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    Chef #488071

    Food can represent love or just be one more hassle, it's my choice!

    Chef #488071

    Joined: Apr 22, 2007

    5 reviews by Chef #488071

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed Emeril's Brined and Roasted Turkey
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      |  By Sweet Diva

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    "This is one of maybe 3 turkeys I have made in my life. It turned out OK, but I expected phenomenal since it was a lot of work & an Emeril. In defense of the recipe, the bird was ready about 3:00 & we took it to someone elses home for Thanksgiving dinner & by the time we ate around 6:00 it was a bit dry. Based on the sodium content, I will keep loo..."

    Nov 25, 2011 on Food.com

    Recipe #272414

    Reviewed Cabbage Casserole
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      |  By Miss Annie

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    "A Crowd pleaser! Once again, an "I don't like cabbage" eater loved it! A requested favorite for holidays by the family! I used about 1/2 colby cheese & 1/2 sharp cheddar. Made it in the morning, put it in the fridge until about 45 minutes before we ate."

    Nov 25, 2011 on Food.com

    Recipe #36882

    Reviewed Green Bean Casserole
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      |  (1 person found this helpful) |  By Nichole22333

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    "Loved this! Threw it together for a last minute extra veggie since our Thanksgiving group grew not long before dinner. Solved the "Dressing" problem and more food problem. I used the Pork Stove Top dressing since that is our favorite!"

    Nov 25, 2011 on Food.com

    Recipe #247426

    Reviewed To Die for Crock Pot Roast
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      |  By yooper

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    "OOPS, I was looking for a "pulled Pork" recipe & stumbled on this one. Never even noticed it said "BEEF" so I made it just like the recipe except I used a pork butt! It was awesome! Came out like pulled pork but with this awesome flavor! Couldn't get much easier either. I would increase the water next time to have more gravy, but I served it with ..."

    Aug 2, 2009 on Food.com

    Recipe #27208

    Reviewed So It's Bekah's Pulled Pork Now
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      |  By ~Bekah~

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    "Meat was very tender. Easy to perpare. I'm one of those people whose tummy doesn't do do spicy well, so I personally avoided the rub itself to eat, but the meat had a wonderful moist flavor! Served it with the Pig Pickin sauce and/or sour cream to tone down the rub. I will fix it again. Thanks Bekah & Mean Chef!"

    Feb 7, 2008 on Food.com

    Recipe #26257

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