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    kellyp624

    Harleysville, PA

    Engaged baker looking for delicious ideas

    Chef #818729

    Harleysville, PA

    Joined: Feb 12, 2006

    Birthday: Sep 14

    6 reviews by kellyp624

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Red Pepper Jelly

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      |  By kellyp624

    "The ounce listing for the pectin is wrong -- it should be 1/2 of a 1.25 oz package, that's the standard size for Sure Gel pectin. Also, I just doubled this recipe and it only gave me 9 half-pint jars, so be wary if you double the recipe, it is not a true "double"! The taste of the jelly is delicious, I can't wait for it to cool and ..."

    Sep 16, 2012 on Cooking Channel

    Reviewed Ginger Glazed Ham

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      |  (1 person found this helpful) |  By kellyp624

    "If my understanding of this is correct, unless you live in the U.K. and have access to raw cured ham, you do NOT need to boil the ham for 4 1/2 hours. I would proceed with the recipe after that point on though. This then turns into a normal "baked ham" recipe. So your first step would be to pour on the glaze and cook the ham until heated through ( ..."

    Feb 22, 2011 on FoodNetwork.com

    Reviewed Oatmeal Cranberry White Chocolate Chunk Cookies
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      |  By Charlotte J

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    "These cookies are amazing! I made them for a bridal shower and they were gone in 10 minutes! They have a slightly crumbly texture and they go perfect with tea or coffee, they're almost like a mini scone. Definitely a keeper. Thanks!"

    Feb 16, 2011 on Food.com

    Recipe #129906

    Reviewed Beef Daube Provençal
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      |  By LMillerRN

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    "The beef stew is absolutely amazing! I used already cut-up beef round cubes from the store, and it made the prep even simpler. I had all day to make this so I went with the "oven" method and the sauce got thick and rich. We served it simply over some medium egg noodles and it was a major hit. I will definitely be making this again, even for a dinn..."

    Feb 16, 2011 on Food.com

    Recipe #155200

    Reviewed Stuffed Cabbage

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      |  By kellyp624

    "We made this a while back and absolutely loved it! But it makes way more than 6 servings. We have 5 adults in the house and we had leftovers for days afterwards, then again we didn't over-stuff the leaves, just enough so we could still get it folded closed. So plan accordingly. I love the sweet/ sourness that the raisins and vinegar give the sauce ..."

    Feb 14, 2011 on FoodNetwork.com

    Reviewed Blue Cheese and Cress Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears

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      |  (4 people found this helpful) |  By kellyp624

    "Very tasty! I made this on Friday night for an early Valentine's dinner for my FH and myself. I obviously halved the recipe and I didn't make the sides she suggested. Instead I did mashed potatoes with cream cheese and sour cream mixed in (amazing as always, and broccoli on the side. Next time I don't think I would use the watercress t ..."

    Feb 14, 2011 on FoodNetwork.com

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