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"There are no words to describe how delicious this chicken is. I absolutely love it."
Feb 29, 2012 on Food.com
"I made this dish for my best friend and my husband. It was outstanding, one of the best dishes that's ever come out of my kitchen. The onion sauce pushes it over the top. My best friend called me the next day just to tell me how good it was and that she was still thinking about my chicken. Make this meal!"
Feb 29, 2012 on Food.com
"Tasty is an understatement. Lots of steps at the beginning and the end, but so incredibly worth it when all was said and done. I can't wait to have company over & prepare this for them. I am at a loss for words at how wonderful this meal tasted. My husband just smiled & said, "there are no words". Make this meal!!"
Jan 21, 2012 on FoodNetwork.com
"I cooked, by myself, for 11 this year, so no creme brulee or any other extravagant desserts. So many mixed reviews on this recipe, but I cannot understand why. My trifle was amazing and everyone who tried it tonight will attest to that. I typically like more of a baking challenge, but this tastes like it was a challenge but it was so easy. Added s ..."
Nov 24, 2011 on FoodNetwork.com
"First off... Tomato sauce does not mean canned tomato sauce. Anyone who watches Giada knows that. I went with a homemade sauce since I hate jarred sauce. My recipe: 2-28 oz cans of San Marzano tomatoes in puree, 1/2 onion (chopped, 3 tbls olive oil, sprig of fresh thyme, sprig of fresh basil (cut in strips. Sauté onion in hot olive oil for a coupl ..."
Mar 15, 2011 on FoodNetwork.com
"This has become my "go-to" recipe for meatloaf. Mr. Picky likes it and it makes enough to ensure several meatloaf sandwiches for lunch in the days following first serving it! LOVE, love, love it!"
Feb 15, 2011 on FoodNetwork.com
"I used this recipe for Christmas dinner & also suggested this cooking method to a friend. It will smoke up your kitchen, but it comes out perfect every time! The heat seers the seasonings onto outside, creating a crunchy yummy, salt, pepper & garlic coating. The inside was a perfcet medium. This recipe made me look like a qualified professional in ..."
Dec 29, 2009 on FoodNetwork.com
"I always start any recipe on the Food Network by reading the reviews... Needless to say everyone loved this recipe, with the exception of a few who thought it was too dry or too spicy. Let me start by saying that if you follow this recipe & use a food processor, there is no way it could come out dry or spicy (measure your spices people. It will b ..."
Mar 5, 2007 on FoodNetwork.com
"Wow! I made this last week for my husband, parents & nephew. Everyone went back for at least 1 extra helping, some went back for 2! I used a quart of half & half as many had advised in their comments & added fresh torn basil between the layers as well as a bit of fresh ground nutmeg in the cream sauce. I served it with a 2003 Chateau St. Jean Rese ..."
Feb 26, 2007 on FoodNetwork.com
"These short ribs are NOT too salty if you follow the recipe. The House Seasoning is a recipe for a LARGE amount of seasoning (to fill a large shaker or other container. YOU DO NOT PUT ALL OF THE HOUSE SEASONING IN THE SHORT RIB RECIPE! You just mix up the house seasoning ingredients & use what the recipe calls for (1 tsp, 1 TBSP, etc & save the ..."
Jul 25, 2006 on FoodNetwork.com