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luvbn_mrs_coates

Huntsville, Alabama

Member since Apr 2007

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Reviewed Sweet Tea-Brined Fried Chicken on a "Biscone"

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

We just had this for Easter Supper. The subtle sweet tea and lemon taste in the chicken was excellent. We will definitely have this again.

The only problem I ran into was that my biscones were too small to make sandwiches. The chicken pieces I had were pretty large and I had to pound them with a mallet. So we had fried chicken...

Reviewed The Best Bread Pudding

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe came out perfect. I followed it exactly... with all sugars included as written! I used Red Stag Bourbon because it is cherry flavored and I had it on hand. It's lovely. My son and I are eating it right now, just out of the oven. My empty bowl sits in front of my screen. I made a Guy Fieri bread pudding for Thanksgiving and Paula's...

Reviewed Fried Deviled Eggs

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made these to take to an Iron Bowl party. The hostess likes deviled eggs so I decided to try something a little different this year. They were so good! I left out the lemon zest and the chopped chives because it just didn't sound good to me. But I did add a few extra dashes of hot sauce : I fried them in vegetable oil and it worked just fine....

Reviewed Green Bean Casserole

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for Thanksgiving. It was good, but I guess I prefer my beans a little softer. They didn't soften in the oven like I thought they would. So I suggest boiling them a little longer, or to your preference.

Reviewed Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

My son, who hates potatoes of every kind, ate 2. I made some with the pecans and some without because my kids hate all things crunchy. I have very picky eaters. The potatoes were very yummy and I will cook them again. If you don't want to make the streusel, you can just layer the ingredients in the potato. You're going to mix it all up with...

Reviewed Brussels Sprout Gratin

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

I was excited to make this because I like brussel sprouts and I like experimenting. I didn't eat my first helping. The sauce came out more like what you'd eat on biscuits, which I don't think married well with the sprouts. Also, my cheese didn't really melt. Overall, I was pretty disappointed.

Reviewed The Ultimate Lady's Cheesy Mac and Cheese

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for Thanksgiving. Let me warn you kiddos, buying the cheese is expensive. I was in a bit of sticker shock when I hit my local deli. However, the left over gouda and muenster cheese has made awesome grilled cheese sandwiches.

I cooked this the day before. It looked soooo delicious going into the pan. On the second...

Reviewed The Ultimate Lady's Cheesy Mac and Cheese

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for Thanksgiving. Let me warn you kiddos, buying the cheese is expensive. I was in a bit of sticker shock when I hit my local deli.

I cooked this the day before. It looked soooo delicious going into the pan. On the second day, during reheat, it lost a lot of it's luster. I recommend cooking this same day to get...

Reviewed Pumpkin Bread Pudding with Rum Sauce

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for Thanksgiving. My kids looooovvvvvveee it! It made a huge pan and it's now a week later and we've still got some left. I couldn't find the vanilla bean so I just left it out. I also never made it out to buy the rum. However, I had red stag bourbon so I substituted it for the rum.

It came out beautiful and I...

Reviewed Turkey with Oyster Dressing and Old-Fashioned Gravy

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for Thanksgiving, using a 24lb turkey. I doubled the recipe for the brine and syrup baste mixture. I made the syrup baste mixture in two batches. I poured the 1st batch over the Turkey while it was cooking upside down. Then when the turkey was flipped, I poured the second batch on the turkey. The turkey became a beautiful caramel...

Reviewed Fried Deviled Eggs

Nov 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made these to take to an Iron Bowl party. The hostess likes deviled eggs so I decided to try something a little different this year. They were so good! I left out the lemon zest and the chopped chives because it just didn't sound good to me. But I did add a few extra dashes of hot sauce :) I fried them in vegetable oil and it worked just fine....

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