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csritchey_11725027

Manhattan Beach, California

Member since Mar 2009

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Reviewed Savory Polenta

Oct 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

I doubled the recipe for a dinner party. I sauteed the onions/garlic in advance, added the chicken stock and pre-measured the remaining ingredients so all I had to do was add, bake & stir. I used Bob's Red Mill coarsely ground polenta so that may have something to do with the results, but I was amazed at how glue-like and clumpy it had become at...

Reviewed Rustic Vegetable and Polenta Soup

Sep 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used only about 1 Tbs. olive oil, 3 carrots, 3 celery stalks, 1 tsp. dried thyme (skipped the parsley), 1 very large onion, 2 very large zucchini, canned diced tomatoes (undrained), about 5 cups of stock and regular (non-instant) coarse-ground polenta, didn't add any butter but did top each serving with a few parmesan shavings. Because of the c...

Reviewed Blueberry Goat Cheese Pie

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

I threw the crust away after trying to get it to cooperate and made my own crust w/ butter & shortening. I combined the room temp. goat cheese, cream and egg in the Cuisinart and added 1 tsp. vanilla, then folded fresh berries together w/ liquid ingred. in a large bowl. I baked it in a deep dish pie pan and did not double the topping (I did add a"

Reviewed Baked Fontina

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

I bought domestic fontina from Trader Joe's and spent about $8 for the pound and a half (thank heavens for TJ's). I used about 2 Tbs. olive oil (I won't use ANY next time; it's plenty oily already, 1/4 tsp. salt (I wouldn't add ANY more; Ina always adds superfluous tablespoons of salt, I think, a heaping teaspoon of fresh rosemary, a heaping tabl"

Reviewed Baked Fontina

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

I bought domestic fontina from Trader Joe's and spent about $8 for the pound and a half (thank heavens for TJ's). I used about 2 Tbs. olive oil (I won't use ANY next time; it's plenty oily already), 1/4 tsp. salt (I wouldn't add ANY more; Ina always adds superfluous tablespoons of salt, I think), a heaping teaspoon of fresh rosemary, a heaping ta"

Reviewed Baked Fontina

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

I bought domestic fontina from Trader Joe's and spent about $8 for the pound and a half (thank heavens for TJ's). I used about 2 Tbs. olive oil (I won't use ANY next time; it's plenty oily already), 1/4 tsp. salt (I wouldn't add ANY more; Ina always adds superfluous tablespoons of salt, I think), a heaping teaspoon of fresh rosemary, a heaping ta"

Reviewed Baked Fontina

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

I bought domestic fontina from Trader Joe's and spent about $8 for the pound and a half (thank heavens for TJ's). I used about 2 Tbs. olive oil (I won't use ANY next time; it's plenty oily already), 1/4 tsp. salt (I wouldn't add ANY more; Ina always adds superfluous tablespoons of salt, I think), a heaping teaspoon of fresh rosemary, a heaping ta"

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