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kellyp624

Lansdale, Pennsylvania

Member since Feb 2006

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Reviewed Red Pepper Jelly

Sep 16, 2012 in Recipes on Cooking Channel

The ounce listing for the pectin is wrong -- it should be 1/2 of a 1.25 oz package, that's the standard size for Sure Gel pectin. Also, I just doubled this recipe and it only gave me 9 half-pint jars, so be wary if you double the recipe, it is not a true "double"! The taste of the jelly is delicious, I can't wait for it to cool and continue to set"

Shared Recipe Blue Cheese Beef Wellingtons

Mar 10, 2011 on Food.com

"I made this recipe for Valentine's Day this year and my FH loved it! It comes from Rachael Ray courtesy of foo..."

Shared Recipe Baked Squash Pasta

Mar 9, 2011 on Food.com

"I recently made this recipe after I saw something similar on the food network. Enjoy!"

Shared Menu Our Valentine's Dinner 2011

Mar 1, 2011 on Food.com

1 Recipes

Reviewed Ginger Glazed Ham

Feb 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

If my understanding of this is correct, unless you live in the U.K. and have access to raw cured ham, you do NOT need to boil the ham for 4 1/2 hours. I would proceed with the recipe after that point on though. This then turns into a normal "baked ham" recipe. So your first step would be to pour on the glaze and cook the ham until heated through (it...

Shared Recipe Blue Cheese Beef Wellingtons

Feb 17, 2011 on Food.com

"I made this recipe for Valentine's Day this year and my FH loved it! It comes from Rachael Ray courtesy of foo..."

Reviewed Oatmeal Cranberry White Chocolate Chunk Cookies

Feb 16, 2011 in on Food.com

These cookies are amazing! I made them for a bridal shower and they were gone in 10 minutes! They have a sligh..."

Reviewed Beef Daube Provençal

Feb 16, 2011 in on Food.com

The beef stew is absolutely amazing! I used already cut-up beef round cubes from the store, and it made the pr..."

Saved Recipe Lasagna Spirals by * Pamela *

Feb 16, 2011 on Food.com

Reviewed Stuffed Cabbage

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

We made this a while back and absolutely loved it! But it makes way more than 6 servings. We have 5 adults in the house and we had leftovers for days afterwards, then again we didn't over-stuff the leaves, just enough so we could still get it folded closed. So plan accordingly. I love the sweet/ sourness that the raisins and vinegar give the sauce,...

Reviewed Blue Cheese and Cress Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears

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

Very tasty! I made this on Friday night for an early Valentine's dinner for my FH and myself. I obviously halved the recipe and I didn't make the sides she suggested. Instead I did mashed potatoes with cream cheese and sour cream mixed in (amazing as always, and broccoli on the side. Next time I don't think I would use the watercress though, when...

Reviewed Blue Cheese and Cress Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears

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

Very tasty! I made this on Friday night for an early Valentine's dinner for my FH and myself. I obviously halved the recipe and I didn't make the sides she suggested. Instead I did mashed potatoes with cream cheese and sour cream mixed in (amazing as always), and broccoli on the side. Next time I don't think I would use the watercress though, when...

Reviewed Blue Cheese and Cress Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears

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

Very tasty! I made this on Friday night for an early Valentine's dinner for my FH and myself. I obviously halved the recipe and I didn't make the sides she suggested. Instead I did mashed potatoes with cream cheese and sour cream mixed in (amazing as always), and broccoli on the side. Next time I don't think I would use the watercress though, when...

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