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Reviewed Ultimate Shrimp and Grits

Sep 5, 2013 in Food Network Community Toolbox on

The first time I made this I thought the andouille sausage became rubbery and tasteless after simmering. The next time, I diced it, sautéed it until crispy and browned, and removed it from the pan with a slotted spoon. Proceeded with the recipe using the fat left behind and added the sausage back to the pan after the shrimp was done poaching. "

Reviewed Roman Summer Salad

Aug 19, 2013 in Food Network Community Toolbox on

Ohhhhhhh yum. Made it the first time as written. Second time, I chopped the tomatoes and garlic, let the whole thing marinate about an hour, and served it over grilled fish. Perfection. "

Reviewed Pineapple Upside-Down Cake

Aug 2, 2012 in Food Network Community Toolbox on

This cake came out looking like a hot mess and tasting like heaven. I made it in my cast iron skillet and it ran over like everyone else's, but I followed his instructions and put a sheet pan under it so no oven mess. Instead of making the caramel separately, I just put the melted butter in the skillet and sprinkled the brown sugar over, then "

Reviewed Turkey Larb

May 21, 2012 in Food Network Community Toolbox on

Great stuff, and easy enough for anyone to make. I use ground chicken - only because I don't care for the taste of ground turkey - and add some cilantro with the mint. I always make extra so we can have leftovers for lunch. We like to drizzle on some spicy peanut sauce too. There are several good recipes for it on this site, and Annie Chun's bo"

Reviewed Chocolate Chocolate-Chip Muffins

Feb 19, 2012 in Food Network Community Toolbox on

Great recipe....not super sweet, quite correctly. These are muffins, not cupcakes. I did add 1/2 tsp salt. If yours are dry, you are over-baking them. Lower your oven temp a bit-I bake mine at 375-and start checking the first batch at about 15 min. You want a toothpick inserted into the center to come out mostly clean with a few tender crumbs ...

Reviewed Creme Brulee

Feb 14, 2012 in Food Network Community Toolbox on

So easy and creamy dreamy. I made a big boo boo and dumped the sugar into the cream instead of the eggs. Forged calmly ahead and it turned out fine. I just stirred the sugar into the cream as it heated. I did beat the eggs with an additional Tbs. of sugar, then slowly whisked in the hot cream mixture. Don't do that on purpose - but if you ma...

Reviewed Vanilla Poached Pears with Chocolate Sauce and Ice Cream (a.k.a. "Poire Belle Helene"

Dec 31, 2011 in Food Network Community Toolbox on

Seriously good stuff, y'all. The ice cream isn't even needed....just the pears & chocolate are a dream and it smells like heaven in your kitchen..........""

Reviewed French Onion Soup

Dec 31, 2011 in Food Network Community Toolbox on

Sooooo delicioso. Used unsalted beef stock so as to control the salt later. Added at the end to taste. Slurp! Only my onion and cheese hating daughter disliked it, but that was expected. It did take the onions a long time to time I may split them into two large skilllets to speed that up. ""

Reviewed Beef Shepherd's Pie

Dec 31, 2011 in Food Network Community Toolbox on

Pickiest eater ate it. Rest of the family gobbled it up. I cooked the beef separately and drained it before adding it to the veggies...don't cook them together and then drain away half of your flavor. Do take the time to cook the tomato paste into the veggies. (Cook & drain the beef while you wait.). I was a bit short on potatoes so I diced...

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