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z2225_12577140

Carnation, Washington

Member since Jan 2010

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Reviewed Beef Bourguignon

Dec 13, 2013 on FoodNetwork.com

This really needs some longer time cooking. I think using a slow cooker for this recipe (before putting butter, flour, onions, and mushrooms) would have been ideal. The meat did not come out soft and had no flavor but at least sauce was ok that is why I am giving it 2 star.

Reviewed Flag Cake

Jul 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I put only 2 and half cups of flour and the cake came out just fine. I noticed that with Ina's cooking sometimes you have to add less flour. I also did not add as much sugar. Adding 3 cups of sugar is way too much (1 cup is plenty). I have added only half a pound in icing (if not less). It came out great and very delicious. "

Reviewed Flour Tortillas

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

The best tortillas I ever had and its easy to make. The dough tastes a bit salty but after baking it.. no taste of salt. I used regular butter and not lard. "

Reviewed Flour Tortillas

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

The best tortillas I ever had and its easy to make. The dough tastes a bit salty but after baking it.. no taste of salt. I used regular butter and not lard. "

Reviewed Lentil Sausage Soup

Jan 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

It was tasty and I will make it again. Its a thick soup no doubt. You will need a big pot. My pan was 8QT and it was completely full.

To save time cooking this, I boiled chicken broth first. While its trying to boil, you can cut up all the vegetables etc.

Reviewed Roasted Tomato Basil Soup

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

The best soup I ever had. I make it every time. My one year old loves it. Thank you, Ina!

Reviewed Roasted Tomato Basil Soup

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

The best soup I ever had. I make it every time. My one year old loves it. Thank you, Ina!

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