foodiewife's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title | Date | Rating
| Why such a low rating? The cake was moist, but dense. I didn't care for the texture of the cake. I adapted this recipe by making a tall 3-layer cake, and filling one layer with raspberry jam, and another with a vanilla pudding (this was before I learned how to make pastry cream). I don't like dark chocolate, so I made my own lighter chocolate frosting. It was okay, but I have better recipes that I prefer. You can see how I made it on my blog at:
http://foodiewife-kitchen.blogspot.com/2009/09/barefoot-bloggers-ina-gartens-birthday.html |
| I have to say that the first time I made these, they were rocks. I'm more biscuit savvy, now, and have learned that it's really important not to overmix the dough. It works the gluten too much, resulting in tough biscuits.
They are quite pretty, and very good. This is another recipe I should make again. It would go great with one of Ina's delicious (and fool-proof) soup recipes. |
| This is a really easy recipe to make, and it's impressive enough for company. I followed the recipe, but I made one small tweak. I used panko crumbs, instead of bread crumbs. I prepared the chicken ahead of time, refrigerated it and cooked it when it was time to get dinner ready for my guests. They were so impressed, and I didn't even break a sweat! I loved the crunchy texture of the chicken, and I'm glad that I used panko crumbs instead. It's a keeper!
A photo tutorial is on my food blog at:
http://foodiewife-kitchen.blogspot.com/2009/08/parmesan-chicken-provencal-tomatoes.html |
| So far, this is my go to recipe for pie crusts. I've posted a tutorial on how to make this, and easy tips for rolling out pie dough and crimping it. It's on my blog at:
http://foodiewife-kitchen.blogspot.com/2010/06/california-olallieberry-pie-barefoot.html |
| I love tomatoes, especially baked/broiled. The only thing I didn't like about the way the recipe was written, is that you drizzle olive oil after it's been baked. I've made this, since, and I prefer to use panko crumbs. I drizzle the olive oil into the breadcrumbs to help them bind. For extra flavor, I dot the tops with a little butter.
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