Coeur d'Alene, Idaho
Member since Dec 2007
"This recipe is not only excellent but very versatile.
We have used it on pork kebabs on grill skewers, pork roasted in the oven spread with the marinade and most recently in the crock pot on low for several hours. The crock pot one was the most tender and this method will probably be our pick in the future. I have made a full recipe of the mari"
"This is an excellent recipe, particularly with the gruyere! Have not yet tried the steak, but the potatoes we did today and were great with a pork roast. We thoroughly Jamie's new program and he's become our very favorite of the Deen family. Great wife and kids. Keep up the good work!"
"Kelsey has done it again! This recipe is more like a (good) true Chinese retaurant's take on this dish. As another reviewer stated, make sure all ingredients are "ready and waiting" before you begin..then it goes very quickly. Very good taste. Since a few reviewers indicated there was a lot of sauce, we ramped up the veg and the noodles and al"
"Whoa! This is yet another of Kelsey's winners. Very complex and interesting taste combination. Shrimp in a whole new way. Very colorful. Keep a slotted spoon next to the bowl and maybe little serving bowls just for this dish so the dressing does not spill over into your other appetizers. This would also make a great main dish salad and/or a "
"This is a great recipe! Grapes are infrequently used, IMHO, in savory dishes and not appreciated enough. Kelsey Nixon is our very favorite person on the Cooking Channel. Her recipes are great, her presentation is superior and we've not tried anything that was difficult or has failed. GO Kelsey and keep up the good work! You are appreciated."
"This is a very good recipe for entertaining. We (oven) toasted the ciabatta bread after a brushing of olive oil. I could not find anything but domestic Fontina, so went with that and it was delicious. The fresh herbs I think are mandatory. Ina comes through again! Oh..we made this in a LeCreuset skillet since it was larger than our small cast""
"We took these potatoes for a Christmas dinner we were fortunate enough to be invited to. We made them the day prior and they were wonderful heated up in a crock pot the day of the dinner. We had a few left over, so left them in our frig and had them for 3 separate days following our friends' dinner and they were just as tasty. We love Ree's sho""
"Excellent! These shrooms would go with a variety of eats.
We are thoroughly enjoying Ree and her program. It's a very nice change of pace for the Food Network. We liked her last series and this one is even better. Ree, keep up the great work!
K and J from the North Idaho mountains.""
"Another good Giada recipe. I agree..Gruyere is a bit high end, but Swiss does nicely and other grated cheese would be fine too. I always use skim milk since that's all we buy and things turn our fine. I sliced jarred roasted red peppers and they were acceptable as well."
"Somehow I got very lucky and found *diced* prosciutto at Grocery Outlet (German made?? and that expedited this excellent recipe. Oyster mushrooms are hard to find for me, but if you can locate them, they add a very nice touch. Butter lettuce, infrequently used for some reason, adds another perk. Anne, as you say, YOU ROCK!"
"Somehow I got very lucky and found *diced* prosciutto at Grocery Outlet (German made??) and that expedited this excellent recipe. Oyster mushrooms are hard to find for me, but if you can locate them, they add a very nice touch. Butter lettuce, infrequently used for some reason, adds another perk. Anne, as you say, YOU ROCK!"