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lkgoduti

United States

Member since Sep 2010

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Reviewed Chocolate Spiced Pork Chops

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

Big hit with everyone in the family of all ages! We used the left-over rub in a vegi onion gravy and served it with penne. Gravy was awesome on the chop and the penne for our vegetarian. Rub was a lil peppery for our one delicate taster; so let the chop marinate w/the rub for 20 minutes and then rinsed it off before browning. Gave her the flav"

Reviewed Roasted Red Pepper Soup With Broccoli Pesto Trees

Jan 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

Love, Love, Love this soup! Everyone did! Didn't make the trees, but used pesto to drizzle in as a topping. Fantastic. There were absolutely no leftovers."

Reviewed Butternut Dumplings with Brown Butter and Sage

Nov 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Amazing! Have made these several times and are always a hit. The do take time and space. Watch Good Eats Squash Court as suggested by plhv1985! I used canned pumpkin a few times, (sorry, Alton), still fantastic!

My hints:
- Use a good amount of salt in the dough.
- Don't worry about the dough being too wet...

Reviewed Bourbon Pecan Pie

Nov 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

The spiced pecans are the BEST! Everyone loved them. Thank goodness the recipe does not require the entire pound. (They go great with beer!)

The ONLY complaint I heard was there is not enough filling. It was perfect for me since I'm not a fan of the overtly sweet and dense pecan pies. The golden syrup made it kind of airy....

Reviewed Loin of Beef with Watercress Puree

Nov 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Sauce was fantastic. Did add garlic while pureeing, but everyone loved it - esp. on oven roasted potatoes. Meat was kind of boring though."

Reviewed Loin of Beef with Watercress Puree

Nov 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Sauce was fantastic. Did add garlic while pureeing, but everyone loved it - esp. on oven roasted potatoes. "

Reviewed Butternut Dumplings with Brown Butter and Sage

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

Amazing! My family has requested it for Thanksgiving!!! Gnocchi is never an easy task and not for the faint of heart when it comes to cooking. Thanks to the previous reviewers I knew to be patient and be ready to use more flour. (Really not that big of a deal.) Biggest help of all was watching the video suggested by plhv1985. YouTube the Goo"

Reviewed Creamy Cole Slaw

Nov 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

Big hit on our home cooked pulled pork BBQ. Didn't even have the celery salt or any celery substitute and it was still wonderful!"

Reviewed Almond Rice Pilaf

Oct 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Used sesame seeds instead of almonds; they coated the rice and added a wonderful crunch. Went with vegi broth and it was fab. Every grain of rice was gone; unusual in this house. Recommend letting those nuts/seeds brown more than the picture shows. You will get much more flavor."

Reviewed Baked Meatballs

Oct 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved by even the anti-spinach family members. My husband discovered the accompanying video after the meatballs were made. We used finer bread crumbs than Alton and now wish we had used the Panko crumbs we had in the pantry instead; would have made a better crust. But still a massive hit!"

Reviewed Vidalia Onion and Lump Blue Crab Salad

Sep 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Awesome! Actually served it with crumbled up baked crab cakes since we had them on-hand and it was just as fabulous! Onion, cucumber, tomato, basil vinaigrette was not only a hit on the lettuce and crab, but also on the roasted pork tenderloin that the salad accompanied. Lots of the onion and vinaigrette left over - that went on a regular salad"

Reviewed Vidalia Onion and Lump Blue Crab Salad

Sep 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Awesome! Actually served it with crumbled up baked crab cakes since we had them on-hand and it was just as fabulous! Onion, cucumber, tomato, basil vinaigrette was not only a hit on the lettuce and crab, but also on the roasted pork tenderloin that the salad accompanied. "

Reviewed Zucchini al Formaggio

Sep 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Was very happy to stumble across this recipe and be reminded that, "the basic way to pan fry about anything," (as stated in a previous comment) is still great. For those of us who are always wrapped up in the more difficult recipes this was a refreshing change. Fresh parsley and parm are a great combo and made for a great little coating!"

Reviewed Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples

Sep 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

Super easy! Super delish! Did not have grill seasoning, so made up our own, but still used the lemon zest and fresh thyme. Roasted the pork to 165; was tender and juicy. The apples were extremely easy as well and a huge hit! Highly recommend this!"

Reviewed Potato-Crusted Pork Chops with Pesto Sauce

Sep 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

Big hit! Had to make some substitutions based on what was in the house. Used loin chops instead of the roast; still browned before coating, roasted at 350 till chops reached 150. They were juicy and tender. Didn't have quiet enough chips so I added Panko. Worked great! I added an additional tablespoon of pesto to the sauce - because we are p"

Reviewed Spaetzle

Aug 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

My German in laws said the spaetzle was as good as anyone in their family makes. Spaetzles were soft and light - much softer than most recipes. I doubled it up and mom-in-law took it for lunch! Served it with Sauerbrauten, (German pot roast), and fried eggplant. Go to recipe for sure!"

Reviewed Southern Biscuits

Aug 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very happy we chose this recipe for our biscuits. Dough was extremely sticky so we worked in a lot of flour and they still came out great. Like others we used only butter - maybe why it was over sticky - but the flavor was awesome. Lowered the salt a bit since we used all butter. Think it was really important we made sure everything was very c"

Reviewed Sausage Schnitzel with Quick Sauerkraut

Aug 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Only made the Quick Sauerkraut, but it is a keeper! Served it with pork schnitzel and my German mother-in-law loved it! My sister-in-law said it was like she was back in Germany! Would like to try it with other cabbages and either cook them a little longer or pre-boil."

Reviewed Rosemary Grilled Tuna Steaks with Eggplant and Zucchini

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

Wow! Entire family loved the fish, sauce and antipasto sammy! There were no leftovers! Had to make some changes based on what I had and could afford. As a result the prep took longer; but so worth it. My budget-friendly changes: Made my own pesto with basil from our garden and slivers of almonds instead of the traditional pine nuts. (Purcha"

Reviewed Giant's Thumbprint Butter Cookies

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

A huge hit! Maybe the types of butter and temperature of the butter causes the differences people are experiencing in a crumbly batter and greasy cookies. I used an organic butter that was not quiet room temp and it was a bit crumbly, but it formed into balls without any effort at all. They were greasy, but I drained them on paper towels and th"

Reviewed Baked Potatoes with Sausage and Arugula Sauce

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

Everyone in a family of five loved this! For the vegetarians I cooked the sauce in a separate pan using the same starters as with the sausage and let everyone build their potatoes as they wanted. That little spice in the arugula was fantastic. Have to admit I added more mascarpone then required. Also used canned tomatoes w/fresh basil. The sau"

Reviewed Squash, Manchego and Balsamic-Onion Grilled Cheese

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

One of the best ever! Had them last night for dinner because they are that worthy! We couldn't afford the whole lb of Manchego, so we took Jeff's advice from this month's magazine and used Swiss for half. Although the two cheeses are different in their natural state, once melted you couldn't tell the difference. We will go all Swiss from now ...

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