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cdorigan_4900959

Jamaica Plain, Massachusetts

Member since Feb 2006

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Reviewed Asian-Style Braised Short Ribs

Dec 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved this. Used boneless short ribs, and per a friends rec, started the temp at 350 but after 30 min reduced to 300-even 275- for total of 3 hrs. Was worried about the salty complaints, used reduced sodium soy sauce, replaced a cup of the water with more orange juice, and only used 2 Tbsp of Hoisin... I know, I know, then it's "not Emerils rec...

Reviewed Outrageous Brownies

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

Ok, I make all of Ina's recipes, and am a true devotee... but seriously, three times now I've made these and each time they have the "greasy" problem others have mentioned. So, any of you really experienced bakers?? The bottom of all the brownies (each time have butter that appears to have pooled and hardened. Lovely. And they are definitely ...

Reviewed Beatty's Chocolate Cake

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

to jvtinsely in Augusta, how many cupcakes did you get out of this recipe? I'm actually makeing this into mini cupcakes tomorrow and, while Ina says the whole cake serves 8 (CRAZY! More like 15, no?, just wondering how many I'll get out of this recipe! Have a bday party sunday and need about 50 mins...
Thanks, and yummmm:.
(Oh,...

Reviewed Beatty's Chocolate Cake

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

to jvtinsely in Augusta, how many cupcakes did you get out of this recipe? I'm actually makeing this into mini cupcakes tomorrow and, while Ina says the whole cake serves 8 (CRAZY! More like 15, no?), just wondering how many I'll get out of this recipe! Have a bday party sunday and need about 50 mins...
Thanks, and yummmm:).
(Oh,...

Reviewed Sausage and Herb Stuffing

Nov 25, 2010 in Food Network Community Toolbox on Food Network

Can you all tell me... I want to make/assemble this now (10 am) when dinner will be around 4... is that ok? How do I reheat? Or will it get either too soggy/ to dry doing it a wee bit ahead?? HELP! :) Happy Thanksgiving!

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