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amyd_12799531

Madison, Colorado

Member since Apr 2010

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Reviewed Gnocchi with Tomatoes, Basil and Olives

Aug 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Giada let me down on this recipe. This was my first attempt at making Gnocchi, and "1/4 cup all-purpose flour, plus extra for dusting" was extremely misleading. My first attempt basically exploded in the boiling water like mashed potatoes. After watching 3 or 4 YouTube videos, I realized I hadn't added nearly enough flour during the process. T"

Reviewed Gnocchi with Tomatoes, Basil and Olives

Aug 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Giada let me down on this recipe. This was my first attempt at making Gnocchi, and "1/4 cup all-purpose flour, plus extra for dusting" was extremely misleading. My first attempt basically exploded in the boiling water like mashed potatoes. After watching 3 or 4 YouTube videos, I realized I hadn't added nearly enough flour during the process. T"

Reviewed Brussels Sprouts with Bacon

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

Don't like Brussels Sprouts? Have a family member or dinner party guest who THINKS they don't like Brussels Sprouts? Serve these and you will change their minds forever! Great recipe--THANK YOU RACHAEL!""

Reviewed Twice-Baked Potatoes

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

REALLY, REALLY, REALLY GOOD! I've tried so many twice-baked potato recipes I couldn't count them all--they were always dry. This was moist and perfect. I made them for a dinner party over the holidays, and loved that I could make them in the morning, refrigerate, and take them out an hour before popping them in the oven to reheat. I left them...

Reviewed Dry Aged Prime Rib Roast

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

OH MY GAWWWWWD! This was my first standing rib roast, I followed the recipe to the letter and the results were perfect! The flavor
of the crust on the roast was out of this world, as was the au jus.
I will make this over and over for dinner parties. Served with Rachel Ray's Brussels wih bacon, and Ree Drummond's twice-baked potatoes...

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