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deandodson

United States

Member since Jan 2012

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Reviewed Roman-Style Chicken

Aug 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Start the proscuitto a little before the peppers so it gets crispier, although even done as stated it was fine. Plenty of vegetables for the chicken. I used three boneless "breasts' which are really half-breasts and then split them again to make six pieces about 3/4 in thick. The fresh thyme and oregano are a bit of a bother to prepare, but worth "

Reviewed Red Beans and Rice

Jun 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

Used thick sliced bacon with the peppers and onions for flavor and andouille sausage in place of the pickled pork. Wonderful."

Reviewed Roman-style Chicken

Jan 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

Start the proscuitto a little before the peppers so it gets crispier, although even done as stated it was fine. Plenty of vegetables for the chicken. I used three boneless "breasts' which are really half-breasts and then split them again to make six pieces about 3/4 in thick. The fresh thyme and oregano are a bit of a bother to prepare, but worth...

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