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Reviewed Roast Prime Rib with Thyme Au Jus

Mar 13, 2012 in Food Network Community Toolbox on

Bobby's recipe is WONDERFUL! The au jus is to die for, and the roast turned out perfectly. I had a 4+ lb. roast and stuck a digital thermometer in it. Pulled it out of the oven at 134 degrees, made the sauce and served. Highly recommend this recipe !""

Reviewed Burgundy Mushrooms

Dec 27, 2011 in Food Network Community Toolbox on

These were wonderful! A tasty side-dish to our beef tenderloin and even the non-mushroom-lovers liked them. Made half the recipe (as we didn't have 8-10 people, and still had some left over. Will combine them with remaining tenderloin for sandwiches - YUM! Agree that it's best to use unsalted butter and low-sodium boullion.""

Reviewed Sticky Toffee Pudding

Dec 27, 2011 in Food Network Community Toolbox on

This sticky toffee pudding was divine! Dense cake with just a hint of rum; yummy sauce. Now on leftovers which, when heated just a bit, are every bit as scrumptious as the first serving!""

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