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tomkathy_1_2337662

Klamath Falls, Oregon

Member since Mar 2005

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Reviewed Antelope Stew

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

I followed the recipe exactly with fresh antelope meat. I used a Shiraz Merlot wine. I think this was the best stew I have ever made. It would work well with elk and venison, as well as tender beef. The antelope was young so the meat was very tender.""

Reviewed Meyer Lemon Buttermilk Tart

Feb 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Whenever I receive Meyer Lemons, I make this tart. I use the dough recipe and it is delicious. I roll mine on parchment paper with a circle drawn to include the bottom and two sides. No dough is wasted and you have a visual to direct the rolling of the dough.
The filling is delicious. Fresh whipped cream and a slice of lemon finishes...

Reviewed Meyer Lemon Buttermilk Tart

Feb 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Whenever I receive Meyer Lemons, I make this tart. I use the dough recipe and it is delicious. I roll mine on parchment paper with a circle drawn to include the bottom and two sides. No dough is wasted and you have a visual to direct the rolling of the dough.
The filling is delicious. Fresh whipped cream and a slice of lemon finishes...

Reviewed Honey-Almond Lace Cookies

Dec 25, 2010 in Food Network Community Toolbox on FoodNetwork.com


How I did it: Made the recipe and then placed pan and batter in the refrigerator. The next day, I let the pan sit out for 1/2 hour to soften the batter. I used a teaspoon to dig out the same sized portions, then rolled them into a ball. (This makes approximately a 4 inch cookie).
I baked them for 8 minutes on parchment paper...

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