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MolotovCupcake

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Reviewed Chunky Banana Bran Muffins

Aug 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

These are wonderful and I'm already on my second batch. I used 1.5 cup of bran and only 1 cup flour for added fiber, and added mashed ripe bananas instead of firm chunks. The orange zest is perfect, the texture is perfectly moist and tender, and the flavors meld beautifully. My health-phobic husband loves them. The cupcake liner does fall apart wh"

Reviewed Baked Zucchini

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

This is fantastic and easy. I salted and seasoned each single layer of zucchini and it was very flavorful. The topping adds great texture and contrast and it tastes delicious on its own. It's much easier than fried zucchini chips-one of my guilty pleasures-and has much of the same flavor. Will definitely make this again."

Reviewed Chicken and Leek Cornish Turnover

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this with the leftovers from Ina's perfect roast chicken. I was already planning on chicken pot pie when i watched this turnover style pie and it won me over. I was not disappointed. Prep was simple and the dough was easy to work with. The finished product was tender and flaky with a rich creamy stew inside. I roasted the vegetables instead"

Favorited Rice Balls

Oct 13, 2012 in Recipes on Cooking Channel

Reviewed Risotto Cakes with Mixed Greens

Oct 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

After one patty fell apart, I used flour as a binder to form more stable patties. Result was really lovely. Great way to use leftovers. Tasty and versatile. "

Reviewed Zucchini Latkes

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

These were easy and delicious. Paired them with a spinach salad and had a fabulous meatless dinner. This will enter the regular rotation though next time I will try frying them with cooking spray.""

Favorited Rice Balls

Nov 5, 2011 in Recipes on Cooking Channel

Reviewed Traditional Southern Deviled Eggs

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made these for my partner and he loved them. I am not an egg fan so I made him boil and peel them (who knew boiled eggs smelled so much) and I threw together the rest. He scarfed them down and said it was better than his mom's recipe. Thanks, Paula!"

Reviewed Traditional Southern Deviled Eggs

Apr 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made these for my partner and he loved them. I am not an egg fan so I made him boil and peel them (who knew boiled eggs smelled so much) and I threw together the rest. He scarfed them down and said it was better than his mom's recipe. Thanks, Paula!"

Reviewed Garlic Roasted Potatoes

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious. Used the pizza stone I got for x-mas and poured the potatoes on the preheated stone. I used a small dice on the potatoes so I cooked only for 45 minutes. I finally got to use the rosemary growing in my garden, yay. It smelled a little overwhelming while cooking but the flavor was wonderfully intense and balanced. My uber-carnivore partner...

Reviewed The Chewy

Dec 12, 2010 in Food Network Community Toolbox on FoodNetwork.com

Absolutely brilliant recipe. Crispy outside, tender and chewy inside. My oven runs a little hotter so I used 350F for 10 minutes. And I pushed M&M's into the tops before baking. Delish!!

Reviewed Crostini with Thyme-Roasted Tomatoes

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

I make this all the time. The tomatoes are sweet, juicy, and delectable with just a hint of chewiness (I usually have to make extra because my boyfriend and I eat the roasted tomatoes like candy). The bread is easy to burn so I watch it pretty closely. The only way this tastes better is to spread some warm goat cheese on top before adding the tom...

Reviewed Emeril's Chili

Oct 9, 2010 in Food Network Community Toolbox on Food Network

This is my trusty chili recipe whenever the weather turns sour (small enough opportunity in FL, but hey, it still gets chilly sometime). I use Alton's idea of pulverizing tortilla chips instead of the masa flour and it works great as a thickener. The meat is tender, the spices are perfect, and I love it.

Reviewed BBQ Pork Fried Rice

Oct 9, 2010 in Food Network Community Toolbox on Food Network

This is unbelievably tasty and it introduced to me a lot of flavors that I'm otherwise unfamiliar with. I hate fish so I was terrified of the oyster sauce, but it tastes delicious in the rice mixture and now I use it whenever I make fried rice. The grilled pork is yummy enough to be its own dish. Prep is incredibly time consuming and I spent hours...

Reviewed Loaded Oatmeal Cookies

Oct 9, 2010 in Food Network Community Toolbox on Food Network

This is the best oatmeal cookie recipe I have ever tried (I'm usually a chocolate chip cookie snob). The buttermilk makes them come out so tender and fluffy while the spices perfectly complement the oatmeal and walnuts. This has become a staple of my holiday baking the past few years, and when I bring a plateful to work they disappear in less than...

Reviewed Ultimate Nachos

Oct 2, 2010 in Food Network Community Toolbox on Food Network

These nachos are awesome. I de-seed and mince the jalapeños to make it a little less spicy, and I use Monterey Jack and cheddar instead of what's listed. This is a great, simple recipe.

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