Baked Chicken Parmesan Dip
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Date: 2020-01-04
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Comments and reviews: 9
Jon Rothenbusch
John John, John, you always push the Regiano You need to explore the many flavors of Argentina made Parmesan, depending on the region it can go from fruity too nutty depending on the culturing and aging. shop west young man. ARIZONA maybe, lotza great cheese coming from SoAm. sheep, goat, cow, Alpaca? Maybe barwinch. who knows. As big-a-bang for nearly one third the price, you won't be disappointed. carry on
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John John, John, you always push the Regiano You need to explore the many flavors of Argentina made Parmesan, depending on the region it can go from fruity too nutty depending on the culturing and aging. shop west young man. ARIZONA maybe, lotza great cheese coming from SoAm. sheep, goat, cow, Alpaca? Maybe barwinch. who knows. As big-a-bang for nearly one third the price, you won't be disappointed. carry on
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Derek Holm
The speaker has a very odd, kind of declarative, intonation. The pitch of his phrases keeps rising in the middle and shooting downwards. It sounds like some sort of announcer or newscaster opening a segment, but it keeps happening in every sentence. What was this video even about?
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The speaker has a very odd, kind of declarative, intonation. The pitch of his phrases keeps rising in the middle and shooting downwards. It sounds like some sort of announcer or newscaster opening a segment, but it keeps happening in every sentence. What was this video even about?
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Mana Mancina
Italian chicken walks himself. He dont need added pseudo-mozzarella and the parmigiano cheese whit him. In my country, we dont have this types of recipes. We make Parmigiana only whit eggplants and tomate sauce, parmigiano and eventually bechamel. No meat of any kind. Im sorry.
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Italian chicken walks himself. He dont need added pseudo-mozzarella and the parmigiano cheese whit him. In my country, we dont have this types of recipes. We make Parmigiana only whit eggplants and tomate sauce, parmigiano and eventually bechamel. No meat of any kind. Im sorry.
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Richard Smith
Good to see the Freakishly Small Wooden Spoon make an appearance so early in the new year. Let's hope you and your FSWS have another great year of delicious recipes. Thanks Chef JohnYou are, after all, the one who makes me swoon with his freakishly small wooden spoon.
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Good to see the Freakishly Small Wooden Spoon make an appearance so early in the new year. Let's hope you and your FSWS have another great year of delicious recipes. Thanks Chef JohnYou are, after all, the one who makes me swoon with his freakishly small wooden spoon.
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K G
I gained 20lbs watching this. I would never make this IRL. Not because I can't, but because I'd eat every bit before the first guest arrived. I'd think I give you and your niece a run for your money in the 'who likes chicken parm the most' category. lol.
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I gained 20lbs watching this. I would never make this IRL. Not because I can't, but because I'd eat every bit before the first guest arrived. I'd think I give you and your niece a run for your money in the 'who likes chicken parm the most' category. lol.
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Diane Greene
Chef, please explain why this sauce is called marinara when there's nothing from the sea in it. I'm not talking about clam sauce but the red sauce with bits of oyster, scallop, shrimp etc. The marinara people used to make meant seafood sauce.
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Chef, please explain why this sauce is called marinara when there's nothing from the sea in it. I'm not talking about clam sauce but the red sauce with bits of oyster, scallop, shrimp etc. The marinara people used to make meant seafood sauce.
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GP Knowles
That looks like the same dish you baked that beautiful peach cobbler in a while back. Stuck in my memory. I like it when people include a spoon with dip. That way you can get over in it without offending anyone's sensitivity.
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That looks like the same dish you baked that beautiful peach cobbler in a while back. Stuck in my memory. I like it when people include a spoon with dip. That way you can get over in it without offending anyone's sensitivity.
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Lauren Christie
Hi, Chef I was just wondering if you could tell me what brand of dish you are using. I'm pretty sure that's the same one you made your peach cobbler in and I've been curious about it since I watched that video Thank you
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Hi, Chef I was just wondering if you could tell me what brand of dish you are using. I'm pretty sure that's the same one you made your peach cobbler in and I've been curious about it since I watched that video Thank you
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N. Holbrook
But did you try it with the cream cheese? What about a ricotta and cream cheese mix? For someone who once quipped that cream cheese was like the sheet rock of hot dips, I am surprised cream cheese wasn't your first try.
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But did you try it with the cream cheese? What about a ricotta and cream cheese mix? For someone who once quipped that cream cheese was like the sheet rock of hot dips, I am surprised cream cheese wasn't your first try.
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