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"To avoid the problem of sticking to the pan...use Parchment Paper. Easy to flip and brown beautifully. My kids love these!!"
Aug 29, 2011 on Food.com
"I don't care what you call it...my daughter declared it the best ham she has ever had! Very tasty glaze. Used the Ginger Mango chutney from Trader Joes that someone else mentioned and it was very good. Had a ready-to-cook ham in the freezer that I thawed out, cooked for 1.5 hrs, then put the glaze on for the last hour. Yum Yum"
May 26, 2011 on FoodNetwork.com
"Good but a little too much lemon and butter. The second time I made it I cut the lemon to 1/2 a lemon and the butter down to 1/4 a cup and I liked it much better. The amount in the original just way overpowered the taste of the peaches. "
May 23, 2011 on FoodNetwork.com
"This was really good, I especially love the sweet potatoes! My 10 yr old son said, "you can make this again please"!"
Jan 27, 2010 on Food.com
"Super salty and mushy stuffing--kinda yuk! Fixed it by making some instant mashed potatoes (without any salt and served the chicken on top--it was okay then. Don't know if it was something I did--made it OAMC way, would definitely cut the salt and buillion."
Sep 29, 2009 on Food.com
"The sauce was really super! So easy to make and as my daughter said--it takes really fresh. I made the day ahead and doubled the recipe--one for the freezer and one for dinner. The one that sat in the fridge for a day turned out kind of mushy, more like enchilada casserole--prob should have left off the sauce on top until I was ready to bake--bu..."
Sep 28, 2009 on Food.com
"This is always a part of every OAMC day for me--my kids love these in their lunchbags--they actually prefer them cold. I leave off the rolling in butter and croutons to save on a few calories and they are still yummy yummy."
Sep 23, 2009 on Food.com
"This was pretty good--this recipe is posted several times in different variations--but this is the best. If you want Thai flavor, definately use Fish Sauce instead of Soy Sauce. I would also salt the chicken a little before cooking and add a little more peanut butter to the sauce at the end to freshen the flavor and thicken a bit. My family lov..."
Sep 23, 2009 on Food.com
"This is a terrific recipe if you know that when it says tomato sauce, it really should be marinara sauce. In the show, Giada uses a prepared marinara which gives extra flavor. If you use plain tomato sauce it will be very bland. I have made this recipe many times, as is, or with shortcuts of pre-made meatballs. I prefer less ricotta and cut th..."
Mar 19, 2009 on Food.com
"I wouldn't change a thing in this recipe! I did use Short Ribs instead of Baby Back-- Paula even mentions this on the episode. As on the show, I cooked in the oven for 3 hrs at 350 after browning. The flavors are fabulous! Be sure to use bagged kraut and not canned--it really has such better flavor."
Jan 25, 2009 on FoodNetwork.com