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Reviewed The Standard Grill Million Dollar Chicken

Aug 14, 2013 in Food Network Community Toolbox on

Very yummy! I ended up doing swap outs on the glaze for things that I had on hand with great results: sour cream, grated onion, lemon zest and juice, and a mix of 3/4 tsp paprika plus 1/4 tsp cayenne. The bread was very wet, so while the chicken was resting I put it back in the oven to crisp it up. It was a very satisfying meal and so easy!"

Reviewed The Ultimate Paella

Jun 24, 2012 in Food Network Community Toolbox on

I too wish I had read all the reviews before beginning this dish. I have used Tyler's ultimate,ate recipes before with great success, but this was bland, bland, bland. Nothing came out exactly as it should have. I'm glad I didn't invest in lobster and clams for this, but stuck with chicken, shrimp and chorizo or I really would have been upset. I w"

Reviewed Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes

Feb 25, 2012 in Food Network Community Toolbox on

Before you go tracking down the sunchokes, be aware that they contain some carbs that humans cannot digest and will make you VERY gassy. The dish itself is delicious, but tracking down sunchokes and then having severe stomach pain later did not make it worth it. While eating a sunchoke, one of my friends said it reminded him of a parsnip, so th...

Reviewed Braised Chicken with Tomatillos and Jalapenos

Nov 7, 2011 in Food Network Community Toolbox on

This recipe was so so simple to make, but extremely rewarding (and decently healthy). I recently returned from a trip to Mexico and this tasted like the food I had there...not Americanized Mexican. I made some simple rice to go with it and the sauce and sour cream with the chicken and rice was just delicious. Anne's recipes always look good, b...

Reviewed Roasted Pork Loin with Cider and Chunky Applesauce

Oct 27, 2011 in Food Network Community Toolbox on

This entire meal was AWESOME! I had a boneless pork loin, so I followed the cooking directions Ina Garten gives for her boneless roast (425 until the internal temp is 138 and then let it rest and come up a bit higher. The slaw (like sauerkraut, but kicked up a LOT and applesauce were wonderful as well. I also did some sauteed green beans. We a...

Reviewed Apricot and Pineapple Crisps

Jan 16, 2011 in Food Network Community Toolbox on

After seeing the episode that this episode was featured in, I thought, "What an interesting combination!" and I made it tonight. This flavor combination is in fact, interesting, but not in a good way. The fruit base needs more sugar and the texture of the reconstituted apricots and pineapple is a bit off-putting. The crumble topping is VERY good,...

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