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lakelandgirl

United States

Member since Oct 2012

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Reviewed pots de creme

Mar 26, 2014 on FoodNetwork.com

Ridiculously easy. No problem with it setting up but after reading reviews I heated my hot coffee for an additional 45 seconds in the microwave. it was already thick when I poured into the cups. Rich and chocolatey. Adding this one to my repertoire.

Reviewed pots de creme

Mar 26, 2014 on FoodNetwork.com

Ridiculously easy. No problem with it setting up but after reading reviews I heated my hot coffee for an additional 45 seconds in the microwave. it was already thick when I poured into the cups. Rich and chocolatey. Adding this one to my repertoire.

Replied to Pasta Bolognese

Jan 8, 2014 on FoodNetwork.com

Mine was a little oily as well, possibly since I used 1 lb ground pork and 2 of chuck. Easily remedied though. Just skim it every time you go stir.

Replied to Pasta Bolognese

Jan 8, 2014 on FoodNetwork.com

I agree. The first time I tasted it I was concerned about the wine but as you continue simmering it mellows out nicely. I used the rest of a bottle of Sangiovese and topped it off with a nice chianti.

Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 23, 2013 on FoodNetwork.com

Absolutely delicious! I don't anticipate ever preparing a rib roast any other way. Dry aged for 3 days and changed the cheesecloth twice. Used a Pampered Chef chicken roaster inverted instead of the azalea pot and it worked perfectly, although my roast was only 2 bones. Try this recipe!

Reviewed Neely's Jerk Chicken

Oct 25, 2013 on FoodNetwork.com

Love this recipe. It's in my permanent file. I kick it up to 2 habaneros though and usually use it on boneless skinless thighs marin
aded overnight.

Reviewed Chinese Chicken Salad with Red Chile Peanut Dressing

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

Wow! This is SO good. I didn't use any romaine, all napa cabbage and like some other reviews used sriracha instead of the adobo. Other than that I followed exactly and wouldn't change anything. Great balance of flavors and super crunchiness."

Reviewed Herb Roasted Pork Loin with Parsley Shallot Sauce

Nov 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious and moist. I had to use dried thyme but had everything else in my herb garden. Pan drippings were rich and flavorful. Parsley sauce added a wonderful bright note. Served with lightly buttered noodles and sauteed asparagus still slightly crisp. Will definately make again.
"

Reviewed Turkey Larb

Nov 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

I thought this was great. I couldn't find the lemongrass so substituted lemon zest and as others commented I would up the chilis. I used two seranos as I couldn't find thai chilis, but would up that to three or four. Used savoy cabbage leaves for the crunch topped with shredded carrots and cucumber like another review. Also skipped the rice and"

Reviewed Roasted Cornish Game Hens

Oct 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious. I did follow a couple of suggestions from prior posts. Brined for a couple of hours, combined softened butter with a bit of the spice mix and slid under breast skin, and started and 400 then reduced to 375. Skin nice and crispy and meat very flavorfull. Will definately make again. "

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