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BakerJacki

Minot, North Dakota

Member since Sep 2010

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Reviewed Foolproof Standing Rib Roast

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have used a similar recipe for years that I received from a butcher friend.... Meat on the counter, seasoned with butter rubbed into the meat, topped with Kosher salt, pepper & chopped fresh rosemary & thyme for 1.5 hours.....

Roast 1 hour at 375, oven off 1-2 hours, 2 hours for 12#+ roasts, pre-heat to 375 with roast in oven...

Reviewed Foolproof Standing Rib Roast

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have used a similar recipe for years that I received from a butcher friend.... Meat on the counter, seasoned for 1.5 hours..... Roast 1 hour at 375, oven off 1-2 hours, 2 hours for 12#+ roasts, pre-heat to 375 with roast in oven for 1 add'l hour. Let rest on counter, covered in foil for 20 minutes. Perfect every time, as is Paula's.... The B...

Reviewed Foolproof Standing Rib Roast

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have used a similar recipe for years.... Roast on the counter, seasoned for 1.5 hours..... Roast 1 hour at 375, oven off 1-2 hours, 2 hours for 12#+ roasts, pre-heat to 375 with roast in oven for 1 add'l hour. Let rest on counter, covered in foil for 20 minutes. Perfect every time, as is Paula's.... The BEST way is to use a meat thermometer....

Reviewed Cranberry Harvest Muffins

Dec 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fantastic!! We all love them. I used dates, added the zest of 1 orange and 1 teaspoon pure Vanilla. Yummy!""

Reviewed Shortbread Cookies

Dec 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

A wonderful, delicious shortbread. Thank you for the suggestion of dried cranberries - I will use them for the Holidays. My Grandaughter & I have made these together since she was 4 years old. We roll them into a ball and then stamp them with a cookie stamp. We call them "Stamp Cookies". They are very impressive with the chocolate dipping - d...

Reviewed Broccoli and Bow Ties

Nov 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Finally made this recipe tonight. Very pleased. Wonderful flavors. Another great way to use broccoli. The lemon/ garlic is perfect in this recipe. I omit pine nuts, double dressing recipe & add an add'l 1 T of lemon juice. I use about 3/4 t salt rather than the 2 t the recipe calls for. We love it!""

Reviewed Blueberry Crumb Cake

Sep 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this cake several times - the only changes I make are adding additional 1/2 cup blueberries and coating them with 1/4 cup sugar.... personal preference for a sweeter cake. The lemon provides just a hint of wonderful additional flavor. Family & friends all love it - so easy & moist! The crumble is perfect.""

Reviewed American Macaroni Salad

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

After reading comments of dryness, I added a larger quantity of veggies to the salad, then tripled the dressing. Excellent! 3 days later the salad is still creamy. My changes were green onions, red wine vinegar & Dijon mustard. In addition I added blanched frozen peas & shredded sharp cheddar. I put the salt & pepper on the veggies, NOT in the d"

Reviewed American Macaroni Salad

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

After reading comments of dryness, I added a larger quantity of veggies to the salad, then tripled the dressing. Excellent! 3 days later the salad is still creamy. My changes were green onions, red wine vinegar & Dijon mustard. In addition I added blanched frozen peas & shredded sharp cheddar. I put the salt & pepper on the veggies, NOT in the d"

Reviewed American Macaroni Salad

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

After reading comments of dryness, I added a larger quantity of veggies to the salad, then tripled the dressing. Excellent! 3 days later the salad is still creamy. My changes were green onions, red wine vinegar & Dijon mustard. In addition I added blanched frozen peas & shredded sharp cheddar. The family loved this! My daughter used the same dre"

Reviewed American Macaroni Salad

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

After reading comments of dryness, I added a larger quantity of veggies to the salad, then tripled the dressing. Excellent! 3 days later the salad is still creamy. My changes were green onions, red wine vinegar & Dijon mustard. In addition I added blanched frozen peas & grated sharp cheddar. The family loved this! My daughter used the same dress"

Reviewed American Macaroni Salad

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

After reading comments of dryness, I added a larger quantity of veggies to the salad, then tripled the dressing. Excellent! 3 days later the salad is still creamy. My changes were green onions, red wine vinegar & Dijon mustard. In addition I added blanched frozen peas & grated sharp cheddar. The family loved this! My daughter used the same dress"

Reviewed American Macaroni Salad

Jun 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

After reading comments of dryness, I added a larger quantity of veggies to the salad, then tripled the dressing. Excellent! 3 days later the salad is still creamy. My changes were green onions, red wine vinegar & Dijon mustard. The family loved this! My daughter used the same dressing recipe for Potato Salad and thought that, too, was excellent."

Reviewed Strawberry Rhubarb Crisp

May 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was intrigued by this recipe with the Balsamic Vinegar addition. I just watched the program today - it is 1 CUP of SUGAR, not 1/2 cup. In addition, Anne commented she was using sweet, picked from the garden strawberries - which are much sweeter, generally, than those we purchase in the grocery store.

A Rule of Thumb for Crisps...

Reviewed Strawberry Rhubarb Crisp

May 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was intrigued by this recipe with the Balsamic Vinegar addition. I just watched the program today - it is 1 CUP of SUGAR, not 1/2 cup. In addition, Anne commented she was using sweet, picked from the garden strawberries - which are much sweeter, generally, than those we purchase in the grocery store.

A Rule of Thumb for Crisps...

Reviewed Sour Cream Coffee Cake

May 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this cake many times using a bundt pan. I now double the streusel mixture and make 2 streusel layers within the cake. I dust the bottom of the pan with the streusel also. Delish! Family loves it! The Maple Syrup icing is excellent with this cake."

Reviewed Lemon Cake

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this cake many times, always moist & flavorful. Have made it as a Lemon cake & as an Orange cake. I always drizzle the syrup into the bottom of the cakes after poking holes all over the bottom with a toothpick, then glaze the top when cooled. Delish!! Thanks Ina for another great, easy recipe. Beautiful served w/ whipped cream and/or"

Reviewed Lemon Cake

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this cake many times, always moist & flavorful. Have made it as a Lemon cake & as an Orange cake. I always drizzle the syrup into the bottom of the cakes after poking holes all over the bottom with a toothpick, then glaze the top when cooled. Delish!! Thanks Ina for another great, easy recipe. Beautiful served w/ whipped cream and/or"

Reviewed Grown Up Mac and Cheese

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Love the recipe - made it many times with and without the Gorgonzola. I often halve the recipe. The only change I make is cooking the pasta for 3 minutes so the pasta isn't mushy - just my preference. Love Grueyer but it is $26/lb here! We still enjoy it 3-4 times per year. Everyone who has tasted it thinks it is the BEST, even the grandchildren"

Reviewed Smashed Potato Gratin

May 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Served this for Easter dinner. Family loved it! Garnished with slivered green onion tops rather than chives. Delish!"

Reviewed Focaccia

May 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this with 1T of Italian Herbs mixed in with the flour/salt mix. I added one carmelized onion sauteed with fresh Thyme and 1/4 cup grated Parm Cheese on top before baking. Delish - Loved the crunchy crust and the moist, chewy interior. Great texture,too. A very delicious bread!

Of note, it took about 20 minues for my...

Reviewed Lemon Pudding Cake with Fresh Mixed Berries

Apr 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delish! Made this for Easter dinner. Enjoyed and devoured by all. I served it with whipped cream & sweetened strawberries. Mine were done in 40 minutes. Am making again tonight and will make a Lemon Curd sauce to accompany the cakes. We ate a similar souffle in an AZ restaurant this winter, served in the ramekins. The cake's crust was slit open wi"

Reviewed Honey Orange BBQ Chicken

Apr 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I baked chicken breasts, bone in, skin on for about 40 minutes in a 375 degree oven. I had marinated them for 24 hours. I put the glaze on the chicken before baking, then again after 20 minutes of baking. The Chicken is extremely flavorful, moist and tender. The excess glaze sauce is to die for when spooned over the cooked chicken. I double the g"

Reviewed Honey Orange BBQ Chicken

Apr 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I baked chicken breasts, bone in, skin on for about 40 minutes in a 375 degree oven. I put the glaze on the chicken before baking, then again after 20 minutes of baking. The Chicken is extremely flavorful, moist and tender. The excess glaze sauce is to die for when spooned over the cooked chicken. I double the glaze sauce. Delightful recipe! YUM"

Reviewed Honey Orange BBQ Chicken

Apr 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I baked chicken breasts, bone in, skin on for about 40 minutes in a 375 degree oven. I put the glaze on the chicken before baking, then again after 20 minutes of baking. The Chicken is extremely flavorful, moist and tender. The excess BBQ sauce is to die for when spooned over the cooked chicken. I double the BBQ sauce. Delightful recipe! YUMMMMM"

Reviewed Honey Orange BBQ Chicken

Apr 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I baked chicken breasts, bone in, skin on for about 40 minutes in a 375 degree oven. I put the glaze on the chicken before baking, then again after 20 minutes of baking. The Chicken is extremely flavorful, moist and tender. The excess BBQ sauce is to die for when spooned over the cooked chicken. I double the gBBQ sauce. Delightful recipe! YUMMMM"

Reviewed Honey Orange BBQ Chicken

Apr 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I baked chicken breasts, bone in, skin on for about 40 minutes in a 375 degree oven. I put the glaze on the chicken before baking, then again after 20 minutes of baking. The Chicken is extremely flavorful, moist and tender. The excess BBQ sauce is to die for when spooned over the cooked chicken. I double the glaze sauce. Delightful recipe! YUMMM"

Reviewed Honey Orange BBQ Chicken

Apr 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I baked chicken breasts, bone in, skin on for about 40 minutes in a 375 degree oven. I put the glaze on the chicken before baking, then again after 20 minutes of baking. The Chicken is extremely flavorful, moist and tender. The excess BBQ sauce is to die for when spooned over the cooked chicken. Delightful recipe! MMMMMMMM! "

Reviewed Cranberry Orange Scones

Apr 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made these scones many times, varying the fruit - blueberries, strawberries, peaches, etc. Excellent! I do halve the salt, per personal taste and nearly double the sugar. I double the fruit. I also brush the tops with cream rather than the egg wash & sprinkle with sugar prior to baking. The scones are tender & moist. Everyone loves them!

To...

Reviewed Parker House Rolls

Apr 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious rolls. I used 2 pkgs Active Yeast, otherwise followed the recipe. I probably added an add'l 1 cup of flour while kneading the first time. To form rolls, I rolled the dough to 1/2", used a 3" biscuit cutter, then dipped the dough in melted butter & folded the disc in half (traditional Parker House rolls. Light, tender, and oh so good! Baked...

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