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Reviewed Squash Soup

Sep 22, 2012 in Food Network Community Toolbox on

Yummm! Just a note. To save time and make clean up easier ,just cut the squash lengthwise down the middle and scoop out the seeds. Roast it cut side down on greased foil on a cookie sheet for about an hour or until very soft in a 325 degree oven. Take it out and turn it over. When cooled,scoop out the cooked flesh. It's amazing how sweet the squas"

Reviewed Pots de Creme

Sep 15, 2012 in Food Network Community Toolbox on

Great recipe! BTW- "TheRealpoppy"- There are more gracious ways to critically review a recipe and person that created it. Offering constructive criticism would be more appropriate."

Reviewed Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing

Jul 8, 2012 in Food Network Community Toolbox on

This is fabulous. The dressing is very flavorful,bright and refreshing but doesn't overpower the salad. I added cucumbers to the salad and will probably add shrimp and avacado next time as well. I also substituted flat leaf italian parsley from my garden for the tai basal. A very versatile recipe with endless possibilities!

Reviewed Homemade Mayonnaise

Jul 7, 2012 in Food Network Community Toolbox on

Love this recipe. Very creamy but not heavy. As other reviewers previously commented, I would cut back on the vinegar.Otherwise very easy to make and will make it again. Thanks again Anne for a great, no nonsense recipe."

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