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lara9209

United States

Member since May 2009

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Reviewed Chicken Piccata

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

Made it for the 1st time last night. I agree with inotes on NOT reheating the chicken in the pan. I put it under foil in the warming drawer. I would also forgo the last 2 T of butter added at the end ... while it made for an incredibly rich sauce, one of the things I like about Chicken Picata is the way that the lemon makes it a lighter sauce. "

Reviewed Apple Crostata

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

Found this initially in Barefoot Contessa book. To make dough easier to deal with, BEFORE I refrigerate it, I roll it out between 2 pieces of parchment paper. Then I put the 11" rolled piece of dough sandwiched btwn the parchment paper on a baking sheet in the fridge. When you're ready, pull it out and pull the top piece of parchment paper off a"

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