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tkugel

Member since Apr 2011

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Reviewed Chicken and Dumplings

May 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved it! I'm making it for the third time tonight and I have a couple of suggestions. I add carrots, celery, and a teaspoon of "Better than Bouillon" to the stalk to give it more flavor. I cut the salt in half. I double the roux so it makes the sauce thicker. Lastly, I cut the dumpling recipe in half as well...you can't possibly fit that many"

Reviewed Beef Bourguignon

Apr 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe...much easier than Julia Childs! I made a couple of modifications: Used half a bottle of wine vs. entire bottle, used 3 tablespoons of tomato paste, and added more carrots and garlic. Also, when I have the time, I serve it over cheesy scalloped potatoes...delicious! Otherwise, I serve it with buttered shell pasta with parsley....

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