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katleebrod

Chillicothe, Missouri

Member since Feb 2010

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Reviewed barley risotto with ham and mushrooms

Feb 20, 2014 on FoodNetwork.com

We enjoyed this, but found that it took longer and required more liquid to make the barley tender like arborio rice. I did add some fennel seeds (which was good) and finished it with a little truffle oil which put it over the top. A great way to use barley besides soup!

Reviewed Cranberry Orange Muffins

Dec 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought they were good! I did not discard the orange juice after, but added it to the batter. I found them to be moist, but I also only baked them 20 minutes. They could have benefitted from chopped walnuts or pecans, and maybe a little more orange zest."

Reviewed Made-Over Deep Dish Brownies

Feb 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very tasty! It's true, they aren't your gooey-type brownie, but considering how little butter is in it, you can't be too surprised! Mine only baked for 24 minutes in an 8x8 nonstick pan, though, so watch them.""

Reviewed Dried Cherry and Almond Biscotti

Dec 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've never made biscotti before, so I attribute that to it's less-than-perfect turn out. Not having any idea what it should look like when it comes out of the oven first, it was underdone. Slicing it was more than difficult and mangled the pieces. Even the second baking of the slices didn't make it crispy like I like my biscotti. The flavor w...

Reviewed Pumpkin Chocolate Chip Cookies

Nov 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Halved the recipe and added a little extra pumpkin. The spices with the pumpkin and chocolate added depth, and I used semi-sweet chips for extra oomph. Very fluffy and moist! Wonderful cookie.""

Reviewed Jerked Chicken Kabobs

Sep 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

The first time I made it, I didn't do kebabs and I didn't have access to an outdoor grill, and I still thought they were amazing! Tonight I made the kebobs with soaked bamboo skewers-- WOW! What a difference! Absolutely amazing, and great with the mango salsa. Served it with regular rice, but I'll have to try the Mambo rice next time!""

Reviewed Arugula, Watermelon and Feta Salad

Aug 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I didn't have any shallots on hand and it was still fabulous! The mint with the watermelon really is what makes this salad. I think some sort of nut (maybe sliced almonds?) on this salad would really add another dimension of texture and color that would make it even more of a stand-out!""

Reviewed Hot Crab Dip

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

It was great! Very fast to make and delicious, even using reduced fat cream cheese and low-fat sour cream. I wish it was a little less soupy with a little more texture, but the scallions give it nice green and the crab a red color. I didn't have fresh parsley on hand so I didn't add it, but I imagine this dip would have looked even prettier with...

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