Member since Jun 2007
"WOW! This is a keeper. Did not have to change a thing. Flavors work so well with each other, and the presentation is beautiful. Be sure to use a large bottom plate or bowl. If the brodetto is too deep it will cause the pea puree and brodetto to disolve into a green soup. Mint is such a great complement to the peas, garlic, and parm. With al"
"The added ingredients in this recipe made it more appealing than the others I considered. Used legs only and found that it was not necessary to skin the chicken if it was browned well. Also, the cook time is a bit long. Five hours is long enough. Very tender. White meat would dry out, so stick with dark. Add garlic bread, a salad, and a good ..."
"This is a basic Caesar at best. The recipe really didn't move me. The croutons tasted good, but one wonders if it is really worth the amount of fat absorbed from the chicken, and they were quite soggy too. Could not even crisp them up with an additional bake in the oven for 15 minutes. I would keep looking for a better recipe.""