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SDemask

United States

Member since Jul 2009

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Reviewed Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Dec 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Maybe I need to get an oven thermometer, but this took less time to cook than advised. When I checked it, the bird was reading at nearly 170 degrees. It was still moist! The skin wasn't as crispy as I expected and it still fell off the meat easily. I did let it rest for 30 minutes. I'd make it again. It was delicious.""

Reviewed Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Dec 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a very rich, savory, and satisfying dish.""

Reviewed Apple and Onion Stuffin'

Dec 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this for Thanksgiving. I used homemade stock to moisten it. I like the addition of celery, onion, and apple to stuffing. I'll try this again.""

Reviewed Corn Casserole

Dec 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe needs salt in the mixture.""

Reviewed Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Nov 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Trying this method and am excited. Alton is the Einstein of the culinary world!""

Reviewed Limoncello Cheesecake Squares

Jan 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this for work and everyone loved it. It wasn't overwhelmed with alcohol taste - perhaps the brand of limoncello wasn't that great for others. I'm adding more limoncello and removing the zest as I don't think I liked the texture of it in the cheesecake. Biscotti crust is a great idea!

Reviewed Limoncello Cheesecake Squares

Jan 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this for work and everyone loved it. It wasn't overwhelmed with alcohol taste - perhaps the brand of limoncello wasn't that great for others. I'm adding more limoncello and removing the zest as I don't think I liked the texture of it in the cheesecake. Biscotti crust is a great idea!

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