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GrannyPitt

member

Recent Reviews


Re:Roasted Green Beans with Lemon, Pine Nuts & Parmigiano

I thought this recipe had delicious flavors. Next time, I would increase the amount of green beans. There seemed to be too much dressing for the small amount of green beans. No way could this serve six. Pine nuts! What's not to love!


Posted: 08:07 am on December 26th 2007

Re:Sausage-Maple Bread Stuffing

This is really a dressing, not a stuffing, as it is cooked separately from the turkey. I found this dressing to be a bit boring. It has all the traditional flavors, but it's nothing special. This recipe would have been much better as a stuffing so that it could have benefitted from the turkey juices.


Posted: 08:03 am on December 26th 2007

Re:Sweet Potato Gratin with Caramelized Onions

My husband was suspicious of a savory sweet potato recipe, but he loved this. I prepared the onions the day before so I was able to assemble the recipe without a lot of effort on the day of the meal. A microplane makes quick work of zesting an orange! Also, I didn't take the time to arrange the sweet potato slices perfectly.


Posted: 07:58 am on December 26th 2007

Re:Cranberry Sauce with Vanilla, Maple Syrup & Cassis

I loved this easy, rich-tasting recipe. The sweet maple syrup and cassis offset the tartness of the cranberries. (Try some left over cassis on vanilla ice cream.) But there will always be those who want the canned stuff! After all, didn't the pilgrims use the canned stuff?


Posted: 07:52 am on December 26th 2007

Re:Herb-Butter Roasted Turkey with Pinot Noir Gravy

I made this recipe with a free, promotional turkey from Shop Rite. The turkey was advertised as having nothing added, so it was a good candidate for brining. The texture and juiciness of the turkey were excellent. I'm giving this recipe only four stars because I think the brine would have been equally effective with only the salt. The turkey doesn't pick up the flavors of all the other brine ingredients. Also, I did not test for doneness with an instant read thermometer. I used my probe thermometer with an alarm in the turkey breast, and when the breast reached 161 degrees, I removed the turkey from the oven, knowig that the temperature would continue to rise to a safe 165 degrees while the turkey was resting.My husband, a gravy connoisseur, raved about the gravy. Making the roux was quick and easy, and the roux was easily incorporated into the gravy with a whisk.


Posted: 07:36 am on December 26th 2007