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Reviewed Baked Fudge

Jun 23, 2013 in Food Network Community Toolbox on

Is this just another name for a chocolate lava cake? I've got an outstanding recipe already but I gave this one a go. I ended up with chocolate soup with a thin crust on top. I baked for 75 min before I gave up and just ate it. And believe me, I did heaping cocoa and flour just like Ree. Oh well, can't all be winners. I'll stick with the recipe I'"

Reviewed Beefy Mac and Cheese

Apr 3, 2013 in Food Network Community Toolbox on

This was a good recipe. I'd probably double the beef portion next time. Great taste. Easy to make. The only off-putting issue is there's really not a step to drain the beef. I ended up with little red pockets of grease throughout the dish. And that was with spooning the meat over."

Reviewed Heavenly Creme Filled Cupcakes

Feb 11, 2013 in Food Network Community Toolbox on

The idea of doing something creme filled intrigued me. This is a very tasty recipe. I ended up with 24 cupcakes at the 1/4 C measure for each. I also had WAY WAY WAY too much creme filling. That part of the recipe can be cut in half. I filled each cupcake until it was nearly bursting (and a couple did). And I still had over half the creme le"

Reviewed Chicken and Quinoa Soup

Feb 3, 2013 in Food Network Community Toolbox on

This is pretty dang tasty. It is also the first time I've successfully used quinoa. I let them toast up a bit before adding the chicken broth. Just a few minutes. Like another reviewer, I didn't want to use rotisserie chicken, so I just salt and peppered two breasts and baked them for 20-25 min at 350. Gave them a rough chop and added to the p"

Reviewed Uncommonly Good Bread Pudding

Jan 3, 2013 in Food Network Community Toolbox on

I've seen bread pudding enough on "Chopped" I wanted to try a simple, basic recipe. This one didn't disappoint. Since it was a trial, I cut everything by 1/3 and baked it for 30 min. Would still have been enough for 2-3 people, depending on how much dessert they wanted. Didn't have any Texas Toast on hand, but I figured two slices of regular b"

Reviewed Spicy Chicken Tenders with Honey-Mustard

Dec 30, 2012 in Food Network Community Toolbox on

Very good and will make again but like many others, I was not a fan of the cornmeal texture. Definitely will use breadcrumbs or Panko next time. Also agree that the chicken itself should be seasoned with salt and pepper before coating."

Reviewed Sausage Balls

Dec 21, 2012 in Food Network Community Toolbox on

1 Cup baking mix too much. Reduce it to 2 C and these will be great."

Reviewed Chef Anne's All-Purpose Pasta Dough

Dec 21, 2012 in Food Network Community Toolbox on

This was my first time to make pasta. My dough was pretty sticky at first but I kept dusting it with flour and it eventually started working right. Have to say, it was pretty fun making it. And this was a great recipe. A lot of others I saw didn't call for the 1 hour rest. Wonder how necessary that really is. I just hand cut it this time but"

Reviewed Snickerdoodles

Dec 2, 2012 in Food Network Community Toolbox on

Snickerdoodles are my favorite and this recipe hit it home. Very easy to make. And when it says 8-10 minutes, err on the side of caution with 8 minutes. 9 minutes and I had dark brown bottoms.

But the reason I kept them in there was because mine didn't flatten. I have no idea why (I wish these comments let us reply so someone...

Reviewed Mini Vanilla Scones with Vanilla Bean Glaze

Aug 24, 2012 in Food Network Community Toolbox on

Like another reviewer, my dough was not crumbly in the least. I guess it is either because my butter wasn't cold enough or that I used my Kitchenaid mixer to do the work for me. I guess that processed warmed the butter too much. So I ended up with a more cakey scone, but it was still quite delicious. I also just used vanilla rather than a bean"

Reviewed Strawberry Meringue Clouds

Jun 16, 2012 in Food Network Community Toolbox on

I figured it didn't matter what was folded in at the end, as long as there wasn't moisture that would collapse the mix. So I went with semi-sweet chocolate chips. But the essence of this recipe--the meringue clouds--is what I'm reviewing. Keep in mind that even though it says cook time is 2 hours, you are supposed to cool them for an additional"

Reviewed Parmesan-Crusted Pork Chops

Jun 16, 2012 in Food Network Community Toolbox on

Incredibly delicious! This may be my go-to preparation for pork loin chops from now on. Was a little on the salty side, speaking as someone who doesn't mind a healthy dose of salt in food. I used panko for an extra crunch. Awesome!"

Reviewed Gruyere and Spinach Bakes

Jun 16, 2012 in Food Network Community Toolbox on

I'm going to rate this based on my friends' reactions and not mine. As soon as the episode was done airing, I went to Whole Foods to get the ingredients because these looked fabulous. I'm a bit of a picky eater who is trying to expand my palate. I like fresh spinach so I thought I'd be okay. I guess I don't like cooked spinach. Just didn't ca"

Reviewed Chocolate Chip Brownie Bars

May 20, 2012 in Food Network Community Toolbox on

Holy wow these are sweet goodness! I'm gonna have to make these brownie BITES not BARS, it's almost too much to handle. Here's what I did. I made the cookie part per the recipe, but I didn't want to use a box brownie mix. So I found "Everyday Brownies" on this website and made that. But I also added a thin layer of caramel sauce (search "Easy"

Reviewed Vanilla Pound Cake

Apr 15, 2012 in Food Network Community Toolbox on

Woowee! This is an excellent pound cake. I cut it in half and just used a loaf pan. Used vanilla extract rather than a bean, as it looks like one bean = 1 tsp extract. Okay well I didn't cut that in half because I love vanilla! Definitely a keeper!"

Reviewed Bacon and Pancetta Potatoes

Apr 7, 2012 in Food Network Community Toolbox on

This side dish is great! I had my fair share of problems making it though. Ha. One, I don't have nonstick cookware (too many concerns in my mind about them). Despite the grease from the bacon and pancetta, the potatoes did stick and by the end of the cook, I had a horrible charred mess on the bottom of the pan. I also forgot that I wasn't suppo...

Reviewed Orange and Pineapple Beef

Apr 7, 2012 in Food Network Community Toolbox on

Fabulous! That's what this is, and it was fun to make! My first time using ginger. The sauce was amazing. I used sirloin tip roast rather than tenderloin. Maybe I don't know my cuts of meat, but the only tenderloin I could find at my grocer was $19.99/lb. Just had to bake for 20 min longer. This is definitely a keeper.""

Reviewed Peep Cake

Apr 6, 2012 in Food Network Community Toolbox on

I decided to use a chocolate fudge cake recipe with vanilla buttercream icing. I don't know if the different kind of cake made a difference but it flattened out while cooling and I ended up with a genie lamp rather than a peep. So I made a little more batter and baked it in as round a bowl I could find. That added an extra layer. That being said...

Reviewed Whole-Wheat Pita Chips with Mascarpone-Chive Dipping Sauce

Mar 29, 2012 in Food Network Community Toolbox on

This went over fantastically for a group of friends. They especially liked the baked pita bread. I had more dip at the end of my bread supply! Told them they had to start really dolloping it on there! HA! I did not add chives (yuck) to the dip. Definitely a winner for work parties that isn't the same ol', same ol'.""

Reviewed Chicken and Steak Fajitas

Mar 29, 2012 in Food Network Community Toolbox on

This was a great twist on traditional fajitas. Sweet and tangy, I topped it with a little shredded jack cheese. I used the recipe with chicken, not beef. I had no problem rendering the marinade and being sure it was safe to eat. I'm still alive to post this, so guess it's okay. Definitely will make again for friends. Nice to have some varia...

Reviewed Grilled Pork and Fontina Sandwiches

Mar 29, 2012 in Food Network Community Toolbox on

This was an excellent sandwich! The condiment really made it, and so did the 'herbs of provence'. I did have trouble bringing my pork up to 160 degrees. Just couldn't do it. It must have been too thick for my cast iron grill pan. I don't know. I ended up doing something crazy by slicing it in half, re-seasoning it, and allowing it to cook a...

Reviewed Breakfast Casserole

Mar 29, 2012 in Food Network Community Toolbox on

Breakfast Casseroles can come in just about any form you dream up with breakfast foods. I can't say there is anything special about this one but it is quite tasty as casseroles go. Like other reviewers, no mushrooms for me. And since I'm single, I cut the recipe in half and used an 8x8 pan. 25 minutes was just right. I also didn't put it in ...

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