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chicago, Illinois

Member since Jul 2007

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Reviewed All-American Down-Home Patriotic Meatloaf Sandwich

Feb 23, 2012 in Food Network Community Toolbox on

This turned out great and will definitely replace my previous go-to meatloaf recipe (which happened to be my Mom's recipe!). My husband chris woods from guaranteed rate loves the fried onions on top as well! Keep those recipes coming - we love everything we've tried so far!""

Reviewed Cauliflower Soup and Garlic and Cheese Sourdough "Dippers"

Dec 22, 2011 in Food Network Community Toolbox on

Soup was fabulous! Even my husband, who was somewhat leery of the idea, really liked it. In addition to using whole milk, I also added some carrot and chili powder for additional flavor, and used cheddar cheese instead of parmesan. Will definitely make again!""

Reviewed Homemade Hot Giardiniera

Dec 22, 2011 in Food Network Community Toolbox on

Like other reviewers, my husband and I made this as Christmas gifts, it's a wonderfully unique and inexpensive idea. I've already received rave reviews! Thanks Jeff! We love your show! ""

Reviewed English Toffee

Dec 22, 2011 in Food Network Community Toolbox on

Here's some advice for those (like me) who experienced problems making this toffee: use a 2 quart pot to make the toffee and don't let the thermometer touch the bottom of the pot for a more accurate reading (I originally used a pan and laid the thermometer in the pan following Paula's video, and ended up with toffee that didn't set). After my Mom...

Reviewed English Toffee

Dec 13, 2011 in Food Network Community Toolbox on

So disgusted with my failed attempts at making this recipe and the wasted ingredients, especially after reading about others' success. I followed the recipe carefully but still ended up with toffee that did not set. The first time I took the candy off the heat when the thermometer hit 300 though it hadn't turned peanut butter color (despite other...

Reviewed Fleur de Sel Caramels

Dec 19, 2010 in Food Network Community Toolbox on

My caramels also came out very hard, though admittedly, I am fairly inexperienced at candy-making. Once they came to room temperature they were much softer and the flavor is wonderful, especially paired with the salt (I too used kosher salt). I will definitely make them again and watch the thermometer closer. I also cut into 32 pieces.

Reviewed Butterscotch Dip

Dec 19, 2010 in Food Network Community Toolbox on

This is so amazing! Just left a holiday party where all the guests couldn't get enough of this dip which was served with fruit. I plan to make this for my next party.

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