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ElissaM

Richmond, Virginia

Member since Dec 2009

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Reviewed Pizza Dough

Dec 16, 2013 on FoodNetwork.com

Made this dough for dinner tonight. Used exactly 4 cups of flour and didn't need any more or less. I baked it at 425 and used parchment paper to bake it on because I don't have a pizza stone. Will make again!

Reviewed Roasted Tomato Basil Soup

Jul 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

This soup is so flavorful! I made it with tons of halved cherry tomatoes with a few larger tomatoes...all from my garden. In the early afternoon I prepared the tomatoes, roasted them and then let them cool completely. Before I made the soup blended all of them with my Vitamix. Because the recipe doesn't tell you how to slice or dice the basil afte"

Reviewed Clementine Cosmos

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good drink...especially for the girls in your family or at a party. The guys didn't want a pink colored cocktail. The clementine simple syrup was a beautiful orange color. I used organic cranberry juice and bottled lime juice (because the limes available at the time weren't very juicy)...will make again."

Reviewed Roasted Beet Salad

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this for Christmas eve dinner and everyone loved it. I used red and golden beets and used some goat cheese. The hazelnuts made its Christmasy!"

Reviewed Bruschetta with Shrimp, Tarragon and Arugula

Dec 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good!! I used tarragon I grew and dried over the summer. The favor was wonderful. I tested the recipe tonight and will make it again on Friday to take to a party."

Reviewed Parsnip-Potato Mash

Nov 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Amazing! I will only make potatoes with parsnips from now on!"

Reviewed Salisbury Steaks with French Onion Gravy

Aug 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is such a good recipe! My boyfriend went for seconds and made me keep the leftovers all for him. The gravy has a nice bite from the wine (I used Cupcake Sauvignon Blanc). I ended up forming the ground beef into a "meatloaf" and baked it instead of cooking the separate steaks. I also made the gruyere smashed potatoes which were excellent with "

Reviewed Potatoes with Gruyere and Dijon

Aug 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

These potatoes are so good! Cheesy and gooey-good with a slight tang from the dijon. Keeping this recipe!"

Reviewed Crostini of Chicken Liver Pate with Balsamic Onions

Jun 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

I haven't even made this yet but I can't wait to try it! The last pate I made from Bon Appetit magazine last winter called for 3 sticks of butter! I will be trying this in the next couple days and will comment again to say how it turned out!"

Reviewed Roasted Striped Bass

Apr 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is awesome! I didn't want to buy the Pernod so I used a teaspoon of chopped fennel seed instead. I added it in with the sauteing onions. I will make this over and over! "

Reviewed Spinach Salad with Warm Bacon Dressing

Jan 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Perfect dressing! Will make again!""

Reviewed Penne with Butternut Squash and Goat Cheese

Oct 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

2nd time making this pasta....it is so creamy and good! Make it and don't change a thing!""

Reviewed Weeknight Bolognese

Oct 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is really, really good. Pleasant with a small background of spice from the basil and nutmeg. You have to try it!""

Reviewed Apricot Oat Bars

Aug 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made 2 batches of these for a family picnic tomorrow. The first batch was this recipe with no changes made. The second batch I used Giada's recipe for Sweet Basil Blackberry jam in place of the apricot jam. They are both simply amazing and I think will be a hit tomorrow :)""

Reviewed Penne with Butternut Squash and Goat Cheese

Aug 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I don't know what to say to describe the goodness of this recipe! First, don't change a thing. I roasted the butternut squash and onion until they were sizzling and tender. Used fresh sweet basil from my garden. The walnuts and creamy goat cheese were to die for. My 14 year old son and boyfriend ate it for "dinner" and didn't even ask where the m...

Reviewed Sweet Basil and Blackberry Jam

Aug 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

The taste of this jam is so complex and yummy! Used fresh sweet basil from my garden, frozen blackberries from Whole Foods and followed the recipe exactly and it turned out great!""

Reviewed Gazpacho

Jun 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used J. W. Knudson Very Veggie Low Sodium juice in place of the tomato juice (because it's what I had in the pantry). Everything else the same...except I did added a seeded jalapeno pepper. It is EXCELLENT!!"

Reviewed Roasted Pork with Smoky Red Pepper Sauce

Apr 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this last night and it was SO SO good! It was very easy to cut the recipe in half (I am only feeding 3 people so I didn't need to make that much). I will certainly make again!"

Reviewed Shrimp Salad

Apr 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am usually a huge onion person but this recipe calls for way too much. It also calls for way too much mayo. I used about a 1/3 cup of finely diced red onion and about 1/2 cup of mayo. Other than that I kept the other ingredients the same....it was a hit at my sister's bridal shower!"

Reviewed Chicken Pot Pie

Dec 14, 2010 in Food Network Community Toolbox on FoodNetwork.com

Wonderful recipe! Did my own variation by adding asparagus and carrots to the other veggies. Using chicken breats that I cut up and sauteed up first before making the "gravy". I also put it all in a 13x9 pan and instead of using dough I put stuffing on top. Sometimes I hate when people change a recipe so much and I feel like they shouldn't even post...

Reviewed Blue Potatoes au Gratin

Dec 11, 2010 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe for Thanksgiving with golden potatoes instead of blue and otherwise followed the directions. I noticed the comments about it turning out greasy but I disagree, it was perfect! I don't have a mandolin but I peeled the potatoes and sliced them as thin as I could with a large knife which worked well. The gruyere is sharp and the blue...

Reviewed Panettone French Toast

Dec 11, 2010 in Food Network Community Toolbox on FoodNetwork.com

I tried this recipe for brunch this morning, very good but much sweeter than regular french toast. Very good but I don't think I'll make it again (therefore the reason for the "4" rating).

Reviewed Chicken Noodle Soup

Nov 16, 2010 in Food Network Community Toolbox on Food Network

I forgot to add the turnip and accidentally put in the whole bag (16oz) of egg noodles and it was too thick but luckily I was using boxed chicken stock and had an extra box in the pantry to thin it out. An excellent soup on a drizzly fall evening!

Reviewed Lemon and Garlic Roast Chicken

Oct 3, 2010 in Food Network Community Toolbox on Food Network

The BEST!! I recommend!

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