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ekarmst

Ames, Iowa

Member since Apr 2007

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Reviewed Utterly Deadly Southern Pecan Pie

Jul 22, 2013 in on Food.com

This pecan pie tested great. I baked the pie until the center measured 200F on an instant read thermometer and it turned out wonderfully. I highly recommend cooking the sugar/syrup mixture prior to baking. I would recommend light brown sugar and clear corn syrup so the filling does not get too dark."

Added Recipe Photo to Utterly Deadly Southern Pecan Pie

Jul 22, 2013 on Food.com

Reviewed Utterly Deadly Southern Pecan Pie

Jul 22, 2013 in on Food.com

This recipe turned out great. I baked the pie until the center measured 200F on an instant read thermometer and it turned out wonderfully. I highly recommend cooking the sugar.syrup mixture prior to baking."

Reviewed Fettucine Alfredo

Jan 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Easy and delicious! I made the sauce tonight substituting Italian cheese mix for the parmigiano and onions with a touch of garlic in lieu of the shallot to top portobello mushroom ravioli. Emeril rarely disappoints and this is another great recipe. Restaurant quality."

Reviewed County Fair Turkey Legs

May 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

These were OK, but only County Fair quality and not State Fair quality. I cut all of the pepper additions back by 1/2 and these legs still reminded me of hot wings in heat intensity. The parboil really reduced the turkey flavor and promoted a drier product. I would prefer to brine the legs, smoke and then finish over hot coals to crisp. "

Reviewed County Fair Turkey Legs

May 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

These were OK, but only County Fair quality and not State Fair quality. I cut all of the pepper additions back by 1/2 and these legs still reminded me of hot wings in heat intensity. The parboil really reduced the turkey flavor and promoted a drier product. I would prefer to brine the legs, smoke and then finish over hot coals to crisp. "

Reviewed Spaghettini with Chopped Shrimp and Scallops in Rich Broth

Mar 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was very flavorful for a lighter pasta dish. Restaurant quality. I was unsure how the thinner sauce would work, but it was great. Being from the Midwest fresh seafood is hard to find so I used frozen and it worked well. I used 1/4 cup oil and 3 cups of water and the dish was fine. I would recommend this recipe."

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