Member since Oct 2008
Flag This ProfileFlag as Inappropriate
Dec 14, 2011 on FoodNetwork.com
“This is the perfect way to cook magret duck breasts. I have done them before on medium high with great splattering. To cook them on medium low for ten minutes was just right. Perfect browning and carmelization of the skin. Then, I put them in convection oven for fifteen minutes at 350. We just used one magret breast for two people. The cherry red...”
Reviewed Classic Sugar Cookies
Dec 16, 2010 on FoodNetwork.com
“These came out perfect.
I used lemon zest instead of orange zest.
I hand manipulated the cold dough til it became easy to make a nice ball.
Then it was easy to rollout between two sheets of parchment paper with a rolling pin.
I sprinkled red sugar, or green sugar, and mixed sprinkles.
They taste super!”