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Reviewed Arancini

Sep 15, 2013 in Food Network Community Toolbox on

I made these for dinner after seeing this recipe in the Food Network magazine. They were incredibly delicious. My husband even had one for a midnight snack. I added some dried oregano and thyme to the stock, which made the rice more flavorful. This recipe has become one of my staples. "

Reviewed Creamy Cucumber Salad

Jul 24, 2013 in Food Network Community Toolbox on

After reading some of the reviews, I did not use the same quantity of yogurt/sour cream. I did use Greek yogurt, though, and added what I thought was the right amount of dressing. I also added thinly sliced celery and sliced dill pickles. I really enjoyed the final result and will be making this again. BTW, do not forget to rinse the cucumbers and"

Reviewed Lemon Chicken Breasts

Dec 4, 2012 in Food Network Community Toolbox on

This was one of the easiest dinners to prepare! And tasty enough to serve to company. I took it a step further, however, and strained the sauce, heated it in a small saucepan, and added a roux to thicken it. Will definitely make this again. Thanks Ina for some of the best recipes around!"

Reviewed Bird to the Last Drop

Nov 30, 2012 in Food Network Community Toolbox on

I used half home-made chicken stock plus half water to make the turkey stock. In place of the frozen veggies I used fresh carrots, celery, onion and potatoes. The taste wasn't quite what I expected with the thyme and Old Bay, so I added a bay leaf and some poultry seasoning. With additional spices, 5 star taste. Smells like holiday stuffing!! "

Reviewed Homemade Ranch Dressing

Nov 13, 2012 in Food Network Community Toolbox on

I NEVER use bottled dressings or vinaigrettes. Thought I'd try this one with a few tweaks. I used two cloves of grated garlic and grated some onion--a tsp perhaps? Added a pinch more of the spices. Fabulous dressing! My neighbor said it was the best dressing she's ever tasted. I'm making another batch today. Thanks Ree!"

Reviewed Shepherds Pie

Oct 25, 2012 in Food Network Community Toolbox on

Well, I confess: mine wasn't a true Shepherd's Pie since I used ground beef, but I was looking for a different way to use the ground beef my husband bought--not a big fan of ground beef. So I tried Chef Robert's recipe. And I did make a couple of tweeks: I thought the meat/tomato mixture needed a little more flavor, so I added a bay leaf, salt, fr"

Reviewed Olive Oil Poached Salmon

Oct 22, 2012 in Food Network Community Toolbox on

This was THE BEST fish dish I have ever eaten!! So moist and tasty!! I only made one serving for myself, so obviously used less oil in a smaller pan, but what's the big deal with using so much oil? Just save it for the next time! I make my own potato chips and keep the used, strained oil in Mason jars. With my electric stove, I had to set the heat"

Reviewed Spinach and Mushroom Stuffed Chicken Breasts

Oct 8, 2012 in Food Network Community Toolbox on

I made this with a few modifications. A few points: you definately must season the chicken before adding the filling. And, for those of you who didn't care for the gravy: make sure the wine reduces all the way before adding the chicken broth. Also, make sure you use a wine that you like (one you would drink). I reserved four of the mushrooms for t"

Reviewed The Neelys' Spicy Fried Wings

Oct 5, 2012 in Food Network Community Toolbox on

I made these last night for dinner and followed the recipe almost exactly, except I added a little chipotle pepper--my latest favorite spice--to the batter (perhaps 1/4 tsp(?) (I'm not one to measure things exactly.) (Oh, I did omit the lemon pepper as it is not one of my favorite spices, and I didn't think it would add much to the flavor.) Plus, "

Reviewed Traditional Southern Deviled Eggs

Apr 8, 2012 in Food Network Community Toolbox on

Surprisingly tasty!

Made this recipe for the first time today. Wasn't sure how it would taste with the sweet relish. Loved it! But then again, Paula does know her Southern cookin'!""

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