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srhp

Annandale, New Jersey

Member since Aug 2005

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Reviewed overnight cinnamon rolls

Dec 27, 2014 on FoodNetwork.com

I made the dough in the bread machine on the Dough setting, using powdered buttermilk. It rose a bit longer than it should have because I forgot about it, but the dough was the perfect consistency - not too soft, not too tough. I mistakenly added the butter to the filling before realizing that I was supposed to brush it on the dough, so I brushed...

Replied to breakfast casserole

Dec 22, 2014 on FoodNetwork.com

Did you actually make this before reviewing? Because the recipe actually works as written. No need for extra baking time.

Reviewed coleslaw with cumin-lime vinaigrette

Apr 18, 2014 on FoodNetwork.com

I made the dressing exactly as written and was not happy with it. All I tasted was lime. The cumin didn't come out at all. There was no balance - it was all acid. So I took the suggestions of other reviews and added honey. Better, but not great. Then I added a teaspoon of dry mustard (turning into more of a traditional French vinaigrette) - that was...

Reviewed crepes

Apr 18, 2014 on FoodNetwork.com

This is the only recipe I use. I keep a copy of it in my flour bin so I don't have to go looking for it when I want it. Sometimes I make a double batch to take on camping trips. I put the batter in a few quart-sized bottles and keep it in the camper fridge. It's really easy to cook these in a skillet over a camp stove and it's such a treat. The recipe...

Reviewed The Lady and Sons Easy Peach Cobbler ( Paula Deen )

Aug 27, 2013 in on Food.com

I really wasn';t sure how many stars to give this recipe. My problem is that even though this claims to be Paula Dean';s, it is not the same recipe as the one on Paula Dean';s website. http://www.pauladeen.com/recipes/view2/peach_cobbler. The ratios are all different. Yes, hers calls for a stick of butter, but it also calls for 1.5 cu...

Reviewed Breakfast Casserole

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was the hit of my Christmas morning brunch. I used fresh breakfast sausage from the butcher. I cooked the mushrooms in the same pan that the sausage had cooked in to pick up the flavors from the pan, also because I didn't want the raw mushrooms weeping into the casserole. I used hashbrowns instead of the red potatoes. The shredded potatoes m"

Reviewed Breakfast Casserole

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


This was the hit of my Christmas morning brunch. I used fresh breakfast sausage. I cooked the mushrooms in the same pan that the sausage had cooked in to pick up the flavors from the pan. Also because I didn't want the raw mushrooms weeping into the casserole. I used frozen hashbrowns instead of the red potatoes. The shredded potatoes mixed...

Reviewed Mayonnaise

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

I found a way to do this that is much easier. Use a whole egg instead of just the yolk. The white provides stability so you won't end up with egg soup. Also, Alton didn't really use enough seasoning for me. I doubled all the ingredients except the oil and the egg. I used one whole egg and one yolk. I used a cup of grapeseed oil. I mixed everythin...

Reviewed Chocolate Tofu Mousse Pie

Nov 25, 2010 in Food Network Community Toolbox on Food Network

I made this because I needed a holiday dessert for my dairy-free daughter. We had tried other tofu-based desserts before -- pudding, cheesecake, custard, and were never happy because they all had a tofu aftertaste.. This one was terrific. No tofu taste at all. However, I wished it were a little lighter. I think next time I will double the egg whites....

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