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Replied to basil pesto

Sep 6, 2014 on

Is anyone actually reading the recipe? It says use 1/2 cup oil.

Reviewed basic polenta

Aug 11, 2014 on

This recipe produces polenta most like my mother, who came to the U.S. from Italy, made. She is gone now and I'm so glad to find this recipe! It tastes great and makes a wonderful side dish or a base for building more complex dishes.

Reviewed Peanut Butter Dog Bone Treats

Dec 3, 2013 on

Thumbs up to hppykntr. Not all are allergic to wheat flour, since my dog has been eating this flour for a long time in his treats. Great recipe!

Replied to Good Eats Roast Turkey

Nov 24, 2013 on

Ree Drummond stuffs her turkey (see her Thanksgiving episode) and I have had stuffed birds in the last 5-10 years that are fine. Just stuff it lightly and make sure to cook it to temp. It takes longer with the stuffing in it.

Reviewed Baked Fudge

Jul 26, 2013 in Food Network Community Toolbox on

It is so frustrating when the written recipe doesn't match the show. On the show, Ree added heaping tablespoons of flour, not level tablespoons. She added the cocoa, flour, and extract to the bowl and started running the mixer, then drizzled the butter in slowly as the mixer was running. The water for the bath was hot from the stove and it woul"

Reviewed Salted Caramel Brownies

Apr 15, 2013 in Food Network Community Toolbox on

These were really good and very moist, but also very crumbly for me. Did anyone else have that problem? I've made tons of brownies using many recipes and am an accomplished baker who loves Ina's recipes. I don't know what I could have done. "

Reviewed Chocolate-Raspberry Layer Cake

Mar 3, 2013 in Food Network Community Toolbox on

This is a great cake! Thanks for another winner, Giada! While I agree that there are times when I love a scratch cake, Giada's easier style with a twist ranks at the top as well. Some of the best chefs start with a cake mix as a base for their cakes. Working outside the box too far often provides recipes that do not work for the normal cook wi"

Reviewed Ritz Fitz (Oven-Fried Fish Fillets

Sep 23, 2012 in Food Network Community Toolbox on

This was a pretty flavorful dish. The fish needs to be salted before breading it though, since fish always needs a lot of salt, and I also added pepper just because that's what I do. While it could use some additional herbs or maybe another layer of flavor to be 5 stars for us, I fail to see why others found it really bland, unless they didn't s"

Reviewed Cauliflower and Bacon Gratin

Sep 8, 2012 in Food Network Community Toolbox on

This is a great, versatile recipe, so good, and everyone loved it. On the bread crumbs - if you used store bought crumbs, they are processed much more than if you process them yourself, and they are less "fluffy". You need to use less of them to get the same results. If you look at the picture of her casserole, you can even see the difference....

Reviewed Risotto in a Lemon Cup

Jan 26, 2012 in Food Network Community Toolbox on

Absolutely wonderful! For the salt, remember different types of salt taste saltier. Also, canned chicken broth can be saltier than stock. I love the salt measurements in recipes so I get the right amount, and this one didn't let me down, using kosher salt. Another winner, Giada! ""

Reviewed Chicken Salad Contessa

Jan 23, 2012 in Food Network Community Toolbox on

This is terrific! I used the exact amount of salt she lists in the recipe. It is so great that she lists the quantity of salt instead of "salt to taste"! Too little salt and a dish is not flavorful enough. I do know some people are more sensitive than others to salt, her dishes are rarely too salty for most people I serve and I entertain a lo...

Reviewed Beef Short Ribs

Dec 29, 2011 in Food Network Community Toolbox on

This is terrific!! On the salt comments, one of the things I like best about Ina's recipes is that she does include the amount of salt needed in a recipe. It's so much easier than trying to guess! Use the right kind of salt (usually kosher), adjust for whether I bought full sodium or reduced salt beef broth, and it is PERFECT every time. Othe...

Reviewed Chicken Divan Egg Noodle Casserole

Oct 9, 2011 in Food Network Community Toolbox on

I watched the show and Rachel poured the poaching liquid into the sauce from a bowl. It looked like she added 1/2 cup to a cup of liquid, not a "splash" as it says in the recipe on this site. That would make a difference in the volume of liquid in the sauce and may cause the dryness many have experienced in the casserole. ""

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