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pr627

Winchester, Virginia

Member since Mar 2010

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Reviewed homemade cannoli

Jul 30, 2014 on FoodNetwork.com

The only thing keeping me from giving this recipe 5 stars is the amount of cinnamon in the filling. One teaspoon is entirely way too much - it actually turns the filling a mocha color. It tastes good, but not what I'm accustomed to. The pastry shells are great. I rolled a few by hand and quickly decided to dig my pasta machine out of the basement...

Reviewed homemade cannoli

Jul 30, 2014 on FoodNetwork.com

The only thing keeping me from giving this recipe 5 stars is the amount of cinnamon in the filling. One teaspoon is entirely way too much - it actually turns the filling a mocha color. It tastes good, but not what I'm accustomed to. The pastry shells are great. I rolled a few by hand and ended up digging my pasta roller out of the basement for...

Reviewed Cordelia's Roast Beef

Dec 10, 2013 on FoodNetwork.com

Well, I'm on the fence about this one. As written and as shown on tv, the recipe leaves a bit to be desired. The gravy was tasty, but way thinner than the tv version and it makes way, way more than is needed for one 3-pound roast. I used a very large dutch oven and made 2 roasts and had plenty of gravy for both. To thicken the gravy, I removed...

Reviewed Baked Squash Rings

Dec 10, 2013 on FoodNetwork.com

Perfect way to cook acorn squash. 5 stars all the way.

Reviewed Mini Onion Quiches

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

Very tasty - they're good warm, but we actually liked them better at room temp. Like others suggested, I reduced the butter amounts in half. Also, I pressed the crust crumbs into my mini muffin tin, then pressed the cheese, then sprinkled the scallions (I doubled them because we love onions - that was a very good call), then poured the egg custa"

Reviewed Mini Onion Quiches

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

Very tasty - they're okay warm, but we actually liked them better when they cooled to room temperature. Like others suggested, I reduced the butter in the crust by half and pressed the crumbs into my mini muffin tin, then followed with the cheese that was also pressing into place. Then I added the cooked scallions and poured the egg custard into"

Reviewed Skillet Almond Shortbread

Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent almond flavor and wonderful texture. Definitely not a shortbread though. This recipe is more of a "breton" style cake (French butter cake, or a "blondie" so to speak. Very dense, very rich, very fine texture, very addictive. Cuts like buttah. I found the baking time listed to be perfect, but I should mention that my cast iron skille"

Reviewed Skillet Almond Shortbread

Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent almond flavor and wonderful texture. Definitely not a shortbread though. This recipe is more of a "breton" style cake (French butter cake), or a "blondie" so to speak. Very dense, very rich, very fine texture, very addictive. Cuts like buttah. Serve very thin slivers. I found the baking time to be perfect, although my skillet was s"

Reviewed Cranberry Walnut Oatmeal Cookies

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

Used butter and omitted the walnuts - 5-stars all the way! I was tempted to try these after reading they were similar to Archer Farms Harvest Cookies. This recipe is a keeper."

Reviewed Roasted Eggplant and Tomato Soup

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

I was very eager to make this recipe after hearing Rachael Ray say it tasted just like eggplant parmesan in a bowl, but I was disappointed. It is tasty, but it's nothing like eggplant parm. I'd call it a jazzed up tomato soup. Oh, and I completely agree with others - 1 tsp of crushed red pepper flakes is way too much, and I love heat."

Reviewed Grandgirl's Fresh Apple Cake from Georgia

Apr 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

This cake bakes up very nicely and is indeed a very moist cake, but I wasn't thrilled with the overall flavor of the actual cake - the glaze add quite a bit of sweetness, but I think I would have preferred no glaze and a more flavorful cake. The cake stays moist for many days. ""

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