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The flavors are good, but the dish was somewhat cumbersome to eat with big noodles floating in so much broth.

By easybakeoven | 

November 8, 2009

The flavor was good, but there is room for improvement. Because this dish requires three pots--one for the pasta, one for the sauce, one to grill the chicken--it is inaccurate to call it a quick meal. It could use more vegetables--something else green--and some mushroom. I see why they say natural peanut butter is best. The thickeners in the popular national brands cause the sauce to become gummy when the dish cools.

By easybakeoven | 

October 24, 2009

I served this dish at Thanksgiving, and found it to be a nice accompaniment to turkey. Even though I cut the dish in half, however, it actually ended up costing more than my 16 pound fresh turkey.  I bought 5 fennel bulbs at $2.50 each and they only totaled about 2 pounds. Good quality Parmigiano added about $10.  Cream is another buck.  In the end, my guests thought they were eating artichoke.  The dish reminded me of the artichoke/mayonnaise/parmesean dip often served at house parties.    Despite cost, the dish isn't particularly special.

By easybakeoven | 

December 27, 2008

I served this dish at Thanksgiving, and found it to be a nice accompaniment to turkey. Even though I cut the dish in half, however, it actually ended up costing more than my 16 pound fresh turkey.  I bought 5 fennel bulbs at $2.50 each and they only totaled about 2 pounds. Good quality Parmigiano added about $10.  Cream is another buck.  In the end, my guests thought they were eating artichoke.  The dish reminded me of the artichoke/mayonnaise/parmesean dip often served at house parties.    Despite cost, the dish isn't particularly special.

By easybakeoven | 

December 27, 2008

I've tried a wide variety of biscotti as my mother has given me several gifts of Peggy's Biscotti (available on the internet). This is the very first time I tried to make biscotti, and I am an inexperienced baker who tries a few new recipes during the holidays. Overall, I had good results with this recipe. My baking time, however, was much, much greater than what was stated in this recipe. I think the fact that the logs get refrigerated on the baking sheets adds alot of cooking time. I might have let them cool a bit too long before cutting. I had to cook them about five times longer in the final phase of the recipe. My oven is new, high end, and accurate, so it is the recipe and not my equipment. The end result is a good biscotti. Maybe a bit sweeter and softer than what I am used to from buying Peggy's biscotti, but well-within the range of what could be considered a proper biscotti, I think. Anytime I bake and there is not a total disaster, I feel gratified.

By easybakeoven | 

December 13, 2008