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    ferrara_d_11750382

    Member since Mar 2009

    Chef #1928041

    From Saint Paul, Minnesota

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    Reviewed Simple Baked Fish

    Monday, May 13, 2013 on Food.com

    Very tasty, but the regular breadcrumbs never got crunchy and Panko may be a better choice. I found myself scraping most of the breadcrumbs off as I was eating because they were piled on too thick and still granular, like flavored sand. I';d either use Panko or just treat the regular breadcrumbs like any of the other seasonings- by using a sm...

    Reviewed Chicken Florentine Style

    Saturday, Jan 26, 2013 on FoodNetwork.com

    This recipe is so easy, looks pretty, and tastes wonderful. Just an fyi : it takes WAY longer than 3 minutes to reduce the cream and wine. It took me more like 10 minutes each, or 20 minutes total, to thicken the cream and cook off the wine's alcohol.
    Save a little parsley for the end- looks nice sprinkled lightly on the finished plate....

    Reviewed Grilled Country Pork Ribs

    Monday, Aug 22, 2011 on Food.com

    Great ingredients made for great flavor... but I do have a "bone" to pick: I can't see ANY reason to start in the oven, then finish in a crock-pot. Indirect heat is indirect heat- this business of using two appliances for one item is silly. Start and finish the ribs in one or the other; it makes no difference and is less hassle. Your oven, set at...


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