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klamid

Member since Aug 2012

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Reviewed Not Your Mama's Green Bean Casserole

Nov 9, 2013 on FoodNetwork.com

I make this every year for T-giving. Do it the day before and triple the mushroom sauce. After using the amount needed for the casserole for the next day I add a can of chicken stock and some milk and make soup out of the remainder. We serve it and sandwhiches for dinner that night...it is the best homemade cream of mushroom soup you will ever...

Reviewed Company Pot Roast

Nov 3, 2013 on FoodNetwork.com

.We love this pot roast. It is in the oven right now cooking. If you want a more beefy taste to the sauce use beef stock and beef bouillon instead. The only change I make is to use a smaller can of tomato with garlic as we are not that big of fans of it. As far as the meat being dry I think that comes from the cut of beef you use as I have never...

Reviewed Strawberry Sparkle Cake

Oct 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this today for the people who don't like German Chocolate Cake for a family birthday. Use a really good store bought Angel Food Cake as I was in a hurry. People raved about how good this was. "

Reviewed Kevin's Crab Cakes

Aug 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

Followed the recipe exactly. Loved the flavor as the seasoning was not so strong that it over powered the crab as a lot of crab cake recipes do. We broiled half and pan fried half in butter an olive oil. I must admit we liked the fried ones a bit better.
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Reviewed Broccoli with Bow Ties and Peas

Aug 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was wonderful. I did not have as much fresh brocolli as the recipe called for so I added about a cup of mixed red and yellow grape tomatoes. It had a wonderful garlic and lemon flavor with the burst of tomatoe flavor and the crunch of the nuts. Will be making it again. I made the crab cakes to serve with it today..liked them also the left"

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