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amber.ettl_12962664

Bethlehem, Pennsylvania

Member since Jun 2010

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Reviewed Roman-Style Chicken

Dec 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

I didn't use capers as I don't like them...didn't have prosciutto but still came out good. I did use a slice of bacon instead of prosciutto. I sliced the bacon in strips and cooked that crispy and set it aside first. I drained about half of the fat and added the peppers to cook down. When I was ready to serve, I placed the chicken on a plate and r"

Reviewed Roman-style Chicken

Apr 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I didn't use capers as I don't like them...didn't have prosciutto but still came out good. I was able to make this tasty recipe for less than $10 however, It wasn't "amazing." I did use the leaner pieces of just 2 slices of bacon instead of prosciutto. I noticed one review stating that there's an excess of sauce remaining...when I was ready to ser"

Reviewed Shrimp Fra Diavolo

Oct 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

In this house, we tend to make a similar shrimp dish but this was a nice spinoff for us. I used angel hair pasta and added it to the pan along with the basil/parsley. I only added about 1/4 tsp of red pepper flake. Overall, really tasty dish.""

Reviewed Chicken Francese

Jul 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a really good recipe but the chicken coating gets soggy after resting. "

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