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Kairei

Anchorage, Alaska

Member since Sep 2010

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Reviewed Grilled Pork Skewers with Chile Sauce

Jan 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This came out very very good :)
I used red pimientos peppers instead of Thai peppers -because that's what I had in my pantry at the time- and it came out nice and sweet, no hotness at all. I like hot, too, but this is a nice option. Instead of dirtying two pans, i chopped the meat up and marinated it in a large bowl that I mixed the marinade...

Reviewed Hazelnut Crunch: Noci Croccante

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

I used this for the crunch in Giada's 'Hazelnut Crunch Cake with Mascarpone and Chocolate' and it was wonderful. This recipe takes about 30 minutes off the cake recipe and matches it wonderful to boot. I just added a handful of toasted hazelnuts to the ziplock bag before pounding with a mallet. Also, I never bother to skin hazelnuts and it still taste...

Reviewed Hazelnut Crunch Cake with Mascarpone and Chocolate

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

HUGE HIT! It only took me about 40 minutes to make, including bake time.
For the CAKE BATTER, I used a box of DUNCAN HINES DECADENT mix. I highly recommend this batter! For the CRUNCH; a couple days before I had made Giada's HAZELNUT CRUNCH and used this. I whipped theFILLING/FROSTING and stuck it in the fridge to chill till I was ready...

Reviewed Sherry Butter Nut Drops

Dec 21, 2010 in Food Network Community Toolbox on FoodNetwork.com

These taste really good, but totally only needs about 15 min of cooking if you are using a mini-cookie scooper and even less if you are doing the tsp full. I found that using a fork was easier for pressing the lines in the dough than a knife, but either way I wasn't very good at it and mostly stuck with putting the pecans in the center, which looks...

Reviewed Hazelnut Crunch: Noci Croccante

Dec 21, 2010 in Food Network Community Toolbox on FoodNetwork.com

Way easy and taste as good as any store!! I made it for co-workers and it turned out like I imagined! I completely preped and measured all the ingredients before I started cooking, that way I made sure not to burn anything, so that really helped. I think next time I am going to try it with 1/4 or 1/2 tsp of cayenne and see how that taste! My stove...

Reviewed Sauteed Frog Legs with Tomato Garlic Butter

Dec 14, 2010 in Food Network Community Toolbox on FoodNetwork.com

I thought it tasted delicious. I should have realized, with ingredients that strong, that I didn't need to absolutely coat the frog legs because it was so strong, but I didn't-so word to the wise. This was the first time I have had frog legs and thanks to Emril it won't be the last!

Can't wait to try it on pork cops next!

Reviewed Cheesy Mushroom and Broccoli Casserole

Oct 22, 2010 in Food Network Community Toolbox on Food Network

This tasted fantastic! I put an extra two cloves and tons of cheese. I also added two cans of tuna, and it was crazy tasty!
Enjoy!

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