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jen8910

Member since Jul 2013

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Reviewed Pizza Dough

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

Love this dough! It makes tasty, chewy & crunchy crusts every time. I refrigerate the dough balls in olive oil greased zipper bags, and when I take them out of the fridge I find it easier to shape the dough while it is still cold. I know it is possible, but I can't imagine making pizzas without a stone and a peel. There's a super easy BBC reci"

Reviewed Pizza Dough

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

Love this dough! It makes tasty, chewy & crunchy crusts every time. I refrigerate the dough balls in olive oil greased zipper bags, and when I take them out of the fridge I find it easier to shape the dough while it is still cold. I know it is possible, but I can't imagine making pizzas with a stone and a peel. There's a super easy BBC recipe "

Reviewed Croissant Bread Pudding

Jul 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

I don't really get excited about bread pudding but I L O V E this recipe! Wow is it good, and wow is it rich. I follow the recipe exactly, only I do prefer to use golden raisins. So delicious! People love this! "

Reviewed Zucchini Gratin

Jul 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this using yellow squash and it was great. Also used panko crumbs, but the rest I did as written. It was easy and wonderful. It's good with BBQ chicken and cucumber salad. It's a keeper."

Reviewed Panzanella

Jul 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Amazing salad. Vegetables have never tasted so good! I remember the first time my boyfirend's sister made this for me, it was so good and I was hooked. I have made it many many times myself...I crave it! I never leave anything out if I can help it, because all the flavors and textures work so well together. Sometimes I add tiny mozzarella ba"

Reviewed Mac and Cheese

Jul 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Everyone loved this! I made it for six adults and we devoured all of it. I followed the recipe except for three things: used part Jarlsberg instead of all gruyere (just what I had on hand), left the tomatoes out, and used panko crumbs. I served it as the main course with a big salad and sliced tomatoes on the side. It was delicious and easy and "

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