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Reviewed Roasted Thanksgiving Turkey
Nov 22, 2012 on FoodNetwork.com
“I tried this and I was actually pretty disappointed. The turkey didn't have a very good color and actually came out pretty dry.
See, I've always been raised around starting the Turkey in a searing hot oven (500 degrees for 25 minutes then turning it down to 350 for two hours, without basting it (Actually, quite a lot like Altons...”
Reviewed Good Eats Roast Turkey
Nov 20, 2012 on FoodNetwork.com
“I've used quite a few different roast Turkey recipes, and my birds always came out either colorless and bland or incredibly dry and flavorless.
I tried this recipe 3 years ago and it's the best, let me restate that, only way to go! It's incredibly moist and flavorful!
Just make sure you brine your bird beforehand...”
Reviewed Old-Fashioned Apple Crisp
Dec 23, 2011 on FoodNetwork.com
“I've always loved Marie Calenders Dutch Apple Pie, but it wasn't home made, so I was never too crazy about it (I'm a bit of a purist), this apple crisp is even better. Not just because it's home made (With all of the love!), but because it doesn't have that crust. Frozen pies always have a chalky crust and a frozen taste, if you have a sensitive ...”
Reviewed Raspberry Sorbet
Apr 2, 2011 on FoodNetwork.com
“I left out the lime juice, considering it was a bit much on the palette, Sorbets are supposed to be lite and cleansing. I use this particular sorbet for chocolate tastings, its great because it's not only delicious, but it washes out the taste of the previous chocolate so not to disturb the flavor of the next. In all honesty this isn't my "favorite"...”