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dccook474

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Reviewed Sausage Gravy

Jan 3, 2014 on FoodNetwork.com

We loved this! And so incredibly easy the way you simply add the flour to the sausage. No roux! We also added about a tsp of ground sage and no salt as the sausage had enough for us.

Reviewed Hushpuppies

Dec 26, 2013 on FoodNetwork.com

Excellent flavors. Might add some corn as well next time.

Reviewed Overnight Cinnamon Rolls

Dec 26, 2013 on FoodNetwork.com

Simply divine. Made these Christmas Eve to have Christmas morning. Others reported problems with the dough rising, but mine did just fine using regular ole Fleischman's yeast. I did proof it though in a little buttermilk and sugar to make sure the yeast was still alive. Also, because I spent a lot of time in Scandanavia, I added a teaspoon or so of...

Reviewed Loin of Pork with Fennel

Dec 22, 2013 on FoodNetwork.com

Very good recipe. I used a heritage pork loin (which is fabulous by itself!). The fennel cooks down and loses that licorice taste that many folks like me don't care for. I did add a diced granny smith apple to the stuffing mixture a few minutes before I added the bread crumbs and it was delicious. Will make this again for sure.

Reviewed Chipotle and Rosemary Roasted Nuts

Dec 16, 2013 on FoodNetwork.com

Very good and addicting, but I added freshly ground cumin which was a great compliment to the chipotle and orange. Also immediately removed the roasted nuts to cool on non stick cookie sheets, stirred, and they cooled off fast with no sticking. Otherwise, I found they stick like cement to the pan. I also cooked at 325 since I use convection.

Reviewed Chipotle and Rosemary Roasted Nuts

Dec 16, 2013 on FoodNetwork.com

Very good, but agree with other commenters - I cooked mine at a slightly lower temp (325) and immediately placed the roasted nuts in two cool nonstick cookie sheets to cool. Otherwise, my experience was they definitely stick to the pan. I also thought the recipe was "missing" something so I added freshly ground roasted cumin and the results were outstanding...

Reviewed Chicken with Rice (Arroz con Pollo

Apr 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Excellent recipe! First time I've used culantro, and frankly i like it better than cilantro. I shredded a roasted chicken and stirred it in with the rice. I baked mine in the oven and once finished, topped it off with a little ranchero amd cheese, like you get in Mexican restaurants in the US. The results were divine. Definitely a keeper. "

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