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Reviewed lemon broccoli

Aug 26, 2014 on

This is a top notch recipe that livens up broccoli. The garlic-lemon infused olive oil, along with salt & pepper (I also added a few shakes from my crushed red pepper jar) add a tart, savory, element that complements. I steamed my broccoli until crisp tender before adding the flavored oil.

Reviewed Keema (Indian Spiced Ground Veal and Beef with Peas) Recipe : Food Network

May 2, 2014 on

I used 1 pound of ground beef, 6 oz of tomato paste, 3/4 cups of water, and cauliflower instead of peas. I served it over white rice and my kids loved it.

Reviewed whole roasted chicken with homemade tapenade

Apr 15, 2014 on

Perfectly roast chicken. I did flip the bird (tee hee) with 15 minutes remaining and turned up the heat to 400 F to brown the skin more. I loved the lemon zest butter at the end; it was simply decadent. The only thing "negative" about the recipe is that it makes a metric ton of tapenade. Don't weigh your olives like I did. Use a measuring cup.

Reviewed bean-and-beef chili

Feb 1, 2014 on

you lost me at espresso

Reviewed Tartar Sauce

Apr 8, 2013 in Food Network Community Toolbox on

Used this sauce with parmesan crusted oven baked flounder. It was all the rage in my family of 5."

Reviewed Cucumber Salad

Jul 7, 2012 in Food Network Community Toolbox on

It is very important to extract as much moisture as possible from the cucumbers. Therefore, a spread them flat onto a mesh tray over a sheet pan and salted them. Afterwards, I pressed them in order to extract any remaining moisture. The vinegar and sugar will re-hydrate the cucumbers somewhat, making the salad a quick, cool, and tasty accompani"

Reviewed Shrimp and Grits

May 6, 2012 in Food Network Community Toolbox on

Fantastic meal. I made the bacon so it was still chewy, and I used sharp cheddar for the grits. I will make this again for our next dinner party."

Reviewed Caesar Salad

Aug 3, 2011 in Food Network Community Toolbox on

Very tasty, authentic Caesar dressing. Balanced flavors. Not too lemony, as others have suggested. Lemons are different depending on where they are from, how old they are when used, along with other factors. I would suggest using no more than 2 teaspoons of lemon juice to start. You could add more if you want if you want the lemon flavor to as...

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