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Reviewed Roasted Sausages and Grapes

Oct 12, 2011 in Food Network Community Toolbox on

I have used both turkey and chicken sausage, as it cuts down on the fat. Excellent recipe! I seared my sausages in a skillet first just to add a bit more brownness to them. Because of this, I did cut down on both the temp and the time they were in the oven. Because both turkey and chicken sausage can be a bit dry, I also added more of the wine an...

Reviewed Roasted Corn, Pepper, and Black Bean Salsa

Sep 14, 2011 in Food Network Community Toolbox on

VERY GOOD! I used cherry tomatoes instead of the Roma and only 1 pepper. We like things hot, but 1 was actually plenty. I make this to serve along with any barbecue because it is so fresh and light! It is also an easy recipe to use up left over veggies in. I have often added a bit of diced cucumbers, or finely chopped zucchini.""

Reviewed Moroccan Chicken Tajine

Aug 31, 2011 in Food Network Community Toolbox on

A HUGE hit!!...Like others, I did not use preserved lemons, but the zest of 2 lemons in the marinade, and the juice of 1 when I cooked it. It really does need the 24 hours to marinate. My first batch I put together in the morning, then cooked that night. The second time I made it I did let it marinate the full 24 hours and WOW the flavors really ...

Reviewed Italian-American Style Tuna Melts

Aug 24, 2011 in Food Network Community Toolbox on

I "eyed" this right away, as I always have Fontina cheese on hand. I did follow the ingredients pretty much as stated. Please DO use the anchovy paste...everyone is afraid of it, but it really adds such a subtle flavor, you will never think...eww....fishy!! is really a must in tuna!! I also added a small splash of vinegar to my mix. Perfect...

Reviewed Lemon and Almond Rice Pudding

Aug 23, 2011 in Food Network Community Toolbox on

OH MY!! I could not wait the 4 hours to taste this, and boy it was fabulous warm!! I was out of whipping cream, so just excluded that and it came out wonderful. I also added golden raisins to the lemon/amaretto mixture and let that sit about 15 minutes then added it into the pudding. I also cut the lemon juice down by half, but used the called ...

Reviewed Rustic Vegetable and Polenta Soup

Aug 23, 2011 in Food Network Community Toolbox on

Wonderful!! Have made this twice, most recently I added chopped up left-over baked chicken and cilantro at the end. It is excellent as it is, but a great soup for left over meat or chicken! The polenta really added a creaminess that feels hardy without the calories of cream! Crusty bread and a salad...perfect for football season tailgates!! ""

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