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    Cooking with Wine

    Novi, MI

    Chef #1184216

    Novi, MI

    Joined: Nov 03, 2008

    My Journal

    New Topic Cracked open raw egg in Cooking Q & A

    "I need a make ahead breakfast casserole. For the day after Thanksgiving. I have a great recipe that I have used but only the night before. I don't want to make this after the long day of cooking and cleaning from Thanksgiving. I saw in a cooking magazine a person put her egg casserole into a pitcher and just poured it into the casserole dish wh..."

    Nov 21, 2011 on Food.com

    New Topic Make ahead turkey for Thanksgiving. in Cooking Q & A

    "I am going to make my turkey 2 days before Thanksgiving. I have seen many posts that state after it is cooled, slice and then cover with "broth" , cover and put in refrigerator. My question is what broth? Should I use chicken broth? If I need to make broth from the carcass it will take hours and the meat will be dried out. Any hints on this? ..."

    Nov 9, 2011 on Food.com

    New Topic Make ahead Thanksgiving questions in Cooking Q & A

    "I found this recipe for make ahead turkey gravy. "Make Ahead Turkey Gravy" I am not exactly sure how to freeze or thaw to get it ready for Thanksgiving. Also I am thinking of roasting the turkey a day or 2 in advance. I would love to get another dish or 2 that I could make a..."

    Nov 8, 2011 on Food.com

    Reviewed Salmon in Lemon Brodetto with Pea Puree

    "This was the BEST salmon dish I have ever had! I, too, halved the lemon brodetto however notice that the directions read serve in "bowl". It was meant to have a lot of juice. And it is also not unhealthy for you-- so drink up. I didn't have frozen peas, so I had to use a can. It was AMAZING anyway. WOW! Thanks so much Giada, this is going ""

    Sep 30, 2011 on FoodNetwork.com

    Reviewed Penne with Shrimp and Herbed Cream Sauce

    "Oops, sorry for multiple posts. This dish was excellent. I was worried from the other reviewers that the sauce would be runny. So I modified the directions like this. Instead of bringing sauce to a boil and then simmering, I brought to a boil and then kept it at a slow boil for 8 min. When I saw that it wasn't thick enough, I added some pasta water (less than 1/4C) and continued cooking for another minute. After adding parm. and other ing. back it was perfect. I also added some cooked sliced chicken breast for my non-shrimp eaters. YUM!!!One thing I want to add is that IMO the clam juice makes this dish, don't skip it or substitute. Thanks Giada!!!

    Dec 17, 2010 on FoodNetwork.com

    Reviewed Penne with Shrimp and Herbed Cream Sauce

    "One thing I want to add is that IMO the clam juice makes this dish, don't skip it or substitute

    Dec 17, 2010 on FoodNetwork.com

    Reviewed Penne with Shrimp and Herbed Cream Sauce

    "One thing I want to add is that IMO the clam juice makes this dish, don't skip it or substitute

    Dec 17, 2010 on FoodNetwork.com

    Reviewed Penne with Shrimp and Herbed Cream Sauce

    "Excellent! Giada is my go to girl! I was worried about it being too saucy/runny because of the other reviews so after bringing the sauce to a boil, I didn't simmer. I kept it at a slow boil for 8 minutes. When it still didn't thicken to my liking, I added a little pasta water (less than 1/4C and kept it at the boil for another minute. After adding the parm. and the other ing. back in, my pasta was perfect. I cooked some chicken in the over beforehand and added some sliced chicken when I added the rest of the ing. for the non-shrimp fans in the family. YUM!!! Thanks Giada

    Dec 17, 2010 on FoodNetwork.com

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