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Reviewed chiffon cupcakes

Jan 5, 2015 on

IF I remember right from the tv show and baking the cupcakes....this is an old recipe. Not some new fangled gastro~hootenanny science experiment. I remember back when I was a kid and my gramma would bake~ we weren`t even allowed in the house when she was baking a cake as she was always afraid of the cake "falling". I assume that's what's happening...

Reviewed sweet tea

Aug 26, 2014 on

I swear some people could screw up a free lunch. I'm a "yankee" and there is nothing about that recipe that is hard to understand, either in regards to the thousands of ingredients or three days it takes to make the tea (please understand that was dripping with sarcasm!)

To read the complaints about the number of ingredients and...

Reviewed Good Eats Roast Turkey

Nov 25, 2013 on

since the very first time I made this turkey 8 (maybe 9?) years ago i'm not 'allowed' to make it any other way. every year, DH gets my turkey bucket just to make sure i have no excuses to not make it - it's like a thing now. while the bird is resting i use ladles of the juices to moisten up the stuffing (that's baked in a 9x13 separately). a few...

Replied to Good Eats Roast Turkey

Nov 25, 2013 on

regardless the size of the bird you'll roast it until the thermometer reads 161 at the thickest part of the breast - could be an extra hour or so?

Reviewed Emeril's Essence

Sep 18, 2013 in Food Network Community Toolbox on

This is my "go to" seasoning for most everything and especially when I can't think of anything to make. Fish, chicken, pork chops, hamburgers, mix it in butter to dip clams in, you name it! I've never bought the store version so I can't compare to that but my family LOVES this! I decrease the salt to 1t because we don't have 'salty' tongues her"

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