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Added Recipe Photo to Eggnog Biscotti
Reviewed Eggnog Biscotti
"I make these every year at Christmas time, and they always get rave reviews. Seriously...try them!"
Nov 11, 2012 on Food.com
Reviewed Spaghetti and Meatballs
"I made about a 1/2 batch, and using an average ice cream scoop, it made something like 15 meatballs. (I think Tyler must be making them tennis ball sized!
I used sweet Italian sausage instead of plain ground pork, and didn't add any salt or pepper. They were perfect (even to my boyfriend, who salts everything before he even tastes. BTW, meatballs ""
Dec 1, 2011 on FoodNetwork.com
Reviewed Matzo Balls
"Oh my! Had to put down my spoon just long enough to review this. They're fabulous. The only difference I had was that I used large eggs instead of x-large (and I made half a batch as there's only 2 of us).
For the person that said they fell apart, make sure that your broth is just barely simmering, and not fulling boiling. Also, I put the lid on ""
Aug 10, 2011 on FoodNetwork.com
Reviewed Buttermilk Baked Chicken
"We loved this. I actually started out to make a recipe from a different website, so my chicken was marinated all day in buttermilk with 5 smashed garlic cloves and I threw in some Chipotle Tabasco. But I found this recipe this afternoon, and the coating sounded better. So glad I did. It was awesome! For those that said it wasn't crispy, they must "
Jul 19, 2011 on FoodNetwork.com
"I love it! I used a spicy salad mix instead of just arugula, and I only had whole almonds, so I ground them in with the pesto. It's fresh and light, yet has a very rich mouth feel. I only used half of the pesto on the pasta, but I'm saving the rest to make a sandwich for lunch tomorrow with heirloom tomatoes and fresh mozzarella. Oh boy, can't wai"
Jul 17, 2011 on FoodNetwork.com
Reviewed White Almond Sour Cream Wedding Cake
"I would never make this again. It's way too heavy, and as another reviewer said, tasted "floury". It tasted of raw flour. I was concerned about the fact that there is no additional leavening beyond what is in the cake mixes, and it definitely shows. Unfortunately, I had decided to make this for two tiers of a wedding cake I'm doing for next weekend..."
Jul 3, 2011 on Food.com