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hmoberg

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Reviewed pan-roasted chicken with mushrooms and rosemary

Mar 18, 2014 on FoodNetwork.com

This was great. I used boneless skinless breasts, quickly browned in butter/olive oil. I removed them while I coated the mushrooms, rosemary and onions (as opposed to shallots) in the remaining oil/drippings then returned the chicken to the pan and roasted at 350 degrees for the 15 minutes. Thickened a bit flour, I used chicken stock and lemon for...

Reviewed pan-roasted chicken with mushrooms and rosemary

Mar 18, 2014 on FoodNetwork.com

This was great. I used boneless skinless breasts, quickly browned in butter/olive oil. I removed them while I coated the mushrooms, rosemary and onions (as opposed to shallots) in the remaining oil/drippings then returned the chicken to the pan and roasted at 350 degrees for the 15 minutes. Thickened a bit flour, I used chicken stock and lemon for...

Reviewed Baked Brown Rice

Aug 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

It's just brown rice. Nothing gourmet, but it comes out PERFECT every time. If you're looking for a sure fire way to cook your brown rice, this is it. I've used it many times with great success. Tonight I used long grain brown rice and it worked great even though the recipe reads, "medium or short grain."""

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