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GreenChileMaven

Bossier City, Louisiana

Member since Aug 2009

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Reviewed bellini

Sep 13, 2014 on FoodNetwork.com

Absolutely Divine tasting when you pour both ingredients over ice in traditional shaker and use cocktail strainer to pour into glass. Thanks!

Reviewed quick paella

Sep 13, 2014 on FoodNetwork.com

This is a truly do-able version of an all seafood Paella and thanks so much for something I believe will taste absolutely wonderful. Also, wanted to say thanks for a well written and well crafted recipe. I believe I can actually handle doing this one. Again, thanks ever so much Chef Zakarian.

Reviewed brown sugar spiced salmon

Sep 13, 2014 on FoodNetwork.com

I can't wait to try this. And, at my house I'd be sure to have a small bowl of lemon wedges ready for guests to take and use if desired. Here in Louisiana we'd serve that dish and salad also with sweet tea. Of course unsweet, too.

This sounds truly appealing to this Southerner who spent twenty years in New Mexico where we eat...

Reviewed easy chicken mole

Sep 13, 2014 on FoodNetwork.com

I intend to try this so very soon. It already has my approval for the easy part and if it's even half as good as Chef Zakarian says then I know it will be way worth trying because traditional recipes are so much longer to make and this only took about three minutes to make once all ingredients are together and ready to add. Aces!

Reviewed sunny's green garlic herbed butter

Sep 13, 2014 on FoodNetwork.com

Fabulous Sunny and thanks so very much. As shown on The Kitchen show you may place dollops of this in a straight row onto a large or long side of waxed paper then form into a log and roll it into a round shape so that you may cut off medallions of this mixture. Be sure to push down the last part of you mixture when using the food processor by using...

Reviewed skillet apple pie with cinnamon whipped cream

Sep 13, 2014 on FoodNetwork.com

Have watched Trisha Yearwood do this recipe and reviewed it here. Wow! I think I have a new Go To favorite to try today because this has to be the easiest, best-sounding recipe for good old fashioned tasting Apple Pie dessert. Thanks.

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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