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Cuba

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Reviewed Guinness Gingerbread

Oct 21, 2013 on FoodNetwork.com

This recipe is very good, I used it as a base to create an even better version!
First, I doubled the spices and added in another tsp of baking soda
Then I used molasses instead of gold syrup and raw sugar instead of brown
Last, replaced the beer with Jagermeister, it is a perfect complement to all of the ingredents. The...

Reviewed Chocolate Sheet Cake

Aug 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made the batter but poured it into a 9by13 pan,to make it a thicker cake, cooked it for about 15 extra minuets. I topped it with lots of chocolate ganache, it turned out amazingly!! This make a dense, very old fashion and humble chocolate cake, not the type that you would layer with mousse or whatever ostentatious additives added to a less dense c"

Reviewed Coconut Milk Rice Pudding

Jul 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a near perfect recipe for a traditional Iranian Sholeh Zard! The coconut milk pairs with the perfume like aroma/taste of the rose water and saffron ( i suggest doubling the amounts of these.) Traditionally this dish is a bit on the sweet side BUT middle eastern deserts are more modest, small serving verses more western deserts. Even though"

Reviewed Balsamic Baby Back Ribs with Truffled Twice-Baked Potatoes

Jan 20, 2013 in Recipes on Cooking Channel

Really great recipe! i love the fact that it makes delicious ribs, in under 2 hours! one i can make when i get home from work, and have it at the table at 7
Different ingredients in the sauce are interchangable,
I live in Bahrain, in the markets here, there are always people selling raw honey from Yemen which is delicious on its...

Reviewed Lemon Yogurt Berry Swirl with Homemade Granola

Jan 8, 2013 in Food Network Community Toolbox on FoodNetwork.com

Thi turned out AMAZING!! I used grade b maple syrup instead of honey, one thing though, you will need about double the amount of honey/maple in the mixture, so the whole thing stays together better.
I love the ussage of whole flax seeds in the granola, it adds soo much protein and adds a nice body, unique nexture verses using wheat germ....

Reviewed Chicken Stock

Nov 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a very good, tasty stock to use for many recipes, what would make it even better would be to saute the carrots, onions, garlic, celery and parsnips, then add in the water and rest of the ingredients, that will buiild up a sweeter flavor.
On the off side of this, you are paying about $25 to make 6 quarts of stock, so unfortounatlly,...

Reviewed Seared Duck Breast with Grape Sauce

Oct 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

This recipe is amazing! ive made it twice, the first time, exactly as directed and durring the second time, i ran out of port and used some saba instead, both ways, amazing!"

Reviewed Chocolate Pots De Creme with Cherry Whip

Sep 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

ive made this recipe twice, and loved it
I just moved to bahrain, and my hotel had no oven and i really wanted this, so i followed the recipie, with all of the ingredients, then i add in a slurry or 1/4 cup of cornstarch and 3 tbs of milk, brought to a boil, cooled and what do you know, chocolate pudding that tastes just like pot de creme
One...

Reviewed Naan-Style Flatbread

Sep 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Now im just gonna say that this is nothing like naan
NOW, you can use the canned pizza dough to replicate naan though
if you do want to make naan at home using canned pizza dough, heres what you do, cut the dough into pretty triangles, and cook it on a VERY hot skillet for about 45 seconds to 1 minute on each side
Brush...

Reviewed Pecan Squares

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

This recipe was really good, since i was only cooking for 6, i halved the recipe, people loved them, i really generally have honey, i used raw agave and half white and brown sugar .
One important thing is to make sure to let it cool all of the way or it will just crumble apart, well worth the effort."

Reviewed Maple and Cayenne Glazed Chicken

Jul 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

This chicken turned out great!! After reading the reviews, a couple saying the skin didn't brown well, i decided to sear the chicken in a large skillet before putting it in the oven, it turned out great, moist and tender, i loved it"

Reviewed Coq au Vin

Apr 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was really great! I used chicken legs and cut this recipie in half. Although it is a classic ingredient in this dish, i didnt add bacon, it just gets soggy
Servet it with herbed spatzel, great""

Reviewed Cannoli

Mar 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

these were great, i love the fact that they are a little more petite.
Ive mainly gone off of mario batalis recipie and when i saw anne burrell had one i instantly knew what i was making, these are GREAT, anyone hessitant, dont worry these are supper easy and great""

Reviewed Everyday Brownies

Feb 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were amazing, way better than her triple chocolate brownie (still love those) and they were a lot easier. We coupon a lot in my house and had like 20 snicker bars so i took three, crumbled them in my food processor and froze them for a while and used that instead of the chocolate chips, amazing!""

Reviewed Almond and Raisin Biscotti

Feb 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was a great recipie, one thing that i noticed is that when trying to use a serated knife on hot dough, the dough breaks apart, so i just changed to a chefs knife and in one swift motion, cut into strips, excelent""

Reviewed Chocolate Pots De Creme with Cherry Whip

Feb 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were great! especially with really dark chocolate, i also added some cinnamon and that made it even better
""

Reviewed Beignets

Jan 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

These were amazing!!! didnt change a thing
I know you arent supposed to put a sauce with them but I made the chocolate sauce recipe from her zepole in her cook book, it was great""

Reviewed The Miracle Boule

Jan 27, 2012 in Recipes on Cooking Channel

This recipie is AMAZING and so easy, i made it to go along with my fresh ricotta recipie, nothing better!""

Reviewed Home Made Pork Rinds

Jan 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

For those of yall who cant find the ham with th eskin on, i would suggest using pig ears, you would want to lower the heat and cook for longer""

Reviewed Chef Anne's All-Purpose Pasta Dough

Dec 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is an amazing recipie i used it to make fettuccine to serve with her sausage ragu recipie, AMAZING ""

Reviewed Wings 3 Ways

Dec 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

the wings turned out perfect, letting them sit is the key
I diddnt have any cayenne so i added 1 tsp of sambal oolek to the egg mixture and used sirracha instead of normal hot sauce
PERFECT""

Reviewed Cannoli di Ricotta

Nov 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a great, well written recipie
i love the addition of cocao in the dough
There is a little much vanilla in the filling, i noticed it was a lot before so i just used 1 tsp
You have to make sure to use FRESH ricotta, never the cheaper type""

Reviewed Homemade Ricotta

Oct 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is amazing, i live in a latin american country so to fins fresh ricotta is next to impossible, so when i saw anne burrell making this, i knew what i was cooking the next day.
i used apple cider vinegar and so i used 1/4 cup of that, just perfect! ""

Reviewed Olive Oil Cake with Blueberries and Mascarpone

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

this was a really good cake, just a little eggy
but it is really bland without some kind of sauce, so make it it is worth it.""

Reviewed Bucatini all'Amatriciana

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

This us a very good recipe for this classic dish, but.....
Traditionally in italy, there is usually no garlic in ametriciana sauce, although it is good, you really want the flavor of the meat product to shine through
Another thing although pancetta and bacon are perfect substitutions, it is traditionally made with guancialle, cured...

Reviewed Bread and Butter Pudding

Sep 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was great!!!
This is a great example of an amazing dish using cheaper ingredients.
I used a 8 by 13 dish and it was amazing!""

Reviewed Candy Bar Ganache Rice Pudding

Sep 25, 2011 in Recipes on Cooking Channel

this was amazing! Browning the butter really adds a nice nuttiness to the pudding, for christmas last year my sister gave me about 2 gallons worth of arborio rice so i am trying to use it as much as i can.
THANKS CHUCK""

Reviewed Caribbean Chicken Wings

Sep 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

this is NOT JERK at all
there is way too much alspice
an unneeded amount of soy sauce and she dosent even know the difference between scotch bonnets and habaneros, just because they are very spicy, they have a difference flavor like no other!""

Reviewed Garlic Spaghetti

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

This has a perfect amount of garlic which is very flavorful
there wasn't enough tomatoes in 14 oz. and even if you used a 28 oz. can you are still using almost 1 cup of oil and butter combined, maybe cutting the amount of oil and butter in half and using more tomato, this would be perfecto!""

Reviewed Falafel in Pita with Yogurt Sauce

Aug 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Im sure if this was my dirst time making/having felafel it would be great
the big flaw in this recipie is that you should never use canned chick peas, the texture is soooo much better when you start off with dired chick peas and soak and cook them yourself""

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