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Ventura, California

Member since Feb 2013

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Reviewed Baked Chicken Breasts With Parmesan Crust

Aug 20, 2013 in Food Network Community Toolbox on

This is my new go-to parm crusted chicken recipe. I always follow a recipe to the letter first time out, then tweak as needed. No tweaking necessary. Good job Ted!"

Reviewed Buffalo Chicken Dip

Jul 4, 2013 in Food Network Community Toolbox on

Nice creamy texture and taste however like others, I don't like canned chicken. I poached skinless boneless breasts in broth, mirepoix, fresh thyme for 20 minutes. Drained and finely shredded the chicken. Maybe a little heavy on the blue cheese (and I love blue cheese), a little light on the mozzarella. Also used Frank's sauce for authenticity. "

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