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ksd1111

Coatesville, Pennsylvania

Member since Jun 2007

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Reviewed momma neely's pot roast

May 22, 2014 on FoodNetwork.com

I have tried many different pot roast recipes and decided: Well, I guess I just don't like pot roast. I recently got a 4 lb bottom round on sale and searched for a new recipe, deciding to give it one more shot. My husband and I both LOVED this dish!! Delicious!! I can't wait to make it again. I did cook it for 3 hours as my piece of beef was...

Reviewed hummus

Apr 13, 2014 on FoodNetwork.com

Kosher salt and table salt measure differently. Those who said it was too salty may have used the wrong salt. The recipe calls for Kosher salt. Only use 1 teaspoon if using table salt. I've made this recipe several times because I prefer lemony hummus to the store bought ones that often contain cumin which I don't like. Love this! It's a great...

Reviewed hummus

Apr 13, 2014 on FoodNetwork.com

Also garlic cloves are different sizes. Use your heads people!

Replied to Margaret's Raisin Bread

Dec 20, 2013 on FoodNetwork.com

Did you flour after you greased the cans? The flour is just as important as the grease. Give the bread still in the can and let the gift recipient worry about getting it out. ;-)

Replied to Margaret's Raisin Bread

Dec 15, 2013 on FoodNetwork.com

Did you flour after you greased the cans? The flour is just as important as the grease. Give the bread still in the can and let the gift recipient worry about getting it out. ;-)

Replied to Margaret's Raisin Bread

Dec 15, 2013 on FoodNetwork.com

The recipe says 1 cup crushed bran flakes which means you measure after they are crushed. If it said 1 cup bran flakes crushed you would measure, then crush.

Reviewed Gina's Brown Sugar Bacon

Aug 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is the only way I cook bacon now. Delicious! Come out perfect ever time."

Reviewed Iceberg Wedge with Buttermilk Blue Cheese Dressing

May 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

This dressing is delicious. It's now my go-to blue cheese dressing. I made it with light sour cream, low fat mayo and buttermilk. I didn't have hot sauce but added a few drops of worcestershire sauce and substituted the green parts of a scallion instead of chives. Just trying to make use of what I had on hand. The lemon and garlic make it sin"

Reviewed Iceberg Wedge with Buttermilk Blue Cheese Dressing

May 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

This dressing is delicious. It's now my go-to blue cheese dressing."

Reviewed Garlicky White-Bean Dip

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

This was a huge hit! My family gobbled it up. I took it for our Mother's Day gathering as an appetizer with fresh veggies and pita crackers. I added some red pepper flakes to the topping mixture so that some bites would be a little spicy. I will definitely make this one again."

Reviewed Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

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

My review is only on the sauce as I have not yet made the gnocchi. I had some butternut squash ravioli's in the freezer from Trader Joe's and was looking for a sauce to put over them. This brown butter sauce was perfect and delicious. So, if you don't feel like making gnocchi form scratch, at least try the sauce recipe. I think a little shall...

Reviewed Molasses Coffee Marinated Pork Chops

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

Wonderful flavor! I marinated these overnight. I'm not a huge fan of pork chops because they tend to be dry and tough. My chops had great flavor and very moist. They were still a little tough but that has more to do with the meat than the preparation. This is such a great marinade. I'm going to use it on a pork roast.""

Reviewed Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

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

This recipe is definitely a keeper. Everyone at my office loved it! Super easy to make and so moist. I made it when I got up, put it in the oven, got ready for work, took it out of the oven and took it in warm to work. It's a great basic coffee cake recipe. I look forward to trying it with other fruit and/or nuts. Yummy! ""

Reviewed Roasted, Smashed and Loaded Potatoes

Sep 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are delicious. A healthier version of pub grub potato skins but much tastier. I'm making them again this week. ""

Reviewed Shepherd's Pie

Sep 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Sorry Ellie but this one was a miss for me. The beef and vegetable mixture had so little flavor that I wound up adding lots of other things just to give it some flavor. I added worcestershire, garlic powder, red pepper flakes to the filling. I caramelized some onions and added to the top before the potato, cauliflower topping. I did like th...

Reviewed Buttermilk Pecan Chicken

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

Very tasty. I decided that the pecan crust added enough extra calories and opted to bake the chicken with cooking spray on the pan and sprayed on the chicken. It turned out just fine. Perhaps not as crispy as the shallow fry but still very good. I made this chicken with the sweet potatoes from the same episode. Delicious combination. Thanks...

Reviewed Maple Sweet Potato Puree with Caramelized Onions

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

You had me at caramelized onions. These are the best sweet potatoes ever! Truly tasty - sweet and savory - my favorite combination. A few issues with this recipe though. Caramelizing onions takes longer than 2 minutes. I keep rereading to see if I'm reading that wrong. I slowly caramelized the onions for about 20 minutes over lower heat whi...

Reviewed Braised Chicken with Mushrooms

Apr 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

If you're a fan of bland and weird then try this. Sorry Rachel but this one did not deliver enough flavor for the work. It was also really weird to put a peice of bone-in meat on top of creamy polenta and then put a rather soupy sauce on top. Eating it was very weird trying to remove skin and bones from the soupy, mealy mix. I won't bother with...

Reviewed Stuffed Belgian Endive

Apr 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

This had the flavor and mouth appeal of a grilled ham & swiss but delivered a bonus vegetable instead of bread. I added a bit of freshyly grated nutmeg to the bechemel. This was really yummy. I'd only had Belgian endive in salad but will now try it grilled and roasted with other things. I'll be making this one again. It was also very affordable....

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