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kz59

Hercules, California

Member since Jan 2010

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Reviewed Who Loves Ya Baby-Back?

Jan 17, 2014 on FoodNetwork.com

I have made these quite a few times and they always disappear quickly. however, there is a grave omission in the text recipe (obvious if you watch the show). you place ribs + rub on foil in fridge (I leave overnight); when you are ready to cook, you cut another piece of foil for the top and crimp edges all around to make a kind of sleeping-bag for...

Reviewed Kulich

Apr 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

i have not actually tried this recipe, but it is somewhat similar to grandma's. however, it's missing cardamom, nutmeg, saffron, vanilla and almond extract. rum is optional but nice. for the person whose kulich did not rise properly, i've been using 6 packages active dry yeast for the same amount of flour. 27 years and i've never had a problem....

Reviewed Smoked Salmon Pinwheels

May 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Love these, so easy and tasty. I prefer to use shallot, since it's milder than onion. To make it easier to slice, freeze for about an hour. "

Reviewed Coq Au Vin Blanc

Jan 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've never been a fan of chicken in red wine; this is what I've been looking for. Great rich flavor, though I'm not sure the bacon adds much - I may skip next time and simply use butter or olive oil. Elegant comfort food.

Reviewed Cheese Puffs

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yummy little snacks, and if you're feeling creative they can be filled with all sorts of good stuff (cream cheese, liver mousse, etc). They seem to puff and keep their shape better if your oven is preheated to 425, then lowered to 400 for slightly longer baking (20-25 min). Use very sharp cheese - gruyere was much too mild.

Reviewed Cheese Puffs

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yummy little snacks, and if you're feeling creative they can be filled with all sorts of good stuff (cream cheese, liver mousse, etc.) They seem to puff and keep their shape better if your oven is preheated to 425, then lowered to 400 for slightly longer baking (20-25 min.) Use very sharp cheese - gruyere was much too mild.

Reviewed Cheese Puffs

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yummy little snacks, and if you're feeling creative they can be filled with all sorts of good stuff (cream cheese, liver mousse, etc.) They seem to puff and keep their shape better if your oven is preheated to 425, then lowered to 400 for slightly longer baking (20-25 min.) Use very sharp cheese - gruyere was much too mild.

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