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Burnsville, Minnesota

Member since Dec 2007

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Reviewed orange toffee almond sandies

Feb 22, 2014 on FoodNetwork.com

I didn't like these very much, but think with some tweaks I would like them. They weren't sweet enough, so I would add a little more sugar and I really didn't like the orange rind in them. I think I would take out the orange rind (didn't use orange extract) and bump up the almond extract. I am going to try them again with those changes as I liked...

Reviewed orange toffee almond sandies

Feb 22, 2014 on FoodNetwork.com

I didn't like these very much, but think with some tweaks I would like them. They weren't sweet enough, so I would add a little more sugar and I really didn't like the orange rind in them. I think I would take out the orange rind (didn't use orange extract) and bump up the almond extract. I am going to try them again with those changes as I liked...

Reviewed orange toffee almond sandies

Feb 22, 2014 on FoodNetwork.com

I just didn't like these as much as I though I would. I halved the recipe and the only thing I changed, was I didn't put the orange extract in, but I did put in the orange zest. I didn't think there was enough sugar as they just didn't taste sweet enough and I didn't care for the orange. I want to make these again and up the almond extract and...

Reviewed orange toffee almond sandies

Feb 22, 2014 on FoodNetwork.com

I just didn't like these as much as I though I would. I halved the recipe and the only thing I changed, was I didn't put the orange extract in, but I did put in the orange zest. I didn't think there was enough sugar as they just didn't taste sweet enough and I didn't care for the orange. I want to make these again and up the almond extract and...

Reviewed Apple Tarts

Sep 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

This may be my fault, but the bottoms of my tarts got burned. I had the oven on 375 for 30 minutes and then turned it up to 400 for the last 10 and shouldn't have turned it up. The bottoms are burned and I don't think edible. I never burn food, so this really ticks me off. The puff pastry is expensive, so this is pretty irritating. "

Reviewed Beef Pops with Pineapple and Parsley Sauce

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

Well, I know I am totally in the minority on this, but I really didn't like the marinade at all. It left a slimy coating on the meat after it was cooked that I just didn't like. The taste is fine, but the slimy texture of the marinade was hard for me to get past. I used sirloin as it is foolish to use an expensive cut of meat if you are going t"

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