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"Oh Em Gee - I will not cook another turkey in the big oven - from now on it's going in the roaster oven! I've cooked many a turkey in my 59 years and I have to say, this one was awesome. The ONLY thing it lacked was more crispy brown skin, but there was enough, on the parts closest to the oven walls, to keep me happy. The meat was so moist and ..."
Feb 12, 2013 on Food.com
"This is delicious! I felt a UTI coming on and didn't want to take antibiotics, nor do I eat sugar, so searched for a recipe - followed this one closely, except I used the microwave to cook the berries, and I didn't bother with the "bring to a near boil" after sweetening, which I did with NuStevia NoCarb blend stevia powder. Then I couldn't bear ..."
Nov 16, 2010 on Food.com
"I can't rate this recipe yet by having tried it (it sounds wonderful! but just wanted to say how HAPPY I am to find Daisy again - I hope Food Network has the good sense to sign her on for YEARS! She is talented and entertaining and her recipes are awesome!"
Feb 7, 2009 on FoodNetwork.com
"We are low-carbers (5 plus years and so I tweaked this just a bit - used Carbalose flour (2 heaping tablespoons in place of flour and substituted 1.25 cups cream and .75 cup water for the 2 cups of milk. I also thought the bechamel a bit bland so I added 1/2 teaspoon of a Porter mustard. Otherwise I followed the directions and was quite please ..."
Jan 8, 2008 on FoodNetwork.com
"My sister gave me a selection of Michael's spice rubs for Christmas. My husband and I liked them ALL but LOVE the toasted spice rub the most! I found the recipe here and make it up in big batches, seal in vacuum-sealer jars and use it often. I rarely cook pork chops any other way these days!"
Jan 27, 2007 on FoodNetwork.com
"These didn't develop as nice a crust as I had hoped, but I had to use a nonstick skillet so that was probably the reason for it.
Next time I'll use my cast iron frypan and get it smokin' hot before putting the scallops in!
I added a squeeze of lemon while eating these and it perked the flavor up considerably."
Apr 21, 2006 on FoodNetwork.com