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arbor annie

Ann Arbor, Michigan

Member since Aug 2004

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Reviewed Easy Lobster Paella

May 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

Missiegt....just watched the show and she does put the pot back in the oven, uncovered, for 15 more minutes, that should dry it out. I have never rinsed basmati, or any rice...not necessary, removes the vitamins and starch. Don't know why they still put that on packages, very old school."

Reviewed Apple Stuffed Pork Loin Roast

Apr 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I so wanted this to be good and was incredibly disappointed with the results. The pork was dry, dry, dry. I should have gone with my instincts, 375 is too hot, 325 probably would have helped. Stuffing was just OK, rather bland, sigh"

Reviewed World's Simplest Thanksgiving Turkey

Nov 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

joealdelrio....yes, just put veggies and herbs directly into the turkey cavity unless you are stuffing (which I highly recommend! Ovens are all different so start checking with an instant thermometer after 2 1/2 hrs. Good Luck!""

Reviewed Sausage Cornbread Stuffing

Nov 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Hey Brooke,
I've used a roll of breakfast sausage for over 30 yrs (favorite: Jimmy Dean Sage, or the regular style if using fresh sage), so you will be fine. I find Italian sausage and garlic not "thanksgiving", but the rest of this recipe sounds fine. Good Luck!
""

Reviewed Sausage Cornbread Stuffing

Nov 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Hey Brooke,
I've used a roll of breakfast sausage for over 30 yrs (favorite: Jimmy Dean Sage, or the regular style if using fresh sage), so you will be fine. I find Italian sausage and garlic not "thanksgiving", but the rest of this recipe is fine. Good Luck!
""

Reviewed Apple Stuffed Pork Loin Roast

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I so wanted this to be good and was incredibly disappointed with the results. The pork was dry, dry, dry. I should have gone with my instincts, 375 is too hot, 325 probably would have helped. Stuffing was just OK, rather bland, sigh.....









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