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vbak

chesterton, Indiana

Member since Oct 2002

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Reviewed Thousand Island Dressing

Oct 21, 2014 in on Food.com

We don';t use 1,000 island dressing for salads, but I just made this for Reuben sandwiches. I left out the sugar because I thought it was sweet enough with the sweet pickle relish. I will make again when the food occasion calls for it. I can';t remember the last time I bought bottled dressing. It';s so easy to make your own with in...

Reviewed Scalloped Potatoes

Oct 13, 2014 in on Food.com

I served these to guests the other night, and the pan was scraped clean. These scalloped potatoes were the best ever. I used sharp white cheddar. I will definitely make again."

Reviewed sour cream noodle bake

Sep 20, 2014 on FoodNetwork.com

This was very tasty, and I've made it quite a few times. The very first time I made this, I could see that it looked a little dry, so I added a can of petite diced tomatoes along with chopped onion and crushed garlic. I let this meat mixture simmer for awhile. I also layer the noodles, meat sauce, and cottage cheese, sour cream mixture separately....

Reviewed Old-Fashioned Banana Cream Pie

Aug 17, 2014 in on Food.com

I don';t understand all the raves about this recipe. It was soup!! As I was making this, I kept telling myself that this was way too much liquid for the amount of flour. I should have trusted my judgement. It tasted fine, but I won';t be making this again."

Reviewed Cheese Frankfurters

Jun 22, 2014 in on Food.com

My mom used to make these for us in the late 50';s to early 60';s. I make them today and refer to them as ';my dirty little secret';! Love them. To make them ';healthier'; I use turkey dogs ! I believe they were called fran cheesies at the time. Preccok the bacon to get rid of some of the fat. The bacon should still be ...

Reviewed Cranberry Thanksgiving Bread

Jun 9, 2014 in on Food.com

I';m so happy to find this recipe. We used to read the book every year during the TG holiday. Thank you."

Replied to frozen banana yogurt with peanut butter and chocolate-hazelnut swirl

Apr 26, 2014 on FoodNetwork.com

I agree! You have posted negative comments on several recipes. You should go away!

Reviewed perfect pie crust

Apr 19, 2014 on FoodNetwork.com

I have used this recipe for quite a few years, and it is always very flaky and tasty. I sometimes use lard instead of vegetable shortening. Making again today for fresh strawberry pie for Easter.

Replied to scalloped potatoes and ham

Apr 6, 2014 on FoodNetwork.com

How can you rate the recipe a 4 when you used a completely different recipe?????

Reviewed Country Beef & Cabbage Soup (Good Carbs)

Mar 24, 2014 in on Food.com

I have Sandra Woodruff';s Good Carb Cookbook, and I have made this many times. In fact I';m making this for supper tonight. Good stuff!"

Favorited Spinach, Bacon, and Goat Cheese Frittata

Mar 19, 2014 in Recipes on Cooking Channel

Reviewed World's Best Cinnamon Raisin Bread (Not Bread Machine)

Jan 7, 2014 in on Food.com

I put all ingredients into my KA stand mixer. I soaked the raisins in water, and I won';t do that again as the soaking removes the flavor from the raisins. The dough is quite soft and sticky, and I had to add a little more flour to the mix and while kneading and shaping into a ball. The dough ROSE quickly. Great flavor. I';ll make again.&...

Saved Recipe Sean's Coney Sauce by msjill111

Jan 3, 2014 on Food.com

Saved Recipe Christmas Scent by Marg (CaymanDesigns)

Dec 8, 2013 on Food.com

Saved Recipe Christmas Scent by Marg (CaymanDesigns)

Dec 8, 2013 on Food.com

Reviewed World's Best Cinnamon Raisin Bread (Not Bread Machine)

Dec 1, 2013 in on Food.com

I put all ingredients into my KA stand mixer. I soaked the raisins in water, and I won';t do that again as the soaking removes the flavor from the raisins. The dough is quite soft and sticky, and I had to add a little more flour to the mix and while kneading and shaping into a ball. The dough ROSE quickly. Great flavor. I';ll make again."

Saved Recipe Ground Beef Gyros by Cyrene

Nov 1, 2013 on Food.com

Reviewed Tartiflette With Lemon Thyme

Oct 25, 2013 in on Food.com

A wonderful gratin! I made this while visiting my daughter in Germany. You can buy roblechon in larger cities there. However, I don';t believe that roblechon is available in the states. Too bad because these potatoes are delicious."

Reviewed Chicken Salad Contessa

Sep 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

There is no measurement for salt. If it's too salty it's your problem."

Reviewed Heroin Chicken

Aug 28, 2013 in on Food.com

I hate the name of this chicken!! It is not funny or cute. I will never try it for that reason."

Reviewed Warm Vegetable Salad

Aug 21, 2013 in Recipes on Cooking Channel

We really liked this recipe. Very fresh tasting and different from the creamy mayo and sour cream potato salad. One thing I would do differently is to prepare the peppers the first thing and then prepare the rest of the ingredients so that the potatoes don't cool too much before adding the dressing."

Reviewed Stracciatella Soup

Aug 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

Tast, but,,,,. I have made other stracciatella soups where you don't mix the eggs and cheese together. I like those recipes much better. Add grated cheese to the bowl of soup. In my opinion, addingg the eggs with the cheese makes the eggs clumpy instead of a sheer addition to the soup. Think Chinese egg drop soup for a sheer and clean addtion "

Reviewed Mushroom Parmesan

Jul 19, 2013 in Recipes on Cooking Channel

I turn this into a main dish meal. I make my own chunky sauce, follow the recipe, and serve it over pasta. Deelsih! We really enjoy this as a meatless main dish."

Reviewed American Macaroni Salad

Jun 23, 2013 in Food Network Community Toolbox on FoodNetwork.com

Yes, tasty. I added chopped red bell pepper for a little more crunch and color. I thought the dressing was a little skimpy, so I made a half recipe of dressing. Will make again."

Reviewed Spaghetti alla Carbonara

Jun 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was delicious. I've never made carbonara before or eaten it. The friends raved about it too. I used 12 oz. of Ronzoni pasta, bacon, and 3 eggs. Everyone had second helpings. I will make again."

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