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tannercb

United States

Member since Jul 2009

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Reviewed Colcannon

Mar 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this for the first time on St. Patrick's Day to accompany Michael Symon's Irish Stew and my Irish Soda Bread. What a fantastic meal. My husband HATES cooked cabbage in any form. He will only eat coleslaw. Well, even he went back for seconds on everything, including the Colcannon. I forgot to buy a piece of ham so I used bacon instead a"

Reviewed Frozen Lemonade Pie

Jul 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have made this frozen pie for 30 years using a 12 oz. carton of Cool Whip uinstead of heavy cream. I also have made many versions using different frozen concentrates, ie. pineapple, raspberry, pink lemonade, etc. If you can't find the 6oz size, buy the 12 oz. and cut it in half while froaen and save the rest for another time. This is a favori"

Reviewed Pasta Bolognese

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Although I haven't had the time to make this yet, I intend to. I know ahead of time that I will cut the amount of wine to 2 cups rather than 3 and some of the water I will change to beef stock. My Italian grandmother (from Abruzzi) always added some homemade stock to whatever red gravy (sauce to you and me) she was making. I've always been happy...

Reviewed Pasta Bolognese

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Although I haven't had the time to make this yet, I intend to. I know ahead of time that I will cut the amount of wine to 2 cups rather than 3 and some of the water I will change to beef stock. My Italian grandmother (from Abruzzi) always added some homemade stock to whatever red gravy (sauce to you and me) she was making. I've always been happy...

Reviewed Pasta Bolognese

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Although I haven't had the time to make this yet, I intend to. I know ahead of time that I will cut the amount of wine to 2 cups rather than 3 and some of the water I will change to beef stock. My Italian grandmother (from Abruzzi) always added some homemade stock to whatever red gravy (sauce to you and me) she was making. I've always been happy...

Reviewed Lemon Ricotta Cookies with Lemon Glaze

Dec 17, 2010 in Food Network Community Toolbox on FoodNetwork.com

I have been baking for 45 years and this was my first flop! Followed recipe exactly. The cookies spread into big flat discs! Cookie without drizzle had no taste. My husband loves lemon and he was a little disappointed. They had so much promise. Sorry Giada - I won't make these again.

Reviewed Lemon Ricotta Cookies with Lemon Glaze

Dec 16, 2010 in Food Network Community Toolbox on FoodNetwork.com

I have been baking for 45 years and this was my first flop! Followed recipe exactly. The cookies spread into big flat discs! Cookie without drizzle had no taste. My husband loves lemon and he was a little disappointed. They had so much promise. Sorry Giada - I won't make these again.

Reviewed Lemon Ricotta Cookies with Lemon Glaze

Dec 16, 2010 in Food Network Community Toolbox on FoodNetwork.com

I have been baking for 45 years and this was my first flop! Followed recipe exactly. The cookies spread into big flat discs! Cookie without drizzle had no taste. My husband loves lemon and he was a little disappointed. They had so much promise. Sorry Giada - I won't make these again.

Reviewed Banana-Yam Casserole

Nov 25, 2010 in Food Network Community Toolbox on Food Network

We had this today for Thanksgiving. I made this in place of my usual yam/orange juice/egg/butter/pecan casserole. For the first time in 31 years, my husband had THIRDS!! He always compliments me on my cooking, but this WOWED him. So easy to make. I prepared it the day before, but baked it right before we ate. I couldn't find whole whole or sliced...

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