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OURQUENE

Mandeville, Louisiana

Member since Mar 2010

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Reviewed Frangelico Tiramisu

Jul 29, 2014 in Recipes on Cooking Channel

This is the best tiramisu I have ever made!! I also made it with amaretto liquor. Delicious!"

Reviewed grilled oysters with jalapeno-herb mignonette

Jun 27, 2014 on FoodNetwork.com

Bobby totally forgot that the Gulf oysters off the coast of La, Texas, Miss, Ala are some of the best oysters in the US

Reviewed Tarragon Chicken

Jun 23, 2014 in Recipes on Cooking Channel

Fabulous recipe! To make homemade cr?me fraiche, I looked up Emeril's recipe and he said to mix 1 cup heavy cream and 2 tablespoons buttermilk in a bowl. Cover with a kitchen towel and set in a warm place for 12-16 hours until thickened. The acid in the buttermilk keeps it from spoiling. Stir and refrigerate till ready to use. Can be refri"

Reviewed Grapefruit Zabaglione over Mixed Berries

Jun 13, 2014 in Recipes on Cooking Channel

This was a great recipe! You shouldn't give Giada a one star because you screwed up the recipe. It is not fair to her if you don't follow the recipe correctly and it comes comes out bad. She deserves 5 stars! Thanks, Giada"

Reviewed easy tzatziki with toasted pita crisps

Apr 30, 2014 on FoodNetwork.com

This was really good! You need to click on Easy Tzatziki with Feta down below to get the whole recipe. They only gave you the pita portion.

Reviewed Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette

Sep 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was amazing! Also I am writing because the Grilled Tuna with Grilled Ratatouille Couscous with Deconstructed Pesto recipe is not here!!!! I really wanted to make the Tuna, but, when I came to the computer, it is not here!!! That was the star recipe of this episode!!
Thanks, Bobby, you really know how to BBQ!!"

Reviewed Baked Shrimp Scampi

Aug 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was so AWESOME!! I used a stick of butter instead of 1 1/2 sticks. I also added dried basil and thyme to the marinade. Thanks Ina!"

Reviewed Balsamic Baby Back Ribs with Truffled Twice-Baked Potatoes

Jul 25, 2013 in Recipes on Cooking Channel

These are the best ribs I have ever tasted! I used a chipotle pepper in adobo sauce instead of a habanero pepper. I also used pork country style ribs instead of beef ribs. They were a big hit with all of my family and friends! Thanks Nadia for another great recipe! And thanks for entertaining us!"

Reviewed Roasted Salmon with Green Herbs

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

This was delicious! I also make this on the grill. I use half olive oil and half toasted sesame oil when I do this recipe, mixed with the lemon juice. I also add fresh rosemary. I never use dried rosemary. It is like eating little sticks. Fresh is the only way to go with rosemary. I do use other dried herbs, but not rosemary. I get so ma...

Reviewed Shrimp Stuffed Mirliton

Aug 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm a cajun from Louisiana and Paula did a good job on these mirlitons. They are the same as chayote squash or vegetable pear. If you can't find these. You can substitute another kind of squash or we even stuff eggplant with seafood alot in La. We also use more herbs, like basil, thyme and parsley in alot of dishes. Thanks Paula for showing th...

Reviewed Cheesy Orzo

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

This is My Favorite go to side dish!!!! My family loves this! I add basil, thyme and fresh chopped parsley at the end. Wonderful and creamy!! Thanks, Rachel"

Reviewed Shrimp with Roasted Garlic Pesto Pasta

Jun 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was so AWESOME!! I used tomatoes from my garden instead of cherry tomatoes. They were so good! I added 1/2 cup white wine to the shrimp after they are pink and let it cook about 3 minutes more. I also added the juice from the shrimp to the pesto in the blender. I then added more parmesan, parsley and chili flakes to the pasta at the end b"

Reviewed Seared Magret Duck Breast with Creamy Garlic Mashed Potatoes, Haricots Verts and Brandied Cherry Reduction Sauce

Apr 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

To Paula in CA, a suggestion for peeling pearl onions is to blanch them for a few minutes and the peel will come right off. Also, they sell frozed peeled pearl onions now if time is a factor. They also taste fine. I hope this helps."

Reviewed Seared Magret Duck Breast with Creamy Garlic Mashed Potatoes, Haricots Verts and Brandied Cherry Reduction Sauce

Apr 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

To Paula in CA, a suggestion for peeling pearl onions is to blanch them for a few minutes and the peel will come right off. Also, they sell frozed peeled pearl onions now if time is a factor. They also taste fine. I hope this helps."

Reviewed Grilled Tuna with Pineapple Chipotle Salsa

Apr 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

This dish was both healthy and delicious! The only changes I made were: I put lemon juice and toasted sesame oil on the tuna before grilling it! It really adds toasted smoked flavor to the fish. Delicious! Try it! Also, I learned a great tip from Rachel Ray for the Chipolte in Adobo Sauce. Use as much as you want and put the rest of the ca"

Reviewed Smoked Salmon Deviled Eggs

Feb 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Hi!
For those that don't know, salmon roe is caviar made with salmon eggs. I think any cariar will work for this recipe. Also, if you wish to omit the roe, I usually sprinkle paprika on top for a red pop of color.

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