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Saucier DuFer

Madison, Wisconsin

Member since Apr 2006

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Reviewed Parisian Tuna Sandwiches

Apr 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

I make these on ciabatta rolls and, sometimes, with various other dressings and toppings. The flatter, squarish ciabatta rolls make for easier eating, and the nooks and crannies hold the dressing nicely, as well as providing a more frictive surface to hold the rest of the ingredients inside the sandwich while eating. Also a great recipe for a Stuf"

Reviewed Colcannon

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

the best i ever had! now, i want more!"

Reviewed Chicken Tamales

Sep 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Haven't tried it yet, but, anything to make it less labor intensive. I like these reviews, too; it's going to save me some disappointment, sounds like!!""

Reviewed Zucchini Pancakes

Aug 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Followed the recipe to a "t", and, even having wrung the excess water out of the zucchini, the "batter", (if one could call it that,) was still looser than a goose with the trots, even after adding the extra two TBSPs of flour! I fried them as described, and, the first side, when flipped, looked just like a little flour pancake, (no zucchini show...

Reviewed Zucchini Pancakes

Aug 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Followed the recipe to a "t", and, even having wrung the excess water out of the zucchini, the "batter", (if one could call it that,) was still looser than a goose with the trots, even after adding the extra two TBSPs of flour! I fried them as described, and, the first side, when flipped, looked just like a little flour pancake, (no zucchini show...

Reviewed Zucchini Pancakes

Aug 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Followed the recipe to a "t", and, even having wrung the excess water out of the zucchini, the "batter", (if one could call it that,) was still looser than a goose with the trots, even after adding the extra two TBSPs of flour! I fried them as described, and, the first sided, when flipped, looked just like a little flour pancake, (no zucchini sho...

Reviewed Basic Chicken Stock

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

(OH! Now I see: "Yeild: 6 qts.")"

Reviewed Basic Chicken Stock

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

(OH! Now I see: "Yeild: 6 qts.")"

Reviewed Basic Chicken Stock

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

(OH! Now I see: "Yeild: 6 qts.")"

Reviewed Basic Chicken Stock

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

How much water do you add? How much stock are we supposed to wind up with??"

Reviewed Basic Chicken Stock

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

How much water do you add? How much stock are we supposed to wind up with??"

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