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sarahkay03

Member since Sep 2010

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Reviewed Raspberry Crumble Bars

Feb 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I'm in heaven. These are so good, and so easy to make! I made them as written this time, but the possibilities are endless. I'm thinking Nutella filling would be great, or any kind of jam really. The only adjustment I made was to cover the pan loosely with foil for about 20 minutes of the bake time, because the almonds started to get brown within "

Reviewed Blueberry Coffee Cake Muffins

Apr 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Oh man, these are good. The batter is so think I was worried they would be dense, but not in the least. They are fluffy and tasty and not too sweet. The sour cream adds a nice, unidentifiable, touch. I followed the instructions and filled them just over the top of the muffin liner---this works because it's so thick---but the muffins rose slightly "

Reviewed Pork with Squash and Apples

Oct 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great fall flavors in this dish! As others mentioned, even after cutting the apples into larger pieces, they were still mush compared to the squash (and I did buy cooking apples). As an afterthought, I decided it might taste better to puree the squash/apple mixture together after cooking. I love mashed butternut squash, and the apple would add a ...

Reviewed Wild Mushroom Risotto

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was my first time making risotto. I was a little intimidated, but it turned out perfectly. I did a 'cheat' version, since I was missing a lot of ingredients. I left out the pancetta and saffron, used cremini and button mushrooms, and halved the recipe (which was still a ton for two people)
. I used all chicken stock since I didn't have...

Reviewed Wild Mushroom Risotto

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was my first time making risotto. I was a little intimidated, but it turned out perfectly. I did a 'cheat' version, since I was missing a lot of ingredients. I left out the pancetta and saffron, used cremini and button mushrooms, and halved the recipe (which was still a ton for two people). I used all chicken stock since I didn't have mushroo"

Reviewed Garlic Oil

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum, this is awesome! I made it three days ago and have been testing it each day, and it only gets better. The recipe makes it seems as though you should use it right away, but I would definitely give it a few days to steep.

EDIT: Actually, I just got online and read about 100 articles on botulism in infused oils. Apparently garlic...

Reviewed Garlic Oil

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum, this is awesome! I made it three days ago and have been testing it each day, and it only gets better. The recipe makes it seems as though you should use it right away, but I would definitely give it a few days to steep.

Reviewed Garlic Oil

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yum, this is awesome! I made it three days ago and have been testing it each day, and it only gets better. The recipe makes it seems as though you should use it right away, but I would definitely give it a few days to steep.

Reviewed Chicken Tortilla Soup

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

What a great, low calorie meal! I used a rotisserie chicken and added a half can of corn as suggested by another reviewer. It wasn't spicy enough for my tastes, so some cayenne and some smoked paprika rounded out the flavor. We served with tortilla chips, low fat sour cream, and cheese. Awesome!

Reviewed Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce

Oct 17, 2010 in Food Network Community Toolbox on Food Network

This was a lot of work, but worth it in the end. I think it took me about 2.5 hours total to make this recipe. I think it's interesting to note that the filling tasted very different in the final product than it did on its own. I was worried there was too much parsley and that it was too earthy (I added some sugar), but once the meal was complete...

Reviewed French Apple Tart

Oct 17, 2010 in Food Network Community Toolbox on Food Network

Yum! The pastry was flaky and buttery, the apples looked beautiful and tasted great (I used honeycrisp). I used rum with the apricot, which I didn't think added much. Next time I might try a fruit flavored liqueur.

I also think next time I will turn up the edges of the tart before baking. She isn't kidding when she says the sugar...

Reviewed Challah French Toast

Oct 17, 2010 in Food Network Community Toolbox on Food Network

For years I've been making french toast that was pretty good. This recipe is awesome! It will definitely be my go-to from now on. I cut the challah about 1/2 inch thick, soaked it for less than a minute, and it was completely saturated, almost disintegrating. It was fresh, which is probably why, but definitely watch the soak time. I love the orange...

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