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am0610

Member since Oct 2010

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Reviewed Chicken Adobo

Jul 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made a few minor changes to this recipe based on what I had at home and it turned out well!

1) Instead of white wine vinegar I used white wine with a drop of water
2) Instead of arrowood I used flour to thicken the sauce- I just put one teaspoon at a time until it was thick enough.

I cooked the chicken...

Reviewed Broiled Salmon with Herb Mustard Glaze

Jun 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is a staple for us! I didn't alter the recipe at all but depending on the brand of Dijon and Whole Grain mustard this dish can have a different flavor. I used Grey Poupon Dijon and Old Fashioned Delois Fils whole grain (you can find at Whole Foods) and it wasn't spicy or have a strong mustard flavor."

Reviewed Honey-Lime Roast Chicken

Jun 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love this recipe! I used the recipe for the marinade and cooked a whole chicken. I marinaded the whole 6pd chicken in a zip lock bag in the fridge for 2 hours then cooked the chicken at 350 for 2 hours. It turned out amazing and the meat was perfectly cooked. I used the meat to make a chicken sandwich for work today :)"

Reviewed Barbecued Chinese Chicken Lettuce Wraps

May 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

Was really bland..."

Reviewed Chicken Marsala

Oct 20, 2010 in Food Network Community Toolbox on Food Network

AMAZING

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