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Igby

Cincinnati, Ohio

Member since Jan 2010

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Reviewed Slow-Cooker Pork With Noodles

Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Salty. But still good and was fun to make. House smelled awesome. I followed the directions as written. Would advise using low sodium soy sauce. I opted for the dry sherry. Fun to use star of anise! Not a recipe that I will repeat but my husband and I enjoyed.
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Reviewed Braised Orange Brisket

Jan 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Everyone around my table last night raved about this dish. Who knew parsnips could be so wonderful? Absolutely a hit. Cooked perfectly in my cast iron dutch oven. Left over brisket made wonderful beef sandwiches with horseradish! Very tender and moist and flavorful. Sliced beautifully. Presentation with vegetables on a big platter was so im...

Reviewed Hidden Kisses

Nov 19, 2010 in Food Network Community Toolbox on Food Network

Mine turned out flat. Butter running all over. I thought I could leave out the nuts. Guess not. I bake quite often and love to experiment. I suppose the nuts hold the dough together. So, moral of the story, this cookie is not for you if you don't like a strong butter flavor and if you want to leave out the pecans. I'm bummed. So much effort...

Reviewed Hidden Kisses

Nov 19, 2010 in Food Network Community Toolbox on Food Network

Mine turned out flat. Butter running all over. I thought I could leave out the nuts. Guess not. I bake quite often and love to experiment. I suppose the nuts hold the dough together. So, moral of the story, this cookie is not for you if you don't like a strong butter flavor and if you want to leave out the pecans. I'm bummed. So much effort...

Reviewed Hidden Kisses

Nov 19, 2010 in Food Network Community Toolbox on Food Network

Mine turned out flat. Butter running all over. I thought I could leave out the nuts. Guess not. I bake quite often and love to experiment. I suppose the nuts hold the dough together. So, moral of the story, this cookie is not for you if you don't like a strong butter flavor and if you want to leave out the pecans. I'm bummed. So much effort...

Reviewed Hidden Kisses

Nov 19, 2010 in Food Network Community Toolbox on Food Network

Mine turned out flat. Butter running all over. I thought I could leave out the nuts. Guess not. I bake quite often and love to experiment. I suppose the nuts hold the dough together. So, moral of the story, this cookie is not for you if you don't like a strong butter flavor and if you want to leave out the pecans. I'm bummed. So much effort...

Reviewed Penne With Vodka Sauce

Nov 6, 2010 in Food Network Community Toolbox on Food Network

How can something so easy be so tasty? I am so happy that I have leftovers for lunch! I prepared this recipe for a Friday night Happy Hour at our house. The recipe is perfect as is but I had feta in my cheese drawer so I opted for feta. Fabulous. The perfect pasta "small plates" offering!

Reviewed Cafeteria Sloppy Joes

Nov 6, 2010 in Food Network Community Toolbox on Food Network

A sloppy joe recipe that makes you happy you had the foresight to double the recipe. I made these exactly to the recipe. Perfect as written! I served these tasty sliders for a Friday night Happy Hour at our house. The perfect match with other happy hour favorites. Unexpected and fun. I don't think any of us have had a sloppy joe since...? The...

Reviewed Almost-Famous Maple-Butter Blondies

Nov 6, 2010 in Food Network Community Toolbox on Food Network

Blondies do have more fun. This easily prepared dessert absolutely delivers satisfication. I used white chocolate morsels. I also experimented with the ice cream flavor vs sticking with vanilla (peanut butter, for the curious). I happened to be entertaining several Appleby's fans and one corporate guy...thumbs up. Easy on the cook; delightful...

Reviewed Chocolate Almond Pie

Sep 29, 2010 in Food Network Community Toolbox on Food Network

This mousse textured pie will earn the cook much favor! I made it for two different birthday celebrations and got rave reviews from numerous people. I think it's misnamed. It should be called S'more Pie Please because it tastes much like a smore! The other thing is it takes longer than 5 minutes to make this pie because it does take time to melt...

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