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parndee

Member since Dec 2010

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Reviewed french breakfast puffs

Oct 25, 2014 on FoodNetwork.com

Similar to a cake doughnut, but greasier. The 1 teaspoon of salt should be reduced by half or unsalted butter should be substituted. I also think a little extra nutmeg wouldn't hurt. Can't say I cared much for these, but my husband liked them except for the saltiness. If you love super-greasy, sugary, salty desserts, you will love these.

Reviewed pork chops with sweet and hot peppers

Oct 20, 2014 on FoodNetwork.com

Easy recipe, nice color and different.

Reviewed guacamole salad

Sep 27, 2014 on FoodNetwork.com

Nice, colorful, simple, salad; a beefed-up, deconstructed, guacamole. Like my guacamole, I like a smidge of cumin in it.

Reviewed dill dip in a bread bowl

Sep 21, 2014 on FoodNetwork.com

The one tablespoon of season salt made the dip excessively salty and overwhelmed the otherwise nice herbal quality of the dip. I recommend more herbs and less salt. I know dips should be a little on the salty side, but this one was ridiculous.

Reviewed double blueberry muffins

Aug 3, 2014 on FoodNetwork.com

I used 1/2 thawed blueberries, 1/2 fresh cherries and the muffins turned out very well. The cinnamon sugar topping gives them a nice crust. I didn't bother with fork mashing--I just put some of the berries in before the flour in the recipe. My Kitchenaid paddle attachment did the work for me.

Reviewed Parmesan-Roasted Green Beans

Jan 13, 2014 on FoodNetwork.com

Very easy and haricot verts are so delicious.

Reviewed Bacon-Herb Wrapped Pork Tenderloin

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

Very good, hard to go wrong wrapping anything in bacon. I've seen and made a few variations on this recipe, and I like this version a little better because the garlic is roasted. The flavors are ever so slightly discordant to give this 5 stars."

Reviewed Banana Walnut Bread

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

Great recipe, but it fell apart when I tried to knock it out of the pan after only 5 minutes of cooling. I will try cooling it longer, or will grease and flour the pan next time."

Reviewed Kentucky Colonels

Dec 22, 2010 in Food Network Community Toolbox on FoodNetwork.com

This recipe, like many bourbon ball recipes, is too sweet and tastes mostly of confectioners sugar, even though I only used 1 1/2 lbs. (I cut back a little on the bourbon). I think I will try 8 oz. of butter per one lb of confectioners next time, make alterations, and see if I can't create a better recipe.

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