My Profile

Dee Nusser

Fallbrook, California

Member since Dec 2006

Flag This ProfileFlag as Inappropriate

Saved Recipe Shrimp in Pernod Cream Sauce by evelyn/athens

Feb 5, 2014 on Food.com

Reviewed Chicken Salad Sliders

Oct 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

To make these extra delicious, omit nuts, add Craisins and some Emeril Lagasse Seasoning.
I also shredded the chicken. Flavors blend nicely if you make the day before. "

Reviewed Bruschetta with Peppers and Gorgonzola

Jun 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Easy and delicious! Pretty presentation as well. I serve this a lot."

Reviewed Bruschetta with Peppers and Gorgonzola

Jun 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Easy and delicious! Pretty presentation as well. I serve this a lot."

Reviewed Roast Prime Rib with Thyme Au Jus

Dec 28, 2010 in Food Network Community Toolbox on FoodNetwork.com

There is a BIGGIE typo in this recipe. Do not roast until a temperature of 135 degrees! Unless you like your meat well done.
Roast to 120 degrees for rare.
Otherwise delicious.

Reviewed Roast Prime Rib with Thyme Au Jus

Dec 28, 2010 in Food Network Community Toolbox on FoodNetwork.com

There is a BIGGIE type in this recipe. Do not roast until a temperature of 135 degrees! Unless you like well done.
Roast to 120 degrees for rare.
Otherwise delicious.

Reviewed Beef Bourguignon

Oct 23, 2010 in Food Network Community Toolbox on Food Network

Very Good. I increased this to serve 45 people. Which made it very time consuming! Anyway-I really agree with this previous post : regarding the flour and butter step. I agree, don't add the butter and flour separately, in a separate sauce pan right before you are supposed to add them, heat the butter in the pan and whisk in the flour into it. Then...

Not what you're looking for? Try: