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Reviewed Coq au Vin

Dec 10, 2010 in Food Network Community Toolbox on

Just tried this, and with a few changes, it was manageable, and I think in the future, it will be even easier to make. This time around, I used 1 bottle of wine only. Alternating between pouring the stock and the wine seemed to keep it from turning purple. (Significantly browned chicken will also ward off any purple later!) I also used a frozen bag...

Reviewed Pumpkin Maple Pecan Cheesecake

Nov 15, 2010 in Food Network Community Toolbox on Food Network

I just finished baking and prepping this cheesecake, and the wait was worth it! Everything was easy--the crust, the filling, the baking, the glaze. (I couldn't find Grade B maple syrup, but A has worked just fine!

For those who are wondering--the water bath is NOT necessary. I placed my springform pan on top of a baking sheet so...

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