corrina_milito

"I'm a paleo kid so I modified this a bit to make it 'primal'. I used honey in place of brown sugar, walnut oil in place of canola, and coconut aminos instead of soy sauce. I used all the liquid in the marinade, sauteed onions and red peppers in a little walnut oil, then dumped the entire contents of the bag, along with some fresh cil ..."

Jan 22, 2013 on FoodNetwork.com

"Turned out beautifully. I used parm instead of romano, based on what I had. I used a local, chicken sausage and used half and half instead of cream and milk. I also doubled the garlic; standard practice. : Tip: toss your manicotti shells with olive oil to make them easier to work with. I had no issues with the seasoning at all. FYI, a true ..."

Nov 15, 2012 on FoodNetwork.com

"DOUBLE THE SPICES!! Seriously. I just finished baking these and I so regret not doubling the spice. And I think they would REALLY benefit from a little orange zest, too. They're not particularly pumpkin-y, which doesn't make them bad, but I imagine you could substitute butternut squash easily. If you plan to skip the glaze, increase the sugar..."

Nov 20, 2010 on Food.com

"Nice. I worry that without my modifications, though, this wouldn't have been very flavorful. I poached my chicken in stock and veggies. I used my own pie crust recipe (just butter, flour, salt, and water. I think the most influential change I made is that I added three or four large cloves of minced garlic, fresh sage, and fresh rosemary to t ..."

Oct 24, 2010 on FoodNetwork.com

"We enjoyed this but think it would improve from some heartier spices like cumin. I think it would be terrific blended with a little nonfat yogurt. Fun flavors. "

Apr 13, 2009 on FoodNetwork.com

"I was so pleasantly surprised by the results! The whole wheat flour gives the biscuits a delicious, nutty flavor. Perfect for after dinner as it is quite light. Beautiful colors and so naturally sweet. EVERYONE loved it. For a real treat, serve it right out of the oven with a little scoop of icecream. Huge hit!"

Apr 13, 2009 on FoodNetwork.com

"Lovely concept but pretty labor intensive. If I could've made this in half the time I think I would've given it five stars but I'm not sure all the preparation is equal to the reward. Next time, I think I'll make a double batch of the filling and freeze half.

Don't skimp on the chilies. The lingering warmth really sets this apart from other ..."

Apr 13, 2009 on FoodNetwork.com

"I made this dip for a girls' night pitch in. After scouring the city, I couldn't find good artichokes so I served the dip with cut veg instead; broccoli florets, cucumber wedges, baby carrots (real ones, not the lathed ones, and celery sticks. Excellent combination.

I doubled the recipe and found the dip to be a bit thin and not quite nut ..."

Mar 25, 2009 on FoodNetwork.com

"A good way to use up loads of lettuce from the garden on your CSA bin! I really liked the sauce. Great compliment to pork. I really decreased the cooking time for the lettuce and I'm so glad I did. If it simmered for thirty minutes I can't imagine how it would be anything other than a squishy mess. "

Feb 16, 2009 on FoodNetwork.com

"So healthy and yet so satisfying! I omitted the lemon zest accidentally and I don't think the soup suffered at all. I finished the soup with reduced fat sour cream and a little half and half instead of Michael's suggested cream or buttermilk. It is really, really tasty and beautiful in a bowl. I served it with a little mound of Quatro Formagio ..."

Feb 16, 2009 on FoodNetwork.com