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healthykkm_11536103

SLC, Utah

Member since Jan 2009

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Reviewed Lobster and Shells

Mar 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a very good recipe, and great for entertaining. I agree with others that Ina's recipes are often too salty--and not exactly figure-friendly--but you can adjust to improve the flavor. Remember to use kosher salt, and I added one tsp. of salt to the dressing at a time--tasting first before adding more. My mom has a version of this that...

Reviewed Oatmeal, Cranberry and Chocolate Chunk Cookies

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

I think this recipe is a good foundation-- but am surprised by the rave reviews of others. It is indeed a stiff dough , to the point of dry. Making this for a key holiday work brunch, I tested this in batches before-hand.

-- I used dark chocolate chunks (62% cacao)
-- I mascerated the cranberries in orange juice and...

Reviewed Cranberry Orange Muffins

Dec 15, 2010 in Food Network Community Toolbox on FoodNetwork.com

Made these as part of a holiday brunch. I have tried these with fresh and dried cranberries. I have mascerated them in orange liquor (Gran Marnier) and orange juice. That works better with dried, yet I prefer the flavor of fresh, so its a coin toss. There are so many recipes for this type of muffin, and I think I will go back to my old standby's--...

Reviewed Roasted Vegetable Soup

Oct 17, 2010 in Food Network Community Toolbox on Food Network

To the post about what kind of wine? Suggest a dry white like Savignon Blanc.

As for substitutions: try white potatoes, celery root, onion or other root veggie local to you. I've put leeks in this and fennel. Did not like the anise flavor here. I also have added garlic and shallots.

Reviewed Rocky Mountain Benedict

Oct 10, 2010 in Food Network Community Toolbox on Food Network

Superb!


I grew up in Sun Valley, ID, and have eaten at the Kneadery for years! I have ordered this dish dozens of times. Its an absolute A . Making it with Idaho trout is the key. Can be pricy, but worth it for a special occasion. Easy to master after a couple of tries. The sauce is divine. Like any dish, the quality...

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