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maggiethecat

Member since Oct 2010

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Reviewed Dan Dan Noodles

May 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I just watched this episode last night, so I haven't made this recipe yet (but I will be soon.) For those who can't find black Chinese vinegar, Alton did say (very quickly and easy to miss) that you can substitute Worcestershire sauce instead."

Reviewed Maple and Cayenne Glazed Chicken

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm sure this recipe is good, but I wish there was at least some indication of how long the syrup takes to reduce. I let mine simmer over low heat for about 15 minutes and it wasn't really reducing much. I turned around for 2 minutes to prep something else for dinner and when I turned back, my syrup was the consistency of caramel. When I took it...

Reviewed Easy Sticky Buns

Oct 23, 2010 in Food Network Community Toolbox on Food Network

These are really good, but kind of finicky. I've made a half batch (using only one sheet of puff pastry and making 6 rolls twice now, and each time I only use 1/2 stick of butter which seems just about right. The first time, they looked done after 28 minutes (at 400 degrees so I took them out and the centers were doughy and underdone. The second...

Reviewed Easy Sticky Buns

Oct 23, 2010 in Food Network Community Toolbox on Food Network

These are really good, but kind of finicky. I've made a half batch (using only one sheet of puff pastry and making 6 rolls) twice now, and each time I only use 1/2 stick of butter which seems just about right. The first time, they looked done after 28 minutes (at 400 degrees) so I took them out and the centers were doughy and underdone. The second...

Reviewed The Oatiest Oatmeal Cookies Ever

Oct 17, 2010 in Food Network Community Toolbox on Food Network

These turned out perfect, exactly like Alton's in the episode. I followed the directions to the letter, down to weighing and re-weighing everything to make sure I got everything correct. I had no problems with mine being greasy or runny. The batter is a little wetter than a standard cookie batter, but it still held its shape fine, even without chilling....

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