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Michelle the Baker

Brookfield, Wisconsin

Member since Dec 2006

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Reviewed Roasted Chicken with Balsamic Vinaigrette

Oct 15, 2010 in Food Network Community Toolbox on Food Network

I used split chicken for this, cutting up a whole chicken just isn't that fun. I also added fresh sage, thyme and rosemary. I separated the skin from the meat and poured some of the marinade under the skin. It was really good and had a sweet taste to it.

Reviewed Mustard Crusted Rack of Lamb

Oct 12, 2010 in Food Network Community Toolbox on Food Network

This is a great recipe for rack of lamb! I can't wait to make it again, which will be soon!

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