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Reviewed Tilapia with Purple Potato Crust and Chive Rosemary Oil

Apr 28, 2011 in Food Network Community Toolbox on

The purple potatoes made this dish absolutely gorgeous, as well as delicious! Very easy to make and impressive to guests. I made 12 small filets (approx 2" x 5"), so to fit them all into the oven at the same time after the fry pan process, I transferred all of them onto a non-stick baking pan. It worked beautifully! I had a lot of leftover Chi"

Reviewed Corn and Asparagus Salad

Mar 21, 2011 in Food Network Community Toolbox on

Fresh, yummy, and VERY easy to make! I used frozen, grilled corn since it's not in season right now. Nice potluck item for a BBQ. "

Reviewed Corned-Beef-And-Cabbage Rolls

Mar 21, 2011 in Food Network Community Toolbox on

Both taste and presentation is very good – guests were quite impressed. Mine turned out looking like an artistic sushi roll, or spring roll, but definitely tasted Irish. Hey, an “Irish Spring Roll!” I made 20 pieces, i.e., 10 wraps cut in half. I used one Sevoy cabbage and one regular cabbage head. Both are equally pliable, but the regular cabbage...

Reviewed Herbed Ricotta Bruschettas

Mar 10, 2011 in Food Network Community Toolbox on

This was so fun and DELICIOUS to make, and it didn't take long at all. Even just the plain ricotta was the BEST plain ricotta I've ever tasted. So fresh and it just melts in your mouth. I'll never buy it again - it's homemade ricotta or bust! Adding the herbs and eating it with a garlic toast puts it up on my #1 yummy list! I just had to think...

Reviewed Smoked Salmon Spread

Mar 6, 2011 in Food Network Community Toolbox on

This was a another party hit from Ina. I followed it exactly, plus added: 2 chopped scallions, including the green stems; 1 tablespoon of chopped capers, since mine were large berries. Excellent on seasoned and toasted baggett medallions. "

Reviewed Roasted Eggplant Caponata

Feb 7, 2011 in Food Network Community Toolbox on

Great flavor! I had to change it slightly because I didn’t have some ingredients, but it was still a hit. Make it 1-2 days ahead so the wonderful flavors meld. I substituted sun-dried tomatoes in lieu of roasted red peppers and I left out the pine nuts and capers. My green olives came stuffed with jalapeno, which added a tiny zip of heat. It was...

Reviewed Greek Lamb with Yogurt Mint Sauce

Feb 7, 2011 in Food Network Community Toolbox on

This was my very first time cooking lamb. I’ve only ordered it at fine restaurants in the past and I think I like this recipe better than my restaurant experiences! I cut my own chops from a roast and had only 2 hours for marinating, but it was still perfect! I used a very hot grill pan on my stovetop for the chops (3 min on each side) for a perfect...

Reviewed Walnut and Blue Cheese Grapes

Feb 7, 2011 in Food Network Community Toolbox on

I made it as a Super Bowl appetizer and they were a hit. The only reason I didn't give it 5 stars was because it's somewhat tedious to make. I was missing some ingredients, so I modified it a bit and it was still a hit! I used goat cheese, half-half, and a splash of a habanero-pear hot sauce for the cheese mixture (I like sweet & spicy together)....

Reviewed Lemon-Pepper Ricotta Spread

Jan 14, 2011 in Food Network Community Toolbox on

I've made this 3-4 times now and found that there are three key tips to perfection: 1) Make it 24 hours ahead so the excellent flavors can meld; 2) Serve it at room temperature; and, 3) The bread you serve it with is key - it's best when spread on a hot/warm piece of garlic bread/toast or garlic flat bread. It's worth 5 stars if you follow my tips....

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