Member since Mar 2012
Reviewed spiced up potato chips
Tuesday, Feb 11, 2014 on FoodNetwork.com
“Sorry, but no. I made these this afternoon, and what they don't tell you, is that you have to eat these RIGHT AWAY, and by that, I mean within minutes out of the oil. Otherwise, your guests will end up with soggy, greasy potato slices. We ended up having to bake these into a gratin, after spending at LEAST an hour soaking up the oil out of these... ”
"This was GREAT! My best friend is a focaccia aficionado and when I made this for him, my boyfriend and my sister (who's VERY picky and critical), they ALL (including my picky sis) declared this the best focaccia they ever tasted! The runner-up for my friend was the focaccia at Kincaid's, but to him, this is better!!!! My boyfriend's not a fan of "
"I made individual hash browns with this recipe, since my parents were staying with us this past weekend. I served no-bean chili over them, sprinkled with melted Mexican blend cheese and topped it with poached eggs and served some sour cream on the side. Parents and the boyfriend loved it! I did what the other reviewer suggested and used a salad"
"This is a DELICIOUS and foolproof recipe! We just moved and most of our cookware hasn't arrived yet, so our resources are limited. This recipe was a great dinner to make with what we have, AND even when our kitchenware arrives, I'll still be making this regularly! I also added a small jar of chopped jalapenos and some cilantro, and my boyfriend"
"I like this lollipop recipe a lot better than the Paula Deen recipe where the flavoring is Jell-O. These lollipops are nice and smooth, whereas the Paula Deen ones had a kind of grainy texture. Also, I brought the sugar up to the "soft-crack" stage, instead. It takes longer to harden, but this ensures the sugar doesn't have that burnt, caramel "
"This is a great recipe, it's probably one of the better tiramisus I've ever eaten! I wouldn't recommend using the gelatin, it leaves these weird lumps in the zabaglione mixture, as I found out the first time I made it. The second time, I took the advice of the other cooks who reviewed this recipe and just made it in the traditional way you would"
"I like this lollipop recipe a lot better than the Paula Deen recipe where the flavoring is Jell-O. These lollipops are nice and smooth, whereas the Paula Deen ones had a kind of grainy texture. I will be making these again! :"
"I like this recipe a lot better than the Paula Deen recipe where the flavoring is Jell-O. These lollipops are nice and smooth, whereas the Paula Deen ones had a kind of grainy texture. I will be making these again! :)"
"WARNING: this recipe is VERY messy! I was making it with my 8-year old and the cream/egg mixture got EVERYWHERE in transferring from food processor to muffin tin! Don't get me wrong, they're delicious! But they're almost not worth the cleanup ""