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GetWellKatelynn

Springfield, Oregon

Member since Mar 2009

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Reviewed lemon and garlic roast chicken

Feb 21, 2014 on FoodNetwork.com

The chicken I made tonight using this recipe was 12,000 times better than any of those pathetic, salt-injected, dried-out, already-roasted birds in the grocery stores. I did change the basic recipe a bit. I roasted it at 425 for 50 minutes, then took the bacon off and roasted it for another 30 minutes at 400. I only used one lemon, and I also mixed...

Reviewed lemon and garlic roast chicken

Feb 21, 2014 on FoodNetwork.com

The chicken I made tonight using this recipe was 12,000 times better than any of those pathetic, salt-injected, dried-out, already-roasted birds in the grocery stores. I did change the basic recipe a bit. I roasted it at 425 for 50 minutes, then took the bacon off and roasted it for another 30 minutes at 400. I only used one lemon, and I also mixed...

Reviewed Foolproof Standing Rib Roast

Dec 25, 2013 on FoodNetwork.com

Not only was it ridiculously easy, it was also ridiculously delicious. Perfectly medium to medium-rare throughout using a 6.6 lb. roast. I did not season it using Paula's recipe, instead, I made my own with (much less) salt, pepper garlic and fresh chopped rosemary.

Reviewed Stuffed Grilled Pork Chops

Jan 1, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a "can't go wrong" recipe. Just be careful to thoroughly rinse the chops for at least a full minute under running water, and whatever you do, DO NOT substitute regular table salt for the kosher salt."

Reviewed Honey Cornbread Muffins

Nov 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent. I used 1/2 cup corn flour and 1/2 cup white flour and increased the honey by a tablespoon. These came out perfect. I'm making multiple batches to use for cornbread stuffing for Thanksgiving."

Reviewed Chicken Piccata

Feb 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

I changed the recipe a little bit. I used 4 chicken breasts, kept the lemon juice at the original amount and doubled the remaining ingredients. I also added a small chopped scallot, 2 chopped cloves of garlic which I sauteed in the melted butter; and added 2 Tbs. of finely shredded parmigano-reggiano cheese after the last butter addition. It was...

Reviewed Sugar Cookies

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

This recipe is a keeper. Great texture and flavor. This is the old-fashioned butter-sugar cookie that our parents made in the 40's and 50's. I rolled mine out between two sheets of parchment paper dusted with powdered sugar, which makes it a little easier to manipulate. When the bottom of the dough started sticking, all I had to do was lift the e...

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