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kmenneking

Member since Nov 2011

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Reviewed Sourdough Bread Stuffing

Nov 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delish! Though I mixed it up a bit by adding the Sourdough but also adding a small loaf of Rosemary Olive Oil bread which I had dried the night before. I also spread it out in a medium roasting pan so that it would crisp up nicely across the board, rather than just on top. The mushrooms added the perfect earthiness - just loved it!""

Reviewed Red Cabbage Slaw

Nov 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Didn't love. Wish I'd followed other posters' advice & drained the vinegar, I just could not get a good balance and ended up adding a couple of TBS of sugar to offset the strong vinegar flavor, which was really amped up by the Dijon mustard. Just didn't love...""

Reviewed Red Cabbage Slaw

Nov 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Didn't love. Wish I'd followed other posters' advice & drained the vinegar, I just could not get a good balance and ended up adding a couple of TBS of sugar to offset the strong vinegar flavor, which was really amped up by the Dijon mustard. Just didn't love...""

Reviewed Lemon Ricotta Cookies with Lemon Glaze

Nov 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious with adjustments...reading the reviews and hearing about the blandness, I added an extra lemon's worth of zest to the actual cookie and added another 2 TBS of lemon juice to the glaze, which I had to play with a bit to get to a glaze consistency but once I did the result was a burst of lemony glaze followed by a sweet, cakey cookie, whi...

Reviewed Honey Cornbread Muffins

Nov 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Simple, tasty & moist, but I was looking for something a little more corn-tasting. The search continues...""

Reviewed Pasta Bolognese

Nov 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This makes a TON of sauce! Twice as much as needed for 1 lb of spaghetti! Also, the kind of meat makes a big difference. I used 1.5 lbs of ground chuck and 1.5 of ground round and it was pretty greasy, I ended up draining some of the grease, but much of it browned back in, which I think marred the flavor of the veggies. The cut of meat she's usin...

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