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Reviewed soul sweet 'taters

Nov 24, 2014 on

This is definitely a 4-star favorite, no doubt about it, but the recipe itself has been around for decades. I first made it from the Aunt Bea's Mayberry Cookbook LOL but everyone still loves it today.

Reviewed Moist and Easy Cornbread

Feb 26, 2011 in Food Network Community Toolbox on

This cornbread is wonderful. I did use a cast iron skillet instead of a baking dish and I loved the crunchy brown bottom that resulted. The bread is moist and light. I am not a seasoned baker so I used kosher salt instead of regular table salt and the bread tasted like it needed more salt. But that was my fault. Very, very good."

Reviewed Sausage, White Bean, and Swiss Chard Soup

Feb 26, 2011 in Food Network Community Toolbox on

I saw this recipe on the show this morning and made it this afternoon. Excellent! This is a lot like a very popular soup served at a national restaurant chain, but it's much healthier. I found that a pound of sausage was fine, and I used kale instead of the Swiss chard. I loved the soup and will certainly make it again!"

Reviewed Twice Baked Rosemary Blue Potato Mash

Feb 3, 2011 in Food Network Community Toolbox on

These potatoes are excellent! An easy and smart way to do something new with them. The broiling step did result in a nice brown top, but they'd be just as good if you skipped that step. (I know, I tried a bite before putting them in the oven,)

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