My Profile

peridot 16

Berwyn, Illinois

Member since Mar 2008

Flag This ProfileFlag as Inappropriate

Reviewed Beer Battered Codwich Sliders

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

Loved all the components of this codwich. Wasn't a fan of fennel, but, loved it in the slaw. Who knew that adding worcestershire sauce to tartar sauce would make such a big difference. The cod came out great. Easy-peasy recipe!""

Reviewed Foolproof Standing Rib Roast

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

wow! we do a 4 bone SRR(7-8 lbs) and have excellent results. even in the 1st hour in the oven...no way the roast would be raw...definetely not...after the 2nd cook. whatever! all I know, we always have a superb roast, even our family memebers that like it more well done!
This is the only recipe we use for a SRR.""

Reviewed Emmanuel's Baked Artichoke Hearts

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Sorry Rach...did you copy my grandma's recipe?. Been eating it for 40+ yrs. And hers is way better.

Reviewed Raisin Pecan Oatmeal Cookies

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

This is my new oatmeal cookie recipe. Love it! I made a batch with craisins and walnuts, another batch with pistachios and dried cherries, another batch with chopped dried figs and pecans, another batch with dried blueberries and walnuts. All cookies turned out great and got rave reviews at our annual Christmas party!

Reviewed Foolproof Standing Rib Roast

Dec 17, 2010 in Food Network Community Toolbox on FoodNetwork.com

This is the only recipe we use. Follow it exactly. This Saturday, hubby is doing a 7# roast for our pre-Christmas with friends. He takes into account, the 1 hr. roasting and turns the oven back on at the 3 hr. point. He starts the process at 11am, taking the roast from the fridge, letting it sit for an hour. Ready for dinner at 5pm. We all like the...

Reviewed Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Nov 19, 2010 in Food Network Community Toolbox on Food Network

I really thought this was a winner. Not for my family. They didn't care for the topping...maybe too much flour in the streusel. I'll stick with my families fave s.p. casserole that I adapted from a Kraft foods recipe for a praline stuffed sweet potato.

Reviewed Cranberry Pumpkin Bread

Nov 1, 2010 in Food Network Community Toolbox on Food Network

The 1st time I made this recipe followed exactly.
The 2nd time, I had leftover baked sweet potatoes. I scooped out the sweet potatoes to get 2 cups. I used 1/2 cup unsweetened applesauce and 1/2 cup of oil, used 3 cups sugar and added in 2 cups roasted walnuts. (I used halved walnuts, roast on a cookie sheet in a 350 oven for 15 mins, shake...

Reviewed Pumpkin Bread

Oct 27, 2010 in Food Network Community Toolbox on Food Network

Seriously, if you are gonna make this bread, follow the recipe. Use fresh pumpkin, grated....no...don't substitute canned pumpkin and expect the same results, cause your not gonna get it. Canned pumpkin has alot of water. Ok, to change it up, I did fresh grated sweet potato(again, not canned),or carrots, roasted walnut halves,instead of the pumpkin...

Reviewed Cranberry Sauce

Oct 24, 2010 in Food Network Community Toolbox on Food Network

I liked this sauce, but, my family prefers Alton's sauce...maybe the clover honey instead of sugar. I did alter Alton's recipe, adding in a cinnamon stick and 1 tsp. of my homemade vanilla extract.

Reviewed Braised Short Ribs

Oct 1, 2010 in Food Network Community Toolbox on Food Network

I decided to try this recipe as a change of pace. Talked to the butcher, got 6 short ribs cut along the bone, very meaty. I used a merlot. Had family over for dinner to test this recipe. Albiet, very good, but, the concensus was, all of us preferred the Anne Burrell recipe, which I have made many times. Just a matter of choice!

Not what you're looking for? Try: