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Seneriches

Member since Oct 2011

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Reviewed Pat's Broccoli and Chicken Stir-Fry

Jun 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Flavor was excellent, but 1/2 TB red pepper flakes is way too much. It was really spicy, and we like spice. I would amend to 1 teaspoon. I also doubled the sauce and used chicken breasts."

Reviewed Grilled Pork Skewers with Chile Sauce

Apr 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Little salty, but it was tasty. I liked the chili sauce. I did not have red thai chili, so I substituted with serrano."

Reviewed Neely's Jerk Chicken

Apr 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

The Neelys never, ever disappoint. This was absolutely delicious and our plates were polished. It was the perfect amount of spice. I marinated the chicken overnight, so maybe that helped to soak the flavors in. I served it with Bobby Flay's mango salsa recipe."

Reviewed Chipotle Shrimp Taco with Avocado Salsa Verde

Apr 12, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious. Did not change a thing to the recipe."

Reviewed Tacos Carne Asada

Apr 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Absolutely delicious. I also took the lead from other reviewers and added the lemon and orange zest to the mojo along with some liquid smoke. The pico de gallo was very good. Will make again!""

Reviewed Pat's Broccoli and Chicken Stir-Fry

Mar 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Flavor was excellent, but 1 TB red pepper flakes is way too much. It was really spicy, and we like spice. I would amend to 1 teaspoon. I also doubled the sauce.""

Reviewed Pumpkin Waffles with Maple Walnut Apples

Mar 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

The topping is great, but I have had fluffier pumpkin waffle recipes (e.g. Williams Sonoma breakfast recipe book).""

Reviewed Ginger-Soy-Lime Marinated Shrimp

Mar 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was just ok for me. A little too salty for my liking. I removed the shells, just as others recommended. If I make it again, I will use low sodium soy sauce.""

Reviewed Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

Feb 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent. I used thin-sliced chicken breast to save the hassle of pounding. I also seasoned the chicken with salt and pepper, pan fried it for ~3 minutes each side then placed it in the oven at 350 for 8 minutes. I also did not stuff the chicken, but rather just placed the stuffing on top of the breasts before putting it in the oven. Really,...

Reviewed Moroccan Grilled Salmon

Jan 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was rather bland for me.""

Reviewed Tilapia with Citrus Bagna Cauda

Jan 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent dish. Subtle flavors and I love anchovy, but it does not overwhelm. I did not have fresh basil, so I just used 1 tsp. dried and it was fine.""

Reviewed Banana Bread

Jan 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Excellent recipe. I turned this into chocolate chip banana muffins. I halved the recipe (put in 2 bananas and a tsp. vanilla) and it made 9 muffins. I baked it at 325 in a convection oven for 20 minutes. I also put in 1/2 cup of chocolate chips. Delicious.""

Reviewed Herb Crusted Pork Tenderloin

Jan 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Wow, absolutely delicious. I used herbs de provence (3/4 TB for a 1.5 lb. loin) instead of the other spices, made 3/4 of the rub and baked in a convection oven (roast setting) for 425 degrees for 20 minutes and 320 degrees for another 15. Lick the plate delicious. Thanks Paula!""

Reviewed Oven Fried Chicken

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

Excellent and very easy to make. I substituted the olive oil in the mustard mix with a cup of low fat mayo and it turned out great. Also, I used store bought thin-sliced chicken breasts.""

Reviewed Pumpkin Bars

Dec 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent, moist cakes and the icing is killer (Of note, I used neufchatel cheese instead of cream cheese to lower the fat content and it was still amazing). I also substituted pumpkin spice for the cinnamon. I will make again and again.""

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