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Reviewed easy baked beans

Jan 25, 2014 on FoodNetwork.com

Wow. I thought we were supposed to review the recipe.

Reviewed Perfect Spinach Salad

Dec 7, 2013 on FoodNetwork.com

I forgot to rate this the first time I made it and since the show is back on this morning, I thought I'd weigh in. First of all, bacon grease and sugar dressing is kind of a southern thing. In the spring we cut tender leaf lettuce, chop up spring onions and radishes in it and then wilt it with the dressing. When I made the spinach salad I used a...

Reviewed El Paseo Porterhouse Steak

Jun 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I am pleased that someone finally reviewed this method of cooking steak. Our favorite cut is rib eye and we cook over a super hot charcoal grill (never a gas grill--a flavor preference) so that it is charred on the outside and red inside. The part of Tyler's method that I took away from this show was the dip in the clarified butter. It made our "

Reviewed Hard-Boiled Eggs

Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

These eggs were perfect. I did cover the pan during the 15 minutes. Had to peel and eat one of the eggs warm. Pretty darned good!"

Reviewed Spinach and Cheddar Souffle

Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

Thought I'd finally try a souffle. Made it according to recipe and it was delicious. Mine didn't rise quite as high but then I had trouble getting the egg whites glossy--they were stiff, just not glossy. My family wants this again with some variations that can make the flavors different every time."

Reviewed Stuffed Cabbage

Mar 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Maybe this will be helpful as far as the crunchy rice. When I make Lebanese cabbage rolls I pour boiling water over the rice and let it sit for 30 minutes then drain and proceed with recipe. Ina's recipe is really great and I think of it more as a russian/polish/jewish version as opposed to the Lebanese version with no egg in the meat and just a"

Reviewed Parker's Fish and Chips

Feb 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe has been around a long time but I just now tried it. First let me say that I have an electric stove and it is not by choice. This really is a good recipe and I think I need to fidget with the burner temp. It needs to be higher so it seems around 9 (with a 2-10 burner) would be best. Regret to say that my thermometer to check the te"

Reviewed Chicken with Wild Mushrooms

Jan 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

Well, I'm still wondering what to say about this recipe. Had to do the prep work ahead of time but that's no big deal. Oh, and I used chicken thighs since it seems that white meat gets a little tough after this type of cooking. All in all I thought it was pretty darned good but didn't blow me away. What I really like about everyone that review"

Reviewed Eli's Grilled Rib Eye Steak

Oct 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

I believe that what was being demonstrated here was the proper technique for grilling steaks. No store-bought marinades that give the meat an odd consistency or closing the grill lid and steaming the steaks. I'm the grill queen at my house 30 years after my husband cooked the worst steak I ever tasted--marinated and cooked on low heat. The way "

Reviewed Restaurant-Style Salsa

Oct 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used mild Rotel and wished I used the original because 1 jalapeno was not enough. I like some heat but not over the top heat. One clove of garlic was just right. Used kosher salt and a tsp. and a half seemed just right. Good advice to use a bigger processor bowl since mine overflowed just a little. Good stuff!"

Reviewed Simple Perfect Enchiladas

Sep 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

My daughter and I make cheese enchiladas (grated cheese and some fried onions). Tried this and thought it was good. Especially liked the new twist (for me anyway) of thickening the enchilada sauce. It was right on! We're still fond of cheese enchiladas but with a little extra spice in the meat (taco season or enchilada seasoning) this was tast"

Reviewed Company Pot Roast

Aug 5, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the best pot roast ever. Thought I'd give all of you a heads up that I normally cook this in the oven but it's super hot in Oklahoma so tried the crock pot--had to finish it off in the oven. Nothing wrong with crock pots but I don't think it's the same as oven roasting and it needs to cook longer than the 4-6 hours (4 lb. roast) than the"

Reviewed Barbecued Chicken

Jun 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

As Nigella would say, "This recipe is a bit fidgety" because you have to know how grill or it will burn. If you taste the barbeque mop straight out of the pan it is really hot but all it really does is coat the skin and you wind up with a milder spice than you'd expect. In fact, next time I'm doubling the hot sauce and cayenne. Brining is essen"

Reviewed Perfect Pot Roast

Jan 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

This pot roast is similar to mine except extra good flavor. I bought a center cut chuck roast that was only 3 lbs. but about an inch thicker than Ree's. It took an hour and a half longer to cook. Just be warned if your roast is thicker than the one on the show.""

Reviewed Oven-Fried Chicken

Jan 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've fried chicken for years and thought I would try this recipe. Thought mine was better but I'm just braggin'. To avoid the mess and the smell in the house I set up a newspaper covered table up outside the back door and use an electric skillet. Would rather use cast iron on stove but the whole house smells like grease for days. Marinate in ...

Reviewed Chicken with Shallots

Aug 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ina has a similar recipe and I've found that with both recipes, if you leave the bone on the chicken breasts, brine for 3 or 4 hours, then remove the bone, you will get an even tastier piece of meat.""

Reviewed Antonia's Pasta Alle Melenzana (Eggplant Pasta

Aug 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm glad to see the review section start out with a helpful hint about salting and pressing the eggplant. I make a recipe very similar to this and agree with the last comment about dealing with the eggplant before the cooking process starts. I read somewhere to salt the eggplant (don't have an Italian grandmother to pass this on but wish I did! "

Reviewed Lemon Chicken Breasts

Jul 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ina is always my go to person for great recipes but this was disappointing. The sauce was wonderful but maybe the chicken needed to be marinated overnight. Boned my split breasts myself (it's really easy and marinated for about 2 hours. My husband said the chicken itself was tasteless. Still like Nigella's rosemary lemon chicken. Maybe having"

Reviewed Poblano Corn Pudding

Jun 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Hmm? There's something missing in this. It was good but nothing special. I think 2 or 3 times the sour cream, twice the cheese (I'm just guessing here) and then an extra egg to hold all that together. It just needed some extra zing..."

Reviewed Grilled Tuna Steaks

May 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the only way to cook fresh tuna. It's also good with a tiny drizzle of sesame oil and a light sprinkle of toasted sesame seeds. Saute a big skillet of fresh baby spinach with a little garlic and you've got a great meal."

Reviewed Antonia's Pasta Alle Melenzana (Eggplant Pasta

Apr 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm glad to see the review section start out with a helpful hint about salting and pressing the eggplant. I make a recipe very similar to this and agree with the last comment about dealing with the eggplant before the cooking process starts. I read somewhere to salt the eggplant (don't have an Italian grandmother to pass this on but wish I did!)...

Reviewed Chilled Cucumber Soup with Shrimp

Apr 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is an older recipe of Ina's and I've used it several times. It is delicious. If you will notice, the charity event raised a lot of money for a program that helps sexually abused girls and adult survivors of sexual abuse."

Reviewed Chilled Cucumber Soup with Shrimp

Apr 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is an older recipe of Ina's and I've used it several times. It is delicious. If you will notice, the charity event raised a lot of money for a program that helps sexually abused girls and adult survivors of sexual abuse."

Reviewed Chicken Salad Sandwiches

Apr 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this recipe many times and just have to emphasize (as one person did it is so much better if you roast the chicken. Boiling takes out all the flavor. Also want to emphasize something I've said before--brine the chicken for several hours and you'll get a tastier outcome. Anytime you fry or roast bone-in chicken pieces, the brine really...

Reviewed Chicken Salad Sandwiches

Apr 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this recipe many times and just have to emphasize (as one person did) it is so much better if you roast the chicken. Boiling takes out all the flavor. Also want to emphasize something I've said before--brine the chicken for several hours and you'll get a tastier outcome. Anytime you fry or roast bone-in chicken pieces, the brine really...

Reviewed Meat Loaf

Apr 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

We almost never fix meatloaf. It is sort of boring...thought I'd try Ina's. First time tried recipe as is and it was really good. Next time used Italian bread crumbs, a little parmesan and added about a cup of chopped green peppers to the onion mixture. It was better for our family. I think it's really important to look at the shape of Ina's...

Reviewed Buffalo Chicken Wings

Mar 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is exactly how I make chicken wings except for using Marie's Chunky Blue Cheese Dressing. The key is to brine the wings for a couple of hours then proceed with cooking. Broiling cooks them a little fast but baking at 375 a little longer insures thorough cooking. Let's cut the comments about the Make a Wish fiasco since it's not about the recipe...

Reviewed Lemon Chicken Breasts

Mar 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Ina is always my go to person for great recipes but this was disappointing. The sauce was wonderful but maybe the chicken needed to be marinated overnight. Boned my split breasts myself (it's really easy) and marinated for about 2 hours. My husband said the chicken itself was tasteless. Still like Nigella's rosemary lemon chicken. Maybe having...

Reviewed Nonna Luna's Rice

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this tonight and it was such a lovely, creamy, comforting dish. Added a little less cream simply because I didn't want it to be too runny. The hot sauce was fun and I used Louisiana Hot Sauce. The whole dish was good with Giada's salad with lemon/agave nectar dressing.

Raffy is totally aware of the the play between her and...

Reviewed Brined Pork Chops with Soft Parmigiano Polenta

Feb 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I paid attention to everyone's recommendation to cut the salt in half since my meat market was closed due to snow and had to buy inch and a half chops at a chain. The key is the brining. It's like porchetta without the orange zest but the coriander seed added just the right citrus flavor. Toasted fennel seed and then ground it for the edge of the...

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