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bmyers146

United States

Member since Dec 2009

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Reviewed The Baked Potato

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

I actually enjoyed eating the skin while eating this baked potato. Easy to prep, easy to cook, and delicious to eat! I will be making my baked potatoes from now on in this manner. ""

Reviewed Wayne's Cranberry Sauce

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

First time ever making cranberry sauce. This dish was simple to prepare and went over great at the dinner table on Thanksgiving. ""

Reviewed Good Eats Roast Turkey

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

Easy, Tasty, and Moist. When we pulled the turkey out of the oven my family actually gathered around to take pictures of our turkey! The skin came out a beautiful golden color, and as we carved the turkey the juices were seeping out! The sweet brine and cinnamon added a extremely subtle, yet welcomed flavor to the turkey. Even the skin tasted gre...

Reviewed Sausage and Herb Stuffing

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

I served this as a side for Thanksgiving. The dressing went over well and was not difficult to make, but I did not particularly enjoy it. The dressing seemed to out of the box for me, even though it had great flavors. I think I just wanted something a little more traditional this year.""

Reviewed Creamy Garlic Mashed Potatoes

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

These mashed potatoes were quick and easy. The addition of Parmesan was subtle, but excellent. I also enjoyed the garlic flavor; I did not find it overwhelming. We did not use the entire half and half mixture on our potatoes because we had already reached the desired consistency. Would make again with a breaded chicken entree.""

Reviewed Sauteed Trout with Lemon Chive Butter

Nov 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Quick and easy! The butter is amazing, and even though it adds some extra fat, etc, it's worth it. I made a lemon juice, thyme, and rosemary compound butter, and added less than a Tbs. to two fillets of lake trout. Another great, simple recipe!""

Reviewed Pumpkin Seeds

Oct 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Quick and easy! Loved the different flavor ideas!""

Reviewed Cranberry, Blueberry, and Apple Cider-Glazed Duck with Chestnut, Oyster, Corn and Mushroom Dressing

Sep 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Unfortunately, I was not able to find cranberries, but from my experiences in the past, you can usually interchange fruits in a sauce. I saw some fresh blackberries, and decided to make a blackberry/blueberry sauce; all other ingredients were the same. The sauce does take a while to reduce, but did become the syrupy texture the recipe describes. ...

Reviewed Duck Breast with Clementines and Tuscan Kale

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

The duck was cooked wonderfully; I did cook it 11 min. instead of the 9 min though for a slightly more well done finish. The pan sauce was very good and easy to make. I did not have any problems with bitterness, but used orange juice instead of clementines. Used as an anniversary dinner, and was not disappointed!""

Reviewed Beef Bourguignon

Aug 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was very good! The smoked bacon really added a nice flavor, that made this more than your ordinary beef stew. The pinot noir also added a nice sweet finish to the sauce. I did replace the mushrooms and frozen onions for potatoes, but I'm sure you can add a variety of vegetables and still get a great taste. Next time I will also add som"

Reviewed Pork Loin with Pinot Noir Sauce

Jul 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

The sauce was a nice addition to the pork. Pork came out juicy and almost melted in my mouth. The applewood smoked bacon added a nice smoky woodsy taste to the pork, but the extra bacon pieces on top almost made the dish to salty. I think next time I make this I will be leaving those extra pieces out, and just use canola oil, taking the grease fro"

Reviewed Tangerine-Maple Glazed Chicken Thighs and Drumsticks

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

The glaze was very easy to make, and the chicken had such a nice crust. The glaze itself was amazing (sweet, tangy, and well balanced). We are saving the leftover glaze for pork chops in a couple days!"

Reviewed Sweet Black Cherry Crisp

May 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

It was a good recipe if your fresh cherries are getting ready to go bad. Would be good for a bbq or picnic dessert. "

Reviewed Duck Breasts with Citrus Port Cherry Sauce

May 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

The duck came out wonderful; a nice medium for us using the guidelines given. I did pat dry the skin first on the duck before saueting, which resulted in a nice crispy crust. The duck was wonderful on its own, but the sauce only enhanced it (nice, slightly sweet). Paired with a Merlot, and my husband and I were ready to enjoy a wonderful meal!"

Reviewed Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce

May 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was quick and easy, and most importantly tasted amazing. The pork cooked and tasted great on its own. The glaze cooked quicker for me, about 7 mins, but I did make the glaze while the pork was saueting. The glaze had a nice sweet bite to it (honey flavored), and mixed with the red pepper flakes on the pork had a nice spicy aftertaste. "

Reviewed Herb Crusted Pork Tenderloin

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This turned out great. The pork was fairly moist and the crust on the the tenderloin had an amazing flavor and texture to it! One of my favorite ways to cook pork tenderloin so far!"

Reviewed Champagne Risotto

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought the risotto and asparagus together were amazing. Risotto came up nice and creamy and had great flavor. The dish seemed unbalanced though once I added all that prosciutto to it; instantly the dish was much too salty. My husband even thought it was too salty and his palette is much less sensitive then mine. Will make the risotto again, but"

Reviewed Champagne Risotto

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I thought the risotto and asparagus together were amazing. Risotto came up nice and creamy and had great flavor. The dish seemed unbalanced though once I added all that prosciutto to it; instantly the dish was much too salty. My husband even thought it was too salty and his palette is much less sensitive then mine. Will make the risotto again, but"

Reviewed Pork Souvlaki with Honeyed Apricots

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Pork turned out well, and was quick and easy on the grill. Marinade for about 2.5 hours, and can see how the pork would have become even more tender with time. I did not enjoy the oregano in the dish though, and will probably try this dish again with basil perhaps. I agree that the jalapeño pepper did not add much heat, and I am very sensitive to "

Reviewed Roasted Asparagus Wrapped in Prosciutto

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

The asparagus was delicious, but I found the prosciutto made it very salty. "

Reviewed Chocolate River over Drunken Berries

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This dish did not seem balanced. Occasionally, I would find that perfect bite in my mouth, but it was usually either too much tart, or too much of the liqueur flavor. This dish was incredibly easy, but I would not make it again. "

Reviewed Chocolate River over Drunken Berries

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This dish did not seem balanced. Occasionally, I would find that perfect bite in my mouth, but it was usually either too much tart, or too much of the liqueur flavor. This dish was incredibly easy, but I would not make it again. "

Reviewed Homemade Soft Pretzels

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

Amazing! Nice buttery flavor that you don't get from any movie theater. Would like to know how anyone else stored their leftovers. We just made ours last night, and I placed them in the freezer we will see how they thaw out. "

Reviewed Homemade Soft Pretzels

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

Amazing! Nice buttery flavor that you don't get from any movie theater. Would like to know how anyone else stored their leftovers. We just made ours last night, and I placed them in the freezer we will see how they thaw out. "

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