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Odenton, Maryland

Member since May 2006

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Reviewed Roasted Thanksgiving Turkey

Nov 29, 2013 on FoodNetwork.com

Went with this recipe for brine and roasting based on Ree popularity. 24 hours is way too long to brine. Meat tasted like brine. Mostly orange. Will never roast like this recipe again. Low temp roasting plus higher temp finishing cooked the bird great, but skin was not browned like traditional cooking. Only a bit browned on top of breast and legs....

Reviewed My Favorite Turkey Brine

Nov 29, 2013 on FoodNetwork.com

I brine all the time. Went with 24 hour brining. Turkey was super tender but meat tasted like brine, not turkey. Mostly orange came through. Go with less time in the brine, or get another recipe.

Reviewed Cornbread Dressing with Sausage, Apples and Mushrooms

Nov 29, 2013 on FoodNetwork.com

Very non-traditional. Brown sugar and apples have no place in stuffing that already has the sweetness of cornbread. Way too sweet for traditionalists. Otherwise it is tasty.

Reviewed Dragon's Breath Chili

Oct 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

This ain't texas chili. It ain't New Mexico or even Mexico chili. For those of us that like chili for the flavor and texture, this is simply the best tasting chili you will ever put in your mouth. Well worth the effort. The roasted peppers, plus the addition of sausage (I used HOT), gives a flavor you can't leave alone... Add more heat, because t"

Reviewed Moussaka

Apr 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is good for all the basic flavors of moussaka. I substituted ground lamb, because this is the Greek way, and is so much better than ground beef. The HUGE disappointment was the quickie method of making the bechamel sauce. It was thin, even after boiling and "thickening"... It stayed watery on top of the casserole. Lets face it: becham...

Reviewed Baked Clams Oreganata

Feb 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love the herb flavors in this mix. As a past New Englander, I like my clams chopped and mixed into the breading, vs the layers here. Also, crumbled bacon mixed in makes a taste explosion. I also use the clam juice gained from shucking (nice tip, Anne) instead of the chicken broth. Tastes more of the sea that way. These will be a regular for us!

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