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GreenChileMaven

Bossier City, Louisiana

Member since Aug 2009

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Favorited Creamy Gorgonzola and Portobello Mushroom Risotto

Mar 21, 2012 in Recipes on Cooking Channel

Reviewed Buttermilk Baked Chicken

Aug 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love the sound and ease of method; but, have not tried it yet and worry that the interior of the pieces might not get done in just 45 minutes even though it is baked at a high temperature, and that the crispy coating might get too dark before it was throughly baked inside. So, with reservations about whether or not the temperature is correct I...

Reviewed Name This Dish Cookies

Aug 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Hole In the Wall Cookies""

Reviewed Traditional Sangria

Jun 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a "TRADITIONAL" recipe and as such calls for exact duplication. Though, if it was a very special occasion and being made for a person who loves traditional Sangria I might ask whether that person felt like a little champagne and in that case only would substitute champagne for the normal club soda. Thus, the resulting recipe would have a"

Reviewed Traditional Sangria

Jun 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Definitely stir well before serving and let it sit a good long time the day of so the apples and orange taste fabulous. Be sure to eat the fruit it's so good for you and tastes wonderful.
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Reviewed Victor's 1959 Cafe - Picadillo and Creole Sauce

Jun 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am gonna try this with shrimp instead of ground beef and absolutely think pork would be more traditional than the beef in terms of Cuban food. Though, I don't know about the ground pork, just more fat to drain first. I know the shrimp would be excellent. Just scale down the proportions proportionately as you lower the number of cans of sauce."

Reviewed Emeril's Favorite Boiled Shrimp

Jun 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

The only thing I would do different is not boil them peeled because you need the shells on for more flavoring of the shrimp when you boil them. It really does make a difference. Then, after boiling them with the shells on I would go ahead and peel them to serve hanging on the side of the shrimp cocktail glass which I would fill three-quarters fu"

Reviewed Emeril's Favorite Boiled Shrimp

Jun 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

The only thing I would do different is not boil them peeled because you need the shells on for more flavoring of the shrimp when you boil them. It really does make a difference. Then, after boiling them with the shells on I would go ahead and peel them to serve hanging on the side of the shrimp cocktail glass which I would fill three-quarters fu"

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