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Reviewed ham and cheese quick bread

Apr 20, 2014 on FoodNetwork.com

This is a great bread. I doubled the recipe and followed the bread portion exactly, except that I didn't have any scallions, so I added 1 tsp. onion powder (for two loaves). I used the glaze, and although I was leery because I thought it would be too sweet, I think it MAKES the bread. I added a hefty pinch of kosher salt and about a tablespoon of...

Reviewed Paneer: Homemade Indian Cheese Recipe : Food Network

Mar 31, 2014 on FoodNetwork.com

I'm in the minority, but there are some things I really don't like about this recipe. 1) It desperately needs salt; I used 1 tbsp of kosher salt; 2) It actually yields 8 ounces of cheese, not 12; 3) Although my paneer held together when I used it for palak paneer, the cubes of cheese were so soft that they didn't have any of their own texture. I think...

Reviewed Lemon Meringue Pie

Dec 12, 2013 on FoodNetwork.com

I only used the lemon filling part of this recipe (minus limoncello), and I want to smear it on everything I eat, forever. It is absolutely perfect - the best lemon meringue pie I've ever made or eaten.

Reviewed Tomato Basil Bread - by Hand or Bread Machine

Apr 9, 2013 in on Food.com

YUM. Seriously, just YUM. Excellent. I replaced 1/2 cup of the flour with whole wheat, and added about 3 tablespoons of vital wheat gluten. I will make this again and again and again and again and AGAIN. (A note comparing this to Panera';s tomato basil bread: The flavor is very close. The main difference is that the outer crust lacks the sti...

Reviewed Tomato Basil Bread - by Hand or Bread Machine

Apr 9, 2013 in on Food.com

YUM. Seriously, just YUM. Excellent. I replaced 1/2 cup of the flour with whole wheat, and added about 3 tablespoons of vital wheat gluten. I will make this again and again and again and again and AGAIN. (A note comparing this to Panera';s tomato basil bread: The flavor is nearly identical. The only real difference is that the outer crust la...

Reviewed Zaxby's Chicken Fingers Dipping Sauce

Mar 7, 2013 in on Food.com

This didn't taste like Zax sauce to me at all - only like ketchup and mayo. I made it again, switching out the ketchup for tomato paste, tweaked the rest of the ingredient amounts, and added some lemon juice, a touch of corn syrup, and salt. The result was much closer to Zax sauce. Two stars because the recipe as written certainly doesn't taste B...

Reviewed Zaxby's Chicken Fingers Dipping Sauce

Mar 7, 2013 in on Food.com

This didn't taste like Zax sauce to me at all - only like ketchup and mayo. I made it again, switching out the ketchup for tomato paste, tweaked the rest of the ingredient amounts, and added some lemon juice, a touch of corn syrup, and salt. The result was much closer to Zax sauce. Two stars because the recipe as written certainly doesn't taste B...

Reviewed Apple Butter Barbecue Sauce

Feb 9, 2013 in on Food.com

I hate to leave a negative review, but as written, I feel a two-star review is generous. The recipe is EXTREMELY sweet, and believe me, I love a good, sticky, sweet barbecue sauce - this is really more of a chutney than a barbecue sauce. It didn't taste BAD (although it is quite onion-heavy), but it isn't reminiscent of barbecue sauce at all, so I...

Reviewed Apple Butter Barbecue Sauce

Feb 9, 2013 in on Food.com

I hate to leave a negative review, but as written, I feel a two-star review is generous. The recipe is EXTREMELY sweet - it's really more of a chutney than a barbecue sauce. It didn't taste BAD (although it is quite onion-heavy), but it isn't reminiscent of barbecue sauce at all, so I found the title misleading. The yield is also off - you won't ...

Reviewed Donair Meat Sandwiches

Feb 4, 2013 in on Food.com

I've never heard of donair meat before, and I really only tried it because the sauce sounded so strange to me. But WOW, is this good! I am a spicy-foods wuss, so I only used 1 tsp. cayenne; i was tempted to cut it to 1/2 tsp, but after trying it, I think it could use the full 2 teaspoons. The sauce definitely makes the sandwich, though I did add ...

Reviewed Hoagie Rolls

Jan 28, 2013 in on Food.com

I needed to make hoagie rolls on the fly, and chose this recipe because it didn't require an hours-long starter. Although I like their texture, the flavor is really bland. They worked for my sandwiches, but I don't think I'll make them again. So sorry to be in the minority - they obviously fit the bill for most of the people here! Thanks for shar...

Reviewed Homemade Hershey's Chocolate Syrup

Jan 2, 2013 in on Food.com

I don't find this to be a copycat for Hershey's by any means, but it's a solid recipe that's good to have in a pinch (like today, when I'm snowed in and DYING for chocolate milk!). I boiled for 5 minutes and the end result had a good consistency. Thanks for sharing!"

Reviewed Middle Eastern Chicken Burgers

Sep 10, 2012 in on Food.com

I hate to give this such a low rating, I really do. The idea is great, but there were just so many little things that added up to a big disappointment for us. The burgers have a great texture, and they're nice and juicy. But like the previous reviewer, I think the idea of getting 8 burgers out of this is a stretch; I made 6, and they were still q...

Reviewed Middle Eastern Chicken Burgers

Sep 10, 2012 in on Food.com

I hate to give this such a low rating, I really do. The idea is great, but there were just so many little things that added up to a big disappointment for us. The burgers have a great texture, and they're nice and juicy. But like the previous reviewer, I think the idea of getting 8 burgers out of this is a stretch; I made 6, and they were still q...

Reviewed Middle Eastern Chicken Burgers

Sep 10, 2012 in on Food.com

I hate to give this such a low rating, I really do. The idea is great, but there were just so many little things that added up to a big disappointment for us. The burgers have a great texture, and they're nice and juicy. But like the previous reviewer, I think the idea of getting 8 burgers out of this is a stretch; I made 6, and they were still q...

Reviewed Julia Child's White Bread

Sep 3, 2012 in on Food.com

I'm clearly in the minority here, but I dislike this recipe. There's something to be said for bread that rises/ferments for longer periods of time - the resulting fermentation and enzyme/bacteria activity produces a deeper flavor, which isn't possible to attain in a quick-rising bread like this one. It was okay, but the flavor was extremely flat....

Reviewed Chili's Crispy Honey-Chipotle Chicken Crispers

Aug 10, 2012 in on Food.com

I've never had the Chili's version of this chicken, so I don't know how it compares, but I do know that this recipe itself is DELICIOUS, and one I'll definitely be making again. The only change I made was for the chipotle in the sauce - I couldn't find chipotle powder, so I used 2 finely-chopped canned chipotles in adobo. Worked great."

Reviewed Southern Sweet Iced Tea

Aug 6, 2012 in on Food.com

I had to tweak this a lot. I found 1 1/2 cups of sugar to be fine for us, but 6 teabags steeped for 15 minutes produced a very weak-tasting tea. I ended up steeping 2 more bags for another 15 minutes in a small amount of water. After adding this, the flavor was much better."

Reviewed Pickled Grapes

Jun 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've made several different pickled grape recipes, and this one is great.. probably my favorite so far. I loved the coriander. I stuck with these ingredients, but used most of them in their whole/fresh forms (cinnamon stick for ground, 3 coin-sized slices ginger for the crystallized). I was leery of using 2 jalapenos, but I'm glad I did - never an"

Reviewed Basic Polenta

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

Great recipe. The amount of salt is perfect (and I'm pretty salt-sensitive), but if you plan to add cheese, you'd probably want to decrease the salt a bit. It was great as a soft polenta, and set up nicely to saute later. My only difference with this recipe is that my polenta didn't require anywhere near 15 minutes to cook; it was done within 5 mi"

Reviewed Lemon Curd

Aug 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

The flavor of this was FANTASTIC, but I gotta say: I found the texture really unpalatable. Grinding the lemon zest with the sugar brings out a lot of flavor, but I would suggest straining the hot curd through a fine-mesh strainer before chilling; the tiny pieces of zest are pretty unappetizing. I also had to cook my curd on medium heat for the fu...

Reviewed Homemade Muesli with Red Berries

Jul 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

If you're like me, you read this recipe and thought, "Um, the idea of chewing on raw oats... ew." But I tried it anyway, and WOW. This is surprisingly absolutely delicious. The oats soften, but they don't become thick, like cooked oatmeal; they're very light. The amount of honey is perfect to sweeten the oatmeal. I had strawberries on hand, but ha"

Reviewed Sagaponack Corn Pudding

Jun 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love Ina and trust her recipes, so I fully expected to love this, but I do not. I didn't enjoy the flavor of the basil, and found the onion overpowering. Between the cornmeal and the ricotta, I found it too grainy; several people asked, "Is there potato in this?" It was also rather dry, and the "pudding" part of this doesn't hold the corn very w"

Reviewed Braised Red Cabbage with Apples

Mar 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this recipe twice. The first time, I followed the directions exactly and had problems similar to those of previous reviewers - namely the cabbage was undercooked. The second time, I tweaked it significantly. I rendered about 4 oz. bacon, and sauteed the apples and onions with it. I sliced the cabbage in chiffonade and pretty much followed...

Reviewed Herb Dip

Dec 31, 2010 in Food Network Community Toolbox on FoodNetwork.com

I didn't have cream cheese on hand, so I used 1 cup sour cream and 2/3 cup mayonnaise. The blend of herbs is perfect. I'm looking for reasons to make this again. Delicious!

Reviewed Sylvia's Red Velvet Cake

Nov 17, 2010 in Food Network Community Toolbox on Food Network

I've been using this recipe for a few years, and it's a nearly perfect red velvet cake. Comes out moist and fluffy every time. The only change i make is to use 2 tbsp. cocoa instead of 2 teaspoons. Seriously, people actually beg for red velvet cupcakes since I've been using this recipe.

Reviewed Bacon Corn Muffins with Savory Cream Cheese Frosting

Nov 1, 2010 in Food Network Community Toolbox on Food Network

I've made this several times and had a variety of experiences with it. I'd advise NOT trying to make standard-sized muffins with this recipe, as I tried three times and none of the three attempts were successful. That doesn't affect my review of the recipe, since I was just experimenting. For me, the muffins as written just needed a little extra oomph....

Reviewed Bourbon Bacon Apple Tarts

Nov 1, 2010 in Food Network Community Toolbox on Food Network

Oh heck yes. This recipes is awesome. Made it at my mother's house and didn't realize she didn't have any bourbon until the last minute, so we had to omit. It was great without it, but I can't wait to try it again as written. I also ended up doubling the amount of bacon in the filling, just to suit our bacon-obsessed tastes.

Reviewed Cheese Straws

Oct 11, 2010 in Food Network Community Toolbox on Food Network

Delicious. I made these at my mother's house and had to work with what she had on hand, so I used dried thyme in place of fresh, and swapped the gruyere for sharp cheddar. The only difficulty I ran into was that the straws took between 20-25 minutes to finish baking; not sure if that might be related to my changing the cheese, though. The plus side...

Reviewed Olive Oil Muffins

Oct 11, 2010 in Food Network Community Toolbox on Food Network

These are FANTASTIC. I expected crazy things from this recipe (in a bad way), but oh, this is a keeper. I was so hesitant to dump in that balsamic vinegar, but am glad I did - it just rounds out the citrus flavor and you can't really detect it tastewise. I was also hesitant to fill the cups to the "almost-top," but it was perfect. Perfect sweetness,...

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