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supercoloradogal

United States

Member since Jul 2011

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Reviewed Baked Lemon Ziti

Apr 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

I agree the TV version was different. I could have sworn she used Gruyere cheese in the sauce in the TV version. Also, she grated fresh Mozarella to put on the top and then drizzled it with olive oil She said that was her favorite part because it got really crispy. I don't know why they put a different version online. I made it according the "

Reviewed Chile con Queso

Aug 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Followed recipe, but cheese and milk in double boiler and once it melted it was lumpy. Not sure if milk curdled or if it was cheese. Just regular Kraft American Singles. Not sure what went wrong. I'm at high altitude, maybe that was the cause. Wish I could have got it to come out smooth. :("

Reviewed Crispy Kale "Chips"

Feb 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow! These are CRAZY good! I baked them at 300 for 13 mins. Like other reviewers said, be careful not to over salt. I don't understand the comments by others saying they smelled bad and were bitter. Mine were very sweet. Mine had barely any smell at all when baked. I'm guessing they never cook cabbage! Now, what makes a difference is the qu...

Favorited Lemon Madeleines

Feb 23, 2012 in Recipes on Cooking Channel

Favorited Fried Chicken

Feb 23, 2012 in Recipes on Cooking Channel

Favorited Bacon Roasted Potatoes

Feb 23, 2012 in Recipes on Cooking Channel

Favorited Lamb Stuffed Cabbage Rolls

Feb 23, 2012 in Recipes on Cooking Channel

Reviewed Parmesan Crisps

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

I love these! I read all the reviews and issues people had before trying them & I only made 4 of them just in case they didn't turn out. Here's what I did: 1) used combo of fresh blocks of Pecorino Romano & Parmesiagno Reggiano; 2) shredded both on smaller hole of a traditional flat metal grater; 3) used an aluminum pan (not an insulated non-st...

Reviewed Parmesan, Basil and Lemon Wafers (Frico

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

I love these! I read all the reviews and issues people had before trying them & I only made 4 of them just in case they didn't turn out. Here's what I did: 1) used combo of fresh blocks of Pecorino Romano & Parmesiagno Reggiano; 2) shredded both on smaller hole of a traditional flat metal grater; 3) used an aluminum pan (not an insulated non-st...

Reviewed Roasted Tomato Soup

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

This was YUMMY!!! One tweak, I added 1/4 c. white wine and it gave it just the right flavor. I added chopped fresh basil just before serving and put a dollop of sour cream on top. I had plenty left over, so when I re-heat it, I think I will add cream like brian954. I thought about that as I was making it. I'm sure it will be great as well.""

Reviewed Rich Roasted Tomato Soup

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

This was fantastic! I only roasted my veggies for 45 mins. and that was plenty. I did not use Herbs de Provence b/c I don't have them, but I just kept seasoning until it was where I wanted. My husband and I like spicy, so I added red pepper flakes, dried oregano and ground black pepper. I also added 1/4 c. of white wine which I thought was gre...

Reviewed Caramel Sauce

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

Okay, so I had a recipe for Salted Caramel Sauce and the sugar kept crystalizing. So I found Anne's recipe and watched her video for it on YT. I noticed that she added the corn syrup. This prevents the crystalization. My other recipe called for 1 c. sugar, 3/4 c. cream and 4T butter. Anne's is 2 sticks of butter and 1/4 c. cream. If you watch ...

Reviewed Schiacciata Con l'Uva: Focaccia Topped with Grapes

Feb 17, 2012 in Recipes on Cooking Channel

I found I had to cook this at least 45 mins. and not 20. I think that's a mistake, because all the other Schiacciata recipes usually have a cook time of about 45 mins. After 35 mins., the edges were done, but the center was still doughy.""

Reviewed Parmesan-Crusted Pork Chops

Feb 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were FANTASTIC!!! ""

Reviewed Coconut Cod

Feb 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was soooo delicious!""

Reviewed Salted Caramel Sauce

Feb 16, 2012 in Recipes on Cooking Channel

I made this a few times and the sugar kept turning to crystals and then when I added cream and butter, I couldn't even stir fast enough because it was so clumpy. Then, I watched Anne Burrell make this and she added corn syrup. When I researched this, I found out that adding the corn syrup keeps your sugar from crystalizing! Yay! I'm going to ...

Reviewed Warm Artichoke and Bacon Dip

Feb 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was VERY SAVORY! Like another reviewer, I used cream cheese for several reasons: 1 it's what I had in frig; 2 it's much cheaper than Mascarpone and 3 It has more flavor than Mascarpone. If you have not ever tasted Mascarpone, it really has no flavor. It's not so much a cheese as it is a really thick cream, so that's what it tastes like. ...

Favorited Drunken Chestnuts

Feb 13, 2012 in Recipes on Cooking Channel

Favorited Bolognese Sauce

Feb 13, 2012 in Recipes on Cooking Channel

Reviewed Beef Stroganoff

Feb 8, 2012 in null on Food.com

This is my FAVORITE recipe from this cookbook that I have in paperback that I inherited from my Mother. This is a hit every time!!"

Reviewed Warm Artichoke and Bacon Dip

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

This was VERY SAVORY! Like another reviewer, I used cream cheese for several reasons: 1) it's what I had in frig; 2) it's much cheaper than Mascarpone and 3) It has more flavor than Mascarpone. If you have not ever tasted Mascarpone, it really has no flavor. It's not so much a cheese as it is a really thick cream, so that's what it tastes like...

Reviewed Salted Caramel Sauce

Jan 31, 2012 in Recipes on Cooking Channel

Before I made it, I watched Anne Burell make it and she did it basically the same way as this recipe. I have an electric stove and I had to turn my heat to 9. Anne says "burn it." I did not have my cream at room temperature which I think is probably a must, b/c after I took the sugar off heat & added cream & immediately began whisking some of th...

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