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VickiHarte

United States

Member since Aug 2009

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Reviewed Fish Tacos

Thursday, Aug 25, 2011 on FoodNetwork.com

"These were AMAZING! Flavorful & light these tacos made us sad when dinner was over. Even if you never said to yourself "wow, I could use a fish taco" (which was me), try these, you'll change your tune!""

Favorited This Is Not Rice Pilaf

Thursday, May 19, 2011 in Recipes on Cooking Channel

Favorited Poulet Au Paprika

Thursday, May 19, 2011 in Recipes on Cooking Channel

Reviewed Poulet Au Paprika

Thursday, May 19, 2011 on Cooking Channel

"This dish was AMAZING! SO much flavor (I used Hot paprika) and the sauce was sinfully rich, and I even used reduced fat sour cream! Paired with the "this is not rice pilaf" it was a homerun! The next day I am still thinking about this dish! This is definitely a dish I would serve to guests. Thank you, Laura!"

Reviewed Poulet Au Paprika

Thursday, May 19, 2011 on Cooking Channel

"This dish was AMAZING! SO much flavor (I used Hot paprika) and the sauce was sinfully rich, and I even used reduced fat sour cream! Paired with the "this is not rice pilaf" it was a homerun! The next day I am still thinking about this dish! This is definitely a dish I would serve to guests. Thank you, Laura!"

Reviewed Poulet Au Paprika

Thursday, May 19, 2011 on Cooking Channel

"This dish was AMAZING! SO much flavor (I used Hot paprika and the sauce was sinfully rich, and I even used reduced fat sour cream! Paired with the "this is not rice pilaf" it was a homerun! The next day I am still thinking about this dish! This is definitely a dish I would serve to guests. Thank you, Laura!"

Reviewed Poulet Au Paprika

Thursday, May 19, 2011 on Cooking Channel

"This dish was AMAZING! SO much flavor (I used Hot paprika) and the sauce was sinfully rich, and I even used reduced fat sour cream! Paired with the "this is not rice pilaf" it was a homerun! The next day I am still thinking about this dish! This is definitely a dish I would serve to guests. Thank you, Laura!"

Reviewed Poulet Au Paprika

Thursday, May 19, 2011 on Cooking Channel

"This dish was AMAZING! SO much flavor (I used Hot paprika) and the sauce was sinfully rich (and I even used reduced fat sour cream)...paired with the "this is not rice pilaf" it was a homerun! The next day I am still thinking about this dish! This is definitely a dish I would serve to guests. Thank you Laura!"

Reviewed This Is Not Rice Pilaf

Thursday, May 19, 2011 on Cooking Channel

"This was SOOOO delicious and SOOOO easy! This can be served almost any dish that has rice as a side. The variation possibilites are bountiful! Boiling the rice makes this quick, effortless. The sweet carmalized onions, tons of flavor! We'll be eating a lot more rice in my home!"

Reviewed Salmon Cakes

Wednesday, Feb 23, 2011 on FoodNetwork.com

"I over ate SALMON in the 90's. I buy it occassionally because I know it is good for me and my family, but there is always trepedation on my part. There are few preparations that really wow me, and this recipe really surprised us! It was flavorful, tender and satisfying. To save a few calories I baked them in a 425 oven for 10 minutes and they were great! No need to drain on paper towels and they were very moist. I served them with a chipotle mayo and WOW! Fantastic!"

Reviewed Salmon Cakes

Wednesday, Feb 23, 2011 on FoodNetwork.com

"I'm over ate SALMON in the 90's. I buy it occassionally because I know it is good for me and my family, but there is always trepedation on my part. There are few preparations that really wow me, and this recipe really surprised us! It was flavorful, tender and satisfying. To save a few calories I baked them in a 425 oven for 10 minutes and they were great! No need to drain on paper towels and they were very moist. I served them with a chipotle mayo and WOW! Fantastic!"

Reviewed Salmon Cakes

Wednesday, Feb 23, 2011 on FoodNetwork.com

"I'm over ate SALMON in the 90's. I buy it occassionally because I know it is good for me and my family, but there is always trepedation on my part. There are few preparations that really wow me, and this recipe really surprised us! It was flavorful, tender and satisfying. To save a few calories I baked them in a 425 oven for 10 minutes and they were great! No need to drain on paper towels and they were very moist. I serves them with a chipotle mayo and WOW! Fantastic!"

Reviewed Mini Peanut Butter Cupcakes

Monday, Feb 7, 2011 on FoodNetwork.com

"These were a homerun! The cake had nice flavor (I did add 1/2 tspn of instant espresso powder for depth), moist and a nice crumb. The peanut butter "frosting" was delicious and dipping it in the chocolate ganache took it over the top. They were moist (even the next day, the perfect size and super popular. I would make these again. This recipe would be great with other variations; mint, chocolate, butterscotch, white chocolate...the possibilities are waiting to be discovered! (and I'm on it!

Reviewed Mini Peanut Butter Cupcakes

Monday, Feb 7, 2011 on FoodNetwork.com

"These were a homerun! The cake had nice flavor (i did add 1/2 tspn of instant espresso powder for depth); moist and a nice crumb. The peanut butter "frosting" was delicious and dipping it in the chocolate ganache took it over the top. They were moist (even the next day), the perfect size and super popular. I would make these again. This recipe would be great with other variations; mint, chocolate, butterscotch, white chocolate...the possibilities are waiting to be discovered! (and I'm on it!)

Reviewed Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

Tuesday, Jan 18, 2011 on FoodNetwork.com

"This was a FANTASTIC cake, the best I have made in fact. The cake was tender and light, the butter cream was heavenly and custard was sublime. It was not too sweet and had a delicate coconut flavor. There were a lot of steps. To break up the process I made the custard and simple syrup the day before, which both required cooling. It made it simple the next day. I found no need to modify the recipe at all, as others have noted, but if you prefer a sweeter and/or more pronounced coconut flavor you can certainly make those additions. I thought the subtle flavors were the real winning quality of this MUST MAKE AGAIN confection.

Reviewed Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

Tuesday, Jan 18, 2011 on FoodNetwork.com

"This was a FANTASTIC cake, the best I have made in fact. The cake was tender and light, the butter cream was heavenly and custard was sublime. It was not too sweet and had a delicate coconut flavor. There were a lot of steps. To break up the process I made the custard and simple syrup the day before, which both required cooling. It made it simple the next day. I found no need to modify the recipe at all, as others have noted, but if you prefer a sweeter and/or more pronounced coconut flavor you can certainly make those additions. I thought the subtle flavors were the real winning quality of this MUST MAKE AGAIN confection.

Reviewed Oven-Roasted Pulled Pork Sandwiches

Friday, Dec 3, 2010 on FoodNetwork.com

"I made this pulled pork recipe for a large crowd and it was a HUGE hit. It was easy to make and scales up nicely. For a large crowd we ended purchasing a fresh ham and got a leaner end result-it was not mired in fat, but no flavor or texture was lost...just fat! We doubled all the ingredients to accommodate the larger meat size and it worked like a charm. People RAVED! After we pulled it apart with folks, I stored it in a Crock Pot to be warmed the next day. It made for an easy hostessing job the day-of. I assembled sandwiches for my guests with the spicy slaw that was recommended, and people are still talking about those sammies!

Reviewed Oven-Roasted Pulled Pork Sandwiches

Friday, Dec 3, 2010 on FoodNetwork.com

"I made this pulled pork recipe for a large crowd and it was a HUGE hit. It was easy to make and scales up nicely. For a large crowd we ended purchasing a fresh ham and got a leaner end result-it was not mired in fat, but no flavor or texture was lost...just fat! We doubled all the ingredients to accommodate the larger meat size and it worked like a charm. People RAVED! After we pulled it apart with folks, I stored it in a Crock Pot to be warmed the next day. It made for an easy hostessing job the day-of. I assembled sandwiches for my guests with the spicy slaw that was recommended, and people are still talking about those sammies!

Reviewed Oven-Roasted Pulled Pork Sandwiches

Friday, Dec 3, 2010 on FoodNetwork.com

"I made this pulled pork for a large crowd and it was a HUGE hit. It was easy to make and scales up nicely. For a large crowd we ended purchasing a fresh ham and got a leaner end result-it was not mired in fat, but no flavor or texture was lost...just fat! We doubled all the ingredients to accommodate the larger meat size and it worked like a charm. People RAVED! After we pulled it apart with folks, I stored it in a Crock Pot to be warmed the next day. It made for an easy hostessing job the day-of. I assembled sandwiches for my guests with the spicy slaw that was reccommended, and people are still talking about those sammies!

Reviewed Spicy Slaw

Friday, Dec 3, 2010 on FoodNetwork.com

"It was crunchy, spicy and cool. It was a great accompaniment to the pull pork sandwiches. The entire combo was a GIGANTIC hit! The slaw by itself was full of zest and stood alone very well.

Reviewed Spicy Slaw

Friday, Dec 3, 2010 on FoodNetwork.com

"It was crunchy, spicy and cool. It was a great accompaniment to the pull pork sandwiches. The entire combo was a GIGANTIC hit! The slaw alone was full of zest and stood alone very well.

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