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annette.aldridge_5703271

Fruitport, Michigan

Member since Jul 2006

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Reviewed emeril's essence

4 days ago on FoodNetwork.com

This is THE BEST seasoning for burgers!!!!

Reviewed Chocolate Fudge

Dec 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Alton, I was so disappointed. I usually like your recipes, not this one. First 234 degrees crystalized the sugar then the 10 minutes or 130 degress, maybe the 10 minutes, but I went with the 130 degrees and the fudge was almost set already. Struggled to get the vanilla and nuts stirred into it. Fudge came out hard and the feel of sugar crystal"

Reviewed Taco Bar

Dec 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the BEST! I have made a few adjusted the most notable being that I add chili powder, but there is so much flavor. It takes a litter longer than opening a package of shelf bought so called taco seasoning, but if you care about flavor, it is worth every little bit of slicing and dicing. We love it so much that I do it up in huge patches "

Reviewed Sloppy Joes with Maui Onion Straws

Sep 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Guy, thank you for making me look awesome! I made these for my father-in-laws 80th birthday party (minus the onion straws, only because the situation did not allow for frying them fresh) they were a huge huge hit. This was big because I had not met 80% of the people that attended. I cant wait to make them for my family with the onion straws."

Reviewed Sloppy Joes with Maui Onion Straws

Sep 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Guy, thank you for making me awesome! I made these for my father-in-laws 80th birthday party (minus the onion straws, only because the situation did not allow for frying them fresh) the were a huge huge hit. This was big because I had not even met 80% of the people that attended. I cant wait to make them for the family with the onion straws."

Reviewed Chicken and Dumplings

Aug 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a good basic recipe for beginners. With the thinner dumplings versus drop dumplings, the beginner is bound to cook them fully. The dumplings need spice, I wont say they were gross like Schelle2k, but they are very boring, I added some parsley and herbs de provence to them. They turned out quite tasty. Also, I added celery and carrots "

Reviewed Caramel Apple Cheesecake Bars with Streusel Topping

Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this for a fundraising event and in less than 6 hours of dropping it off my phone was ringing off the hook for the recipe!! This recipe is awesome and will remain a favorite in my dessert arsenal.""

Reviewed Red Rocker Margarita Chicken

Oct 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

AAAWWWEEESOME!!!!! The only part I changed (mostly because I became bored with trying to sort out the red peppers) was to fry the jalapeno peppers with the red peppers. The burst of flavor was just totally perfect and the jalapenos added that final zing!!! I do believe I have found my main go to for sandwiches. I recently landed a local schoo...

Reviewed Chicken Enchiladas

Sep 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

LOVE IT!!! I use this recipe on a much grander scale for my catering business and the enchiladas are always the first to go!! My last wedding, someone asked me if I studied cooking in Mexico for a while because they had never had such good Mexican food. I told them no, just years of experience and Food Network! I use Emeril's taco meat (with a...

Reviewed Top Notch Top Round Chimichangas

Jul 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Although I did not get a chance to actually eat one myself, this recipe is AWESOME! I needed a chimi recipe for a wedding I was catering, I did my homework, and chose this one. Typically I will change some things to ingredients I am familiar with, but I left this recipe pretty much as is with a few minor quantity adjustments made for the the 60 "

Reviewed Swedish Meatballs

Jul 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

These are a great appetizer, but coming from a small town, pickled cucumbers or lingonberry preserves are not available. What I did was very thinly slice a cucumber, sprinkle the slices with kosher salt to soften then rinse off the salt. Instead of lingonberry preserves I used a package of dry Ranch dressing mix. I lined the outer edges of the "

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