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lhfitz_12706986

Lorton, Virginia

Member since Mar 2010

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Reviewed Holiday Biscotti

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

These biscotti had nice flavor but the texture was crumbly and not as crunchy as I would have liked. I have tried several recipes and I prefer the recipes that do not include any butter or oils for italian biscotti.
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Reviewed Poppy Seed Noodles

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

I wasn't crazy about the poppy seeds on noodles. I know Paula gets criticized for use of use of butter, but 4 TBS was not sufficient for a pound of noodles. Buttered noodle are delicious but not anything special as written."

Reviewed Double Fudge Cake with Chocolate Buttercream Frosting

May 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

The cake was delicious. Texture was like a box cake but with wonderful flavor. I did use 1 !/2 Cups of Buttermilk. Also used my favorite chocolate cream cheese frosting. This will be my go-to cake ! I may try it as a layer cake also."

Reviewed Baked Macaroni and Cheese

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

I thought the dish was delicious however I had to use an electric hand blender after making the sauce to make it smooth prior to adding it to the noodles. Then the leftovers curdled the next day when the dish was reheated. Is that because of the egg or was my cheese too sharp to give the slightly grainy taste? Any suggestions?"

Reviewed Kicked Up Tzatziki Sauce

Sep 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wonderful Sauce for lamb burgers. I did substitute sour cream b/c that is what I had in the refrigerator. Then used left over as a salad dressing. Just delicious.
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Reviewed Zucchini Gratin

Apr 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent with a few modifications. Based on others reviews, I used less onions (about 6 oz to 2# zucchini). I then salted and patted the excess water off of the zucchini before a quick fry and removed them from the pan dirrectly into baking dish. I sauted the onions for only about 5 minutes, made the roux, added the milk and spices (no salt b/"

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