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tomnsandi

Member since Dec 2011

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Reviewed Bacon Hasselback Potatoes

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

A bit of work, but so worth the effort. I made these potatoes for Christmas dinner yesterday, they roasted while the Prime Rib spun on the rotissiere. I did however roast them in my cast iron skillet & basted every 30 minutes. Also, since the yukon golds I found were a bit less than medium sized I turned the oven down to 300 degrees for the 1st ho"

Reviewed Accidental Turkey

Nov 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Ok so it was tasty, but when I tell my 93 year old Mother-in-Law that dinner will be at 5, it beter be done!!! My turkey was 14 lbs, I prepped, cooked, temped & rested as directed and, uh-oh, when we carved it it was RAW, not just pink, but raw inside. Plan B put it back in the oven for 30 minutes & the outer portions were edible, but after dinner"

Reviewed Sauteed Kale

Jan 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

I love Kale & this was a simple good tasing recipe. I made the chicken roulades last night & because my husband & I prefer our Kale a bit more done than this I increased the chicken stock to 1 cup & braised the Kale in a dutch oven for 1 hour. Yummy""

Reviewed Chicken Roulades with Chorizo and Manchego

Jan 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this last nite because I had leftover chorizo & manchego cheese from a Christmas Party. It didnt dissapoint. Both my husband & myself raved about the flavors in the stuffing & for the sauce. I served it with mashed potatoes & instead of sauteeing the Kale, we prefer it a little more done so I doubled the amount of chicken broth in that recip...

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