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Reviewed tagliatelle with chicken
Thursday, Jul 3, 2014 on FoodNetwork.com
“Wow. This one is truly greater than the sum of its parts. Don't shy away from the raisins, they take it over the top in my opinion. If one of your diners really hates raisins, they're easy to eat around. I added a little chicken stock to the roasting pan while the chicken was cooking to yield more "juce" for the gravy. Perfect. All five members of... ”
"I think the few folks who didn't like these either didn't know what "indochine" flavors would be like, or did something wrong, because my family begs me to make these on the regular. The dressing is key, and don't skip the fish sauce. I also add pickled ginger carrots on top. YUM!"
"Yum! These are so good. It's my go to butternut squash recipe. I personally don't flip them, it's kind of a pain and I like that they get really brown on one side that way. Also, I think leaving the rind on is genius...it helps hold the slices together. I think if you peeled it these would fall apart. The rind is totally edible. I'm not sure wh"
"So far this gets the thumbs up. I only gave it four stars because I do think the recipe as written might not be ideal. For one thing, I agree that the corn was kind of lost in there. It wasn't bad, but I couldn't really taste it, think I'd skip that step next time. Also, I only had one lemon, so I had to skimp on the lemon juice. I'd guess I use"