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triciaweir_4742730

Euless, Texas

Member since Jan 2006

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Reviewed Scallop Salad with Strawberries, Cucumber and Gorgonzola in Citrus-Dijon Vinaigrette

Feb 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good mixture of flavors. Super easy to prepare too. Substituted Feta for Gorgonzola and added fresh blackberries in place of some of the strawberries and used sprig mix instead of the red lettuce leaves.

Reviewed Parmesan-Crusted Pork Chops

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

The recipe worked well as is written and I had no problems with the steps. And it was quick to make. Only difference for me was that I used Panko breadcrumbs as they were what I had on hand and added a few Italian seasonings. Worked fine.

Reviewed Blackberry Cobbler

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

I've made this recipe several times and it always turns out great and friends really like it. But I make a couple of amendments. Use heavy cream in the dough as is, not whipped as the recipe implies as is written and about half of the final 1/3 cup sugar on top. Love to make it when blackberries are in season and own their own sweetness.

Reviewed Hot Artichoke-Spinach Dip

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

Absolutely fantastic! Made this for the first time at Christmas and it was a huge hit. Easy to make and ingredient amounts were spot on. Didn't add the cannellini beans as didn't have them. Just loved the taste of the fresh basil and the fact that this version has so much green in it...not all cheese and grease like so many restaurant version....

Reviewed Raspberry and Sherry Trifle

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

Made this for our Christmas dinner dessert and it was great! The recipe was spot on although I had to make a few adjustments for altitude in CO. East to follow and didn't adjust any of the ingredient amounts. Trifles in general make a beautiful presentation and this was no exception.

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