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twentypaws

Ocean View, Delaware

Member since Oct 2005

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Replied to Braised Pot Roast with Vegetables Recipe : Tyler Florence : Food Network

Feb 9, 2014 on FoodNetwork.com

With 120 reviews and an average 5-star rating...could be you.

Replied to Braised Pot Roast with Vegetables Recipe : Tyler Florence : Food Network

Feb 9, 2014 on FoodNetwork.com

"Maybe I shouldve followed the cooking process..." Well, DUHHHHH...

Replied to Roasted Shrimp Cocktail

Dec 29, 2013 on FoodNetwork.com

My wife requested I make it this New Year's Eve (2013) -- she loves it!

Reviewed Roasted Shrimp Cocktail

Dec 29, 2013 on FoodNetwork.com

This appetizer is so easy, and the ingredients are so simple, the first time I made it I wasn't sure why it had so many 5-star ratings. It's incredible! Basic ingredients, and ANYONE can do this - absolutely no baking experience is needed. I've probably made it 30 times, and it always comes out perfect. If you're looking for an easy way to make...

Replied to Roasted Shrimp Cocktail

Dec 29, 2013 on FoodNetwork.com

Yes, you can, but it won't rival the taste of just-baked, right-from-the-oven shrimp. If you make it ahead, don't reheat it -- you'll overcook the shrimp.

Reviewed Cranberry, Apple and Sausage Stuffing

Dec 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

ABsolutely the best stuffing I've ever tasted. Family and friends repeatedly request it over the holidays! I found that it's best to thoroughly mix the veggie broth a little at a time -- too much and it can get a little mushy, even after baking. Folks who';ve never tasted leeks or don't think they'll like them will love them. Recipe doesn't sa...

Favorited Spaghetti with Arugula Pesto and Seared Jumbo Shrimp

May 23, 2011 in Recipes on Cooking Channel

Favorited Shrimp and Limoncello Topping: Mazzancolle di "Zaccarria"

May 23, 2011 in Recipes on Cooking Channel

Favorited Shrimp and Limoncello Topping: Mazzancolle di "Zaccarria"

May 23, 2011 in Recipes on Cooking Channel

Reviewed Smashed Potato Gratin

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

Fabulous! And the neat thing is that I prepared the potatoes a day ahead, so I'd have more time with guests -- and because I don't have a double oven. I was also surprised that Anne didn't use any butter in the recipe; seemed unusual for her. To reduce the calories a bit, I substituted skim milk and nonfat sour cream, and put butter out for those...

Reviewed Standing Rib Roast

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

Correction to my review -- I was thinking of Anne's mashed potatoes with regard to adding salt to water; I still reduced the amount on the roast, and substituted more garlic and rosemary. Sorry!

Reviewed Standing Rib Roast

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

I've cooked more standing rib roasts than I can remember, but Ann's absolutely takes the cake. The rosemary paste not only adds a different flavor to the meat, but it compliments the taste of the beef. Outstanding! As she said, once you've reduced the heat to 350, check on it occasionally and spoon the liquid in the roasting pan on the roast to...

Reviewed Molten Chocolate Cake with Crushed Candy Canes

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

Unbelievably delicious -- and so simple to prepare! The crushed peppermint really adds to the flavor, and cuts the sweetness of the chocolate. I've made a number of Ann's recipes, and they all are 5 star. Yes, she does rock!

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