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lctaylor_2911377

Durham, North Carolina

Member since Jun 2005

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Reviewed Slow-Cooked Collard Greens

Jan 4, 2014 on FoodNetwork.com

I was amazed by these greens! Really delicious and easy. I've cooked collards all kinds of ways, but this version is by far the best I've ever made. I used the leftover ham bone from our Thanksgiving ham that I had stored in the freezer, instead of the ham hock. YUM! I pulled the bits of remaining ham off the bone after the greens were done and...

Reviewed Foolproof Standing Rib Roast

Dec 26, 2013 on FoodNetwork.com

I used a tiny rib roast (3lbs) and was worried it would be overdone. I cooked it for less time but left it in the oven for the full 3 hours. I was pleasantly surprised when I sliced into that bad boy and the meat was pink and tender! Perfect medium/rare. Yum!!! I used less salt and more pepper and garlic powder for flavor. The salt adds a nice...

Reviewed Foolproof Standing Rib Roast

Dec 26, 2013 on FoodNetwork.com

I used a tiny rib roast (3lbs) and was worried it would be overdone. I cooked it for less time but left it in the oven for the full 3 hours. I was pleasantly surprised when I sliced into that bad boy and the meat was pink and tender! Perfect medium/rare. Yum!!! I used less salt and more pepper and garlic powder for flavor. The salt adds a nice...

Reviewed Raisin Pecan Oatmeal Cookies

Jun 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Warning - these cookies will make you want to slap somebody! Really outstanding - so much better than the other recipes I've tried over the years. If anything I'd suggest maybe adding a bit MORE spice - I followed the directions as written this first time but will use a bit more cinnamon and maybe a touch of clove or nutmeg next time. Still sup"

Reviewed Raisin Pecan Oatmeal Cookies

Jun 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Warning - these cookies will make you want to slap somebody! Really outstanding - so much better than the other recipes I've tried over the years. If anything I'd suggest maybe adding a bit MORE spice - I followed the directions as written this first time but will use a bit more cinnamon and maybe a touch of clove or nutmeg next time. Still sup"

Reviewed Brussels Sprouts with Bacon

Nov 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

easy and super delicious! i used just 2 pieces of bacon and about 1/3 of a vidalia onion. my 6.5 year old also liked these, which was a huge surprise. don't save this recipe for the holidays, it is fast and easy enough for an everyday veggie side. ""

Reviewed Brussels Sprouts with Bacon

Nov 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

easy and super delicious! i used just 2 pieces of bacon and about 1/3 of a vidalia onion. my 6.5 year old also liked these, which was a huge surprise. don't save this recipe for the holidays, it is fast and easy enough for an everyday veggie side. ""

Reviewed Braised Country-Style Pork Ribs

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

This is why I can't be a vegetarian. Kudos to Md'A for an easy and delicious recipe! I wasn't a fan of her at first, but I'm not mad at her recipes. She cooks delicious food that really is affordable and satisfying. I made one accidental change, I grabbed veggie broth by mistake but this was still perfectly fine. Also, the pack of meat I used"

Reviewed Braised Country-Style Pork Ribs

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

This is why I can't be a vegetarian. Kudos to Md'A for an easy and delicious recipe! I wasn't a fan of her at first, but I'm not mad at her recipes. She cooks delicious food that really is affordable and satisfying. I made one accidental change, I grabbed veggie broth by mistake but this was still perfectly fine. Also, the pack of meat I used"

Reviewed Roasted Broccoli with Cherry Tomatoes

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Pretty good. I love roasted veggies and the tomatoes were awesome, but the roasted broccoli was just ok. The shallots, garlic, red pepper and parm give this dish a nice flavor profile. Definitely worth making again.

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