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ssternf_4683577

Palm Beach, Florida

Member since Jan 2006

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Reviewed spicy lemon garlic shrimp

Nov 8, 2014 on FoodNetwork.com

I love this recipe but too much fat. I make a compound butter with 1 stick softened butter, 2 tbs parsley, 1 grated garlic clove and pinch red pepper flakes. I put in plastic wrap and roll up and freeze it. When I make this dish I combine olive oil, lemon juice and several slices of butter and bake it. It is delicious. (I also use butter for vegetables...

Reviewed pots de creme a l'orange

Aug 10, 2014 on FoodNetwork.com

\ hI have made this several times and use non-fat milk in place of coffee because we are not coffee lovers\

Reviewed Pan Fried Pork Chops

Dec 5, 2013 on FoodNetwork.com

Never tried thin sliced pork chops before and they were a winner. Stays moist and succulent when cooked. At the end I added a little chicken stock & capers to finish them off.

Reviewed Parmesan Tortilla Crisps

Oct 30, 2013 on FoodNetwork.com

I put the "sticks" of tortillas into a small glass and serve them with cheeses & dips. Without fail, I am asked where I bought them. As others have said, just leave out the salt.

Favorited Pork Chops with Potatoes

Feb 25, 2013 in Recipes on Cooking Channel

Favorited Coeur a la Creme

Feb 25, 2013 in Recipes on Cooking Channel

Favorited Naan Bread

Feb 25, 2013 in Recipes on Cooking Channel

Reviewed Homemade French Baguettes

Jul 23, 2012 in Recipes on Cooking Channel

Easiest bread ever! However, doesn't have the flavor that a longer rising would give it. It's a trade off, but is a winner in terms of time and effort"

Reviewed Millionaire's Shortbread

May 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made 1/2 of this receipe. I saw the video and Claire says to use a 9" pan, not 8" so I did. The shortbread layers wanted to come apart. The caramel came out fine but was a lot of work and I spread the chocolate on and it looked terrible. Worse, when I went to cut it, it feel apart. I am an experienced cook and baker and this was a disaster and o"

Reviewed Lebanese Meat-Stuffed Pitas (Arayes

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved the concept. I added more spices, but the amount of fat in the meat can make the pita soggy so use lower fat. Also, I added an egg to the mixture to bind it. I cooked it in a 400 convection oven and it was done in 11 min. and was delicious and crispy. this is a keeper!

Reviewed Lebanese Meat-Stuffed Pitas (Arayes

Jan 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved the concept. I added more spices, but the amount of fat in the meat can make the pita soggy so use lower fat. Also, I added an egg to the mixture to bind it. I cooked it in a 400 convection oven and it was done in 11 min. and was delicious and crispy. this is a keeper!

Reviewed Stuffed Mushrooms

Nov 1, 2010 in Food Network Community Toolbox on Food Network

I made this because I was having vegetarian guests. Usually I stuff mine with sausage but I followed this recipe and loved them. I used cremini mushrooms (had on hand and are less watery)and baked about 12 min. Everyone raved including my husband, a confirmed "meat guy". Best part they were yummy and went together in a few minutes. My new "go to"...

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