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agunst99

United States

Member since Nov 2012

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Reviewed Chicken Cordon Bleu

Dec 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

very fun dish to make I think putting them in the refrigerator after rolling the chicken up helped to keep its form. If you want to skip a step I saw purdue chicken that had thin chicken already made. the only thing that I would change would be to lower the temp and cook for a little longer and the bacon brussels sprout hash didn't cook as well as"

Reviewed Braised Short Ribs

Dec 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

i thoroughly enjoyed making and eating this dish! this was my first recipe that I made for family and friends of the family, I can honestly say I am proud the way it turned out. The only parts I struggled with were the sauce not thickening up I think it was because i used a little more of everything trying to compensate for the extra short ribs I "

Reviewed Sauteed Vegetables

Nov 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

very easy to make used baby portabellas instead assuming they were the same kind of mushroom. I served this as a side with baked shrimp scampi. Thank you for the easy and delicious recipe."

Reviewed Baked Shrimp Scampi

Nov 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Awesome dish, very quick to cook added more garlic and rosemary, and served with mixed sauteed veggies. Thank you for the delicious recipe"

Reviewed Weekday Cassoulet

Nov 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

This dish is very tasty and easy to make, even for me. the only adjustments made were 3/4 of wine and 1/4 of chicken stock, I really like the flavor that the wine gives, and i used 7 cloves of garlic,including the 1 clove i used for bread crumbs. Overall this was one of my biggest hits even though I still have a lot to learn:) Thank you for the re"

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