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rose_hoppe

United States

Member since May 2013

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Reviewed cauliflower gratin

1 day ago on FoodNetwork.com

I used 1 3/4 cups canned Golden Star brand coconut milk (just coconut & water - no additives whatsoever) plus 1/4 cup organic half & half. Then added about 1 cup chopped onion & 2 minced garlic cloves to the milk mixture as it boiled (did not strain these out later). I didn't have gruyere so used what I had on hand which was a small amount...

Reviewed puerto rican-style roasted pork shoulder with rice and black beans and fried sweet plantains

Jul 15, 2014 on FoodNetwork.com

I have not made the pork portion of this dish yet, but I did make the beans. I didn't have the bell pepper or the Italian hot pepper so used 1 jalapeno chopped finely and about 1/4 cup left over sofrito which I used in place of the bell pepper. Using 1 cup of dried beans for this recipe (soaked overnight) and cooked in plain filtered water with two...

Reviewed lentil soup

Jun 23, 2014 on FoodNetwork.com

This was a very easy recipe that came together in less than an hour. Instead of the canned tomato sauce, I used two heaping tsps. tomato paste, a large beefsteak tomato chopped in half inch cubes, a small amount of bacon for flavor, and about 1 1/2 cups chopped left over rotisserie chicken as well as a small piece of cheese rind. Instead of the 1...

Reviewed chicken cacciatore with spaghetti

Jun 18, 2014 on FoodNetwork.com

This recipe calls for a "stewing hen". A stewing hen is an old layer or a bird that has lived over a year or two. It is very, very tough & takes a long time for these birds to become tender. They have to cook at a low temp. either in a crock or in the oven on a low temp (275 degrees) for at least 3 to 5 hours. Marinading them in an acid based...

Replied to greek-style fresh tomato sauce

May 20, 2014 on FoodNetwork.com

I like your idea of using the calamata olives, think also ground sun dried tomatoe could add some punch... Cherry tomatos particularly have a tough skin. Try using another kind of tomato & skinning your tomatos first. Pierce the core with a fork, & hold the tomato over the open flame of a stove burner until the skin cracks - takes a few...

Reviewed apple coffee cake with crumble topping and brown sugar glaze

May 17, 2014 on FoodNetwork.com

This was a delicious recipe. I made a few modifications tho. I'm experimenting with other choices for flour so used 1 cup AP flour, and 1 cup cashew meal. Also wanted to reduce the sugar impact so used 1/2 cup brown sugar, 2 tbsps. coconut palm sugar, and 1 tsp. stevia leaf pwd. in the cake. Would like to try all stevia, but need that maple flavor...

Reviewed the ultimate potato gratin

Apr 30, 2014 on FoodNetwork.com

I've made this dish a number of times. It is very forgiving in terms of any changes. I never use heavy cream or the amount of cheese it calls for. Way too rich. Today I used 1 1/2 cups coconut milk, and the balance was half & half. It was a bit runny - so next time I think it might be good to use a little flour to thicken it or cut back on...

Reviewed lemon curd

Apr 27, 2014 on FoodNetwork.com

I've discovered that cooking the rind is what make it bitter. Its best to add it after taking the recipe off the flame. I found a really simple lemon curd recipe at finecooking.com. It wasn't as thick as this recipe, but was every bit as delicious... with no bitter aftertaste.

Reviewed lemon layer cake

Apr 17, 2014 on FoodNetwork.com

I found the lemon curd filling disappointing. Initially I used Ina Gardner's recipe for lemon curd - but that calls for mixing the sugar with the grated lemon rind, which ultimately leads to cooking it & a bitter aftertaste even if I kept it from boiling. Soo I searched for an easier lemon curd recipe & found it at finecooking.com. The...

Reviewed emeril's most kicked-up meatloaf ever

Apr 1, 2014 on FoodNetwork.com

Delicious. Everywhere the recipe called for katchup, I sub'd with good BBQ sauce. Instead of bacon on top, I used pancetta in the recipe - lightly sauted with the veggies using red pepper instead of green. Took the suggestion of one reviewer and baked for 1.5 hours, turning off the oven and letting the meatloaf sit in the oven for 10 min. before...

Reviewed lemon layer cake

Mar 14, 2014 on FoodNetwork.com

This recipe has great bones! It held up beautifully to my changes. Used 3 whole eggs - no extra yolks, separating the whites & whipping them hard, then folded into the finished batter - this step made it light and airy. Baked 20 min. & made 3 9 in. layers. I used 1 cup organic cane sugar - don't like anything too sweet. Used 1 tsp. Lemon oil,...

Reviewed sweet potato, bacon and apple hash

Mar 12, 2014 on FoodNetwork.com

Wow! I love reading & trying new recipes. This one sounded interesting cuz sweet potatoes are a fav of mine, but I usually mash or bake them with butter. I decided to take the advice of one reviewer & cook the bacon separately & set it aside. Another said the fat from the bacon would all be used up in the saute stage. I too was a bit...

Reviewed lemon curd

Mar 8, 2014 on FoodNetwork.com

I used 1 cup of turbinado & the zest from 4 very small lemons (which might have been a tad too much because there was a very slight bitter after-taste once I cooked the curd. But its possible that the flame was too high to begin with). I used a 1/2 cup of blended lemon & lime juice. Using a mixer to blend the butter with the sugar & the...

Reviewed Morrocan Chili and 10,000 Grains of Sand

Oct 24, 2013 on FoodNetwork.com

Good flavor - but I felt it was just another chili recipe. My family did not enjoy the spiciness mixed with the sweet fruit, which in my case included gogi berries and apricots. I used left over leg of lamb roast, cut into little cubes, dried lime zest, 1 tbsp. of chili powder instead of the 2 tbsps., along with some home made salsa that kicked...

Reviewed Salsa

Oct 20, 2013 on FoodNetwork.com

Well - I was right there with the reviewer who said red bell - you gotta be kidding! But, I decided to try roasting it instead, plus I used a smallish red lipstick pepper. Huge difference! I skipped the dried ancho chili's cuz I didn't have those... reduced the jalapeno's after reading a couple of reviews & cuz I have spice lightweights in...

Reviewed Roasted Eggplant Spread

Sep 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was a surprisingly easy spread to make and it was delicious. I used fresh farmer's market tomatoes plus I used a tbsp. of home made tomato basil pesto. To the recipe I added two zucchini and a light sprinkling of pecorino romano grated cheese along with maybe a tsp. of Costco's 21 no salt herb seasoning. Also added a red lipstick pepper - w"

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