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laurenmsullivan

Poway, California

Member since Oct 2008

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Reviewed pumpkin muffins

Oct 23, 2014 on FoodNetwork.com

I veganized these. I subbed regular whole-wheat flour for the pastry flour, used plain soy yogurt, and used "flax eggs" (Google it) in place of the regular eggs. Also, because of the loss of leavening from leaving out the eggs, I added 1 tsp baking powder. They puffed up perfectly and taste fantastic.

Reviewed whole pumpkin pie soup

Oct 23, 2014 on FoodNetwork.com

It wasn't bad. I made half of this recipe in a 2-lb sugar "pie" pumpkin. It was pretty good, I guess, but honestly it was nothing special. I tried to make sure to scrape a good amount of meat off the edges before using the stick blender inside, but then the soup was pretty thick, and just isn't all that amazing flavor-wise. It's not worth the interesting...

Reviewed warm sticky figgy pudding

Sep 23, 2014 on FoodNetwork.com

I actually veganized this recipe by using flax eggs and vegan butter/cream and it turned out simply amazing. I only give it four stars because the recipe is clearly not written well. This makes about 8-9 ramekins (7-8oz range), certainly not 4. I also found that the cakes needed at least 25-30 minutes to cook at 350 (and my oven is even slightly hot,...

Reviewed sherried sardine toast

May 9, 2014 on FoodNetwork.com

I'm a bit sensitive to the fishy smell of the sardines/bristling, so I modified this recipe a little bit. If you're nervous, I highly recommend trying the following instead of immediately cracking two cans of fish: I only use one can for the whole recipe instead of two (but I still use the full amounts of everything else), and I drain the oil from...

Reviewed Dill Pickles

Dec 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe years ago as a refrigerator pickle, as he says in the episode that if you don't want to ferment your pickles, you can just make refrigerator dills instead. Well, at the time I was a college student, and didn't have a croc or a desire to ferment the pickles, but instead to make the juicy, crisp, fresh dills I ate out of my father"

Reviewed No Pan Pear Pie

Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made the crust but added a strawberry rhubarb filling instead of the blueberry pear. It made a REALLY BIG tart. If you are making this crust for a pie it is definitely enough for two crusts. However, it is the best pie crust recipe EVER and I will definitely use it again for all kinds of pies and tarts - it was toothy, unique, tender and flaky a"

Reviewed Eggnog

Nov 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is such a festive, delicious drink! I love it! Alton Brown has done it again!

This recipe is very frothy and thick, almost like an eggnog latte or something, it had such a head of foam. I like it, but it was so frothy that we almost drank it too quickly! Next time, I think I will either skip beating the whites into a foam,...

Reviewed Broiled Sockeye Salmon with Citrus Glaze

Jul 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I mean, it was good, but zesting the lemon didn't seem to provide as much flavor as I had hoped. I tasted more just sugar. Eventually, after spreading the brown sugar onto the fish, I just squeezed a lemon half over it. Then, because I usually make portions of salmon instead of a whole side, I just started pan-frying the seasoned portions of salmo"

Reviewed Homemade Marshmallows

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

Great recipe! I infused the syrup with lavendar flowers (a few fresh flower stalks) and a vanilla bean for an amazing and unique candy. I just strained my syrup into the stand mixer bowl. I have a tip for those that are making the regular marshmallows and then cutting them with a pizza cutter--once you've cut them all into squares, they will still"

Reviewed No Pan Pear Pie

Jun 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made the crust but added a strawberry rhubarb filling instead of the blueberry pear. It made a REALLY BIG tart. If this were a pie I would say it would be enough for two crusts. I will definitely use the crust recipe again - it was toothy, unique, tender and flaky and it wasn't too easy o overwork the gluten like most pie crusts. Finally a crust"

Reviewed Popovers

Mar 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

These did not pop like I wanted, and the next day became tough. I am not quite sure what I was expecting (I don't have a popover pan and didn't want to buy one, so I used a muffin tin but they barely even puffed; they were dense and not airy. I have an oven thermometer that said the temp was right when I put them in and I didn't peek once. Maybe ...

Reviewed Lemon Curd

Mar 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I agree that this recipe is a little confusing, being that you are always going to get more than 1/3 c of juice from 4 lemons unless they are bouncy-ball-sized. That being said, this is a great recipe if you read it properly. I've made it twice and it does take longer than the recipe says to thicken but if you keep at it until it coats a spoon it...

Reviewed Slow-Cooker Chicken and Pasta Soup

Mar 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I will admit that I left this soup on "keep warm" for a few hours after I made it because I couldn't eat it right then, but I didn't think that it would make the vegetables in this soup quite so mushy. My bad? Also, much like when making stock, there was quite a bit of scum on the top of this soup. I guess this surprised me because I didn't think...

Reviewed Angel Food Cake

Feb 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Amazing! I made this with Alton's lemon curd recipe and it was divine!""

Reviewed Pear Clafouti

Feb 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved it! I know you're not supposed to make new recipes for dinner parties, but this one had such great reviews that I did anyway and I am glad that I did! It was delicious with a little bit of whipped cream, and it was nice to have something a little different with pears in it, since it seems like many pear dessert recipes are for some variatio...

Reviewed The Once and Future Beans

Jan 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

These are sooo good and really easy. Completely worth the time, and not much effort. The nice part is that this recipe makes a lot, so you can eat them for a day or two afterward. Probably costs 5 dollars for the whole pot of beans, too.""

Reviewed Tapioca Pudding

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

I LOVE THIS PUDDING. It's like the tapioca pudding from when I was a kid, only better. I do add vanilla instead of the lemon zest though. The pearls are way better than the tapioca in a box.""

Reviewed Positively, Absolutely, Not Real Bouillabaisse

Jan 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I wanted to make this dish very badly after seeing the episode, as a big fan of both French food and Alton. As for the result, it's not that we didn't like it. We loved it, even without the addition of any pepper, which I found perplexing but surprisingly didn't miss it when eating the soup. But rounding up the ingredients was like herding cats. ...

Reviewed Peach French Toast Bake

Jan 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

So non-fussy and healthy. Any frozen fruit will do. In a pinch I just use 6 eggs. I make this over and over again. I don't ever think I will bother with French toast on the stove again. ""

Reviewed Cocoa Brownies

Jan 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Watch the video. It's also much more effective (and less of a pain, in my opinion) to use the "sling" for the pan than to butter and flour it. These are my go-to for brownies. I regularly get the compliment that they're the best brownies the eater has ever had.""

Reviewed Massaged Kale Salad

Jan 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Amazingly delicious! I sub out a little of the olive oil for sesame oil, it has a nice complex flavor. Lots of pepper too. Love it! Crack salad is right!""

Reviewed Alton Brown's Buffalo Wings

Jan 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Amazing! Real restaurant wings at home and no oil necessary!""

Reviewed Coq au Vin

Jan 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great, especially with egg noodles, except for one thing:

Please don't use a stewing hen.""

Reviewed Cape Fear Punch

Jan 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

The punch was just okay. Made it for a NYE party and while I liked it, it wasn't a hit. Tasted too boozey for everyone. Not worth it for the cost of all the ingredients.

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