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    kappharmd_5604666

    Philadelphia, Pa

    Chef #1198092

    Philadelphia, Pa

    Joined: Jun 09, 2006

    Birthday: Sep 17

    My Journal

    Reviewed Passatelli Soup

    "These are the perfect measurements for the passatelli. I love this soup, thanks for bringing me back to my childhood! "

    Jan 7, 2013 on FoodNetwork.com

    Reviewed Wings 3 Ways

    "Great breading. I used the hot sauce one, not BBQ. i liked it, it's pretty basic. I need to find some different sauces but by FAR the crispiest wings i've made."

    Jul 9, 2012 on FoodNetwork.com

    Reviewed Copycat Recipe for Carrabba's Chicken Marsala

    "I LOVE this recipe. I double the sauce, but I only double the Marsala and then 1.5 the cream. Tips: you MUST use cream anything else will curdle. The lemon is a MUST it brings it all together, REDUCE your Marsala or else it tastes like Kailua and cream, and finally, always use DRY Marsala."

    May 4, 2012 on Food.com

    Reviewed Marinated No-Mystery Meats

    "An oldie but a goodie. This was the first RR recipe I ever made. I measure nothing and add the spices I like, and typically use this on center cut pork chops. The vinegar makes them extremely tender! There is no way for this to be bland if you are tasting and seasoning as you go. I gave the recipe to a girl at work and she calls them Kerry's pork ""

    Jan 6, 2012 on FoodNetwork.com

    Reviewed Chicken Pot Pie Turnovers

    "I made these for the second time tonight! They are just perfect and pretty easy. Great to make filling ahead and fill the pastries when my company comes in the door. I have also used this idea for Philly cheesesteak turnovers, wow, were they a hit! To anyone complaining of soupy mixture... Did you use the flour? This is a classic pan gravey, mine ""

    Jan 6, 2012 on FoodNetwork.com

    Reviewed Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper

    "Well, this is how i've always made my sausage and peppers! i buy one "swirl" use about 1 and 1/2 pepper and a half an onion and use my gram's jarred tomato sauce instead of the paste when i have it. Always a winner. the oven doesn't need to be 425. I do 375 for about a half hour. I came on looking for an idea, and i haven't made this in a while! S"

    Jun 17, 2011 on FoodNetwork.com

    Reviewed Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper

    "Well, this is how i've always made my sausage and peppers! i buy one "swirl" use about 1 and 1/2 pepper and a half an onion and use my gram's jarred tomato sauce instead of the paste when i have it. Always a winner. the oven doesn't need to be 425. I do 375 for about a half hour. I came on looking for an idea, and i haven't made this in a while! S"

    Jun 17, 2011 on FoodNetwork.com

    Reviewed Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper

    "Well, this is how i've always made my sausage and peppers! i buy one "swirl" use about 1 and 1/2 pepper and a half an onion and use my gram's jarred tomato sauce instead of the paste when i have it. Always a winner. the oven doesn't need to be 425. I do 375 for about a half hour. I came on looking for an idea, and i haven't made this in a while! S"

    Jun 17, 2011 on FoodNetwork.com

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