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Replied to Simple Perfect Enchiladas

Oct 24, 2013 on FoodNetwork.com

Watch her video, she does them one by one.

Reviewed Chicken with Goat Cheese and Sun Dried Tomato

Feb 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I use bone-in breasts, because they are inexpensive and easy to find. I place them on a cookie sheet along with carrots and parsnips and use the oil from the sun-dried tomato jar on top of the chicken and mixed with the veggies. If I have fresh basil leafs, I add those on top of the tomato like Ina did on the show. Roast it all at 400 degrees for...

Reviewed Chicken with Goat Cheese and Sun Dried Tomato

Feb 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I use bone-in breasts, because they are inexpensive and easy to find. I place them on a cookie sheet along with carrots and parsnips and use the oil from the sun-dried tomato jar on top of the chicken and mixed with the veggies. If have fresh basil leafs I add those on top of the tomato like Ina did on the show. Roast it all at 400 degrees for about...

Reviewed Chicken with Goat Cheese and Sun Dried Tomato

Feb 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I use bone-in breasts, because they are inexpensive and easy to find. I place them on a cookie sheet along with few halved carrots and parsnips and use the oil from the sun-dried tomato jar on top of the chicken and mixed with the veggies. If have fresh basil leafs I add those on top of the tomato like Ina did on the show. Roast it all at 400 degrees...

Reviewed Chicken with Goat Cheese and Sun Dried Tomato

Feb 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I use bone-in breasts, because they are inexpensive and easy to find. I place them on a cookie sheet along with few halved carrots and parsnips and use the oil from the sun-dried tomato jar on top of the chicken and mixed with the veggies. Roast it all at 400 degrees for about 45 minutes... excellent!

Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

Jan 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used ingredients according to volume as others stated. Look at your measuring cup, ex. 1/4 cup is 2 oz. The meatballs were wonderful. They held their shape, didn't soak up all the sauce and everything came out yummy. I will never make any other meatballs again... I made these according to the recipe except I put the onion and garlic in food processor...

Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

Jan 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used ingredients according to volume as others stated, Look at your measuring cup, ex. 1/4 cup is 2 oz. The meatballs were wonderful. They held their shape, didn't soak up all the sauce and everything came out yummy. I will never make any other meatballs again... I made these according to the recipe except I put the onion and garlic in food processor...

Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

Jan 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used ingredients according to volume as others stated (look at your measuring cup, ex. 1/4 cup is 2 oz). The meatballs were wonderful. They held their shape, didn't soak up all the sauce and everything came out yummy. I will never make any other meatballs again... I made these according to the recipe except I put the onion and garlic in food processor...

Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

Jan 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used ingredients according to volume as others stated (look at your measuring cup, ex. 1/4 cup is 2 oz.) The meatballs were wonderful. They held their shape, didn't soak up all the sauce and everything came out yummy. I will never make any other meatballs again... I made these according to the recipe except I put the onion and garlic in food processor...

Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

Jan 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used ingredients according to volume as others stated (look at your measuring cup, ex. 1/4 cup is 2 oz) and the meatballs and sauce were wonderful. They held their shape, didn't soak up all the sauce and everything came out wonderful. I will never make any other meatballs again... I made these according to the recipe exactly, except I put onion...

Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

Jan 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used ingredients according to volume as others stated (look at your measuring cup, ex. 1/4 cup is 2 oz) and the meatballs and sauce were wonderful. They held their shape, didn't soak up all the sauce and everything came out wonderful. I will never make any other meatballs again... I made these according to the recipe exactly, except I put onion...

Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

Jan 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used ingredients according to volume as others stated, using measuring cup, and the meatballs and sauce were wonderful. They held their shape, didn't soak up all the sauce and everything came out wonderful. I will never make any other meatballs again... I made these according to the recipe exactly, except I put onion and garlic in food processor...

Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

Jan 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used ingredients according to volume and the meatballs and sauce were wonderful. They held their shape, didn't soak up all the sauce and everything came out wonderful. I will never make any other meatballs again... I made these according to the recipe exactly, except I put onion and garlic in food processor and I did add pepper -- these were tender,...

Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

Jan 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

I will never make any other meatballs again... I made these according to the recipe exactly, except I put onion and garlic in food processor and I did add pepper -- these were tender, moist and full of flavor. The cheese added enough salt for us. Easy and fun to make. The sauce is good too, if you add enough onions and garlic and simmer the meatballs...

Reviewed Chicken with Mustard Mascarpone Marsala Sauce

Jan 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent! We really enjoyed this. I cut the chicken in chunks and tossed it with a little flour and salt and pepper before I quick stir fried, just to get it seared, so the chicken would be really tender. I cooked the onions and mushrooms as directed, but I cooked them first and removed from pan, then added EVO and cooked chicken fairly high heat...

Reviewed Chicken with Herbed Goat Cheese

Jan 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is my new favorite chicken recipe. On one of her shows she also added sun dried tomatoes packed in oil, which really makes this dish so much better! Just layer them in on top of the goat cheese with the basil leaf on top. I use the oil from the sun-dried tomato jar on top of the chicken, because it adds so much flavor. In the same dish I...

Reviewed Roasted Carrots

Jan 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

On one of her shows she added parsnips cut to the same size as the carrots, so I decided to do the same... absolutely wonderful and so delicious... I didn't think I liked parsnips, but I do now! I cook them with her herbed goat cheese chicken breasts, and it has become our favorite quick and easy weeknight meal.

Reviewed Summer Squash Casserole

Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this as written, and it was absolutely wonderful! Everyone loved it. I am going to try the sliced ripe tomatoes on top next.

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