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Franklin Square, New York

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Replied to potato basil frittata squares

Mar 12, 2014 on FoodNetwork.com

The PRINT, SAVE, EMAIL and SHARE buttons are in RED, on the left hand side of the page, running vertically. And if you can't use them then just save as a favorite on your pc.

Reviewed Falafel

Jan 2, 2014 on FoodNetwork.com

The taste was very nice, as everyone says. I tried frying 2 and they disintegrated immediately. So I baked them, as other have. I did them on a high heat, 425 and coated the pan and drizzled the tops with olive oil...delicious. But I would like to know why Anne's did not fall apart?

Reviewed Peach Cobbler

Sep 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really good....and btw, to the reviewer who said a cup of butter was too much...a cup of butter is 2 sticks, not one as listed in this recipe. It's a typical amount for a cobbler, but if you want less butter try Ree Drummond's cobbler, it has 1/2 stick. And the cobbler probably never rose because your self-rising flour was expired; you have to che"

Reviewed Ballymaloe Brown Yeast Bread

Aug 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Extremely disappointed in this recipe. I followed it to the letter and it was a big, tasteless mess, even adding 2t molasses as the posters recommended. There is a bakery nearby that makes the most delicious Irish brown bread and I was hoping this matched it. This stuck horribly to the pan, although well oiled as directed and btw, the extra 1 1/4 "

Reviewed Basic Crepes

Jun 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent....and for bumpslip 1, the extra butter is to grease the pan."

Reviewed Jamie's Old-Fashioned Ginger Crinkle Cookies

Dec 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fantastic! Chewy and crispy as promised. I love candied ginger and will include some minced next time around. The fragrance was Christmasy and heavenly."

Reviewed Linzer Heart Sandwich Cookies

Dec 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

Just made these. Very blah. No problem handling dough as long as it was well-chilled. I think this recipe needs almond extract and a bit of salt. Very flat taste."

Reviewed Sfogliatella

Jun 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

try Marianne Esposito's recipe from Ciao Italia instead....I have noticed differences between Alex's tv recipes and the printed recipes here many times...something's not right :-(
"

Reviewed Sfogliatella

Jun 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

try Marianne Esposito's recipe from Ciao Italia instead....I have noticed differences between Alex's tv recipes and the printed recipes here many times...something's not right :-(
"

Reviewed Pulled Pork Sandwiches

Jun 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious....with a minor change. I didn't have a smoker or grill to cook it on for 6 hours so I cooked it how I cook kahlua pig; wrapped tightly in foil, set in a pan, at 350 for 3 hours. It fell apart into lovely pieces. When it cooled I seperated the meat from the fat/skin/bone and shredded it with my fingers. I did this the day before we ate i"

Reviewed Breaded Chicken Marsala

May 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've tried several of her recipes, all disappointing....this was no exception. I cook professionally; her recipes always sound great on paper, but lackluster on the plate."

Reviewed Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish

May 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent, true Mexican flavors. Have made this many times and even subbed wine for the beer; always a hit!"

Reviewed Spinach and Artichoke Baked Whole Grain Pasta

Jan 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Because of the previous reviews I upped the butter/flour to 6T each and milk to 3C. It is just right and very delicious. Didn't need to cover it.

Reviewed Pot Roast with Vegetables

Oct 14, 2010 in Food Network Community Toolbox on Food Network

I have made this over and over again and it is always fabulous. I think what we call units of measure, stalk, head, rib differs all over the country....here on the East coast 1 piece of celery is a stalk, not a rib.
Sometimes you have to use your common sense and not add 2 heads of celery to a recipe when you know it just doesn't call for...

Reviewed Pot Roast with Vegetables

Oct 14, 2010 in Food Network Community Toolbox on Food Network

I have made this over and over again and it is always fabulous. I think what we call units of measure (stalk, head, rib) differs all over the country....here on the East coast 1 piece of celery is a stalk, not a rib.



Sometimes you have to use your common sense and not add 2 heads of celery to a...

Reviewed Pot Roast with Vegetables

Oct 14, 2010 in Food Network Community Toolbox on Food Network

I have made this over and over again and it is always fabulous. I think what we call units of measure (stalk, head, rib etc.) differs all over the country....here on the East coast 1 piece of celery is a stalk, not a rib.

Sometimes you have to use your common sense and not add 2 heads of celery to a recipe when you know it just...

Reviewed Pot Roast with Vegetables

Oct 14, 2010 in Food Network Community Toolbox on Food Network

I have made this over and over again and it is always fabulous. I think what we call units of measure (stalk, head, rib etc.) differs all over the country....here on the East coast 1 piece of celery is a stalk, not a rib.
Sometimes you have to use your common sense and not add 2 heads of celery to a recipe when you know it just doesn't call...

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