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margaret graf

Palmdale, California

Member since Dec 2010

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Reviewed Roasted Squash with Brown Butter and Cinnamon

Oct 11, 2013 on

I can't understand why all recipes for butternut or banana squash need sugar and molasses. The squash is sweet enough as it is. I like to put a pat of butter and Italian spice in the cavity after removing the seeds, then bake it at 375 until soft. I'd appreciate some other interesting recipes but forget the sugar!

Reviewed Pizza Pot Pies

May 24, 2013 in Food Network Community Toolbox on

This was a great recipe for a large family. There are only 2 of us, and I couldn't do the math to make just two. It woud be so helpful if these recipes could give a break-down for 2 or 4 servings. Giada, you are great. I'm 75 yrs. old and have made a lot of your dishes, but I would sure like to be able to make them for just 2 people. Thankx"

Reviewed Broccoli and Cauliflower Gratin Mac n Cheese

Dec 30, 2011 in Food Network Community Toolbox on

I also thought it was too dry, so, since we've already done in our diet, I added about 1/4 cup heavy cream. Helped a lot! Since I'm not a great fan of broccoli I substituted frozen peas and corn, added some diced mild chillis and about 1/4 cup of diced red pepper (I made it the first time exactly like the recipe, then tweeked). Next time I'm goin...

Reviewed Five-Minute Fudge Wreath

Dec 23, 2011 in Food Network Community Toolbox on

Wow! tried the first time as in the recipe, then I tweeked it. I put a 1/2 cup of chunky peanut butter instead of the morsels, worked great. Also grabbed the wrong extract and used rum. That turned out to be a wow. Note: Sweetened condensed milk is a must! No matter what you do to it, it turns out great!""

Reviewed Traditional Southern Deviled Eggs

Aug 15, 2011 in Food Network Community Toolbox on

This is a lot like the way I've always done deviled eggs. But I add a little pizzaz to it by using a 1/2 tsp. of horseradish and a small amount of mild diced chilis and a small amount of diced pimientos for color and just a bit of extra umph. Try it, you'll like it.""

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