My Profile

noblecat_12441204

Folsom, California

Member since Dec 2009

Flag This ProfileFlag as Inappropriate

Replied to Crimson Pie Recipe : Food Network

22 hours ago on FoodNetwork.com

I, too, have been making it since it appeared in Bon Appetit--24 years ago! It is my favorite holiday pie. I agree, susanportis1_6839263, that it should be credited to Bon Appetit. At least now, I don't have to dig out my old magazine, since I can find it online here.

Reviewed boston cream pie

May 18, 2014 on FoodNetwork.com

I only used the cake recipe, so that is what I rated, and it turned out well. I used a different pastry cream recipe and lightened it a bit with 1/2 c. whipped cream. I also made a simple ganache (8 oz. chocolate chips and 1/2 c. heavy cream) instead of the fondant in this recipe. The chef in the video that demonstrates the original recipe from the...

Reviewed Baked Beans

Jul 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

Definitely drain the cans of beans and add the beer before timing the cooking. This recipe is tasty, but a little sweet for my taste. "

Reviewed Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce, Cole Slaw, and Fried Pickles

Jul 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

I only made the coleslaw. The flavor was great, but as other reviewers mentioned it, I cut back on the celery seed (to 1 tsp.). I also thought that it was a lot of dressing for the amount of vegetables, but that is a matter of personal taste, too. Next time I would probably use 4 c. of cabbage(s) and two carrots. I will make this again."

Reviewed Meyer Lemon Curd Tart

Apr 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

The rating is for the lemon curd only. I didn't make the tart. I used Meyer lemons as the recipe called for (not as tart as regular lemons) and I think it would have been better with regular lemons, as it was on the bland side. If I try this recipe again, I would cut down on the butter by one-third and use one stick instead of 1 1/2 sticks."

Reviewed French Onion Soup

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

I agree that it would be helpful to know the cup measurement of the onions, since there is so much variation in size. I used two large onions and mine caramelized on about medium high heat in about 30 minutes, using a cast iron dutch oven. The flavor was great. I'll make this again."

Reviewed Roasted Butternut Squash Salad with Warm Cider Vinaigrette

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

This is a wonderful blend of soft and crunchy, sweet and sour. Even though it took an investment in time, I will be making this again."

Reviewed Chocolate Cheesecake Candy Cane Bars

Dec 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

So good! I accidentally left the sour cream out of the glaze, but it wasn't missed. I couldn't find the chocolate wafers in my supermarket, so I used some Famous Amos chocolate sandwich cookies that were on sale, and scraped off the cream filling to substitute. They are worth the trouble, as they are delicious."

Reviewed Shortbread Cookies

Dec 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is everything shortbread should be--rich and crispy, yet tender. It was cool in my kitchen, so I didn't even chill the dough. I just rolled it on my cold granite countertop (with plastic wrap underneath the dough). Make sure you watch them in the oven and don't overcook. They might look underdone on top, but the bottoms should be golden."

Reviewed Tassie Cups with Lemon Curd Filling

Sep 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made only the lemon curd, but it is the easiest recipe I've ever made and I've tried many. It has a nice balance of sweet and tart. I think blending in the melted butter helps to prevent the eggs from curdling."

Reviewed Lemon Curd

Oct 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is easy and tasty. If I had a complaint, it might be that the balance of sweet/tart and buttery is a little too heavy on the buttery side, and I like buttery. My lemons were very tart, so I don't think that was it. Maybe it needed more lemon?""

Reviewed Buttermilk Spice Cake

Oct 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I followed directions exactly, but the batter overflowed my 9" pans. What a mess--and I just cleaned my oven yesterday! I let the cake continue to bake until it was done, but it took longer. Maybe my oven is not calibrated correctly? It did taste good, though.""

Reviewed Beet Salad with Goat Cheese

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

Buy the beets already cooked. I don't recommend canned. The dressing is well-balanced and tasty. Easy and good.""

Reviewed The Chewy

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

I followed the instructions in the video, and undercooked them, but they still turned out flat and they spread...tasty, but not the best I've tried.""

Reviewed Tiramisu

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

This Tiramisu is everything you would expect. It is rich and creamy and a little goes a long way. The espresso liquid yields about twice as much as is needed. I found Savoiardi cookies at my local World Market, and I used 2 7oz. packages, which made three layers in my 9x13 dish. The result is very yummy. ""

Reviewed Chocolate Tiramisu

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

This is a very rich Tiramisu, but very good. I added a dollop of whipped cream to cut the richness a bit. The egg yolks took longer to cook than four minutes. I used a double boiler. And...it seems to me that the recipe calls for 4 layers of 8 cookies each (32 and not 24). Serve it chilled, or even frozen as it will fall apart once it gets warm.""

Reviewed Company Shrimp and Mushroom Pasta

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

This was rich, well-seasoned, and flavorful. I, too, cut the recipe in half without a problem. I will definitely make this again.""

Reviewed Plum Tart

Aug 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This tart turned out to be more like a fruit-filled cookie than a tart, and there was way too much crumb mixture (I didn't use all of it). Even so, it was very tasty, especially topped with softened vanilla ice cream.""

Reviewed Creamy Apricot Rice Pudding

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

This is yummy, creamy, comfort food. I had no apricots, but I added diced fresh mango. If I had planned better, I could have replaced some of the milk with coconut milk to go along with the mango...next time. "

Reviewed Banana Caramel Cream Pie

May 30, 2011 in Recipes on Cooking Channel

To Chef#1439450: The recipe says one cup of sugar to 1/4 cup of water for the caramel sauce."

Reviewed Savoury Swiss Chard Tart

May 20, 2011 in Recipes on Cooking Channel

This is a wonderful blend of flavors and textures. It was creamy with a salty bite from the bacon and a sweet bite from the raisins. I didn't change a thing. Try it!"

Favorited Savoury Swiss Chard Tart

May 15, 2011 in Recipes on Cooking Channel

Reviewed Strawberry Shortcakes

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

The shortcake wedges were tasty--crunchy outside, tender inside--but didn't rise much, so they were hard to split."

Reviewed Baked French Toast Casserole with Maple Syrup

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

This recipe is easy and good. I would recommend using a firm bread or day old bread. Mine did not turn out mushy, as mentioned in the previous post. I cut the topping recipe in half and that was plenty sweet (and no smoky oven!), and I served it with warm maple syrup for anyone who wanted more sweetness. I toasted the nuts before adding to the top"

Reviewed Baked French Toast Casserole with Maple Syrup

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

This recipe is easy and good. I would recommend using a firm bread or day old bread. Mine did not turn out mushy, as mentioned in the previous post. I cut the topping recipe in half and that was plenty sweet (and no smoky oven!), and I served it with warm maple syrup for anyone who wanted more sweetness. I toasted the nuts before adding to the top"

Reviewed Baked French Toast Casserole with Maple Syrup

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

This recipe is easy and good. I would recommend using a firm bread or day old bread. Mine did not turn out mushy, as mentioned in the previous post. I cut the topping recipe in half and that was plenty sweet (and no smoky oven!), and I served it with warm maple syrup for anyone who wanted more sweetness. I toasted the nuts before adding to the top"

Reviewed Baked French Toast Casserole with Maple Syrup

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

This recipe is easy and good. I would recommend using a firm bread or day old bread. Mine did not turn out mushy, as mentioned in the previous post. I cut the topping recipe in half and that was plenty sweet (and no smoky oven!), and I served it with warm maple syrup for anyone who wanted more sweetness. I toasted the nuts before adding to the top"

Reviewed Beatty's Chocolate Cake

Mar 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am an experienced baker and I did read the latest reviews...I should have read more. I followed the recipe exactly and even took out a little of the batter, but still the batter overflowed the pans. Even so, the cake turned out moist and flavorful. "

Reviewed Red Velvet Cupcakes

Feb 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

To Bakenine22: Yes. Reduced fat buttermilk will work the same.

Reviewed Creamy Polenta

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

I thought this recipe was a little bland-sounding. I used a cup of chicken broth to replace a cup of water for more flavor and I added about one-third cup of mascarpone cheese for a creamier texture and richer flavor. I served it with an Italian-style pot roast and the sauce on the polenta was outstanding. Depending on what you serve it with, you...

Not what you're looking for? Try: