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verdejess

New York, New York

Member since Aug 2009

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Reviewed Pumpkin Pie

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

Great flavors! I only had 1 frozen pie shell, a very shallow one from Whole Foods. Even though I HALVED everything, I still had to throw away some filling. I cooked it for about 55 minutes and it was relatively firm. It firmed a bit more in the refrigerator. The result was a smooth and creamy pie. I would add more spices next time and maybe go ahe"

Reviewed Lemon Poppyseed Cake

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

Simply AMAZING. I only had skim milk, so I added a splash of whipping cream and a sliver of butter to the milk (and heated for 30 seconds before adding to the rest of the mix. I also squeezed a whole lemon into the batter, for an added lemony taste, and reduced the poppy seeds to a little less than 1/4 cup. I was just sad that I didn't have any le"

Reviewed Lemon Poppyseed Cake

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

Simply AMAZING. I only had skim milk, so I added a splash of whipping cream and a sliver of butter to the milk (and heated for 30 seconds before adding to the rest of the mix. I also squeezed a whole lemon into the batter for an added lemony taste and reduced the poopy seeds to a little less than 1/4 cup. I was just sad that I didn't have any left"

Reviewed Gnocchi With Squash and Kale

Oct 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

OMG. I was not expecting this. I didn't even read the reviews before making because I saw it on the magazine. Wow. The prepping is a bit time-consuming but it's worth every minute. Followed the recipe almost exactly how it says. The only things I did differently were using Pecorino instead of Parmesan (it's what I had) and I cooked everything in ...

Reviewed Emeril's Mulligatawny Soup

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Well this is really a shame. After spending all my Saturday afternoon chopping like crazy (this recipe requires the help of a sous chef!!) and Sunday morning cooking... this was almost a disaster. The lentils just wouldn't cook! I think they might be raw still, after increasing the time by 25 minutes. The ginger is too overpowering and I didn't ev"

Reviewed Emeril's Mulligatawny Soup

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Well this is really a shame. After spending all my Saturday afternoon chopping like crazy (this recipe requires the help of a sous chef!!) and Sunday morning cooking... this was almost a disaster. The lentils just wouldn't cook! I think they might be still raw, after increasing the time by 25 minutes. The ginger is too overpowering and I didn't ev"

Reviewed Emeril's Mulligatawny Soup

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Well this is really a shame. After spending all my saturday afternoon chopping like crazy and Sunday morning cooking... this was almost a disaster. The lentils just wouldn't cook! I think they might be still raw, after increasing the time by 25 minutes. The ginger is too overpowering and I didn't even use the entire suggested amount.
Now...

Reviewed Beef Stew

Apr 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was using another very tomatoey beef stew recipe before but I'm not looking back. I think the mushrooms MAKE this dish unique, it just adds another dimension of flavor. Also, I used those minuscule potatoes and it was just great eating them whole, the dish looks great. I didn't have beef stock so I used chicken, you won't even tell the difference....

Reviewed Emeril's New-Style Caldo Verde

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is THE staple soup at our home. I usually eat it for lunch and freeze the rest (freezes WELL!. Sometimes it's hard to find linguica but spicy sausage works well too. I just can't believe how good this is.
Winner recipe.

Reviewed Emeril's New-Style Caldo Verde

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is THE staple soup at our home. I usually eat it for lunch and freeze the rest (freezes WELL!). Sometimes it's hard to find linguica but spicy sausage works well too. I just can't believe how good this is.
Winner recipe.

Reviewed Late Night Bacon

Nov 12, 2010 in Food Network Community Toolbox on Food Network

Late night bacon is sexy. I usually have this on date night, my boyfriend loves it. We feel we're missing something though. Have any late night cookies or late night movies too?

Reviewed Easy Tzatziki with Toasted Pita Crisps

Oct 23, 2010 in Food Network Community Toolbox on Food Network

Very tasty. I love the depth the dill gives this recipe.
Yummy.

Reviewed Swedish Meatballs

Oct 23, 2010 in Food Network Community Toolbox on Food Network

Wow. These take a while to make, but they are amazing. I used ghee, instead of clarified butter. It was great because it doesn't burn easily, so no smoke alarms went off. The sauce was exquisite. I wish I had some lingonberry sauce.
Thanks Alton.

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