Member since Dec 2012
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"Wow! Really good. I have to rate the filling only as I used pie crust instead of crescent roll crust. I love pecan pie, although the filling can be really rich, but this thin layer of pecan goodness is perfect. Combine the filling with flaky pie crust = awesomeness! Oh, just remember to flour under the crust to reduce sticking to pan.
"This is for the chicken only. My bird was 9 pounds, so I was concerned about cooking it at 425 for the entire time, so I started out at 425 for 20 minutes then lowered the temp to 350 until it reached 165 F. in the inner thigh. I used a large cast iron skillet just like on the show. Everything was very tasty, tender, and moist. I made gravy fr"
"This is for salsa verde only. I used all ingredients as written and thought the prep on this was lengthy, perhaps 45 minutes to chop, grate, dice, and put together. The lemon made it on the bitter side, too much for my taste. After following instructions and deciding way to bitter I added about 1 tsp sugar and helped. Sorry Symon, love you and"