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jarp4_11354384

Savannah, Georgia

Member since Nov 2008

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Reviewed Cheese and Pepper (Cacio e Pepe Spaghetti Squash

Jan 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious, but I would highly recommend roasting the squash for about one hour or until tender; lightly coat the cut side of the squash with olive oil, salt and pepper and roast in a 400 degree oven (no water necessary.) Roasting caramelizes the squash and adds so much more flavor to the dish, not to mention that you don't lose all the good nutrie"

Reviewed Dry-Aged Standing Rib Roast with Sage Jus

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

I made this last year for Thanksgiving and it was a huge hit. I didn't use the planter, but followed the rest of the directions to the letter. The dry aging step is one you really don't want to skip if you can help it and I didn't have to trim any of it off. The meat was so tender, we really didn't even need steak knives. Even my mother, who ...

Reviewed Honey Brined Smoked Turkey

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

This was my first time brining my bird and the results were pretty good. Unfortunately, the batteries in my food scale decided to die when I was preparing the brine, so I didn't get to measure the ingredients by weight. Ironically, I found the turkey a bit salty (and I'm not shy with salt) and my dad, who is a saltophobe, didn't find it to be s...

Reviewed Prosciutto-Stuffed Mushrooms

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

Made these to serve with Thanksgiving this year and they were delicious! My son especially loved them...he took all of the leftovers (although not that many) home with him. I love the unique flavor the tarragon provides. I made the filling a couple days in advance but didn't stuff them because I didn't have the space available in the fridge fo...

Reviewed Glazed Carrots

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

I made these for Thanksgiving this year and they were excellent! I doubled the amount of carrots and probably because there were so many in the pan, I had to remove them while still al dente so that the glaze could reduce without overcooking the carrots. I also like that they aren't overly sweet like your typical glazed carrots are. Love the a...

Reviewed Creamy Mashed Potatoes

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

I made these for Thanksgiving this year based on all the excellent reviews, and while they were delicious, I don't really think they're all that different from any other mashed potatoes I've made. I will say that although I usually subscribe to the Paula Deen theory that there's no such thing as too much butter, these potatoes really do have too...

Reviewed Cranberry Sauce

Nov 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this last year for Thanksgiving and LOVED it!! (And this from someone who previously "didn't like" cranberries! I, too, zest the orange and use the pulp rather than using the whole orange, mostly Splenda/some sugar, and added one pack of gelatin to firm it up somewhat (pineapple enzymes will prevent it from setting firmly. Otherwise, made...

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