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instinckt

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Member since Feb 2013

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Reviewed Chicken Francese

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Holy Cow!!! This recipe came out wonderfully! I am on a strict diet, so I couldn't eat it, but it smelled incredible. I made it for my parents and my stepdad couldn't get over how great it tasted. He said he's never had this dish in a restaurant that tasted as good. I made a bunch of extra sauce so I could serve the chicken over pasta with the"

Reviewed Short Ribs with Tagliatelle

Feb 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

I haven't made this dish in years, but it crossed my mind and I had to make it again after all this time. Turned out amazing and is totally worth all the work of shredding the short ribs at the end. Instead of pasta, I served it over Giada's Carrot-Yam puree. Whoa....soooo amazing and the colour contrast brought such brightness to the dish!"

Reviewed Marinara Sauce

Feb 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

Loved it! Is a very basic sauce, which is what it is supposed to be. This is the base in which you build other sauces. Definitely works better if you buy tinned whole tomatoes and de-seed them yourself before pulsing in a blender. Gets the bitterness out from the seeds not being in the sauce. I'm using it to make the Stuffed Shells with Arrab"

Reviewed Carrot and Yam Puree

Feb 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Simply amazing. I pureed it in my Vitamix until it was insanely smooth and had leftovers for the next night's meal.....Roasted Balsamic Chicken also from Giada:"

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