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macrophylla

United States

Member since Dec 2011

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Reviewed 10-inch French Meat Pie

Wednesday, Jan 25, 2012 on FoodNetwork.com

"The pie crust portion of the recipe is awful, needs salt, too much fat never sets up to the point that its workable. That said, I really wanted to try the recipe so I used a standard shortening crust recipe (Joy of Cooking) and the pie turned out great, only change I will do next time is doubling the garlic and halving the cinnamon.""

Favorited Kentucky Hot Brown

Saturday, Dec 31, 2011 in Recipes on Cooking Channel

Reviewed Bourbon Street Balls with Pecans

Saturday, Dec 31, 2011 on Cooking Channel

"Excellent! Cut back about 1/2 cup of pecans because we ran out, replaced with more nilla wafers they turned out great""

Reviewed Herbed Yorkshire Pudding

Saturday, Dec 31, 2011 on Cooking Channel

"Works better without the herbs, the fat will provide flavor and the flavor of whatever herbs you used on the roast. I do at least 1/2 cup of the dairy with heavy cream which makes the yps more tender. Lastly the most important step in any yp recipe is to let the batter stand for at least 30 minutes at room temperature before cooking ""

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