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sandlcam1969

Corvallis, Oregon

Member since Nov 2009

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Reviewed Almost-Famous Pumpkin Cheesecake

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

Made this many times. Always comes out perfect. I just made one for a friend for an early Christmas dinner party. Kicked it up by adding 1/4 cup boubon to the batter (after incorporating all ingredients until smooth. Made the whipped cream with 2 tbs powdered sugar and 4-6 tsp bourbon. Tip: add bourbon a little at a time and taste before you get"

Reviewed Almost-Famous Pumpkin Cheesecake

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

Made this many times. Always comes out perfect. I just made one for a friend for an early Christmas dinner party. Kicked it up by adding 1/4 cup boubon to the batter (after incorporating all ingredients until smooth). Made the whipped cream with 2 tbs powdered sugar and 4-6 tsp bourbon. Tip: add bourbon a little at a time and taste before you ge"

Favorited Tiramisu

Sep 20, 2012 in Recipes on Cooking Channel

Favorited DaVero Meyer Lemon Olive Oil Cake

Sep 20, 2012 in Recipes on Cooking Channel

Favorited Lemon Tart: Crostata di Limone

Sep 20, 2012 in Recipes on Cooking Channel

Favorited Olive Oil Coffee Cake

Sep 20, 2012 in Recipes on Cooking Channel

Reviewed Hummus For Real

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

Very good, but it needed a better consistency and more tang. Added the juice of one more large lemon, 3 tbs more of tahini, and 3 tbs olive oil. I added more so it wasn't so "pasty." It needed more levels of taste too. It felt flat without the extras. "

Reviewed Blueberry Scones with Lemon Glaze

Sep 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good. Add 1 tsp fresh lemon zest and 1tsp vanilla to batter. Can always make into a round, put in refrigerator for about 20 minutes. The key is to keep butter cold. The pieces will melt when baked and keep scones moist. Take out and flatten to 1/4 inch; cut into 8 scones. With the glaze, just add liquid gradually until you get the desired "

Reviewed Grilled Salmon Gyros

Aug 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good. I bought thin pocket bread, so didn't use the "pocket;" I just folded it like a taco. I felt less guilty eating this than the lamb. Great topped with some sliced avocado."

Reviewed Bacon Wrapped Scallops with Spicy Mayo

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

Yummy recipe and so easy. I just covered the scallop with bacon and turned once. I didn't feel it needed nor did I miss the oil on top; plenty of fat from the bacon (very tender). The sauce is great, but it made way too much. I wanted to taste the scallop. That sauce would be good on any white fish. It would be good with fish and chips!"

Reviewed Seared Scallops

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

Perfect and easy recipe. The chefs on Hell's Kitchen made it seem so difficult. Mine didn't bounce off the floor or become soggy and raw in the butter and oil!"

Reviewed Sour Cream Coffee Cake

Aug 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is wonderful! I bake this just like the recipe says and it never goes wrong. It's a favorite to many of my friends. My husband and teenage daughters love it with the addition of blueberries, marionberries, or blackberries. If I don't have cake flour on hand, I do substitute with AP flour. Tastes just as great. "

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