My Profile

snowgirl1972

Framingham, Massachusetts

Member since Mar 2005

Flag This ProfileFlag as Inappropriate

Reviewed homemade ricotta

May 11, 2014 on FoodNetwork.com

Will never buy ricotta again!!!

Used 4 cups raw whole milk (local farm) and 2 cups Hood Half and Half. Super creamy; would never miss the heavy cream. Didn't have "good white wine vinegar" - used rice vinegar instead. Absolutely perfect; can't imagine how much better it could be. Used it in lasagna - to die for. Hubby agre...

Reviewed Cole Slaw

Dec 2, 2013 on FoodNetwork.com

Excellent!!!!!

Reviewed Classic Coq Au Vin

Nov 1, 2013 on FoodNetwork.com

This might be the tastiest food I've ever had in my life. Worth the effort even though it took me far more than the 35 min estimated prep time. Whatever, I'd walk over hot coals for this dish. Made exactly as per recipe.

Reviewed Bob's Red Mill Easy Gluten Free Banana Bread

Sep 26, 2013 in null on Food.com

Very good taste and texture, but added 2 tsp of vanilla instead of the 1 tsp it called for after I tasted the dough and could taste the beans in the flour mix. The extra vanilla covered it delightfully."

Reviewed Emeril's Homemade Sweet and Spicy Pickles

Aug 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

EXCELLENT!!!! Love the balance of sweet/hot. Can imagine these on pretty much everything savory.

My real point in reviewing, however, is to remind everyone DO NOT ALTER canning recipes. It's just not safe.

Doubling the garlic, etc., CHANGES (RAISES) THE pH. A pH above 4.6 allows botulism spores (not killed...

Reviewed Potato Salad

Jul 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wow, absolutely decadent as written. Balanced, rich flavors. Deserves all 5 stars. The potato salad will steal the show from the BBQ meat!

But, I added 1/2 lb chopped bacon...pushed it over the top. Highly recommend the addition. Bake starting in cold oven set to 400 for about 18 minutes. Turn bacon over, cook until just brown....

Reviewed Fudgy Brownies

Mar 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

The epitome of the perfect brownie as written.

However, for the more health conscious who are not willing to sacrifice taste or texture (like me!), I recommend the following changes. 1:1 coconut oil instead of butter, 1:1 coconut sugar instead of refined sugar, sprouted spelt flour instead of all purpose. So delectable I'm making...

Reviewed Shrimp Etouffee

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

Excellent! Much needed departure from the ho hum dinner rut. (Like others, I used butter for the roux - what was Paula thinking to call for OIL?!)"

Reviewed Seared Scallops

Jul 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Everyone has the skill and time to do this restaurant quality preparation!!

Thanks, Alton!"

Reviewed Lemon-Ginger Frozen Yogurt

Jul 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Summer in a bowl! Excellent flavor, and, not to sound like a copy cat, so REFRESHING!

To cut make and eat immediately, I took another reviewer's suggestion and made it with 32 oz of Greek yogurt, no straining, no waiting...and you DON'T want to wait. :)"

Reviewed Honeydew Melon Soup with Ice Wine

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

My husband was a skeptic, but we both loved this soup - SO refreshing! We has it as an appetizer for a summer meal, but it would be an excellent palette cleansing course or even a light dessert.

I did not strain it but blended it instead to oblivion. It was heavy on mint, but in a good way. My husband does not care for wine so...

Reviewed The Ultimate Cheesecake

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

If I were rating the whole recipe, cheesecake and blueberry topping, I'd have rounded up to 5 stars. However, I think there are enough of those so I'm holding back a star for the fact that the topping needed a ton more sugar than called for, and I really do love a tartness added to my cheesecake (I've been known to squeeze plain lemon juice over "

Reviewed Beer Battered Fish and Chips

Feb 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Used this batter with chicken breasts cut into 1 inch strips. PERFECT consistency - they came out exactly like Chinese chicken fingers. And, it didn't take an hour. 30 minutes, tops. I've used other beer batter recipes: too thick, too thin, blah blah. I was about to give up until I found this one. It ROCKS. My husband loved it, too - just ...

Reviewed Vanilla Ice Cream

Feb 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

If you want a sugar free version, essentially, add 1/2 tsp of xantham gum, 1 Tbl of honey, and 2 Tbl of vanilla liquor instead of the sugar. Came out creamy (no ice crystals that usually form w/sugar free because of the x gum and alcohol and delicious. Husband said no one would suspect it's not regular ice cream - great taste and texture. For y...

Reviewed Vanilla Ice Cream

Feb 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

If you want a sugar free version (essentially), add 1/2 tsp of xantham gum, 1 Tbl of honey, and 2 Tbl of vanilla liquor instead of the sugar. Came out creamy (no ice crystals that usually form w/sugar free because of the x gum and alcohol) and delicious. Husband said no one would suspect it's not regular ice cream - great taste and texture. For...

Reviewed Pumpkin Cream Pie

Nov 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Traditional enough to please every die hard pumpkin pie lover but so fabulous as to make new pumpkin pie converts. The texture is divine, flavor superb. It's like a pumpkin cheesecake but lighter in texture like a mousse. It's pumpkin pie nirvana. You and your family will rave and rave about this pie. I made it exactly according to the recip...

Reviewed Zucchini Bread

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

OK, I didn't make it exactly according to the recipe, but I'm sure if I had it would have been even better, but it was a 5 star even with these healthier substitutions.

100% whole wheat flour
replaced 1/2 the oil with apple sauce
replaced 2 cups of the sugar with 2 big droppers of stevia extract
instead...

Reviewed Olive Oil Poached Salmon

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

Very tasty. However, must agree with Sweet Chili - temperature the oil should be is essential information, and she did not deserve to be berated for having mentioned it, marxps. I went to Giada's poached fish recipe and found she specified 200 degrees so I simmered the sachet and poached the fish in oil at that temperature in the electric fry pa"

Not what you're looking for? Try: