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lfj

schererville, Indiana

Member since Jun 2009

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Reviewed Butternut Squash and Pork Lasagna

Jan 3, 2014 on FoodNetwork.com

This recipe was just ok. The pork ragu by itself was 5 stars, but all put together, again, just ok.

Reviewed Foolproof Standing Rib Roast

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was really good. Was very skeptical about the whole turning off the oven for 3 hours part. But it came out very tender. I cheated and opened the oven after the 3 hours wait time to add another dish that had to cook at 375 for 20 minutes, but took out the roast (and the other dish) and the roast was perfect. "

Reviewed Turkey Osso Buco with Parsley and Rosemary Gremolata

May 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was really good. The smell as it was cooking was mouth watering. I also used only turkey thighs, and brined them for a few hours also. I doubled the vegetables and didn't quite dice them. If you can find turkey thighs -my store doesn't carry them all the time- this recipe is worth the effort. "

Reviewed Turkey Osso Buco with Parsley and Rosemary Gremolata

May 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was really good. The smell as it was cooking was mouth watering. I also used only turkey thighs, and brined them for a few hours also. I doubled the vegetables and didn't quite dice them. If you can find turkey thighs (my store doesn't carry them all the time) this recipe is worth the effort. "

Reviewed Turkey Osso Buco with Parsley and Rosemary Gremolata

May 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was really good. The smell as it was cooking was mouth watering. I also used only turkey thighs, and brined them for a few hours also. I doubled the vegetables and didn't quite dice them. If you can find turkey thighs (my store doesn't carry them all the time) this recipe is worth the effort. "

Reviewed Potatoes Au Gratin

Jan 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe was out of this world good. I made a few changes per other reviews. I blanched my potato slices for 4 minutes. This ensures the 1 1/4 hour cooking time will make the potatoes fully cooked. Because the slices are hot before layering, I warmed my cream to stop it from breaking up which cold cream would do once it hit the hot potatoes....

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