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mrskterry

Member since Jul 2011

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Reviewed Asian Chicken and Orzo Salad

Jul 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this salad many times and made minor changes to perfect for larger groups. Try edemane instead of Snap Peas, and add more smoked sesame oil but decrease the other oil. This salad holds well in the heat, can be used to place as a base for grilled korean chicken and made 24 to 36 hours in advance. This a crowd pleaser and a keeper sid"

Reviewed Skillet Rosemary Chicken

Jul 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this recipe 4 times, the latest for a retirement party for my sister in law for 150 people. What a crowd pleaser!! I feel using chicken brests the chicken is too dry, but using bone in with skin chicken thighs is the way to go. If serving with a starchy side, exclude the potatoes and increase the white wine and mushrooms and red pep"

Reviewed Asian Chicken and Orzo Salad

Jul 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this salad many times and made minor changes to perfect for larger groups. Try edemane instead of Snap Peas, and add more smoked sesame oil. This salad holds well in the heat, can be used to place as a base for grilled korean chicken and made 24 to 36 hours in advance. This a crowd pleaser and a keeper side for any group."

Reviewed Asian Chicken and Orzo Salad

Jul 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have made this salad many times and made minor changes to perfect for larger groups. Try edemane instead of Snap Peas, and add more smoked sesame oil. This salad holds well in the heat, can be used to place as a base for grilled korean chicken and made 24 to 36 hours in advance. This a crowd pleaser and a keeper side for any group."

Reviewed Grilled Potato Wedges with Smoked Paprika Mayonnaise Dressing

Jul 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just what I needed for a catering event for the Masons. Just really needed how long to par boil potatoes. Let you know tomorrow how it turns out."

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