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lakeshorecindy

Member since Dec 2010

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Reviewed Gateau St. Honore

Apr 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very delicious, and a show-stopping dessert for special occasions! I didn't find it as hard to make as the recipe would indicate. The pastry base seemed to have too much flour, so I used another recipe that called for only 1 cup & it worked great. Since hubby doesn't like candied fruit, I made a double batch of the pastry cream & added the scr...

Reviewed Mac Daddy Mac n' Cheese

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

The 1st of his recipes I wasn't thrilled with, followed it exactly & I thought it was bland & a lot of work (and calories & expense) for what it tasted like. As I quickly jotted the ingredients to shop, it didn't hit me until later that the 4 cups of heavy cream are actually the whole darn quart! But the panko adds a nice crunch so you don't hea...

Reviewed Savoy Jicama Slaw with Citrus-Cumin Dressing

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

This was a tasty, delicious hit with my husband & guests & will make it again. They were out of both raddicio and fresh cilantro, so I just used more cabbage & fresh parsley & it still turned out great!""

Reviewed 30 Minute Southern Classic: Country Captain Chicken

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

Very good, took a bit longer than 30 minutes but I'm not as good w/a knife as Rachel! Will make again, but instead of putting the paprika in the flour to dredge the chicken, will dredge in just flour, salt & pepper & add the paprika & curry before the broth to give the sauce a bit more oomph.""

Reviewed The Ultimate Beef Wellington

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made 2 for a Christmas crowd, each about 3-1/2 pounds & even though one of my thermometer alarms failed to sound & that one cooked to 150 degrees (YIKES!, they were both tender, tasty & delicious---I got lots of compliments!

I cooked the Duxelles 2 days in advance, about 1/2 hour, almost dry, then stored in the refrigerator...

Reviewed The Ultimate Beef Wellington

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made 2 for a Christmas crowd, each about 3-1/2 pounds & even though one of my thermometer alarms failed to sound & that one cooked to 150 degrees (YIKES!, they were both tender, tasty & delicious---I got lots of compliments!

I cooked the Duxelles 2 days in advance, about 1/2 hour, almost dry, then stored in the refrigerator...

Reviewed The Ultimate Beef Wellington

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made 2 for a Christmas crowd, each about 3-1/2 pounds & even though one of my thermometer alarms failed to sound & that one cooked to 150 degrees (YIKES!), they were both tender, tasty & delicious---I got lots of compliments!

I cooked the Duxelles 2 days in advance, about 1/2 hour, almost dry, then stored in the refrigerator...

Reviewed Chipotle Cashew Chicken with Brown Rice

Dec 17, 2010 in Food Network Community Toolbox on FoodNetwork.com

Awesomely tasty & addicting, but insanely hot! This is a favorite recipe at our house! But I use 1-1/2 T of the chipotle in adobo now. We don't like peas, so use corn instead, which adds to the sweetness. I couldn't find raw cashews, used roasted & it was awesome.

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