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lilcritta2

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Replied to sour cream coffee cake

6 days ago on FoodNetwork.com

Good tip on the use of Greek yogurt. Sour cream is likely used for its fat content though, which tenderizes baked goods.

Reviewed salmon cakes

6 days ago on FoodNetwork.com

Have made twice now, and they are exceptional. I am not a big fan of salmon, so this is a great recipe to incorporate the healthy fish into my diet. I follow the recipe to a "T" except I omit the capers. They are super moist and have a wonderful texture. Not mushy like some cakes can be. Just make sure you use UNsalted butter as the recipe states...

Replied to sour cream coffee cake

May 13, 2014 on FoodNetwork.com

I agree that table salt is saltier, but it dissolves much better than kosher. I had random salty bites while eating the cake which is from salt that hasn't dissolved.

Reviewed sliders

Mar 11, 2014 on FoodNetwork.com

The texture of these burgers was great thanks to the cream. They stayed very moist and also held together nicely. I might add more Worcestershire sauce and pepper next time around.

Reviewed Taco Potion #19

Mar 7, 2014 on FoodNetwork.com

Great seasoning. I add a little garlic powder and use masa instead of corn starch because that's more authentic and it adds flavor unlike the corn starch. I bloom the spices, then add some water until they all dissolve.

Replied to Cowboy Breakfast Sandwiches Recipe : Ree Drummond : Food Network

Mar 4, 2014 on FoodNetwork.com

You can find it at places who sell Wilton brand. It's by all the cake and cupcake supplies.

Reviewed restaurant-style salsa

Feb 25, 2014 on FoodNetwork.com

I have made this recipe many times. It is the only salsa recipe I use, in fact. I do recommend draining a lot of the juice from whole tomatoes. I find that if I do not drain, my salsa is too watery. That would be my only complaint about this recipe. I like the heat in this recipe. Just right. Not weak but not overdone either.

Reviewed charleston cheese dip

Feb 21, 2014 on FoodNetwork.com

This is yummy! I served mine with pita chips. Received many compliments and I will definitely make again. Just make you serve it right after it comes out oven and is still plenty hot.

Reviewed sour cream coffee cake

Feb 19, 2014 on FoodNetwork.com

I adore the texture and flavor of this cake. Mine was so fluffy and moist that it's texture was like boxed cake which can be hard to achieve with homemade cakes. However, I do have a complaint with this recipe: the kosher salt. Mine did not dissolve in the cake, so certain bites would be very salty. I don't understand why kosher salt is called for...

Reviewed sour cream coffee cake

Feb 19, 2014 on FoodNetwork.com

I adore the texture and flavor of this cake. Mine was so fluffy and moist that it's texture was like boxed cake which can be hard to achieve with homemade cakes. However, I do have a complaint with this recipe: the kosher salt. Mine did not dissolve in the cake, so certain bites would be very salty. I don't understand why kosher salt is called for...

Reviewed sour cream coffee cake

Feb 19, 2014 on FoodNetwork.com

I adore the texture and flavor of this cake. Mine was so fluffy and moist that it's texture was like boxed cake which can be hard to achieve with homemade cakes. However, I do have a complaint with this recipe: the kosher salt. Mine did not dissolve in the cake, so certain bites would be very salty. I don't understand why kosher salt is called for...

Reviewed almost-famous broccoli-cheddar soup

Feb 6, 2014 on FoodNetwork.com

Pretty good. Never had Panera's before so I can't comment on close it is to the original. I used half chicken stock and half vegetable stock because I didn't have any carrots. Also didn't puree soup as we like it chunky. Next time I might omit nutmeg because I am not a big fan of it in savory dishes, although I don't think it overwhelmed the soup...

Reviewed beef and bean burritos

Feb 3, 2014 on FoodNetwork.com

I used the El Pato sauce she recommends but it was definitely way too spicy for my 3 and 6 y/o boys, so I used half El Pato with half regular tomato sauce and that was just right. I also added a lot more spices and tons more salt to the meat mixture. I served half the burritos with sauce and the other with just cheese. Everyone in my family was happy....

Reviewed French Toast Pigs in Blankets

Jan 6, 2014 on FoodNetwork.com

Made these for dinner tonight, and they turned out great. They were fun for my kids to eat. Followed the recipe exactly, just cooked mine at a little lower heat for a longer time. They were also very easy to prepare.

Reviewed Roasted Red Peppers

Dec 24, 2013 on FoodNetwork.com

My peppers stuck to my sheet, so the black char got left behind on them. It doesn't specify to grease your baking sheet though. My peppers started to burst before 30 minutes perhaps because the charred skin came off onto sheet. A little disappointed.

Reviewed Beef with Snow Peas

Dec 18, 2013 on FoodNetwork.com

This is great! I used flat-iron steak and it was as tender as a steak could be. Just a tad salty, so next time I might not marinade the steak or only marinade for a minute.

Reviewed Drop Biscuits

Dec 16, 2013 on FoodNetwork.com

These were simple, yet great! Very tender biscuit unlike many I have made before. All I did differently was use regular milk because that's what I had on hand. Highly recommend this drop biscuit recipe. (FYI: I did 1/4 of the recipe and got about 14 biscuits with a small cookie scoop).


Reviewed Drop Biscuits

Dec 16, 2013 on FoodNetwork.com

These were simple, yet great! Very tender biscuit unlike many I have made before. All I did differently was use regular milk because that's what I had on hand. Highly recommend this drop biscuit recipe. I cut recipe in half and got about 14 biscuits with a small cookie scoop.

Reviewed Restaurant-Style Smashed Potatoes

Dec 15, 2013 on FoodNetwork.com

My family liked these a lot. I used russet potatoes because that's what I had on hand. PW's recipes are always a hit at my house!

Replied to No-Baste, No-Bother Roasted Turkey

Nov 22, 2013 on FoodNetwork.com

I wouldn't do it. Your oven is not going to stay warm for 10 hours. You might want to try 1.5 hours at 500 degrees, then the same same resting time of 4 hours. Or buy (2) 12 lb turkeys if they will both fit in your oven at the same time. Read all the other reviews because I think some people did try it with larger turkeys. See how they did it. Good...

Replied to No-Baste, No-Bother Roasted Turkey

Nov 22, 2013 on FoodNetwork.com

I would do it very early in the morning. If you go with frozen make sure it is completely thawed out and at room temp. when you put into the oven or the recipe will not work.

Reviewed My Family's Favorite Sloppy Joes (Pizza Joes)

Nov 21, 2013 in null on Food.com

Try it with Mexican style tomato sauce (such as El Pato), and it makes great chili cheese fries and a good sandwich too. Great recipe."

Reviewed My Family's Favorite Sloppy Joes (Pizza Joes)

Nov 21, 2013 in null on Food.com

Try it with Mexican style tomato sauce (such as El Pato), and it makes great chili cheese fries and a good sandwich too. Great recipe."

Replied to Sausage Gravy

Nov 11, 2013 on FoodNetwork.com

Darker sausage gravy is much more flavorful than white. Maybe you are looking for sawmill gravy instead?
I also think the brand of sausage you use makes a huge difference in taste. Use the highest quality you can find.

Reviewed Sausage Gravy

Nov 11, 2013 on FoodNetwork.com

This is my favorite recipe for sausage gravy. it's really good if you use Jimmy Dean's mild country sausage. I usually end up adding more seasoned salt but otherwise follow the recipe. You can make it thin or thick depending how long you cook it. Simple, yet delicious!

Reviewed Three Bean and Beef Chili

Oct 20, 2013 on FoodNetwork.com

I admit that I did make a lot of changes to this recipe such as adding more chipotle pepper and adobo sauce, added chili powder, and changed the beans up a little. With that being said, this recipe helped me create a delicious chili. I like how it's made with crushed tomatoes and water. It had just the right consistency. My husband and six year old...

Reviewed Bacon Cheeseburger Meatloaf

Oct 20, 2013 on FoodNetwork.com

I thought this was pretty good, but I agree with others that there are some texture issues with this particular style of meatloaf. I think it's caused by addition of cheese. There were pockets of sogginess most likely from the grease. It might help to let your meatloaf sit out a good half hour after baking....if you can wait that long! I think flavor-wise,...

Reviewed Almost-Famous Stuffed Cheesy Bread

Oct 7, 2013 on FoodNetwork.com

Had to add about 1/2 to 3/4 cup more flour. Dough doubled in size in 45 minutes and my kitchen was 70 degrees. (An hour in a half is way too long.) The bread ended up being way too salty. I would recommend decreasing the garlic salt by half.

Reviewed Restaurant-Style Salsa

Sep 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have made this recipe many times. It's the only salsa recipe I use, in fact. I do recommend draining a lot of the juice from whole tomatoes. I find that if I don't, my salsa is too watery. That would be my only complaint about this recipe. I like the heat in this recipe. Just right. Not weak but not overdone either."

Reviewed Almost-Famous Breadsticks

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

I have never had Olive Garden breadsticks so I can't comment on how similar they were to theirs. I thought these were okay. Nothing special. I think they would be better if they had two rises like most bread dough does. I think this would improve the texture. I liked the topping a lot. In fact, I doubled it. I think they would also be better if ba"

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