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mayflowerbobbev_12064781

Oceanside,, California

Member since Aug 2009

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Reviewed Caramel Sauce

Aug 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

With a little patience and some tips, you will have a great carmel sauce. First, it is easier to control the heat on a gas range than an electric. Carmel sauce is made by evaporation of liquid, the sugar when it becomes liquid will evaporate more evenly and faster if you cook it in a 9 to 11 inch skillet not a deep saucepan. You can use cast iro"

Reviewed Shrimp with Garlic and Olive Oil

Aug 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have been making this recipe for many years, my only changes are I always use dried Guajillo Chiles. I buy them in a package at the grocery store, they are a rich red color about 4-5 inches long and very mild with an extraordinary flavor. Cut or tear them in pieces and add to the olive oil. I use about 20 per lb shelled and deveined shrimp and "

Reviewed Pan Roasted Cowboy Ribeye with Creamed Swiss Chard

Jun 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Answers about chard and cream, 1 bunch Swiss Chard only yeilds 2-3 servings. Two cups heavy cream is too much, use 1 cup and reduce it in a skillet, it is much faster as you have more surface to evaporate the water out of the cream. In order to be called Whipping Cream, cream must have more than 37% fat. The fat can go much higher than 37%,...

Reviewed 1770 House Meatloaf

Apr 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

I read many of the reviews for this good meatloaf, some complained about the loaf being too salty ! The problem lies with the type of salt you use and most recipes today do not explain this. Ina's recipe calls for KOSHER salt, this salt is COARSER than regular, old fashioned table salt. If you are using regular table salt, use only 1 TABLESPOON."

Reviewed Apple Crumble with Cardamom-Vanilla Caramel Sauce

Apr 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Carmel Sauce is a bit tricky to make. I find it easier if you use a skillet instead of a saucepan. Try a 9 inch rather heavy 9 inch skillet (not a non-stick). You can mix ingredients at the beginning, then do NOT stir or it may crystalize. You must cook over medium-low heat until the moisture evaporates and it turns a deep carmel color (not br"

Reviewed Shrimp Bisque

Mar 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

One person wrote asking about Cooking Sherry and keeping Dry Sherry. Sherry including Dry Sherry are fortified wines and can be stored literally for years at room temperature. There is never a need to buy terribly cooking sherry !
B.J. Cooks"

Reviewed Sauteed Kale

Feb 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

If you are not using young,tender Kale be sure to cut off the stems and also remove the center vein, it is as tough as the stems.
Bev Cooks"

Reviewed Sauteed Kale with Irish Bacon

Feb 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

It is very important that you not only cut off the Kale stems, but fold the Kale in half vertically and cut out the center vein, it is as tough as the stems. You need to cover and simmer 5 to 10 minutes.
Bev Cooks"

Reviewed Sauteed Kale

Feb 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this last night,excellent! I cut the recipe in half using just 1 bunch of dark green, leafy Kale. I cut off the stems, folded the leaves vertically and cut out the tough center vein, washed them, patted dry with paper towels, again folded the leaves in half vertically and cut into 1/2 inch strips. I used 1 1/2 Tbsp. EVO and 2 cloves of gar"

Reviewed Great Grilled Romaine

Jan 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have been "cooking" Romaine for 3 years. First, I like "Baby" romaine best,this can be rather large. Second ALWAYS cut the romaine in half vertically BEFORE cooking. Third,I have cooked romaine on the barbeque, brush halves lightly with oil, S & P, grill quickly over high heat about 1/2-1 minute flat side down, turn once, grill 1/2 minute. M"

Reviewed Daube a la Provencale

Dec 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Several comments, first some complained about poor flavor, I use Beujolais wine, it is rather light and fruity so you do not have a heavy wine taste in the finished dish. It is extremely important to brown the meat (not crowding it in the pot) over medium-low heat quite a long time. This develops the special flavor, do use beef broth instead of "

Reviewed Carnitas Tacos with Spicy Slaw

Aug 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

I barbeque pork tenderloins often and have an easier method for this recipe. I buy my pork tenderloins at Costco. They come two in one package and usually weigh about 3/4-1 1/4 lb.EACH,I use just one. Remove the "silver skin" and put a marinade of your choice on the tenderloin in a zip-lock in the refrigerator up to 1 hour or follow Sandra's rec"

Reviewed Deluxe Coffee Cake

Apr 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

I will give this recipe only 3 stars because the recipe is not written correctly. I saw the program live this a.m. and I just reviewed the video, in the video Alex clearly states she is using 1/2 CUP of butter which is 1 stick (8 oz. Her written recipe states 1/2 stick butter (4 oz.therefore, many people who made this recipe only used half the am...

Reviewed Mushroom and Mustard Spaetzle

Mar 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Spaetzle are made with a thick batter NOt a dough! The thick batter is poured into the Spaetzle maker, you run it back and forth and the batter drops into the salted, simmering water. If you do not have a Spaetzle maker, spoon the thick batter (thicker than pancake batter onto a board and scrape off "ribbons" of batter with a chef knife into th...

Reviewed Zabaglione

Jan 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

First, one reviewer called in Sabayon, this is the French word for the same dessert as Italian Zabaglione. I have made Zabaglione many times in a copper Zabaglione (bowl shaped pan with a whisk, Alton's recipe sounds so much easier using the electric mixer. The only thing I would caution people is to keep the water at a low simmer and not rush ...

Reviewed Grilled Pork Tenderloin

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Some asked about cooking this tenderloin on a gas grill. This is the way I cooked mine. Heat grill on "high", put the drained pork tenderloin on the grill, turn the heat to "medium-high", Cover and cook 10 minutes. Uncover,turn the pork over,cover and cook 5 minutes. The tenderloin will be done in a total of 15-18 minutes, you can tell when it "

Reviewed Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Caren asked "What is this 1/2 heavy cream"? Heavy cream is "whipping cream", it is cream that has more than 37% butterfat. Most grocery store whipping creams are just around 37% and take longer to whip. If you live in S. CA you can buy Altadena heavy cream which is higher than 37% butterfat, it whips faster and holds up longer in the...

Reviewed Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Jun 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Caren asked "What is this 1/2 heavy cream"? Heavy cream is "whipping cream", it is cream that has more than 37% butterfat. Most grocery store whipping creams are just around 37% and take longer to whip. If you live in S. CA you can buy Altadena heavy cream which is higher than 37% butterfat, it whips faster and holds up longer in the...

Reviewed Creme Caramel

Jun 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I sent in what I believe was a very constructive review to help the cooks with the problems they mentioned (because I was a cooking teacher for 21 years.) You did not print my review. !!
B.N. Oceanside, CA"

Reviewed Sour Cream Coffee Cake

Dec 9, 2010 in Food Network Community Toolbox on FoodNetwork.com

Some reviewers are confused about the tube pan. A tube pan is what we used to call an "Angel Food Cake" pan. The newer pans usually have a removable bottom that is attached to the tube. One reviewer said the "sides of the pan can be removed" When the side comes off with a spring, this is a "Spring-form" pan. This pan has no center tube and cannot...

Reviewed Sour Cream Coffee Cake

Dec 9, 2010 in Food Network Community Toolbox on FoodNetwork.com

Some reviewers are confused about the tube pan. A tube pan is what we used to call an "Angel Food Cake" pan. The newer pans usually have a removable bottom that is attached to the tube. One reviewer said the "sides of the pan can be removed" When the side comes off with a spring, this is a "Spring-form" pan. This pan has no center tube and cannot...

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