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    Bibliobethica

    Midwest

    Chef #130768

    Midwest

    Joined: Mar 11, 2004

    22 reviews by Bibliobethica

    1 - 10 of 22 sorted by Date | Rating | Helpful

    Reviewed Beef and Bean Burritos

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      |  (1 person found this helpful) |  By Bibliobethica

    "The tasted good, just not fantastic. I thought they could use a bit more kick, so if I make them again, I'll spice them up a bit more."

    Mar 10, 2013 on FoodNetwork.com

    Reviewed Mustard-Roasted Potatoes

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      |  (9 people found this helpful) |  By Bibliobethica

    "I adjusted the temperature down to 400 and watched them to be sure they didn't burn. They were done in under an hour. The taste is so delicious - the mustard and onion. If you don't want to watch them that carefully, add the onions half-way through and they won't burn. I'd still coat them with the ground mustard."

    Oct 21, 2012 on FoodNetwork.com

    Reviewed Plain Brown Popper

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      |  By Bibliobethica

    "I decided to melt a teaspoon of butter for the oil, mixed it with the popcorn, put it in the microwave and let it pop. I put the salt on while it was still steaming. Tasted great and I felt good about saving money. My kids said I make the best popcorn ever! Thanks Alton!"

    Jun 2, 2011 on FoodNetwork.com

    Reviewed Daisy Shortbread Cookies

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      |  (4 people found this helpful) |  By Bibliobethica

    "Delicious! I made them into baseballs instead of daisies . . . I have 4 boys : The dough only needed to be in the fridge for 20-25 minutes. The colder parts of the dough cracked more easily. Thank you to Ina. She has such wonderful recipes!"

    May 22, 2011 on FoodNetwork.com

    Reviewed Salted Caramel Banana Macarons

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      |  (4 people found this helpful) |  By Bibliobethica

    "Mine were perfect. I followed the recipe exactly including aging the egg whites and letting them come to room temperature. From wikipedia, "The English word macaroon and French macaron come from the Italian maccarone or maccherone." Looks like either spelling is acceptable.

    I made my own almond flour with a package of blanched almonds ..."

    May 1, 2011 on FoodNetwork.com

    Reviewed Tarragon Deviled Eggs

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      |  (2 people found this helpful) |  By Bibliobethica

    "I'll never make deviled eggs w/o tarragon again. Thank you for posting this simple and delicious recipe. I make deviled eggs every Easter and this year I got more compliments on the tarragon eggs. I substituted chives for the shallot. Chives and tarragon are the first herbs in my garden, so this recipe was a hit and easy to make.
    "

    Apr 24, 2011 on FoodNetwork.com

    Reviewed Chocolate Cheesecake

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      |  By Bibliobethica

    "The recipe is wonderful. I doubled it (it barely fit in my KA mixer and neither cheesecake had a crack in sight. The flavor was rich. I'll definitely make again. I had custard powder, so no substitutions were made."

    Apr 24, 2011 on FoodNetwork.com

    Reviewed Luscious Lemon Squares

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      |  (1 person found this helpful) |  By Bibliobethica

    "I love this recipe. I followed the recipe as written. The lemon was sour and delicious. So often lemon bars have too much sugar. The addition of almond extract and lemon zest is wonderful. Anne is a great addition to food network! Question about this recipe . . .would it work to substitute limes for the lemons? My brother loves limes, and b ..."

    Apr 16, 2011 on FoodNetwork.com

    Reviewed Lemon Thyme Bars

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      |  By Bibliobethica

    "If you don't like unusual flavors, I wouldn't make these. I really like the taste of the thyme and lemon in a dessert - although I used just 1 T of finely chopped fresh thyme. I would also only make it if you have fresh thyme. I lined my pan with parchment just to make certain they wouldn't stick. I got a very positive response when I served t ..."

    Apr 27, 2009 on FoodNetwork.com

    Reviewed Exotic Spice Cookies with Ginger, Cardamom and Rose Water

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      |  By Bibliobethica

    "Rose water is in the baking section at whole foods or other health food stores and herb stores. . .

    I rolled the cookies in regular granulated sugar - next time I'll try the raw cane sugar.

    A lovely cookie and very special."

    Mar 24, 2008 on FoodNetwork.com

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