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ann71902

Member since Jan 2011

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Reviewed Parmesan Chicken

Feb 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is simple, easy and delicious. The chicken breasts I had were huge, so I butterflied them. Also, I wanted to eat a little less. Otherwise, I didn't change a thing except to sprinkle a little salt on each breast before dredging them with flour. Ina always has the best recipes that are always easy to follow and turn out amazing. I love, love, l"

Reviewed Braciole

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

I've made this sauce many times and it is delicious. This is the first time I made it as part of the braciole recipe, and cooking it with the meat for the extra 1 1/2 hours made it incredible. The only thing I would do differently next time is to butterfly the meat and then cut it into four pieces and make four braciole. This is more like what I am...

Reviewed Braciole

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

I've made this sauce many times and it is delicious. This is the first time I made it as part of the braciole recipe, and cooking it with the meat for the extra 1 1/2 hours made it incredible. The only thing I would do differently next time is to butterfly the meat and then cut it into four pieces and make four braciole. This is more like what I am...

Reviewed Braciole

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

I've made this sauce many times and it is delicious. This is the first time I made it as part of the braciole recipe, and cooking it with the meat for the extra 1 1/2 hours made it incredible. The only thing I would do differently next time is to butterfly the meat and then cut it into four pieces and make four braciole. This is more like what I am...

Reviewed Braciole

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

I've made this sauce many times and it is delicious. This is the first time I made it as part of the braciole recipe, and cooking it with the meat for the extra 1 1/2 hours made it incredible. The only thing I would do differently next time is to butterfly the meat and then cut it into four pieces and make four braciole. This is more like what I am...

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