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Reviewed Turkey Pad Thai

Nov 26, 2012 in Food Network Community Toolbox on

Delicious. I made the recipe as-is and it's amazing-- one caveat ls that my fish sauce had gone bad so I had to substitute soy sauce at the last second. At first I was worried that the flavor wasn't going to be as good but it actually turned out awesome. I will make this again and again. "

Reviewed Warm Steak and Potato Salad

Nov 6, 2012 in Food Network Community Toolbox on

So good! This is a definite keeper. Non-salad loving boyfriend went back for seconds! Made it according to the recipe and it turned out great! Next time will add shaved carrots for more veggies.

Note: On the show, Melissa incorporated the bacon drippings/grease into the salad dressing and supplemented it with olive oil to equal...

Reviewed Goat Cheese Tart

Jun 1, 2012 in Food Network Community Toolbox on

Amazing. This made me look like a great cook- The filling is A+. Props to Ina! Her recipes are LEGIT. I served this with her Cream of Fresh Tomato Soup and my guests truly enjoyed the meal. BTW-- I didn't have a fancy tart pan so I used a regular foil pie tin from the grocery store. The crust cooked beautifully-- I think it's b/c they have a s"

Reviewed Parmesan-Crusted Pork Chops

Apr 11, 2012 in Food Network Community Toolbox on

Made this 3x. The 4 star review is based on the first time when I prepared the recipe exactly as written. Breading mixture: 5+ stars. It's amazing! Pork chops: 3.5 stars bc they were dry.
Next 2 times they weren't dry:
Try 2: Used the same meat as the first time, but brined it in water, brown sugar, salt, & peppercorns for 1 hr...

Reviewed Braised Chicken with Mushrooms and Almonds

Nov 1, 2011 in Food Network Community Toolbox on

The sauce was fantastic even with the substitution of bacon instead of pancetta since that's what I had in the fridge. I'm giving it 4 stars instead of 5 because the chicken skin didn't remain crispy after I braised the meat, similar to what other reviewers have said. To remedy the soggy skin dilemma, I put the chicken in a 450 degree oven for 20...

Reviewed Caprese Tartlets

Oct 12, 2011 in Food Network Community Toolbox on

Yum! So easy and quick. Never would've thought to make regular sliced store bought bread into tartlet shells. Great creative use of a kitchen staple-- Made it for a fast lunch after seeing this episode and it was definitely much better than using that same bread to make another boring sandwich! Unfortunately, the only ingredient I didn't have was...

Reviewed Cream of Fresh Tomato Soup

Oct 11, 2011 in Food Network Community Toolbox on

Loved this soup! Followed the recipe exactly, including using the food mill. I liked how the food mill weeded out the tomato peel and excess onion peel. However, I found the process of putting it through the mill a bit labor intensive (I think my mill is smaller than Ina's, so that could be why). Next time, I might just peel and seed the tomatoes...

Reviewed Chocolate Chip Zucchini Bread

Oct 11, 2011 in Food Network Community Toolbox on

Awesome! I had some zucchini in the fridge and needed to find a way to disguise it, since my picky bf "hates zucchini" and "hates zucchini bread." Could've fooled me since he ate a slice of this for breakfast 3 days in a row! I told him it was coffee cake, ha. I'm no baker but it turned out super moist-- I only have one loaf pan, so I had to bake...

Reviewed Broccoli Soup

Oct 11, 2011 in Food Network Community Toolbox on

First time trying one of the Neelys' recipes and was very pleased. Even better the next day! Followed the recipe for the most part, except: Only had 1 pound of fresh broccoli, so put in a 1/2 pound of peeled baby yukon golds to bring the total up to 1 1/2 pounds as called for. Added a pinch of cayenne for some spice and 2 cloves of garlic (minced...

Reviewed Sauteed Carrots

Oct 11, 2011 in Food Network Community Toolbox on

So easy and delicious! Great quick side dish/perfect way to use up carrots you have in the fridge. I didn't have fresh dill or parsley so just omitted them. Also, I added a splash of good maple syrup and a sprinkle of garlic salt to the carrots as they reduced. Never have any leftovers when I make these!""

Reviewed Stuffed Mushrooms

Oct 11, 2011 in Food Network Community Toolbox on

I opened up my old copy of Giada's Everyday Italian cookbook last night and was inspired to make these. They turned out amazing! My picky boyfriend said he wanted to eat 16 of them. I made a few changes based on what I had on hand: I didn't have breadcrumbs, but I did have a day-old baguette, so I threw it in the food processor with some Italian ...

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