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ferrara_d_11750382

Saint Paul, Minnesota

Member since Mar 2009

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Reviewed Simple Baked Fish

May 13, 2013 in null on Food.com

Very tasty, but the regular breadcrumbs never got crunchy and Panko may be a better choice. I found myself scraping most of the breadcrumbs off as I was eating because they were piled on too thick and still granular, like flavored sand. I';d either use Panko or just treat the regular breadcrumbs like any of the other seasonings- by using a sm...

Reviewed Chicken Florentine Style

Jan 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is so easy, looks pretty, and tastes wonderful. Just an fyi : it takes WAY longer than 3 minutes to reduce the cream and wine. It took me more like 10 minutes each, or 20 minutes total, to thicken the cream and cook off the wine's alcohol.
Save a little parsley for the end- looks nice sprinkled lightly on the finished plate....

Reviewed Grilled Country Pork Ribs

Aug 22, 2011 in null on Food.com

Great ingredients made for great flavor... but I do have a "bone" to pick: I can't see ANY reason to start in the oven, then finish in a crock-pot. Indirect heat is indirect heat- this business of using two appliances for one item is silly. Start and finish the ribs in one or the other; it makes no difference and is less hassle. Your oven, set at...

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