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Dec 19, 2010 in Food Network Community Toolbox on FoodNetwork.com
“I tried this recipe without the terra cotta planter and it came out just fine. I paid extra for a dry aged prime rib to save time and effort. Next time I'll try aging a select rib roast myself.
It took about 4 hours to cook a 5 bone rib roast to 118 F. Internal temperature climbed to 131 F while resting under foil. An additional...”
Reviewed Bacon and Herb Roast Turkey Breast
Nov 28, 2010 in Food Network Community Toolbox on Food Network
“This year was my first to host Thanksgiving and I selected this recipe for the turkey. It was a big hit and everyone wanted the recipe.
The meat was moist and flavorful. We could taste the herbs, but surprisingly, we couldn't taste the bacon in the meat. The butter and bacon did do a superb job on the skin, however. It was crisp...”