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shearers_292736

Portland, Oregon

Member since May 2004

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Reviewed breakfast sausage

Mar 12, 2014 on FoodNetwork.com

A note to all of you who are using dry herbs the rule is 1/2 the amount of fresh and rehydrate them in hot water before adding to the meat you will have better results. Dry spices will really do better too if you heat them in a skillet on low for a minute or so watching closely and stirring constantly Great recipe thank you Alton..

Replied to Sweet and Saltines Recipe : Trisha Yearwood : Food Network

Feb 14, 2014 on FoodNetwork.com

Did you use butter? Did you cook it until it changed color. I does the change is slite but you see it happen. you cannot use margarine.

Replied to sweet and saltines

Feb 9, 2014 on FoodNetwork.com

I use the disposable baking pans easier and they don't stick as a rule but I use a little spray.

Replied to butterscotch peanut butter bars

Feb 1, 2014 on FoodNetwork.com

I agree completely do you know Paula has her on web site. I still think she should be brought back especially since the judge ruled for her. The charges were a bunch of hooey.

Replied to butterscotch peanut butter bars

Feb 1, 2014 on FoodNetwork.com

I agree completely do you know Paula has her on web site. I still think she should be brought back especially since the judge ruled for her. The charges were a bunch of hooey.

Replied to butterscotch peanut butter bars

Feb 1, 2014 on FoodNetwork.com

her own site sorry.

Replied to Butterscotch Peanut Butter Bars Recipe : Trisha Yearwood : Food Network

Feb 1, 2014 on FoodNetwork.com

either one works the old fashioned oats will give it a nuttier flavor and nutritional boost instant oats have very little nutrition but will cook up smother. They will also suck up liquid so I add a T. of water or milk. you do not NEED to for it to work but makes it moister.

Replied to butterscotch peanut butter bars

Jan 30, 2014 on FoodNetwork.com

Are you talking about a jelly roll pan? 18x11x1 is what I think you are referring to. Yes it will be a bit thicker but should work well.

Replied to Pork Chops and Rice Recipe : Trisha Yearwood : Food Network

Jan 28, 2014 on FoodNetwork.com

she had a casserole dish that is oven and stove top safe you can do it just have to watch the heat. not over med low. I used my pyrex glass dish and watched it close not a problem.

Replied to pork chops and rice

Jan 28, 2014 on FoodNetwork.com

I hate this site I searched for pork chops and rice and when I found Trisha's
listed I clicked on the recipe and all it would do is go to an advertisement. if I closed the ad it would just go back to the list. It is a mess.

Reviewed sweet and saltines

Jan 26, 2014 on FoodNetwork.com

What's not to like they are easy, quick few ingredients that I usually always have on hand. loved by children and adults, can be made in many variations and children can make them with supervision! I use the microwave to cook the caramel and we are going to try graham crackers next time.

Replied to Blueberry Pancakes

Jan 12, 2014 on FoodNetwork.com


If you do not mind my asking I keep seeing "r 'what does it stand for. Is it meant to be cussing?

Replied to Blueberry Pancakes

Jan 11, 2014 on FoodNetwork.com


If you do not mind my asking I keep seeing "r 'what does it stand for. Is it meant to be cussing?

Replied to Blueberry Pancakes

Jan 11, 2014 on FoodNetwork.com


If you do not mind my asking I keep seeing "r 'what does it stand for. Is it meant to be cussing?

Favorited Chicken Liver Pate

Dec 31, 2013 in Recipes on Cooking Channel

Replied to Brownie Batter Cookies

Dec 30, 2013 on FoodNetwork.com

What does string mean? strong? maybe.

Replied to Brownie Batter Cookies

Dec 30, 2013 on FoodNetwork.com

You did not follow the directions for one thing plus you added more flour? no wonder they did not look the same. Also the can may have been new but did you check the date on the can? I once bought a can and the date was way past due. If they were yummy and all why are you upset? Just wondering.

Reviewed Slow Cooker Chocolate Candy

Dec 21, 2013 on FoodNetwork.com

A word of advise for the ones who had bad luck YOUR CROCK POT IS TOO HOT! Why blame Trisha? Chocolate seizes at 110 degrees. I put my temperature gauge in mine and kept track of it. I have one that you can put in the pot and the wire goes to the timer and will beep when temp get to the right spot but any thermometer will work. Don't give up! Trisha...

Replied to Slow Cooker Chocolate Candy

Dec 18, 2013 on FoodNetwork.com

can you tell me what Southern Cooking is? Is it a cook book? I have Natalie Duprees cook book. Thank you.

Replied to Slow Cooker Chocolate Candy

Dec 18, 2013 on FoodNetwork.com

can you tell me what Southern Cooking is? Is it a cook book? I have Natalie Duprees cook book. Thank you.

Reviewed Ribs

Jun 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

loved it I used the recipe shown on the show which is the combination of dried spices 6 if I remember right. All I did different was to wrap the rips twice to prevent leaks my son did not like that and used a cooking bag. we put them on the BBQ to sauce them we love Bullseye Original.
they were the best I have ever eaten!"

Reviewed Ty's Thai Salad

Mar 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

I is a good salad except for the mistakes in the dressing recipe. I also have a comment I watched the show twice and I swore I saw green beans in the salad? anyway I added them to mine cause I love em! I think you could add ANYTHING-vegetables- to this salad and I love the suggestion of the ramen and almonds! I used to have a salad recipe that ca"

Reviewed Ty's Thai Salad

Mar 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

I is a good salad except for the mistakes in the dressing recipe. I also have a comment I watched the show twice and I swore I saw green beans in the salad? anyway I added them to mine cause I love em! I think you could add ANYTHING-vegetables- to this salad and I love the suggestion of the ramen and almonds! I used to have a salad recipe that ca"

Reviewed Hummingbird Cake

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

Great recipe and the video of paula and her son makeing the cake is as good as the cake.love you Paula and the boys too. and of course Mike.

By the way bd1004-you might want to use margarine for the butter-hard only like blue bonnet or imperial-any way that you make it it will be your creation!"

Reviewed Hummingbird Cake

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

Great recipe and the video of paula and her son makeing the cake is as good as the cake.love you Paula and the boys too. and of course Mike."

Reviewed Sauerkraut

Oct 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have Alton cook book(Good eats 2 the middle years and used the recipe. It says to fill a plastic bag with water and 1 1/2 t. PICKLING salt this is important ladies you cannot use just any old Salt. Anyway old recipes call for a piece of muslin so I used a cotton square on top of the cabbage and the plastic bag which sealed it completely and when"

Reviewed Lemon Bars

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

I have used this recipe for years and love it I too added something so I guess now it is my recipe. I added 1 t. baking powder and a little salt just because all the old recipes I had always called for it, but Paula your recipe is wonderful do not listen to the criticism. For you who want less butter try margarine instead not as wonderful but o.k"

Reviewed Lemon Bars

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

I have used this recipe for years and love it I too added something so I guess now it is my recipe. I added 1 t. baking powder and a little salt just because all the old recipes I had always called for it, but Paula your recipe is wonderful do not listen to the criticism. For you who want less butter try margarine instead not as wonderful but o.k"

Reviewed Easy Pizza Dough

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

good recipe made it 4 times with good results. A few hints for those of you having problems. #1 always check the date on your yeast package! also be sure to proof the yeast that is why she has you place it in warm water with sugar, if it does not foam after 10 minutes your yeast is dead. #2 it needs to be in a warm place to rise an easy way is"

Reviewed Homemade Chocolate-Hazelnut Spread

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

Thank you! Giada! My kids are nuts about this and so much cheaper than the store. They think yours is better and so do I.""

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