My Profile


Deerfield, Illinois

Member since Sep 2010

Flag This ProfileFlag as Inappropriate

Saved Recipe Stir-Fry Sesame Napa by howcheng

Apr 10, 2011 on

Saved Recipe hot and sour cabbage salad by chia

Apr 10, 2011 on

Saved Recipe Thai Stir-Fried Cabbage by JWS

Apr 10, 2011 on

Saved Recipe Pork, Veal, or Chicken Schnitzel by CarrolJ

Jan 28, 2011 on

Saved Recipe Breast of Veal With Two Stuffings by petlover

Jan 28, 2011 on

Saved Recipe Braised Veal Breast by ilovechocolate

Jan 28, 2011 on

Reviewed Chicken in Red Wine with Onions, Mushrooms and Bacon: Coq Au Vin

Dec 6, 2010 in Food Network Community Toolbox on

quick ?: Do the onions need to be both braised and baked before being added to the chicken, should 1 method or the other be used, or just the sauté prior to adding them to the chicken? Its not particularly clear in this regard - just that the braised and baked onions can be served as is, but I can't tell at which point the onions are ready to be...

Not what you're looking for? Try: