My Profile

tea1108_2744755

Batavia, Illinois

Member since May 2005

Flag This ProfileFlag as Inappropriate

Replied to iced italian cream cake

Jul 13, 2014 on FoodNetwork.com

Trisha Yearwood is not one of the culinary trained professional "real chefs" of the Food Network. She is among the talented, food-loving, home cooks who enjoy making and sharing family recipes ~ both old and new. The Food Network hosts encourage changes in their recipes based on availability of ingredients and preferences. Reviews SHOULD be based...

Reviewed chocolate peanut butter globs

Feb 15, 2014 on FoodNetwork.com

Perfectly written recipe and delicious cookie ~ loved by all the Valentine's Day recipients! If you love chocolate and nuts with a touch of salty peanut butter, you'll enjoy this cookie. May try dark chocolate or mint chips next time in place of the peanut butter chips, just for a change. Definitely a new favorite. Thanks Ina, and Happy Anniver...

Reviewed crispy mustard-roasted chicken

Feb 9, 2014 on FoodNetwork.com

I'm giving this five stars to make up for all the unfair "one star RECIPE reviews" that are strictly based on displeasure with the new website. I've never posted prior to actually trying a recipe, but felt it very unfair to followers to see a rare one star review for any of Ina's recipes. I may not bother to even try it seeing that kind of rating....

Replied to black and white italian cocktail

Feb 9, 2014 on FoodNetwork.com

No, she said "cinnamon".

Replied to Supreme Pizza Burgers Recipe : Ree Drummond : Food Network

Jan 26, 2014 on FoodNetwork.com

The recipe size of the burger is definitely overkill. Three burgers out of two lbs. of ground beef and Italian sausage! No matter how active your lifestyle, can't justify the calories., etc., of this burger as written. Cut them down to reasonable size, and enjoy them even more without the guilt and obvious health issue.

Replied to Mac and Cheese Recipe : Ina Garten : Food Network

Jan 23, 2014 on FoodNetwork.com

Ina has always emphasized the use of Kosher salt, and it's been explained by other chef's, as well, that table salt is much saltier/sharper and should be adjusted accordingly. The longer you work on "mastering" your cooking, the more you should realize the importance of tasting along the way.....

Replied to Bibb Salad with Basil Green Goddess Dressing

Jan 6, 2014 on FoodNetwork.com

It's a dressing originating in the 1920's and offered by just a few companies these days but, unfortunately, not quite like the original. Better to make your own!

Replied to Best Yogurt Parfait Ever

Dec 28, 2013 on FoodNetwork.com

The crunch would come from any brown sugar that still hadn't dissolved, which is why she said to leave it for 30 mins. The longer you leave it, the more the sugar will soften due to sitting on top of the wet yogurt, which some people might even prefer. Just a personal texture preference. It's not meant to turn into a crunchy brulee-like topping....

Not what you're looking for? Try: