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deshia8_11858207

Charlotte, North Carolina

Member since May 2009

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Reviewed Braised Cabbage

Mar 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for St.Pats theme dinner and was amazed! So good! I used hillshire sausage instead of bacon and it was delicious! Used one and half bottles of coors light. The beer makes it! Also added some garlic powder. Served with mashed potatoes. So easy! Must make!"

Reviewed Deluxe Black Bean Burger

Jan 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I added a half a cup of bread crumbs instead of the flour (this is how it is done in the sandra lee recipe). I think this makes it less mushy. Also, I only pureed 3/4 of the beans. Keeping some whole helps make it not all mush. I would highly suggest to make at least 5 patties. When the patties are too thick the outside browns and results in an u...

Reviewed Olivia's Buttermilk Pie

Oct 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Only one cup of sugar! I love sugar and just a little too sweet. ""

Reviewed The Lady and Sons Lasagna

Oct 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

A cheap way to get the Gruyere and Swiss is to get it from the deli counter. Get .25 lb and it will cost you less than 5 bucks for both cheeses. I have them cut it thick and just grate all the slices together at one time (usually the slices stick together if they don't put plastic between them. This is a great way to save money on expensive che...

Reviewed Chicken and Rice Casserole

Jul 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used Cream of Mushroom instead of Cream of Celery and it was very delicious! I think that helped build the flavor, as cream of celery is probably why some people are saying this is bland. If you don't like mushrooms you will not notice them. I will be making this on a regular basis! Also, make sure to add plenty of black pepper. Great dish!"

Reviewed Blueberry Pie

Jul 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This pie is AMAZING! I'm not a big pie person. I made this with fresh blueberries I picked from a local farm and took it into work. I can't count the number of adjectives everyone used to describe this pie! I bring baked goods in a good bit to work and this was the most over the top reaction I have ever received! MAKE THIS PIE! AWESOME! I even use"

Reviewed Blueberry Pie

Jul 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This pie is AMAZING! I'm not a big pie person. I made this with fresh blueberries I picked from a local farm and took it into work. I can't count the number of adjectives everyone used to describe this pie! I bring baked goods in a good bit to work and this was the most over the top reaction I have ever received! MAKE THIS PIE! AWESOME! I even use"

Reviewed Blueberry Pie

Jul 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This pie is AMAZING! I'm not a big pie person. I made this with fresh blueberries I picked from a local farm and took it into work. I can't count the number of adjectives everyone used to describe this pie! I bring baked goods in a good bit to work and this was the most over the top reaction I have ever received! MAKE THIS PIE! AWESOME! I even use"

Reviewed Blueberry Pie

Jul 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This pie is AMAZING! I'm not a big pie person. I made this with fresh blueberries I picked from a local farm and took it into work. I can't count the number of adjectives everyone used to describe this pie! I bring baked goods in a good bit to work and this was the most over the top reaction I have ever received! MAKE THIS PIE! AWESOME! I even use"

Reviewed Blueberry and Mascarpone Turnovers

Jul 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I bake a lot, and these did not turn out great. They are crumbly flaky if you fry them. I fried 4 of them and baked the rest. I used Pillsbury deep dish pie crusts. I would suggest making your own dough and baking them....That would allow there to be plenty of dough to make sure they are sealed nicely so the filling doesn't leak out. I would also "

Reviewed Fully Loaded Cheesy Potato Soup

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

The beer makes it! So Yummy!!!"

Reviewed Fully Loaded Cheesy Potato Soup

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

The beer makes it! So Yummy!!!"

Reviewed Chocolate Chip Butterscotch Pie

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

I have made this pie at least 6 times now. Everyone loves it's light taste. However, I have made raspberry sauce instead of butterscotch everytime. I put frozen raspberries in a saucepan with a little water and some sugar on med-high. Stir and mash the berries until it is puree like. The light taste of the pie with the chocolate and berry; perfect"

Reviewed Big Daddy's Blackened Tilapia

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

Very yummy! I used EVOO instead of grapeseed oil. Also, I had a lime instead of a lemon and it was yummy! Oh and I didn't have Thyme."

Reviewed Chicken Marsala

Apr 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Oh I didn't use procuitto either...I did use marsala cooking wine, not drinking wine. I think it turned out great. I salted to taste."

Reviewed Chicken Marsala

Apr 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was fantastic! Dredging in the oil right before dropping it to cook I think helped make it have a nice crispy coating. I served it over angel hair pasta, lightly buttered. Lot of black pepper too!"

Reviewed Chicken Marsala

Apr 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was fantastic! Dredging in the oil right before dropping it to cook I think helped make it have a nice crispy coating. I served it over angel hair pasta, lightly buttered. Lot of black pepper too!"

Reviewed Chicken Marsala

Apr 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was fantastic! Dredging in the oil right before dropping it to cook I think helped make it have a nice crispy coating. I served it over angel hair pasta, lightly buttered. Lot of black pepper too!"

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