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Reviewed Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

Jun 18, 2012 in Food Network Community Toolbox on

Pretty good...instead of pie crusts, I bought and thawed frozen Goya empanada shells, which were delicious. The filling was a little dry and the recipe made WAY too much filling (probably could have filled 20 shells with just the original serving, instead of doubling it like I did), but if there was more cheese or a cheese sauce in the filling it"

Reviewed Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Jun 15, 2012 in Food Network Community Toolbox on

LOVE THIS! For someone who primarily grills, Bobby makes AMAZING salad, I'm a huge fan of his farro one in the "summer salad" slideshow as well. My mom wasn't a fan, but I like to say that she doesn't like flavor or taste. All of the flavors worked well together and the dressing was delicious. I'm going to be eating it for days because it makes"

Reviewed Turkey and Hot Sausage Chili

Jun 15, 2012 in Food Network Community Toolbox on

I enjoyed this dish, it was a big hit with my mom and brother. It was a little less tomato-y than I usually like my chili, but I altered the ingredients a little (more sausage, pepper, and onion than usual because I'm on WW), so that might have been why. Definitely had great flavor and was very filling!"

Reviewed Fish Tacos

Jun 11, 2012 in Food Network Community Toolbox on

Marinade was good and the fish was very very flaky (I splurged and bought fresh filets instead of the frozen ones I usually get)...wasn't a fan of the salsa, I didn't think it paired very well with the fish. Would definitely recommend using corn tortillas instead of flour tortillas, the texture just felt weird with the fish taco. I liked the ide"

Reviewed Farro Salad with Grilled Eggplant, Tomatoes and Onion

Jun 11, 2012 in Food Network Community Toolbox on

I'm not a big dill person, so I was a little hesitant when I found it, but it ended up being great. The vinegarette was excellent and I read the reviews and made this the day before and then let it sit out for a few hours to come to room temp. Next time I'm going to cut the eggplant and onion smaller than a "thick slice", I thought the onion chu"

Reviewed Emeril's Portuguese Shrimp and Pasta

Jun 11, 2012 in Food Network Community Toolbox on

I decided to try this after I bought a huge bag of kale for almost no was AMAZING. By far the best thing I've gotten from the food network. I didn't use shrimp stock and the chorizo was Wegmans brand (didn't feel like driving across town to a specialty store) and I thought it still tasted great, probably would have been even better w"

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