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aaxinn

Member since Jun 2011

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Reviewed Crown Roast of Pork

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

This was a hit! Only thing I did differently was made the stuffing completely separate from the roast. My roast was very meaty so there really was no room for the stuffing. I cooked it on 450 for a half hour and then an additional 2 hours exactly at 325 and it came out perfectly! I made sure to do plenty of basting while cooking and rotated my por"

Reviewed Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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

Great combo of veges for this dish. I usually blanch the vegetables for a couple minutes or so to get them tender before placing them in the oven so that they get a little more crispy and cook through more. Way too much pepper in this recipe, I only sprinkle enough to very lightly coat with salt and pepper and sometimes add some garlic powder f...

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