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DSBW

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Member since Feb 2009

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Reviewed Chicken Stew

Oct 10, 2010 in Food Network Community Toolbox on Food Network

I used the crock pot so I adapted it a bit and also doubled the recipe so we would have left overs. I poached boneless chicken breasts. Omitted the olive oil and didn't saute the vege's, used cannellini beans, rinsed and drained in place of the organic kidney beans, threw in about 3 teaspoons of minced garlic, added about 1/8 teaspoon of cayenne...

Reviewed Chicken Stew

Oct 10, 2010 in Food Network Community Toolbox on Food Network

I used the crock pot so I adapted it a bit and also doubled the recipe so we would have left overs. I poached boneless chicken breasts. Omitted the olive oil and didn't saute the vege's, used cannellini beans, rinsed and drained in place of the organic kidney beans, threw in about 3 teaspoons of minced garlic, added about 1/8 teaspoon of cayenne...

Reviewed Chicken Stew

Oct 10, 2010 in Food Network Community Toolbox on Food Network

I used the crock pot so I adapted it a bit and also doubled the recipe so we would have left overs. I poached boneless chicken breasts. Omitted the olive oil and didn't saute the vege's, used cannellini beans, rinsed and drained in place of the organic kidney beans, threw in about 3 teaspoons of minced garlic , added about 1/8 teaspoon of cayenne...

Reviewed Marinated and Grilled London Broil with Emeril's Homemade Steak Sauce

Oct 9, 2010 in Food Network Community Toolbox on Food Network

This is delicious. After using Emerils essence the first time in this recipe, we've been using it quite frequently. Our favorite is to rub pork lion with the essence, cook it in the crock pot on low for about 8 to 10 hours, shred it and then eat it on rolls. BBQ sauce not required.

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