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Fort Collins, Colorado

Member since Dec 2008

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Reviewed Tuscan Rosemary-Smoked Whole Chickens

Jan 12, 2014 on

Very easy to make. The bird was super flavorful and moist with a nice crispy skin. I didn't have fresh rosemary so I used dried instead. Other than that I followed the recipe exactly. This made wonderful chicken sandwiches the next day too!

Reviewed Pheasant with Cranberry Honey

Jan 1, 2011 in Food Network Community Toolbox on

I used six quail instead of pheasant. I clipped the backbone out of them with a pair of scissors so that they laid flat and proceeded with the recipe as directed. Yum!!! This dish was definitely the hit of the party. The sauce is AMAZING (but then, how can anything with that much bacon be bad?). I had to add some chicken stock because I didn't...

Reviewed Cranberry-Orange Sauce

Dec 5, 2010 in Food Network Community Toolbox on

Easy and tasty!

Reviewed Emeril's Fried Turkey

Dec 5, 2010 in Food Network Community Toolbox on

An absolute winner! We've made this bird twice for Thanksgiving now and both times it's come out wonderfully. Someone mentioned that the bird was black when they took it out of the oil - I'm pretty sure this is supposed to happen. Even though it looks totally black and burnt, the skin still tastes absolutely divine!

Reviewed Mexican Turkey Noodle Casserole

Dec 5, 2010 in Food Network Community Toolbox on

Loved it! I didn't have vermicelli so I used angel hair instead and I didn't sauté it. I also used cheddar cheese because I didn't have a Mexican cheese around. Like imacouleegirl said, it sounds like a weird recipe, but it was VERY tasty. I think I'll be making this one again with the suggested ingredients!

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