Member since Aug 2009
Reviewed Creamy Polenta
Tuesday, Jan 7, 2014 on FoodNetwork.com
“I finally tried this recipe and to save some calories substituted water for the milk otherwise followed recipe. It turned out so creamy and delicious it will be hard going back to the stovetop method. On stove top mine usually has a gritty consistency I need to keep adding liquid to keep it from being overly thick. This way it was a no brainer.... ”
Replied to Chicken TagineTuesday, Jan 7, 2014 on FoodNetwork.com
"I make this dish all the time from Anne's other show: Secrets of Restaurant Chef. Never tried it with polenta before. I always use crusty bread for soaking up the delish broth. This dish is one of my all time favorites.
"Excellent directions for grilling chicken wings. Excellent recipe that is out of the ordinary using fresh herbs which made these wings some of the best I have ever had and the best I have ever made at home on my grill. It can be some work to get the herbs under the skin of tiny wings, so be sure to use jumbo wings. "
"Excellent flavor. I would suggest tasting the hot cherry peppers before adding the quantity suggested along with the hot pepper vinegar. Mine was extremely spicy. I diluted the sauce to my taste and I love it and will make again. I used skinless chicken thighs."
"Not impressed with this as a main dish as shown. I found the sauce far too heavy and not enough garlic flavor. Garlic cloves come in all sizes and maybe a better measurement would help here - maybe I did not use enough. All in all, not enough flavor for the calories it packs."
"Exciting recipe. I am a sucker for the agrodolce flavor and this did not disappoint me. Easy to prepare and you can really wow someone with the flavorful results. I felt like I was in Sicily. Each bite with the combination of olive, almonds and chicken just made me go yummmmmmmmm!! (I used golden raisins instead of currents - no problem.) "
"Fabulous unexpected flavor. I just put this in my favorite Italian dish, let it sit out on kitchen countertop (covered) and enjoy for a day or so and pretend I am in Italy. It just gets better the longer it sits like caponata.
"I made this for a special Christmas Eve dinner and it got rave reviews (even from non-spinach lovers) and I am making it again tonight. It is a nice change from ordinary salads.""
"I am not a baker at all.......I didn't think I could do it...........I did it and I am glad. These are so wonderful. They are JUST as good cold out of the fridge. Thanks again Melissa. Keep up all the excellent work! P.S. I never thought I would love sour cream with sugar mixed in. Yummy. Please post the lemon version. I LOVE lemon a""
"I am not a baker at all.......I didn't think I could do it...........I did it and I am glad. These are so wonderful. They are JUST as good cold out of the fridge. Thanks again Melissa. Keep up all the excellent work! P.S. I never thought I would love sour cream with sugar mixed in. Yummy.""
"Fabulous! Followed the recipe for country ribs exactly and this is a real keeper. I make country style ribs quite a bit but always with barbaque sauce. This recipe didn't seem like it would have that much flavor with the simple ingrediants but it DOES! And serving it with the creamy polenta makes it good enough for any special occasion.""
"I have never had Falafel in my life - (like a lot of foods) but I am now open to trying new things thanks to the Food Network. I made this recipe and the white bean dipping sauce. I found the flavors to be quite refreshing (lemon, parsely, cilantro) and it was a nice change from burgers and chicken. It was easy to make and the leftovers were""
"I have never had Falafel in my life - (like a lot of foods) but I am open to trying new things thanks to the Food Network. I made this recipe and the dipping sauce. I found the flavor to be quite refreshing (lemon, parsely, cilantro) and it was a nice change from burgers and chicken. It was easy to make and the leftovers were also great. ""