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sparkythedog

westlake, Ohio

Member since Feb 2009

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Reviewed Stracotto (Pot Roast with Porcini Mushrooms

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

I liked the gravy the best. I doubled the porcini mushroom amount and next time will use 1 and 1/2 boxes unsalted beef stock instead of the regular type. I strained the porcini liquid through a coffee filter and added the mushroom juice to the sauce. I added chopped carrots. The gravy looked so pretty and tasty once done that I could not puree i...

Reviewed Grilled Leg of Lamb with Pomegranate Molasses

Nov 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Try Claire Robinson's shallot cherry sauce. It is delicious. This pomegranate molasses sauce was bitter and tasteless.""

Reviewed Pasta Bolognese

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

OMG! Best sauce ever. I used a good chianti for the wine as one reviewer suggested. I reduced it before adding the tomato paste. Instead of water I added one box of low salt chicken stock.It was plenty salty so no extra salt was needed for my taste. Could not wait to eat so only simmered sauce for 45 minutes.
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Reviewed Pumpkin Gooey Butter Cakes

Dec 14, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made half of the recipe and baked in an ungreased 12 cupcake tin for 25 minutes@ 325. Came out gooey and pretty. I will use even less sugar the next time. Replaced 99% of butter in pumpkin mixture by using the whole can of pumpkin. Look forward to topping it with whipped cream!

Reviewed Pumpkin Gooey Butter Cakes

Dec 14, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made half of the recipe and baked in an ungreased 12 cupcake tin for 25 minutes@ 325. Came out gooey and pretty. I will use even less sugar the next time. Replaced 99% of butter in pumpkin mixture by using the whole can of pumpkin. Look forward to topping it with whipped cream!

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