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Sherrelyn 11224

Brooklyn, New York

Member since Jul 2008

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Reviewed crispy herb-roasted chicken

Nov 20, 2014 on FoodNetwork.com

I have made the chicken many times over the past 5 years and it's both AMAZING and super FAST at 17 min! It makes me appear like I know what I'm doing in the kitchen. Do try it.

Replied to Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette Recipe : Emeril Lagasse : Food Network

Nov 20, 2014 on FoodNetwork.com

5 years later I still LOVE this vinaigrette recipe, and have never tasted anything better!!! I have even substituted ingredients as necessary like bottled orange juice, 3:1 parts onion to garlic (to mimic the shallots), spicy brown style mustard and even dried tarragon all in the same batch, and it still blows me away. I've even drizzled it over...

Replied to Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette Recipe : Emeril Lagasse : Food Network

Nov 20, 2014 on FoodNetwork.com

5 years later I still LOVE this vinaigrette recipe, and have never tasted anything better!!! I have even substituted ingredients as necessary like bottled orange juice, 3:1 parts onion to garlic (to mimic the shallots), spicy brown style mustard and even dried tarragon all in the same batch, and it still blows me away

Reviewed Salmon Kebobs with Quinoa and Grapefruit Salad

Jan 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this last night and would never eat it again, but my daughter and mom liked it, so I guess "2/3 ain't bad". I felt the grapefruit was too overbearing a citrus choice. I am not sure the grapefruit zest and ginger infused oil had any impact on the dish at all. I agree with bloomcrew, more oil was needed. Had there been enough oil remaining...

Reviewed Salmon Kebobs with Quinoa and Grapefruit Salad

Jan 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this last night and would never eat it again, but my daughter and mom liked it, so I guess "2/3 ain't bad". I felt the grapefruit was too overbearing a citrus choice. I am not sure the grapefruit zest and ginger infused oil had any impact on the dish at all. I agree with bloomcrew, more oil was needed. Had there been enough oil remaining...

Reviewed Salmon Kebobs with Quinoa and Grapefruit Salad

Jan 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this last night and would never eat it again, but my daughter and mom liked d though, so as they say "2/3 ain't bad". I felt the grapefruit was too overbearing a citrus choice. I am not sure the grapefruit zest and ginger infused oil had any impact on the dish at all. I agree with bloomcrew, more oil was needed. Had there been enough oil...

Reviewed Salmon Kebobs with Quinoa and Grapefruit Salad

Jan 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I also agree with shannalillywhit.... that the quinoa needs to be covered. This was the first time I cooked it uncovered and I had to add more liquid. P.S. why would anyone just cook quinoa with water when a simple substitution of stock would add more flavor?

Reviewed Salmon Kebobs with Quinoa and Grapefruit Salad

Jan 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this last night and never want to eat it again. My daughter and mother liked it a lot so, as they say, 2/3 ain't bad. I thought the grapefruit was a very overbearing citrus choice for the quinoa. The grapefruit zest/ginger infused oil made less of an impact on the overall dish, in fact I'm not even sure it was worth the pidly 2 minutes of prep...

Reviewed Chocolate Orange Cupcakes with Limoncello Frosting

Oct 25, 2010 in Food Network Community Toolbox on Food Network

I never want to see Giada use boxed cake mix!!! If I wanted semi-home-made recipe, I would have hunted for a Sandra Lee recipe, which would never happen!

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