My Profile

andrew_creed_jr_779423

Marietta, Georgia

Member since Aug 2004

Flag This ProfileFlag as Inappropriate

Reviewed chicken florentine style

Feb 16, 2014 on FoodNetwork.com

Very good. I pounded out the chicken breasts to even out their thickness, and substituted 1/2 olive oil for the butter and milk for cream to lighten it up a little. Took a tablespoon of extra dredge to make a roux before adding the wine. Added some lemon zest to freshen it up too. Served on top of yolk-less noodles. Even my picky kids gobbled...

Reviewed chicken florentine style

Feb 16, 2014 on FoodNetwork.com

Very good. I pounded out the chicken breasts to even out their thickness, and substituted 1/2 olive oil for the butter and milk for cream to lighten it up a little. Took a tablespoon of extra dredge to make a roux before adding the wine. Added some lemon zest to freshen it up too. Served on top of yolk-less noodles. Even my picky kids gobbled...

Reviewed Southern Biscuits

Jan 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very easy and basic biscuits. I patted the dough out, folded it over, and patted back out, three times to add layers. Rolled out to 1/2 inch thickness and they were still nice, tall biscuits. I imagine 1 inch thick would be good if you like towering biscuits.

Baked for the minimum time and they were very brown on top and approaching...

Reviewed Good Eats Roast Turkey

Nov 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've been making this turkey for at least six or seven years, but not always in the oven. Prep is foolproof and always results in a delicious bird. I usually cook the turkey indirect on my Weber Kettle charcoal grill with apple or hickory chips for smoking. Have fried them as well. Always works great.

Timing w/ a remote probe...

Reviewed Italian Cream Cake (From Beth Lott's Mom

Aug 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

I just finished cooling the cake and tasted the part I cut off as I leveled the layers. Man is it good. Surprisingly light cake. I've had several dry dense Italian Cream cakes. Not this one. Tomorrow is my wife's birthday and made this because didn't have enough carrots for her favorite carrot cake because it has same icing. Boy am I glad th"

Reviewed Southwest Georgia Pound Cake

Jul 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

This pound cake is wonderful. Reminds me of my great-grandmother from Manchester, GA's pound cake, but better. Her's could be dry, this one was wonderful. Served it w/ fresh Georgia peaches that were blanched to peel them, sliced, and macerated w/ a little cointreau, and topped w/ fresh sweetened whipped cream. Received rave reviews both times"

Not what you're looking for? Try: