tag:blogger.com,1999:blog-5491737269376976475.post6247782012443323333..comments2024-02-16T00:30:30.842-08:00Comments on Kitchen Riches: Summer Chicken AlfredoRebeccahttp://www.blogger.com/profile/17983592950942904914noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5491737269376976475.post-8019318094428294632008-01-03T05:37:00.000-08:002008-01-03T05:37:00.000-08:00Funny Abby~I just finished posting about how I don...Funny Abby~I just finished posting about how I don't shop at Walmart anymore for groceries! A lot can change in a year, eh? I am sure it would taste very good with the dried parmesan-though I *might* be addicted to the shredded by now. Don't tell anyone though...Rebeccahttps://www.blogger.com/profile/17983592950942904914noreply@blogger.comtag:blogger.com,1999:blog-5491737269376976475.post-32287657408063862762008-01-01T12:14:00.000-08:002008-01-01T12:14:00.000-08:00All these recipes look SO yummy. This one is no e...All these recipes look SO yummy. This one is no exception, but dry, gross, and crumbly parm it must be! I know you don't own as much stock in Aldi as I do, but Walmart's real parmesan is twice the price per pound as good ol' (or not so) Aldi crumbly. Ah, well. Just call me Aldis R Us.<BR/><BR/>And reassure me, here...this yummy picture tells me it's still worth the making with the dry stuff next summer, yes?!?!?Abigailhttps://www.blogger.com/profile/01030527178801056471noreply@blogger.comtag:blogger.com,1999:blog-5491737269376976475.post-44916057238612723622007-10-03T07:27:00.000-07:002007-10-03T07:27:00.000-07:00It was delicious! It is a keeper recipe! Thanks ...It was delicious! It is a keeper recipe! Thanks so much for sharing. I made it last night and can't wait to eat the few leftovers for lunch. I sure do love your sites. I can't believe you have the time to keep them up, but I am sure glad that you do. Have a great day!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5491737269376976475.post-76260723951067244642007-09-21T07:37:00.000-07:002007-09-21T07:37:00.000-07:00Mmmmm...except I'd probably sub broccoli for the s...Mmmmm...except I'd probably sub broccoli for the squash and zucchini. <BR/>I agree about fresh parmigiana! BTW, do you know that only cheese from the Parmigiana region of Italy can bear that name? "Parmesan" is made in a similar way, but is not from that area. It's like the way you can only call the sparkly stuff from Champagne, France, by that name.Mom2furhttps://www.blogger.com/profile/09919967314390699344noreply@blogger.com