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    Chef Paul in Utah

    Utah

    Chef #1508372

    Utah

    Joined: Jan 03, 2010

    12 reviews by Chef Paul in Utah

    1 - 10 of 12 sorted by Date | Rating | Helpful

    Reviewed Romano's Macaroni Grill Penne Rustica
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      |  (1 person found this helpful) |  By Ms Ladybug

    Select One

    "I kept to the ingredients but left out the mustard but addeed Artichoke hearts. I pan fried the chicken and coated it in flower, Paprika, and pepper. I also cooked the shrimp in a pan and dusted it with Paprika."

    Jan 3, 2010 on Food.com

    Recipe #145119

    Reviewed Chicken with Tarragon Cream Sauce

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      |  By Chef Paul in Utah

    "I used 8oz of cream and three (3 tablespoons of lemon juice and had enough sauce to pour over the noodles and to pour over the chicken. I did not put in the peas because I do not like them.... This is a keeper....."

    Jul 5, 2009 on FoodNetwork.com

    Reviewed Mojito Chicken

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      |  By Chef Paul in Utah

    "
    Very good! This is the first recipe I have made that is Guy?s. The chicken was very moist, even the white meat. I do not understand how the other two people did not like it; they must have done something wrong??? Even though I browned the chicken, had to cook the chicken for 40 minutes to reach 165 degrees. This is a keeper, thanks Guy.
    "

    Jun 6, 2009 on FoodNetwork.com

    Reviewed Farmer's Pasta

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      |  By Chef Paul in Utah

    "The family and friends are very impresed even the grandson who is very picky helps me make this every time. We have this about five (5 times a year."

    Apr 11, 2009 on FoodNetwork.com

    Reviewed Cinnamon-Pancetta Carbonara

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      |  By Chef Paul in Utah

    "I first made this recipe in 2007 and it was outstanding. I used eight (8 slices of thick bacon because I could not get pancetta (I live in northern Utah where it is meat and potatoe country. Since then, I have found pancetta and I use both because pork fat is the best. I used four (4 cups of heavy cream instead of two (2 and that made it ve ..."

    Apr 11, 2009 on FoodNetwork.com

    Reviewed Oxtail Stew

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      |  By Chef Paul in Utah

    "This meal was fantastic. I made it per the recipe and the sauce was so flavorful and the meat was very, very tender. I took the meat off the bone and put it back into the sauce so it would be easier to eat. The Cheddar Drop Biscuits turned out great and they stayed together when I dunked them in the stew. This will be a family meal for years t ..."

    Nov 12, 2006 on FoodNetwork.com

    Reviewed Short Ribs with Tagliatelle

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      |  By Chef Paul in Utah

    "This recipe was fantastic! The aroma of the sauce smelled so good that I will use it in other recipes. Even though my wife is not a big meat eater (where did I go wrong?, she really enjoyed the flavor of the ribs. Giada, another keeper in our household. : :"

    Oct 18, 2006 on FoodNetwork.com

    Reviewed Chicken Enchiladas

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      |  By Chef Paul in Utah

    "I made the recipe as is and it was great. My grand son loved the sauce on the tortillas. The next time I made it I used hamburger and doubled the sauce because there was not enough to pour over the enchiladas. I like a lot of sauce. Another great recipe from Emeril."

    Oct 6, 2005 on FoodNetwork.com

    Reviewed Beef Brisket

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      |  By Chef Paul in Utah

    "Easy to make and the dripping made an excellent gravy."

    Dec 21, 2004 on FoodNetwork.com

    Reviewed Arancini di Riso

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      |  By Chef Paul in Utah

    "I made the Arancini di Riso for dinner the other night and my wife could not stop eating them. I had enough Risotto left over from the previous night dinner that it made 18. I made them exactly how the recipe called for."

    Nov 9, 2004 on FoodNetwork.com

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