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kaashley1006_12929716

Senoia, Georgia

Member since Jun 2010

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Reviewed Patriotic Berry Trifle

Jul 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Absolutely Delicious! I doubled the fruit and since I only had 3 pkgs of cream cheese, I used that plus 3 cups of heavy cream whipped to soft peaks and then added to the cream cheese mixture. I also added a bit more sugar for a slightly sweet taste. It was light, heavy on the fruit and made 2 smaller trifle bowls....most of which was gone with "

Reviewed Scalloped Potatoes 2 Ways

Apr 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was terrific; I did play with it a little after reading the other reviews; can't ever just follow directions. I used half grated swiss and half sharp white cheddar and added a little grated parmesan to the top with the other cheeses. I also used my garlic press to smoosh 2 large garlic cloves that I added to the cream. It was DELISH and my"

Reviewed Lemon and Almond Rice Pudding

Oct 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Followed the recipe; but, as others suggested, reduced lemon juice to 1/3 cup, which was still a bit too much. The final product was a too stiff after chilling and it was a bit gritty. My husband liked it but this was disappointing and I won't make it again. ""

Reviewed Short Ribs

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious!!! Have made this several times, the latest tonight. I skip the "boiling" step; brown the meat in my dutch oven, remove the meat and wipe out the too-browned garlic and excess oil and then return the meat to the dutch oven with additional garlic, etc. I cook the ribs an additional 15 minutes and serve with jasmine or basmati rice. Terrific...

Reviewed Lemon-Garlic Shrimp and Grits

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent, easy and delish. Added more parmesan cheese and additional garlic. Husband ate every last bite! Goooood :)

Reviewed Perfect Pie Crust

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Great go-to pie crust. As directed, I chilled the pie crust before rolling it out and putting it in the pie plate. I then put it in the freezer for about 30 minutes before pre-baking it prior to adding the filling. It was flaky, nicely browned on the bottom; a real treat that stodd up to the pumpkin and pecan pie fillings. Thanks Ina; a real ...

Reviewed Pumpkin Pie

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Fabulous Pumpkin Pie; everyone loved it. I had too much filling for my pie plate and poured the extra in a small foil bread pan and baked it with the pies. We got to preview the filling before dinner. This is now my go-to pumpkin pie recipe.

Reviewed Basic Pizza Sauce

Oct 24, 2010 in Food Network Community Toolbox on Food Network

Good, basic sauce. I added 1T Amore Tomato Paste (in a tube) to deepen the flavor. I also used a well-known brand of canned tomatoes and wished I had used a better quality...had to spend time picking out skin and green tomatoes. With a bit more oregano and the tomatoe paste and a bit more basil; it was perfect and the house smells wonderful!

Reviewed Shepherd's Pie

Oct 20, 2010 in Food Network Community Toolbox on Food Network

Great Dish for cool evenings. I halved the recipe and used ground beef since I had it on hand. And I used left over mashed potatos to which I added the egg yolk. Of course, I halved the chicken broth too, but it wasn't enough for gravy. Next time I'll use 3/4 C chicken broth for a half recipe so there will be some gravy. He liked it; had 2 platefuls....

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