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kitchenwoman7_11424772

Horseheads, New York

Member since Dec 2007

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Reviewed gluten-free cornbread

Oct 9, 2014 on FoodNetwork.com

Tasty! I used coconut milk instead of rice milk and the texture and flavor were pleasing! It did fall apart a little when I cut it but for my egg and dairy free grandson it was a real treat!

Reviewed raspberry-almond pie

Sep 2, 2014 on FoodNetwork.com

Absolutely amazing! I used a 11 inch tart pan and used pure maple syrup in place of the agave - other than that I followed the recipe as written! A new fave!

Reviewed sauteed broccolini

Feb 8, 2014 on FoodNetwork.com

Very tasty! Such a refreshing burst of lemon.....will definately make again!

Reviewed Starbucks Lemon-Tipped Biscotti

Feb 1, 2014 in on Food.com

YUM YUM YUM ~ read the other reviews and put extra lemon zest in as well. Iced one whole side of the biscotti and that also gives it another kick of lemon, definately a keeper!"

Reviewed Starbucks Pumpkin Scones

Jan 31, 2014 in on Food.com

These are fabulous! They are moist, perfectly sweet and extremely flavorful from the both glazes. Have made them twice and will make them again."

Reviewed Rockin' Rice Pudding

Sep 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

Used honey instead of sugar because we aren't eating it anymore. Followed the recipe for the remainder of the ingredients and it was delicious! The lemon really adds a nice touch!"

Reviewed Israeli Couscous Salad with Smoked Paprika

Jul 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great Summer Salad! I made it with jasmine rice because we are gluten free. Flavors are very complimentary and salad is very pretty! "

Reviewed Stuffed Cabbage Rolls (Galumpkis

Oct 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

To kick this up a notch I used one pound of hot Italian sausage instead of the ground pork. Also, I added about 2 to 3 tablespoons of pesto and 1/4 cup of chopped fresh parsley to the sauce. If your cabbage isn't large enough you will make 15 or 16 of them. Time consuming but yummy! "

Reviewed Pesto Bean Soup

Apr 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was packed with great flavors! I added a little cream right before I served it and also sprinkled grated romano and chopped proscuitto on each bowl. "

Reviewed Haricots Verts Almondine

Apr 9, 2012 in Recipes on Cooking Channel

These really make green beans special! With a huge Easter dinner to prepare I blanched these the day before and had everything else ready. Warmed my butter mixture and sauteed the beans right before we sat down and then added the grated lemon, juice and almonds. Yum, the citrus was a nice touch! ""

Reviewed Chicken Provencal "Stoup"

Apr 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wonderful! I didn't cook my veggies that long though. After sauteing the carrots, onions, red peppers and zucchini, I added the garlic. In another pot sauteed the potatoes and more onions then added the wine. After simmering about 8 to 10 minutes I added tomatoes and homemade broth. Used Tyler Florence's recipe for tapenade. Excellent with no...

Reviewed Pizza with Caramelized Onions and Crispy Bacon

Mar 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a hit! I used marcarpone because it was on sale and made the homemade dough the day before, just put it in the fridge, let it come to room temperature and it was easy to roll out. (made one big pizza on a cookie sheet and used 3 red onions, 8 oz. marscarpone and extra mozzarella. Great flavors with the carmelized onions, wow! Will defi...

Reviewed Crunch Top Apple Pie

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

This is a prize winning recipe! Only used 1 cup of homemade applesauce and also added 1/3 sugar to my crust. Amazing!""

Reviewed Crispy Kale "Chips"

Nov 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Finally made this and am pleased with the results! A great way to eat something healthy and help me with the chip cravings I always have! So much less expensive than buying them at grocery store.""

Reviewed Rugelach

Dec 10, 2010 in Food Network Community Toolbox on FoodNetwork.com

What a great cookie! I used raspberry preserves and although I added to much cinnamon (didn't read it right) to the filling they were still excellent. Making again today for Christmas because we ate to many of the first batch!

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