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sunny daze

Longboat Key, Florida

Member since Dec 2010

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Saved Recipe Chinese Plum Sauce by Dancer^

May 4, 2013 on Food.com

Reviewed Foolproof Standing Rib Roast

Dec 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made a 14# roast yesterday using the same times as listed. The roast was perfect with rare-mr in center going out to med-well at end slice. LOVE this cooking method--easy and foolproof for sure! I dry aged the roast for 4 days, as that is all the time I had and just seasoned with s&p before roasting. I also made a jus with the drippings, red win...

Reviewed Orzo with Mustard Greens

Jan 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yes, good base or inspiration recipe as on it's probably a bit bland. Used whole wheat shell pasta; sauteed some garlic in olive oil instead of the butter and added garbanzo beans. Also added a bit more asiago and lemon zest than called for. The final result was very good and an easy, healthy weeknight meal.

Reviewed Foolproof Standing Rib Roast

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

Made a 14# roast yesterday using the same times as listed. The roast was perfect with rare-mr in center going out to med-well at end slice. LOVE this cooking method--easy and foolproof for sure! I dry aged the roast for 4 days, as that is all the time I had and just seasoned with s&p before roasting. I also made a jus with the drippings, red wine,...

Reviewed Foolproof Standing Rib Roast

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

Made a 14# roast yesterday using the same times as listed. The roast was perfect with rare-mr in center going out to med-well at end slice. LOVE this cooking method--easy and foolproof for sure! I dry aged the roast for 4 days, as that is all the time I had and just seasoned with s&p before roasting. I also made a jus with the drippings, red wine,...

Reviewed Foolproof Standing Rib Roast

Dec 25, 2010 in Food Network Community Toolbox on FoodNetwork.com

I am doing a 14# roast. Should I increase the cooking time? Curious to try this method TODAY but a little sketchy! Anyone?
Happy holidays!

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