucky, your garden, gives tomatoes. Big fat juicy tomatoes that taste just like they used to. And this pie puts those beauties on display. Make this!! Truly. Make this! It was wonderful.

Reviewed Tomato Pie

Aug 24, 2013 in Food Network Community Toolbox on

I waited impatiently for August for the best tomatoes to remake this wonderful (but calorie laden) pie. Its an indulgence but once a summer its fine. I reduced mayo to 3/4 cup w/o loss of flavor. I went into cheese bin and added bits and pieces of other cheeses but mozz. and cheddar were predominant. I had only small bits of basil left on my p"

Reviewed Key Lime Coconut Cupcakes with White Chocolate Frosting

Dec 7, 2012 in Food Network Community Toolbox on

Nice cupcake. My husband doesn't care for coconut (except in Ranger Cookies) so I put it in a food processor and minced it pretty good-and he didn't mind it at all. I like coconut but I didn't want big pieces of it. Having said that I would possibly reduce the amount of it next time since I would like the lime flavor to stand out more. I made"

Reviewed Sour Cream Cupcakes

Dec 6, 2012 in Food Network Community Toolbox on

Made these cupcakes yesterday. First of all it makes about 24 cupcakes (I made 48 minis). And 3 sticks of butter for a "12" cupcake recipe-come on and get real. Also if I made them again I would reduce eggs to two and not three-they were a bit eggy. So they were fine but I would like more exact information."

Reviewed Chocolate Croissant Bread Pudding

Sep 13, 2012 in Food Network Community Toolbox on

Delish!. Made it with mini croissants and probably used closer to 5 1/2 cups of them instead of the 3 1/2 based on many of the comments. And I would do so again. Plenty moist and it would have been too "wet" for me otherwise. And because it makes such a large pan, once it was cold in fridge I cut it into serving size portions and wrapped them "

Reviewed Halibut with Tuscan Beans and Endive

Sep 12, 2012 in Food Network Community Toolbox on

Made this for my husband and he said "its a keeper". Easy to make. No halibut available today but at fish mongers suggestion I used scrod and it obviously worked well."

Reviewed Green Bean and Celery Salad

Sep 9, 2012 in Food Network Community Toolbox on

I made this primarily for my husband but I loved it as much as he did. I thought it would be too tart with the lemon and mustard but it wasn't at all. Quite delicious made exactly as written. I will make this again and again."

Reviewed Scott's Short Ribs

Aug 28, 2012 in Food Network Community Toolbox on

Very good as are all of Ms Gartens recipes. But I do question the amount of liquid. If I made it again I would reduce wine/stock by 1/4 to 1/3. Have much stock left over but no meat and few veggies (might treat myself to a bowl of noodles for lunch tomorrow and put sauce on top-yummy)"

Reviewed Peach and Blueberry Crumbles

Jun 30, 2012 in Food Network Community Toolbox on

Ina has hit another home run. Made these yesterday and they were perfect."

Reviewed Broccoli Salad

May 28, 2012 in Food Network Community Toolbox on

It was truly as good as all the comments said it was. Brought it to a friends BBQ-she wanted something green. It was perfect. I will be making this again and again. Thanks Paula"

Reviewed Waffle of Insane Greatness

Feb 18, 2012 in Food Network Community Toolbox on

These really are the best waffles I've ever made/tasted. I followed the directions to the letter. I've also doubled it with wonderful results. Finally a waffle that is not insipid.""

Reviewed American Macaroni Salad

Jun 26, 2011 in Food Network Community Toolbox on

A quick easy salad and made with ingredients I'm likely to have on hand so its convenient too. I agree with some reviewers that it needed more dressing, but I do like it "saucy". Maybe adding most of the dressing when made but saving a bit on the side after salad has been sitting would be helpful. And the tomatoes were a good addition. I used "

New Topic Question:Chocolate Chocolate Banana Bread in Cooking Q & A

Jun 17, 2011 on

"Chocolate Chocolate Banana Bread
The recipe says to cool 5 minutes in pan and then turn out, wrap in plastic and put in fridge. My question-should bread be put in plastic wrap while still warm?? Seems contrary to everything I've learned about baking but I'm willing ..."

Reviewed Fresh Strawberry Jam

Jun 17, 2011 in Food Network Community Toolbox on

Delicious! Wonderful!
I made this last year without a candy thermometer and cooked it about 25-30 minutes and it was just perfect. This year I got the thermometer and cooked it until it reached the 220 degrees Ina suggested and it came out quite thick. I liked it better a bit thinner so when I made my second batch today I just let it cook...

Reviewed Pumpkin Ginger Bread Pudding

Dec 25, 2010 in Food Network Community Toolbox on

I followed the recipe except I used canned pumpkin. Letting it sit for only 15 minutes was a big mistake. It never really got absorbed and I was left with this gloppy pumpkin stuff on top. A big disappointment, especially since my husband had made a wonderful, more traditional bread pudding the week before (which was a huge hit). Sorry Anne. ...

Reviewed Red Velvet Cupcakes with Cream Cheese Frosting

Dec 12, 2010 in Food Network Community Toolbox on

I have to give this at least three stars since there is nothing wrong with the recipe (except that half of the cream cheese frosting was enough for the the cupcakes) but I just don't get the whole red velvet thing. I don't think it has much flavor. But if you like red velvet this is a foolproof recipe. Damning with faint praise I know but really...

Reviewed Pork and Plantain Chili

Dec 7, 2010 in Food Network Community Toolbox on

I tried this but it was a bit bland (and I don't really like a lot of heat) and way to thick with the refried beans. I added some extra chicken broth the next day and my husband liked it but for me it is not a keeper.

Saved Recipe Oreo Truffles by evelyn/athens

Dec 3, 2010 on

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