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jlandi73

Member since Oct 2012

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Reviewed coq au vin

Feb 17, 2014 on FoodNetwork.com

I do not know what people who gave earlier comments are talking about when they say the chicken was purple or gray in color. Mine was a beautiful brown color and it tasted fantastic! Once it was taken out of the oven, placed on top of the stove, the roux added ( I did use more flour for the roux, I used two tablespoons, but three would have been...

Reviewed coq au vin

Feb 17, 2014 on FoodNetwork.com

I do not know what people who gave earlier comments are talking about when they say the chicken was purple or gray in color. Mine was a beautiful brown color and it tasted fantastic! Once it was taken out of the oven, placed on top of the stove, the roux added ( I did use more flour for the roux, I used two tablespoons, but three would have been...

Reviewed Lemon and Vodka Martinis

Nov 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Crisp and Wonderful! Used Splenda instead of sugar, but followed the rest of the recipe precisely. Secret is in the shaking in the cocktail shaker, makes it very cold, then add the cold Spumante and oh boy! I might try Proseco next time, a little bit more dry which will probably be okay considering the sweetness of the sugar/lemon mixture, can't"

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