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riely111_2468177

Minneapolis, Minnesota

Member since Apr 2005

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Replied to Spaghetti Squash with Marinara

Oct 16, 2013 on FoodNetwork.com

Spaghetti squash LOOKS like spaghetti, but the texture will absolutely be different (because - surprise! - it's not made from the same things that noodles are made from. Spaghetti squash is much more toothsome than pasta. You could definitely try cooking it longer to soften it up more, but do understand that the texture is still going to be different....

Reviewed Chicken and Dumplings

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

I've made this twice- once on my stove in a dutch oven and a second time in a crock-pot. I added carrots, and then only added enough water when poaching the chicken to just cover the chicken completely. These were the only changes that I made to the recipe!

My only thought as to why this would receive a poor rating is that from...

Reviewed Chicken and Dumplings

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

I've made this twice, now - once on my stove in a dutch oven and a second time in the crock-pot. I added carrots (because I like carrots) and that was my only change to the recipe (if you can even call it a change).

I cannot figure out what those who are complaining about this recipe did wrong - my only explanation for their poor...

Reviewed Blueberry Muffins

Apr 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I subbed 1/2 cup each of blueberry and strawberry greek yogurt for the plain yogurt and all-purpose flour for pastry flour. I also added 1/4 cup of milk because the batter looked very thick- even with the added milk this batter looked similar to drop biscuit dough.

Please note the type of measurement used for the flour- you should...

Reviewed Blueberry Muffins

Apr 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I followed this recipe, but subbed 1/2 cup each of blueberry and strawberry greek yogurt in place of plain yogurt and plain all-purpose flour for pastry flour. I also added about 1/4 cup of skim milk because the batter looked very thick- even with the added milk this batter/dough looked similar to drop biscuit dough.

I expected...

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