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Dianne the Cookie

Evansville, Indiana

Member since Aug 2007

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Reviewed Rapid Rolls

Saturday, Jul 27, 2013 on Cooking Channel

"It is insanely beautiful and tasty! It reminded me of the German cooks in the high school cafeteria each Friday when they made homemade yeast pull-apart rolls. I DID have to make some adjustments w/ flour, increasing the rising time to 40 minutes so as to expand the gluten to a fluffier density. Also, the center rolls were a little undone and had "

Reviewed Rapid Rolls

Saturday, Jul 27, 2013 on Cooking Channel

"To Colleen: Bless your heart. I've been there!

Eight cups is too much. Even the 6 was for me the first time. It's in the yeast water, probably. Cut back to only 2 yeast packs, and no more than 3/4 cup warm water using flour a little at a time.
I hand-kneaded instead of using the mixer or my food processor. This way you can "feel" the consistency"

Reviewed Rapid Rolls

Saturday, Jul 27, 2013 on Cooking Channel

"SOOooo tasty and insanely BEAUTIFUL! Reminded me of the German cooks in our high school cafeteria meals when they made pull-apart yeast rolls each Friday!

A few things:
There IS something I'll need to remedy. The center rolls were doughy... as if they weren't done completely. Making them the second time, Anybody else have this problem? I think 4"

Reviewed Rapid Rolls

Saturday, Jul 27, 2013 on Cooking Channel

"SOOooo tasty and insanely BEAUTIFUL! Reminded me of the German cooks in our high school cafeteria meals when they made pull-apart yeast rolls each Friday!

There IS something I'll need to remedy. The center rolls were doughy... as if they weren't done completely. I slit the connective dough that surrounded the middle rolls, and they baked up a lit"

Reviewed Outrageous Brownies

Friday, Jun 21, 2013 on FoodNetwork.com

"selfisher, I know how it is to be disappointed over a recipe with the ingredients so dear. I DO believe you followed the recipe. Maybe try with only HALF the butter like I did. It still worked!"

Reviewed Honey Hoisin Glazed Wings

Tuesday, May 14, 2013 on Cooking Channel

"Very tasty. I usually double recipes and it took me over an hour for the cooking/broiling process.. ( Even still, I would place the trays closer to the broiler to crisp them better. They didn't crisp as expected.)
Since wings are more resistant to spice permeation, I had to add extra seasoning to enhance the "depth" of the flavor.

For dipping, "

Reviewed Honey Hoisin Glazed Wings

Tuesday, May 14, 2013 on Cooking Channel

"Very tasty. But I always double recipes and it took me over an hour for the cooking/broiling process until the pieces were crispy. Since wings are more resistant to spice permeation, I had to add extra seasoning to enhance the "depth" of the flavor.

For dipping, I put a little cornstarch in the remaining sauce. All points taken, I'll make these"

Favorited Sweet and Sour Pineapple Pork

Wednesday, Apr 24, 2013 in Recipes on Cooking Channel

Reviewed Crispy Fried Rigatoni "Chips" Stuffed with Herbed Ricotta

Saturday, Mar 30, 2013 on Cooking Channel

"YIKES!!!!!! Delicious combination in a novelty that just didn't work. As a seasoned cook,
(pun...? )

First-I know how to fry anything and this enticing noodle just didn't measure up to the kind of CRISP you are expecting. In fact. Beware folks with dentures! They're hard as rock shavings. Were it not for the scrumptious filling, I wouldn't have "

Reviewed Crispy Fried Rigatoni "Chips" Stuffed with Herbed Ricotta

Saturday, Mar 30, 2013 on Cooking Channel

"YIKES!!!!!! Delicious combination in a novelty that just didn't work. As a seasoned cook (pun...?)
First-I know how to fry anything and this enticing noodle just didn't measure to the kind of CRISP you are expecting. In fact. Beware folks with dentures! They're hard as rock shavings. Were it not for the scrumptious filling, I wouldn't have contin"

Reviewed Crispy Fried Rigatoni "Chips" Stuffed with Herbed Ricotta

Saturday, Mar 30, 2013 on Cooking Channel

"YIKES!!!!!!Delicious combination in a novelty that just didn't work. As a seasoned cook (pun...? I know how to fry anything and this enticing noodle just didn't measure to the kind of CRISP you are expecting. In fact. Beware folks with dentures! They're hard as rock shavings. Were it not for the scrumptious filling, I wouldn't have continued.

If "

Reviewed Crispy Fried Rigatoni "Chips" Stuffed with Herbed Ricotta

Saturday, Mar 30, 2013 on Cooking Channel

"YIKES!!!!!!Delicious combination in a novelty that just didn't work. As a seasoned cook (pun...?) I know how to fry anything and this enticing noodle just didn't measure to the kind of CRISP you are expecting. In fact. Beware folks with dentures! They're hard as rock shavings. Were it not for the scrumptious filling, I wouldn't have continued.

If"

Reviewed Crispy Fried Rigatoni "Chips" Stuffed with Herbed Ricotta

Saturday, Mar 30, 2013 on Cooking Channel

"YIKES!!!!!!Delicious combination in a novelty that just didn't work. As a seasoned cook (pun...?) I know how to fry anything and this enticing noodle just didn't measure to the kind of CRISP you are expecting. In fact. Beware folks with dentures! They're hard as rock shavings. Were it not for the scrumptious filling, I wouldn't have continued.

If"

Reviewed Guiltless Cheesy Mac

Wednesday, Feb 20, 2013 on Cooking Channel

"If you called it something else, it wouldn't be as much of a let down. Albeit a great contender, I agree with alittlelove23 to add more liquid. In my opinion, a cream of mushroom soup or cheddar cheese soup and extra half cup of chicken broth could adjust the missed texture.without increasing too many more calories or fat. Classics are tough to "

Reviewed Guiltless Cheesy Mac

Wednesday, Feb 20, 2013 on Cooking Channel

"If you called it something else, it wouldn't be as much of a let down. Albeit a great contender, I agree with alittlelove23 and add more liquid. In my opinion, a cream of mushroom soup or cheddar cheese soup could adjust the missed texture.without increasing too many more calories or fat. Classics are tough to beat, but it might make a differenc"

Reviewed Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling

Sunday, Feb 3, 2013 on FoodNetwork.com

"This was so off-the-planet creative that I made it right away a few years ago. At the time, I couldn't find the truffle oil ( much less ever heard of it!) so I used a mushroom-infused olive oil that was available at a fine grocery store. The entire "brie cake" melted and oozed like white lava, but that made it memorable! I will make this again and"

Reviewed Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling

Sunday, Feb 3, 2013 on FoodNetwork.com

"This was so off-the-planet creative that I made it right away a few years ago. At the time, I couldn't find the truffle oil ( much less ever heard of it!) so I used a mushroom-infused olive oil that was available at a find grocery store. The entire "brie cake" melted and oozed like white lava, but that made it memorable! I will make this again and"

Reviewed Baklava

Monday, Dec 31, 2012 on FoodNetwork.com

"Delicious overall. Strong points on this particular recipe:
The freshly ground allspice and cinnamon stick makes the difference. I'm talking SIGNIFICANT.
Due to my middle eastern heritage and making this before, I do caution a HALT! and disagree with using butter on each of the first 4 or 5 sheets! Why? Because once they are baked, and the cold "

Reviewed Baklava

Monday, Dec 31, 2012 on FoodNetwork.com

"Delicious overall. Strong points on this particular recipe:
The freshly ground allspice and cinnamon stick makes the difference. I'm talking SIGNIFICANT.
Due to my middle eastern heritage and making this before, I do caution a HALT! and disagree with using butter on each of the first 4 or 5 sheets! Why? Because once they are baked, and the cold "

Reviewed Jalapeno Cheese Grits

Saturday, Dec 8, 2012 on FoodNetwork.com

"Ultimately delish!
I agree with bserverance on the instructions being a bit confusing with the pan size. I did something different. I ADDED another HALF recipe portion of the grits and ingredients so it would fill the 9 X 13. I think it made it look more like the show did. Swollen and full! Also, when cooking the grits, I used CHICKEN BROTH instea"

Reviewed Bourbon Peach Cobbler

Monday, Nov 5, 2012 on FoodNetwork.com

"Probably the most innovative approach to peach cobbler. I will make it again.
Filling: The bourbon makes this! If skipping the alcohol, at least use a rum or bourbon EXTRACT as it is what gives the filling a beautiful complexity.

Crust: Being the Queen of shortcuts, I switched out the crust for a semi-homemade with 1/2 packet of biscuit mix an"

Reviewed Bourbon Peach Cobbler

Tuesday, Oct 30, 2012 on FoodNetwork.com

"From now on, I'm going with what my "eyes" perceived from the food show. It's a great dessert with pork, so I'll use 1/2 cup MASA corn flour in place of a whole cup of the wheat flour. This will cinch the overwhelming crust a bit, affect the texture, while still giving it a rustic appeal. Crustier!

Otherwise, super!"

Reviewed Bourbon Peach Cobbler

Tuesday, Oct 30, 2012 on FoodNetwork.com

"From now on, I'm going with my "eyes" perceived from the food show. It's a great dessert for pork, so I'll use 1/2 cup MASA corn flour in place of a whole cup of the wheat flour. This will cinch the overwhelming crust a bit while still giving it a rustic appeal. Crustier!

Otherwise, super!"

Reviewed Bo's Eggplant Supreme

Monday, Sep 17, 2012 on FoodNetwork.com

"Great idea, Paula ! Sassy ingredients. But I tried a major OVERHAUL! (;>\
My science kicked in when reading some comments! Thanks, ya'll!
Problem? Tasteless smooshed eggplant with NO texture. It was drowning in delicate delights and lost its identity. And poor little clams didn't have a chance either. They missed their chowder. A more intense sea"

Reviewed Bo's Eggplant Supreme

Monday, Sep 10, 2012 on FoodNetwork.com

"Great idea, Paula ! Looked great, but it needed a major OVERHAUL! (;>\
My science kicked in when reading the unanimous thumbs down! Thanks, ya'll!
Problem? Tasteless smooshed eggplant with NO texture. It was drowning in delicate delights and lost its identity. And poor little clams didn't have a chance either. They missed their chowder. A more i"

Reviewed Bo's Eggplant Supreme

Saturday, Sep 8, 2012 on FoodNetwork.com

"Great idea, Paula ! Looked great, but it needed a major OVERHAUL! (;>\
My science kicked in when reading the unanimous thumbs down! Thanks, ya'll!
Problem? Tasteless smooshed eggplant with NO texture. It was drowning in delicate delights and lost its identity. And poor little clams didn't have a chance either. They missed their chowder. A more i"

Reviewed Bo's Eggplant Supreme

Saturday, Sep 8, 2012 on FoodNetwork.com

"Great idea, Paula - but it needed a major OVERHAUL! (;>\
My science kicked in when reading the unanimous thumbs down! Thanks, ya'll!
Problem? Tasteless smooshed eggplant with NO texture. It was drowning in delicate delights and lost its identity. And poor little clams didn't have a chance either. They missed their chowder. A more intense seafood "

Reviewed Bo's Eggplant Supreme

Saturday, Sep 8, 2012 on FoodNetwork.com

"Great idea, Paula - but it needed a major OVERHAUL! (;>\
My science kicked in when reading the unanimous thumbs down! Thanks, ya'll!
Problem? Tasteless smooshed eggplant with NO texture. It was drowning in delicate delights and lost its identity. And poor little clams didn't have a chance either. They missed their chowder. A more intense seafood "

Reviewed Bo's Eggplant Supreme

Saturday, Sep 8, 2012 on FoodNetwork.com

"Great idea, Paula - but it needed a major OVERHAUL! (;>\
My science kicked in when reading the unanimous thumbs down! Thanks, ya'll!
Problem? Tasteless smooshed eggplant with NO texture. It was drowning in delicate delights and lost its identity. And poor little clams didn't have a chance either. They missed their chowder. A more intense seafood "

Reviewed Bo's Eggplant Supreme

Saturday, Sep 8, 2012 on FoodNetwork.com

"Great idea, Paula - but it needed a major OVERHAUL! (;>\
My science kicked in when reading the unanimous thumbs down! Thanks, ya'll!
Problem? Tasteless smooshed eggplant with NO texture. It was drowning in delicate delights and lost its identity. And poor little clams didn't have a chance either. They missed their chowder. A more intense seafood "

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