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Replied to beatty's chocolate cake

7 days ago on FoodNetwork.com

Yes, although will change the flavor.

Replied to Andouille Sausage Recipe : Emeril Lagasse : Food Network

Jul 7, 2014 on FoodNetwork.com

File powder is a spice made from dried and ground leaves of the sassafras tree. It's also called gumbo file and can be found in the spices aisle at larger local grocery chains.

Reviewed Crispy Baked 'Fried' Chicken Recipe : Review : Cat Cora : Recipes : Food Network

Jan 15, 2014 on FoodNetwork.com

Looks delish! http://www.foodnetwork.com/recipes/cat-cora/crispy-baked-fried-chicken-recipe/reviews/index.html

Replied to 4-Hour Lamb

Nov 26, 2013 on FoodNetwork.com

This issue has been resolved. Are you still experiencing?

Replied to No-Baste, No-Bother Roasted Turkey

Nov 21, 2013 on FoodNetwork.com

If you have a rack for your roasting pan, we would recommend using it.

Replied to No-Baste, No-Bother Roasted Turkey

Nov 21, 2013 on FoodNetwork.com

Because the oven is at 500 degrees, it is still hot and cooking your bird for hours after you turn it off. The danger zone is 40-140 degrees F at over 4 hours, so you will be fine bacteria-wise, assuming (as Trisha notes) you don't open your oven door to let the heat out.

Replied to Honey Dijon Mustard Pork Loin

Nov 21, 2013 on FoodNetwork.com

We appreciate you bringing this to our attention and have forwarded to our culinary team to be added. Thank you.

Replied to Hasselback Sweet Potatoes

Nov 21, 2013 on FoodNetwork.com

No, they are not peeled for this recipe.

Replied to Good Eats Roast Turkey

Nov 21, 2013 on FoodNetwork.com

Yes you can, just skip the thawing process of the turkey but still make the brine 2 to 3 days before roasting as advised.

Replied to Roasted Thanksgiving Turkey

Nov 21, 2013 on FoodNetwork.com

We appreciate you bringing this to our attention and have forwarded along to our culinary team for review.

Replied to Old-Fashioned Biscuits

Nov 20, 2013 on FoodNetwork.com

No, it shouldn't. Whole milk is higher in total fat than low-fat milk, but baked items such as biscuits, cakes and cookies can usually tolerate the use of low-fat milk. Be cautious about substituting skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor.

Replied to Apple and Pear Crisp

Nov 20, 2013 on FoodNetwork.com

Regretfully, this recipe has not been tested frozen.

May we suggest visiting the USDA for Freezing and Food Safety information below.

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/ct_index

You...

Replied to Red Snapper Fillets Poached with Fennel and Vermouth, served with Orange Vinaigrette, and Rice with Peas and Pine Nuts

Nov 20, 2013 on FoodNetwork.com

We apologize for the confusion and appreciate you bringing this to our attention. This has been escalated to our culinary team for clarification.

Replied to Spinach Gratin

Nov 20, 2013 on FoodNetwork.com

Regretfully, this recipe has not been tested reheated.

May we suggest visiting the USDA for Leftovers and Food Safety information below.

http://www.fsis.usda.gov/wps/wcm/connect/8e9f95a6-fd35-42d3-b6cb-b07a4b853992/Leftovers_and_Food_Safety.pdf?MOD=AJPERES

You may also want to refer to our sister...

Replied to Roasted Thanksgiving Turkey

Nov 20, 2013 on FoodNetwork.com

Thank you for bringing this to our attention and we apologize for the confusion. This has been escalated to our culinary team for clarification.

Replied to Potato Salad

Nov 19, 2013 on FoodNetwork.com

The kind of potato is a personal preference. How many cups depends on the size of potato. A large baking potato chopped is probably about 2 cups. So, 3 baked potatoes should be around 6 cups give or take a little. Hope this helps.

Replied to Maple Bread with Soft Cheese

Nov 18, 2013 on FoodNetwork.com

From the showpage, scroll down to the Episode Guide and click on episode title for recipes. All available recipes are published on the episode page. Hope this helps!

Replied to Pan-Fried Salmon with Green Goddess Tzatziki

Nov 18, 2013 on FoodNetwork.com

We appreciate you bringing this to our attention. As a result of your review we escalated your comment to our culinary team for correction. The culinary team has changed the instructions to say cook the salmon, skinned-side-up. Hope this helps clarify.

Replied to Meat Sauce

Nov 18, 2013 on FoodNetwork.com

Unfortunately we do not publish the host cookbooks, so we cannot clarify. May we recommend reaching out on Ree Drummond's website at http://thepioneerwoman.com/ for possible assistance.

Replied to Chicken Piccata

Nov 18, 2013 on FoodNetwork.com

Ina actually didn't use capers. She garnished with parsley as seen in the video. However, many do add capers for taste. It's a personal choice.

Replied to Homemade Rye Bread

Nov 18, 2013 on FoodNetwork.com

A good source of information is "The Cook's Thesaurus," a cooking encyclopedia that covers thousands of ingredients. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions - http://www.foodsubs.com/. Hope this helps.

Replied to Ranch Style Eggs with Chorizo and Tomato-Red Chile Sauce

Nov 18, 2013 on FoodNetwork.com

We apologize for the inconvenience. This has since been resolved. Are you still experiencing issues?

Replied to 4-Hour Lamb

Nov 18, 2013 on FoodNetwork.com

This issue has been resolved. Are you still experiencing?

Replied to Healthy Recipes and Meal Ideas

Nov 18, 2013 on FoodNetwork.com

The process of calculating nutritional metrics require specific dietetic testing that we simply cannot provide within the timeline required to make a recipe available online immediately upon airing.

Perhaps one day this process will be simplified, but in the meantime, we hope you find the Healthy Eating section of our web site that...

Replied to Spaghetti with Chickpea Red Sauce

Nov 18, 2013 on FoodNetwork.com

The real reason any alcoholic beverage is used in a recipe is to impart flavor. In some cases, you may make some non-alcoholic substitutions. Sweet recipes will require different substitutions than savory. Remember, if you substitute, you will not get the intended result, but it should be close. The following URL may be helpful when looking for possible...

Replied to Shortbread Cookies

Nov 18, 2013 on FoodNetwork.com

Ina bought her cookie cutters from Bridge Kitchenware.

http://www.bridgekitchenware.com/index.htm

Replied to Bananas Flambee

Nov 18, 2013 on FoodNetwork.com

We apologize for the inconvenience. This has since been resolved. Are you still experiencing issues?

Replied to Brined Pork Chops with Soft Parmigiano Polenta

Nov 18, 2013 on FoodNetwork.com

We appreciate you bringing this to our attention and have forwarded along to our culinary team for review.

Replied to Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish

Nov 18, 2013 on FoodNetwork.com

We appreciate your bringing this to our attention. This has forwarded along to our culinary team to be added.

Replied to Absolute Perfection

Nov 18, 2013 on FoodNetwork.com

We appreciate you bringing this to our attention and have forwarded along to our culinary team for clarification.

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