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jeannellec_11482627

St. Louis , Missouri

Member since Dec 2008

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Reviewed Perfect Cranberry Sauce

Nov 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

This a great recipe, I did this recipe last year, but, I did lemon zest and it was good. When i read through the reviews this year a reviewer said she added whole oranges instead of the zest of one, So, I did the same, OOOOMMMMMMGGGGG!!!!! Since oranges have their own sugar in them you don't have to add more sugar. It made a huge difference in ta"

Reviewed Brined Herb-Crusted Turkey with Apple Cider Gravy

Nov 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is my first year trying this, I have to share with everyone this turned out absolutely beautiful!!!!! I started brining Monday but, instead of a bucket I used a two large garbage bags. For the crust I did my own menu of butter and Olive oil, garlic, lemon Pepper, parsley, and kosher salt mashed it together with a potato masher and then stirre"

Reviewed Strawberry 7 up Cake

Jul 11, 2011 in on Food.com

I made this cake for the fourth of July. My family loved it, I was absolutely infatuated with the taste. It's really refreshingly light for a cake. I made the cake on the fourth but, it had not jelled until the next morning when I put the cool whip on it. After that was done, the cake was gone by noon."

Saved Recipe Strawberry 7 up Cake by Kittencalskitchen

Jul 6, 2011 on Food.com

Reviewed Apple Fried Pies

Jul 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I did this recipe for the fourth of July and the kids loved, loved, loved this recipe. It's perfect, but make sure you role out the biscuits with a rolling pin to a nice layer so it will not brake when you put the filling in or you will have some doe that isn't cooked all the way. "

Reviewed Apple Fried Pies

Jul 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I did this recipe for the fourth of July and the kids loved, loved, loved this recipe. It's perfect, but make sure you role out the biscuits with a rolling pin to a nice layer so it will not brake when you put the filling in or you will some the doe that isn't cooked all the way. "

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