Member Since:
Mar. 2009
Cooking Level:
Expert
Cooking Interests:
Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Dessert, Gourmet
Hobbies:
Melodie the "Bake-aholic"
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I like to cook, but I love to bake and decorate cakes, which I get many requests for.
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Butternut Squash Bisque
4 tsp kosher salt + 2 tsp ground white pepper + 1 tsp nutmeg
Excellent soup, but I wasn't sure on the amount of spices to use. I went by Alton Brown's (very similar) recipe for the spices on this, and it turned out perfect (see above)! One butternut squash yields approx 2 1/2 cup scooped. I roasted mine at 400 deg for about an hour or so with a bit of water in the bottom of the pan, skin side down/flesh up. I brushed with melted butter and sprinkled on kosher salt and white pepper before roasting.
1 user found this review helpful
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Reviewed On:
Nov. 8, 2011
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Farmer's Strata
Outstanding! I think the worcestershire really makes this dish. I bought a thick ham steak and cut good sized cubes. For the potatoes I used the OreIda hash brown diced potatoes-just tossed them in frozen; very easy. This made a lot of servings, and we have gotten about 5 servings out of it (between 3 of us). It's so nice to be able to simply reheat a great breakfast.
1 user found this review helpful
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Reviewed On:
Jul. 10, 2011
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Ghirardelli(R) Hot Fudge Sauce
I followed the recipe to the T, and I even put a candy thermometer in the pot out of curiosity to see what the temp would end up being after 10 minutes (it was 228). The taste is great, but the texture is more like taffy. My daugher reaffirmed this when she said, "It's like eating chocolate laffy taffy." Maybe if I had cooked it for less than 5 minutes...? Any suggestions what went wrong?
6 users found this review helpful
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Reviewed On:
Jun. 3, 2010
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