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Thursday, Apr 10, 2014 on FoodNetwork.com
“I broke down regular carrots from my crisper drawer for this recipe. Super easy and delicious. I loved the sweetness of the crystallized ginger with the carrots. I served this alongside a version of another recipe from Claire, her Sunday Roast (but I used an inexpensive Eye Round roast as the price was right)! Will be making this again. ”
Reviewed Ginger-Lemon Oatmeal Cookies
Wednesday, Oct 30, 2013 on FoodNetwork.com
“Love a raisin-free oatmeal cookie! Used rounded tablespoons of both fresh ginger and lemon zest. I refrigerated the dough before baking because I made it ahead of time and I had no problem with excessive spreading during cooking. Great flavor and chewiness. ”
Reviewed Pork Chops with Beer and Bacon Gravy
Wednesday, Oct 30, 2013 on FoodNetwork.com
“Made the chops and gravy after reading the reviews. I do imagine the type of beer used affects whether a bitter taste develops. I halved the recipe for 2 people so only used half of a beer, but ended up using the full 1/2 c stock after tasting partway through cooking because the gravy was a bit bitter. With the additional stock (I used beef) plus... ”
"Made this using nectarines, peaches, and cherries for a picnic. The flavors married beautifully with the cinnamon which is an unexpected but pleasant spice for the warmer months. I cheated and picked up cinnamon sugar pita chips from the store for a shortcut."
"Amazed that I can make soft pull apart rolls at home thanks to this recipe! I ended up letting these rise for about 40 minutes as I got a late start on the rest of dinner. Also checked the rolls at 20 minutes and in my oven they were fully done. Loved the texture and slight sweetness. These were so easy and have a certain nostalgic look, will def"
"Easy and resulted in a juicy pork cutlet with crispy outside. I had boneless chops that were a little thick so pounded them out in a zip top baggie with a skillet to about 1/4 inch thickness. Served with Rachael Ray's red white beans. My husband's mom used to make him what she calls Pork Milanesa and he said this recipe was better! Will be mak"
"This recipe was off to a good start, but did need more flavor as other reviews mentioned. I made the recipe as written - plus a clove of garlic since I made it without a garlic-y main protein like Rachel's steak dish from the show - then tasted and decided to add about a teaspoon of sugar and 2 tablespoons of balsamic vinegar. I let it simmer wi"
"This provided a great classic shortbread texture with the pleasant unexpected flavor and aroma from the rosemary. I also baked these in a glass dish, and for me this resulted in the need to cook for roughly 10 extra minutes (I just watched for the appearance of the golden brown color Melissa references.) Hands on cooking time was still only a ma"
"I loved how quickly this came together, and the consistency turned out beautifully. I actually would not call this a "butterscotch" pudding, as the cinnamon really shone through, but I love that flavor so no complaints there. If you want a true butterscotch flavor I would use dark brown sugar and cook it first with the butter before adding the m"
"While I really enjoyed the crust and flavor the rub gave to the pork loin, I was very disappointed in the sauce. I had thought the ingredients were odd upon reading the recipe, but decided to give it a try based on the reviews. For me, the flavors in the sauce didn't come together well and the consistency did not thicken enough despite reducing "
"The flavor of the cinnamon and cayenne in this brittle is great, but the texture did not come out right for me. I have never made candy at home before and this recipe attracted me because it didn't call for a candy thermometer or use the technical "hard ball/soft ball" instructions. However, I think it was oversimplified, as I took my sugar to a"
"Easy, delicious, and visually appealing. I did use low fat ricotta and did not have trouble with the consistency of the dip, but I beat the ricotta just by hand with a whisk before adding the whipped cream (whipped past soft peaks for me) to ensure a smooth dip. Also used lemon juice and zest instead of the orange liquor and zest to have an alco"
"I love that white wine is the flavor enhancement in this recipe - I always have it on hand, unlike the Sherry I see in a lot of French Onion Soup recipes. I made the soup part of this the day before and reheated on the stovetop before broiling with cheese and croutons on a busier night. I think the soup's flavor became even more rich overnight! "
"I only made the cake, not the compote, because all the ingrediets were already in the pantry! This was a simple cake with great flavor and texture. I baked it for 3 additional minutes after checking for doneness, and it was extremely moist. I substituted ruby red grapefruit zest for the orange zest to go along with the lemon because I didn't have"
"Deliciously light mousse while maintaining intense chocolate flavor. I used the following rough non-metric conversion: 3 round Tbs for the 2 oz measurements, a round half cup for the 5 oz. I didn't use cocoa nibs as they weren't at the store but didn't miss them. "
"I rarely cook cabbage but this is too easy and delicious to not keep it in the vegetable rotation. It was so simple that I almost felt guilty listening to my husband rave about it. I did toss some parsley and chives in at the end to use up the last of some herb bunches in the fridge. Served this as a side for grilled bratwurst with beer braised"
"Loved this! Fancy-ing up my old staple Velveeta dip with the different cheeses was a treat. I used the recommended veggies and found the potato to be the best, and not a dipper I would have immediately thought to use. Looks very impressive in the cast iron skillet on a buffet - just remember to warn guests of the hot pot.