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Reviewed Skillet Chicken and Ravioli Recipe : Food Network Kitchen : Food Network

Jan 5, 2015 on

Easy, inexpensive and very tasty. Uses ingredients I often already have on hand.

Reviewed hot spinach and artichoke dip

Sep 22, 2014 on

I don't do mayo, so I just left it out and still got a great consistency. Also used real garlic and warmed it in a mini-crockpot so the cheese got really gooey. Served with baguette toasts at a potluck, crockpot was scraped clean!

Reviewed better buttermilk biscuits

Sep 22, 2014 on

Excellent biscuit that freezes really well. Butter instead of shortening also works great. Make sure to put in the time folding and rolling--only way to get flaky layers.

Reviewed whole-wheat pancakes with nutty topping

Jul 13, 2014 on

As always, Ellie makes a healthy food that tastes amazing. I did not make the nut topping, I used fresh fruit instead. The pancakes have a nutty, not too sweet taste. I added 1/2 cup cooked quinoa for extra protein.

Reviewed chocolate devil's food cupcakes

Jun 7, 2014 on

Surprisingly delicious recipe! Heads up: I used all purpose flour and the cupcakes were still a little on the delicate, crumbly side. I recommend adding about 1/2 oz of melted good chocolate in addition to the cocoa powder for added decadence. A perfect chocolate cupcake.

Reviewed 7-minute frosting

Jun 7, 2014 on

This is a very neutral-tasting frosting, which in some situations is good. It's not decadent, and I don't recommend it on cupcakes. It was very easy, though, if you know how to make a double boiler.

Reviewed churros with coconut sauce

May 26, 2014 on

The batter for these came out thin, but after checking my ratios I decided to give it a whirl in the fryer. The batter worked more like funnel cake and less like formed churros. The taste was OK--a little bland, very strong egg taste and not terribly sweet. I did not make the coconut sauce, that might have made a sweeter churro.

Reviewed easy caramel sauce

May 10, 2014 on

Came out surprisingly good! I was out of half and half so I just used milk and it still worked. The salt is key to bringing out the flavor--I sprinkled an extra pinch or two over the top of the bowl before serving. Be very careful not to overcook--if the caramel starts to turn pale you've gone too far.

Reviewed Aromatic Noodles With Lime Peanut Sauce

Dec 9, 2013 on

Love it. Great with soba or udon noodles instead of spaghetti. Sauce is perfectly tasty without being too heavy. Win!

Reviewed Good Eats Roast Turkey

Nov 11, 2013 on

I used this brine and roast recipe last Thanksgiving--it was my first time making a turkey all by myself. It turned out great! Brining really gives a way better flavor and moisture than basting. I didn't have all the ingredients--no allspice berries or sage--but it still turned out great. Definitely recommend this (also tip on turkeys: I had a 13...

Reviewed Mushroom Stroganoff with Goat Cheese

Oct 30, 2013 on

I love this dish, except I don't add the goat cheese and I do add a dash or two of paprika.

Reviewed Corn Muffins

Oct 30, 2013 on

Delicious, go great alongside a soup or stew, and so easy. Adding chives is a nice touch, if you reduce the sugar a bit.

Reviewed Crunchy Parmesan Chicken Tenders

Oct 30, 2013 on

Really great, but you'll need to dip the tenders in beaten egg before breading, otherwise you'll just get a dusting of crumbs instead of full-coverage.

Replied to Crunchy Parmesan Chicken Tenders

Oct 30, 2013 on

Also oven temperature should be about 425 otherwise they'll burn to a black crisp.

Reviewed Apple Pie

Oct 30, 2013 on

Perfect apple pie. Couldn't ask for it to be any better.

Reviewed Quinoa With Garlic, Pine Nuts and Raisins

Sep 14, 2013 in Food Network Community Toolbox on

Easy and delicious, great as a side dish for chicken or fish. Recommend using the low-sodium chicken broth."

Reviewed Maple and Mustard Glazed Salmon

Sep 2, 2013 in Food Network Community Toolbox on

Delicious glaze. Reduce the butter by half and you get more of a traditional "glaze" consistency instead of a thin marinade. Also, I simmer the ingredients for a few minutes to reduce the glaze. Complements salmon well."

Reviewed Salted Caramel Cupcake

Apr 23, 2013 in Food Network Community Toolbox on

Didn't want a super-complicated recipe, so I bought a boxed devils food cake mix for the cupcakes, then made the icing. A few tips: I reduced the butter to just 1 cup (2 sticks) and used 4 ounces of neufchatel to try and make the icing a little lighter. I brought these cupcakes to work for a co-worker's birthday and everyone agreed that if I had u"

Reviewed Spanish Chicken and Potato Roast

Mar 14, 2013 in Food Network Community Toolbox on

This could not have been an easier weeknight dinner. My boyfriend raved about it, and he is super picky! One thing I changed is that I didn't pre-roast the potatoes for 15 minutes like the recipe says, because the yukon gold potatoes I bought were only about 1 1/14 inches in diameter. I just roasted the halved potatoes and chicken together in the "

Reviewed Stollen

Nov 24, 2012 in Food Network Community Toolbox on

I have made this same recipe for the past four Christmases. It is a lovely, traditional bread, but as other reviewers hinted, it is best saved for an experienced bread baker. I omit the cinnamon sugar center and just make the fruit dough and braid it into a tidy loaf. For the 'candied fruit' part, I don't recommend using the gooey stuff at the gro"

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