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Reviewed Chicken Noodle Soup

Oct 28, 2012 in Food Network Community Toolbox on

Fantastic! I used a roasted chicken carcass to make the stock then, as other reviewers suggested, doubled up the amount of veggies for the soup itself. I also omitted the garlic in the soup, as I made this primarily to replace the canned chicken noodle soup that my son likes to eat for lunch nearly every day and I didn't think he'd care for an ove"

Reviewed Chicken Pot Pie

Oct 18, 2012 in Food Network Community Toolbox on

Wonderful. I made it with a phyllo crust rather than what's directed in this recipe because I was trying to get rid of all the phyllo in my freezer. My 10-year old went back not just for seconds or thirds, but FOURTHS. Inconceivable! I used a combination of homemade chicken stock and whole milk to make the sauce a little creamier. Also used fresh "

Reviewed Tacos Carne Asada

Sep 17, 2012 in Food Network Community Toolbox on

Really excellent - my go-to marinade for tacos that impress. I thinly slice sirloin and thoroughly mix with the mojo, let marinate for several hours, then throw it all into a hot skillet and cook until done. Cooking the meat in the marinade really concentrates the flavors for some of the best tacos I've ever made. Thanks, Tyler!"

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