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peeplesbarry_1174413

Dacula, Georgia

Member since Feb 2005

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Reviewed lowcountry smothered pork chops

Mar 17, 2014 on FoodNetwork.com

Turned out fine. Served it over rice. Just follow the simple directions and it should turn out ok.

Reviewed Blueberry Crisp

Aug 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very good, double the cornstarch and topping. Topping would work with any fruit."

Reviewed Holiday Bacon Appetizers

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

It helps to have an extra set of hands to make these so you don't have to handle them twice. They come out of the oven a little soft but firm up as they cool. The best way to reheat them is bake them at 375 for about 5-10 minutes until the bacon gets hot. Both the brown sugar and cheese ones taste good."

Reviewed Chicken Francese

Jun 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

If you are afraid of the sauce tasting too much like lemon let the wine and chicken stock reduce some before adding the lemon juice. This will keep the lemon juice from reducing and becoming too strong."

Reviewed Chicken Francese

Jun 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

If you are afraid of the sauce tasting too much like lemon let the wine and chicken stock reduce some before adding the lemon juice. This will keep the lemon juice from reducing too becoming too strong."

Reviewed Sweet Glazed Butterflied Chicken

Jan 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Works well for chicken on the grill also. Be sure to make extra sauce. It's that good.""

Reviewed Deep-Fried Turkey

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

Be sure to save the tag off of the bag so you know exactly how much your turkey weighs to calculate the cooking time.""

Reviewed Southern Cornbread Stuffing

Oct 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

Here is a tip I learned from my mom and grandmother. Let your breads sit out for 1 or 2 days to dry out. This helps the absorb the stock and not make the dressing so "loose" or soupy.""

Reviewed Lemon Blossoms

Nov 16, 2010 in Food Network Community Toolbox on Food Network

Very good and very easy. Do not fill the cups more than half way, these really rise up when they cook. Also let them cool in the pan for a few minutes before you turn them out. They are very soft and fall apart when hot. They have a much stronger lemon taste the next day.

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