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LOVE2COOK IN WNY

Buffalo, New York

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Replied to peach cobbler

Tuesday 9 days ago on FoodNetwork.com

For those who had a watery result......maybe you used fresh fruit? She used frozen [not thawed] and so did I and very little juice. Did you mix the 1/2 cup of flour into the peaches well? I had no problem.

Reviewed peach cobbler

Tuesday 9 days ago on FoodNetwork.com

Hmm, I was just looking for a way to "empty" my freezer of fruit my husband wasn't using for smoothies. I only had 2 lbs of peaches so I added strawberries & blueberries to equal 3 lbs, all frozen. Not the best recipe. First I question the use of eggs at all - no good reason. Milk/water alone would suffice as a liquid to the flour. Plus the tasted...

Replied to gina's shrimp scampi with angel hair pasta

Saturday, Jul 19, 2014 on FoodNetwork.com

Pretty much the ONLY pasta I buy, Dreamfields, our favorite!

Reviewed gina's shrimp scampi with angel hair pasta

Tuesday, Jun 24, 2014 on FoodNetwork.com

Excellent! Nice and lemony/quick and easy! For those who think too little sauce, too much pasta.......Scampi sauce SHOULD JUST dress the pasta, [like dressing on a salad], NOT swimming in it! AND....... in case you all have not read a pasta box recently, there is NO POUND of pasta anymore......most are 13.25. And if you disagree with me, go check...

Reviewed mother's day make-ahead sausage and cheese grits casserole

Sunday, May 25, 2014 on FoodNetwork.com

Please realize, the ONLY change I made on this recipe was to bake it in a 9" square casserole, which may have allowed for my so-so feeling for the recipe. My husband liked it a lot. I guess I would just prefer fried eggs, sausage, and cheese grits on the side as usual......I want to taste the flavor of each item individually. IMHO this recipe just...

Replied to Scalloped Potatoes Recipe : Food Network Kitchen : Food Network

Friday, Mar 21, 2014 on FoodNetwork.com

Disagree......"a little onion" wouldn't cause a lot of separation.

Replied to Scalloped Potatoes Recipe : Food Network Kitchen : Food Network

Friday, Mar 21, 2014 on FoodNetwork.com

Agree w gecko.graphics. Plus, I'll bet you didn't baste as stated....probably just shaking the pan around would have prevented the separation as well.

Replied to Scalloped Potatoes Recipe : Food Network Kitchen : Food Network

Friday, Mar 21, 2014 on FoodNetwork.com

OMG......FN needs a show called "Never cooked/baked before"!

Replied to scalloped potatoes

Friday, Mar 21, 2014 on FoodNetwork.com

It's right under the pic of the scalloped potatoes.

Replied to scalloped potatoes

Friday, Mar 21, 2014 on FoodNetwork.com

Why don't you just bookmark the recipe to your homepage bookmark list and come back later to print?

Replied to scalloped potatoes

Friday, Mar 21, 2014 on FoodNetwork.com

UNDER THE PIC OF THE POTATOES

Reviewed chicken noodle casserole

Thursday, Feb 27, 2014 on FoodNetwork.com

This was tasty.....made A LOT.....more than a 3.5 qt.casserole! I had to change it to a 9"x13" baking pan. I did not use a Rotisserie chicken. Instead I opted for a pack of boneless chicken thighs [6] which I poached/deboned and utilized the resulting broth for the recipe. Also exchanged Herbes de Provence for Thyme and Crimini mushrooms for the white...

Reviewed Sunny Morning Muffins

Monday, Jan 13, 2014 on FoodNetwork.com

Flavorful muffins all through. I used frozen strawberries, blueberries and a frozen banana I had on hand in the freezer which I allowed to thaw a bit. All came together well. I baked in Texas sized papers/tin [6] for 38 minutes and came out perfectly. Loved the nuts in them as well.

Replied to Mint Chocolate Truffles

Monday, Dec 2, 2013 on FoodNetwork.com

Meltable chocolate IS COATING/MOLDING candy.....found in many big grocers [bulk dept.] or craft stores.

Replied to Mint Chocolate Truffles

Monday, Dec 2, 2013 on FoodNetwork.com

Simmer down, better than giving it NO STARS!!!!!!

Replied to Mint Chocolate Truffles

Monday, Dec 2, 2013 on FoodNetwork.com

Yes, use ANY flavor of extract, and of course you could skip the extract altogether....it's only a few drops.

Reviewed Super Stuffed Shells

Thursday, Nov 14, 2013 on FoodNetwork.com

Super deliciosa! Maybe it's not fair to comment since I used neither Emeril's essence nor his sauce recipe. However, I love a specific bottled sauce and his filling recipe was the main objective IMHO. You also needed a larger casserole than 2 qt. I used a 4 qt. So, so good, my hubby took the leftovers to work :( Thanks Emeril!

Reviewed Homemade Peanut Butter Snack Bars

Wednesday, Oct 2, 2013 on FoodNetwork.com

"Delicious, quick/easy, and just the right amount of chewiness! Gotta say I doubled the recipe knowing from all of Jamie's past recipes, we'd love them. I baked in a 9X13 cake pan @ the same timing and they came out great. I did sub slivered almonds, Cheerios, and most importantly, I just happened to have Almond butter [healthier] in my pantry so u"

Reviewed Charred Corn Salad

Monday, Aug 26, 2013 on FoodNetwork.com

"I just love Jamie's no-nonsense and informative and easy going style! This was a great salad/side and adds another dimension to the usual Summer salads/sides. It's fresh, light, tangy. I used my homegrown Roma tomatoes instead of Grape, and only had a fresh lemon so I subbed that instead of lime juice. We had it with grilled chicken.....hubby love"

Reviewed Moist Mocha Cake

Friday, Jul 5, 2013 on FoodNetwork.com

"I made this exactly as written.........I keep all those ingredients in my pantry. This was a very moist, fudgy, intensely flavored cake. We normally get tired of a 9x13 sized cake after a few days, however we kept this covered in the frig and ate it up completely. It actually tasted even better at the end. I was not crazy about the frosting - I th"

Reviewed Roasted Sausages and Grapes

Friday, Jun 14, 2013 on FoodNetwork.com

"So flavorful! The ingredients all complimented each other so well. I used green grapes and followed to a T. I served with basic Parmesan Risotto and the flavors just went so well together. This would be fabulous to serve guests. They'll be surprised by the grapes. "

Reviewed Chewy Toffee Bars

Friday, May 31, 2013 on FoodNetwork.com

"Well except for the fact that FN messed up the directions AGAIN [should have read 9x13 pan] these came out really tasty. Thanks to everyone who trial by error helped the rest of us find that find out that issue or we all would have wasted expensive ingredients! I believe the people who are having issues with these coming out hard may have cooked t"

Reviewed Sigrid's Carrot Cake

Tuesday, May 28, 2013 on FoodNetwork.com

"This cake was incredibly delicious! I found the addition of nuts incorporated into the frosting to be such a simple idea, however in all my years of baking, I have never done that! I followed Ree's recipe to a T. However, I chopped the pecans very coarsely, not finely and toasted them while the oven was preheating. They were much more crunchy/flav"

Reviewed Homemade Marshmallows

Sunday, May 26, 2013 on FoodNetwork.com

"I totally agree with stephmce below......however I use the Barefoot Contessa's marshmallow recipe instead. I will say tho that I loved Paula/guest's use of the crushed graham's and chocolate to create the smore's. Nice idea."

Reviewed Beatty's Chocolate Cake

Friday, Jan 11, 2013 on FoodNetwork.com

"
WOW....One G-R-E-A-T cake - but not without problems. I read 40 reviews, & saw the problem I had. I did detective work. #1. My 2 layers middles caved in - I've NEVER had that happen before. #2. Both pans overflowed!!! I was TOTALLY STYMIED!!!! Possible answers: #1 - Cave in may be do to not using HOT coffee. #2 - it looks like Ina is using DE"

Reviewed Buffalo Chicken Dip

Saturday, Dec 1, 2012 on FoodNetwork.com

"For those, like me, who don't like blue cheese, just pour some good ranch dressing over the top.....the thicker jarred style works best........it's what we do here in BUFFALO New York......home of the Chicken Wing! The coolness of the ranch is a great foil to the spicy heat of the Franks. Delicious/easy/quick! Thanks Claire.......you always have g"

Reviewed Soppressata and Cheese in Puff Pastry

Thursday, Nov 15, 2012 on FoodNetwork.com

"Super easy, beautiful presentation, delicious........& in our case, very "tweakable" for the next time. Our change up would be to use ham, Fontina, and yellow mustard.....hubby isn't big on Dijon, and I think Salami combined with the buttery puff pastry is TOO rich/greasy......especially eating this as an entree. I also cut mine in squares, and if"

Reviewed Low Carb Praline Pumpkin Pie

Thursday, Nov 1, 2012 on FoodNetwork.com

"Great idea from George! We used to watch his show when low carb was in vogue. FN should have retained his show.....many great ideas. It's cool the way the pumpkin forms a crust around the edge. I was unsure it would cut/release without cooking spray, no problem! I agree it could use a little more spiciness, which I will tweak the next time. We fou"

Favorited Devil's Food Cupcakes with Chocolate Icing

Saturday, Oct 27, 2012 in Recipes on Cooking Channel

Reviewed Easy Pastry Shop Apple Tart

Friday, Oct 12, 2012 on Cooking Channel

"Since hubby LOVED this, I will probably make it again. I used Honey crisp apples, and it was probably not the best tart apple choice......maybe a Granny Smith would have been better. I think a peach or apricot might be a more flavorful foil to the cream cheese than an apple, but that's me. The crust was very good as well as easy to make. Watch the"

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