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saxifrage

Mineral Point, Wisconsin

Member since Aug 2006

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Reviewed Rich Beef Barley Soup

Apr 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Simply amazing. In fact, it may be the best soup I've ever made - and I'm known for my great soups. When I first read the recipe, I couldn't figure out what made it different - most of the ingredients go into any of my good soups. On top of that, we couldn't get oxtails and instead used just over a pound of soup bones (all the store had). BUT. The"

Reviewed Easy Cranberry and Apple Cake

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

If I could give this recipe ten stars, I would. It's simply exceptional, just the way Ms. Garten wrote it (although I do admit to adding about 1/4 tsp. of freshly grated nutmeg and 1/8 tsp. ground cloves). One of my friends who tasted it - a foodie and one of the best cooks I know - told me she thought this was the best dessert she'd ever eaten."

Reviewed Easy Cranberry and Apple Cake

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

If I could give this recipe ten stars, I would. It's simply exceptional, just the way Ms. Garten wrote it (although I do admit to adding about 1/4 tsp. of freshly grated nutmeg and 1/8 tsp. ground cloves). One of my friends who tasted it - a foodie and one of the best cooks I know - told me she thought this was the best dessert she'd ever eaten."

Reviewed Ginger Pumpkin Tart

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for Christmas dinner and it was simply outstanding. I used store-brand gingersnaps for the crust, and I added cinnamon (about 2 tsp., ground ginger (about 1 tsp. and ground nutmeg (about 1/2 tsp. to the filling. The pie isn't dense and heavy like most pumpkin pies, and we loved it. Thank you, Ms. Robinson.

Reviewed Ginger Pumpkin Tart

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this for Christmas dinner and it was simply outstanding. I used store-brand gingersnaps for the crust, and I added cinnamon (about 2 tsp.), ground ginger (about 1 tsp.) and ground nutmeg (about 1/2 tsp.) to the filling. The pie isn't dense and heavy like most pumpkin pies, and we loved it. Thank you, Ms. Robinson.

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