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oliviap

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Reviewed brownie batter cookies

Mar 7, 2014 on FoodNetwork.com

I forgot to mention I used a cookie scoop that I believe measures a volume of 1.5 Tbsp, just in case you are looking to make cookies about this same size. :)

Reviewed brownie batter cookies

Mar 7, 2014 on FoodNetwork.com

I forgot to mention I used a cookie scoop that I believe measures a volume of 1.5 Tbsp, just in case you are looking to make cookies about this same size. :)

Reviewed brownie batter cookies

Mar 7, 2014 on FoodNetwork.com

Good cookies that really satisfy that chocolate craving. I halved the recipe and got 2 dozen cookies about 2.5-3" across. I also did not have unsweetened chocolate on hand so I substituted semi-sweet and removed some white sugar (1 oz semi-sweet chocolate = 1 oz unsweetened chocolate + 1 Tbsp sugar). It certainly was not overly sweet. Definitely recommend...

Reviewed Remoulade Sauce

Mar 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

This sauce definitely MADE my homemade shrimp po boys! Didn't have creole mustard so I used regular whole grain mustard and added some hot sauce for a little extra kick. I also added some prepared mayo to thicken a bit, probably 1/4 cup. Really love that punch of the horseradish! And this recipe made quite a bit so I am looking forward to exp...

Reviewed Classic Fried Shrimp Po'boys

Mar 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very tasty with only a couple of aforementioned issues. The first was that a good amount of my dredge came off in the oil so at the end the shrimp were very lightly coated. Also, cook time was maybe 2-3min max, and I had what was labeled as colossal (the largest size) shrimp. Just a heads up for anyone trying this for the first time.. because ...

Reviewed Salmon Cakes with Lemon-Caper Yogurt Sauce

Mar 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Absolutely delicious. I really enjoyed the yogurt sauce too because I love the brininess of capers, but it's not my boyfriend's thing. My only (small) issue was the corn seemed like it didn't mix in as well and a little bit fell out of the patties. I also do 99% of my shopping at Trader Joe's and could not find saltines there so I bought o...

Reviewed Salmon Cakes with Lemon-Caper Yogurt Sauce

Mar 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Absolutely delicious. I really enjoyed the yogurt sauce too because I love the brininess of capers, but it's not my boyfriend's thing. I do 99% of my shopping at Trader Joe's and could not find saltines there so I bought oyster crackers and kind of guessed at 2-3 oyster crackers per saltine. Worked perfectly and made a solid 8 cakes. Between...

Reviewed Pulled Pork Sandwiches with Homemade BBQ Sauce

Feb 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Haven't made the pulled pork part of this recipe, but this is the only bbq sauce recipe I use for my pork ribs, which I cook in the slow cooker. I find that before I put the sauce in the slow cooker it is on the vinegary side, but after it's been in there for a few hours with the ribs it is pure perfection. It's not like store-bought bbq sauce ...

Reviewed Penne With Vodka Sauce

Feb 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Extremely tasty! And on top of that very quick and easy to make! Highly recommend if you want a gourmet tasting dinner without investing too much time or money. I also added spicy italian sausage.""

Reviewed Almost-Famous Cheddar Biscuits

Feb 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Even without the garlic butter these taste very similar to the real thing! I imagine adding the butter would produce even more RL-like results. Really yummy!""

Reviewed Stromboli

Feb 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good. Enjoyed the little bit of spiciness. Agree with some other reviewers that 1 - You don't need as much flour as the recipe calls for and 2 - Make some marinara sauce to dip it in. One more tip (from my bf who used to work at a pizza place when he was younger) - Make slits across the top, like you would with a pie. Otherwise the air m...

Reviewed Almost-Famous Soft Pretzels

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

Soooo good! And VERY easy! My dough rose a LOT and got nice and fluffy. It was fun to roll out! I decided to take some of the reviewers' advice and bake at 350 instead of 450, but after 10 minutes my pretzels were still very light colored and obviously not cooked all the way through. I had to do at least another 5 min (didn't set timer) duri...

Reviewed Lemon Meringue Pie

Feb 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Did not make this recipe's crust, only the filling and meringue, but let me tell you I could just eat an entire bowl of the lemon curd filling! YUMMMM""

Reviewed My Big, Fat Chocolate Chip Cookies

Feb 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

My go-to chocolate chip cookie recipe. PERFECT chocolate chip cookies, and I, like everyone else, have tried many other recipes.""

Reviewed Raspberry-Ricotta Mousse

Feb 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

Definitely not a mousse. Just a fruity-flavored, lightened ricotta. Which is not to say it is bad, but I would say it's not a complete dessert. This would be better as a replacement for whipped cream or a layer in a parfait or trifle. Again, it's not bad. I would describe it as more of a dessert condiment than a dessert in its own right. I ...

Reviewed Mac and Cheese

Jan 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

Good bechamel consistency! I, too, topped with panko breadcrumbs and no tomatoes. I also use a cheese combo of cheddar, swiss, havarti, and gouda, a bit more cheddar than the other cheeses. Highly recommend this combo. Super yummy! If you do use the combo of cheeses listed in the recipe just know that gruyere is just a type of swiss cheese; ...

Reviewed Cannoli Cake

Jan 23, 2012 in on Food.com

Excellent cake. Here is a tip for those having textural issues. Firstly, one of the reasons this cake could come out very chewy is because it calls for AP flour. I replaced the AP flour with cake flour and the cake came out with a fabulous, light, airy texture. When switching AP flour for cake flour 1 cup AP = 1.125 (1 c. 2 Tbs) cups cake fl...

Added Recipe Photo to Cannoli Cake

Jan 22, 2012 on Food.com

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