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Joined Date: Apr 28, 2008
"Very good. High in fat ( what Paula Deen recipe isn't?? But a wonderful splurge!!!! Be very sure that you use a 9x 13 pan or maybe a bit larger as it will boil over in the oven and make a huge mess or worse, a small greese fire it the oven.......been there done that one...not pretty. But I scooped it from the smaller dish and into a larger ca""
"Very good. High in fat ( what Paula Deen recipe isn't??) But a wonderful splurge!!!! Be very sure that you use a 9x 13 pan or maybe a bit larger as it will boil over in the oven and make a huge mess or worse, a small greese fire it the oven.......been there done that one...not pretty. But I scooped it from the smaller dish and into a larger c""
Reviewed Sweet Potato Tsimis
"Quit good. I have several jewish friends,so this is something I took to their home. 2T Browm sugar and 2T to 3T water, or orange juice also works well for a substitute if you do not have molasses""
Reviewed Turkey Stock
"Very good stock and gravy. I use 2 or 3 necks, which I buy additionally when I can find them. I add neck meat to dressing. I also add another carrot, Then I puree the veggies in my mini food processor ( a majic bullet) and add that to either stock or gravey. It adds a little thickness and more flavor. No sense in tooing out all that extra fla""
Reviewed Bacon Braised Green Beans
"Very good! I did drain the bacon fat all but about 2 T. left. I also blanched the green beans for 3 min in water that had come to a full bopil first, but skipped the ice water bath usually used after blanching. I took 4 lbs of this to an event for kids w/ cancer. All 4 lbs were gone ! I also like to serve parmasan cheese crisps with this (see""
"Wonderful! Had it at my son's home and just had to make it again. Look great plated and is also easy enough for a luch or TV snack !!! ""
"Emeril is AMAZING. His food is fantastic. You will NEVER go wrong choosing one of his recipes. This one is great!!! It is full of flavor and needs no tweeking. His essesnce is one of the best on the market today. Few chefs understand seasoning as well as Emeril does. If time is sort I sometimes buy the seasoning. It is a staple in my pantry. As for this roast, I found it easy, and packed with layers of flavor. This one is a keeper."