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Alfredo the Chef #959326

LOS ANGELES, California

Member since Sep 2008

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Reviewed mike mills' beef ribs

Sep 2, 2014 on

The ribs were marinated a day in advance and then grill. Everyone in the family complained the ribs were too spicy.

Perhaps the author did not provide all the ingredients that should go in this recipe or the measurements provided here are inaccurate thus rendering the ribs to be way too spicy.

I will not make...

Reviewed oven-roasted cauliflower with garlic, olive oil and lemon juice

Jul 24, 2014 on

A family friend gave us a box of cauliflowers as a gift. I made this recipe following the instructions provided with oven temperature set at 375 degrees. I felt that 500 degrees is high knowing my oven. The cauliflowers were great and delicious. I will steam some and make another batch of the cauliflowers. This is a great appetizer as well as a meal...

Reviewed creme brulee

May 15, 2014 on

Yesterday was my third time I made this cr���me burlee using Ina's recipe here. Easy to make and delicious. You cannot go wrong here. There are many recipes for cr���me burlee but this one everyone likes it and is the keeper!!!

Replied to Scallop Ceviche Recipe : Food Network Kitchen : Food Network

May 15, 2014 on

Tried the cumin and no one liked it!

Reviewed ham hock and lentil soup

Mar 20, 2014 on

Needed a quick recipe for Ham Hocks and Lentil Soup, Emeril Lagasse's recipe came through for me! I used 2 teaspoons of dried thyme instead of the fresh ones. Just to kick-it-up-a-notch, I added 2 small cut up potatoes.

Reviewed adobo buffalo wings

Mar 17, 2014 on

I used this recipe to do my own Adobo Buffalo Wings! I cut out the salt and doubled the chicken wings. I liked the final product and next time will repeat with even more wings!

Reviewed sweet corn and chicken soup

Feb 10, 2014 on

I saw this recipe today on the TV and I liked it. Since I had all the ingredients, I decided to make this soup on a wimp. Three lazy hours later, I just finished making it and after tasting a bowl, I really enjoyed it very much. I only added garlic salt to "kick it up a notch." I will be serving it with basmati rice.

Reviewed Roasted Peanuts

Jan 6, 2014 on

I was given a few bags of uncooked shelled peanuts (Product of China) as a gift. Instead of Kosher Salt, I used Pink Himalayan Salt and used this recipe to roast them. Roasted peanut were outstanding and delicious! Thanks!

Reviewed Sweet Plantains

Dec 13, 2013 on

I made this recipe and I served it as dessert after dinner with ice cream. I followed the instructions provided here. I also added a tablespoon+ of peach liqueur to kick it up a notch. Easy recipe and delicious. Thanks Tyler!

Reviewed Bibb and Arugula Salad with Raspberry Vinaigrette

Nov 22, 2013 on

I made this recipe for my family and they all liked it. I used fresh raspberries. I also added yellow and red cherry tomatoes, thinly sliced red onions, seedless black olives. Toasted pecans were also tossed in there. Easy to make and all were very deeee-lighted !!!

Reviewed Scrambled Eggs with Smoked Salmon

Nov 6, 2013 on

I was given a packet of smoked salmon to enjoy. I decided to use the smoked salmon following the directions provided here in this recipe. I did not have chives and instead I used green onions as garnishment. Every member in my family enjoyed the scrambled eggs. This recipe is a keeper for me.

Reviewed (Shrimp) Cocktail Sauce

Oct 25, 2013 in on

Very easy to make with ingredients around the kitchen. I doubled the quantities and added a dash of Louisiana Hot Sauce to kick it up. Everyone in the party enjoyed it and wanted some more. Next time I will triple the quantities."

Reviewed My California Egg Salad

Oct 20, 2013 on

I was looking for an egg salad recipe that used basic ingredients that I already have in my kitchen. It was very easy to make and tasted quite good.

Reviewed Tartar Sauce

Oct 12, 2013 on

I made the tarter sauce using this recipe and was a hit. Everyone liked it and was very easy to prepare.

Reviewed Bearnaise Sauce

Oct 8, 2013 on

I made this recipe to apply on my steaks. Granted it is easy to make it but if you want a more flavorful taste, several herbs and spices are missing here. A 1.5 rating is more appropriate.

Reviewed Duck Confit

Sep 23, 2013 in Food Network Community Toolbox on

Living in Los Angeles with the abundance of Chinese Poultry stores was very easy to find the duck ingredients for this recipes. I made the Duck Confit and I added two tablespoons of Armagnac. I was very delighted with the final product and will repeat it again."

Reviewed Foie Gras

Sep 16, 2013 in Food Network Community Toolbox on

I ordered a 2.8 ounces can of the most expensive Foie Gras to make this recipe for a birthday party. I used 3/4 stick of the butter. I also followed the preparation of this recipe as listed here.

The majority of my guests complained it was too buttery and they did not taste the Foie Gras. I called the seller and they told me that...

Reviewed Paella with Seafood, Chicken, and Chorizo

Sep 21, 2012 in Food Network Community Toolbox on

I made this recipe today for a party of seven. Very easy to prepare and cook. I used a La Creuset pan to cook this Paella. Unfortunately my guests were not too thrilled. The major complaint was that the seafood does not go well with chicken and chorizo. Next time I make this dish I will leave out the seafood altogether."

Reviewed The Ultimate Paella

Sep 17, 2012 in Food Network Community Toolbox on

Too many ingedients are included in this recipe. The author propares this recipe for a whole army division. For the rest of us our family is a single digit. Good as this recipe may be, it is not practicle for a small party."

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