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"This is the bomb! I did everything as mentioned but substituted Almond Butter for the Peanut Butter and used chopped almonds in place of peanuts. Almond butter is a little milder in flavor. I only had chunky so I used an emersion blender when the sauce was in the pot. Thank you Holly!"
Jul 25, 2012 on Food.com
"Finally I was able to locate a reasonably priced Corzetti stamp and this is the first thing I made with it. I knew you were supposed to use white wine in the dough and was happy to find this recipe. What a treat! The sauce is so simple but beautifully flavorful and the coins looked too enticing to actually eat. Everyone raved. What fun is that! Ma ..."
Jan 30, 2012 on FoodNetwork.com
"Anne hit it out of the park with this one! All 23 people at my Thanksgiving thought it was the best they had ever had. This is not the typical way too salty brine that everyone else suggests you make. This is a simple and delicate compliment to the turkey. I also made the stuffing from the same episode to which I added Shitake mushrooms…fabulous a ..."
Nov 30, 2011 on FoodNetwork.com
"Spot on fabulous! Got busy with other things at Thanksgiving and roasted them a little too long and they were still the best Brussels sprouts we all ever had. I did use prosciutto because it was all I could find at the market. EVERYONE wanted the recipe! Thanks Bobby, it's now a family tradition."
Nov 27, 2011 on FoodNetwork.com
"There was an episode of “Top Chef” in which someone had to pack there knives and go home on account of their risotto being inedible…they should have used this recipe…it’s classic!"
Jul 16, 2011 on FoodNetwork.com
"Ok I am almost sixty years old and have been making chicken stock for the last 35 of those....never ever did I think to roast the chicken and veggies first! Brilliant idea and a good use for all the left over chicken bones and bits from purchased roasted chicken. I always love to learn new cooking tips from this remarkable chef."
Jul 15, 2011 on FoodNetwork.com
"OMG! Our family loves a lamb roast for special occasions and this recipe with the fennel just took it from good to GREAT! Didn’t and wouldn't change a thing! Ann is my favorite Food Network chef...especially when she "cooks the crap out of things" like peppers. "
Jul 13, 2011 on FoodNetwork.com