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Ft Worth, Texas

Member since Jun 2007

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Reviewed spinach, mushroom and cheese breakfast casserole

Dec 3, 2014 on

This was so flavorful!! The only thing I did different was that I didn't realize that this had to be made the night before and sit overnight in fridge, so it really only sat for 30 minutes. But it was fabulous anyway!!

Replied to shrimp gumbo

Aug 7, 2014 on

Oh, one other thing, I did use boxed seafood stock instead of making my own and it was great!

Reviewed shrimp gumbo

Aug 7, 2014 on

YUM!!! I was surprised how good this recipe turned out!! I used 12 oz package of crawfish tails and about 1/2 lbs of shrimp. Other than that, I followed the recipe as is. I did have a bit of trouble finding file powder. Walmart didn't have it, but Tom Thumb did. If you can't find it, the recipe is plenty thickened without it, and tasted great...

Reviewed garlic chicken and potatoes

Jul 18, 2014 on

Loved the chicken and sauce, but the potatoes were seriously lacking in flavor and seasoning! Next time, I'm going to cut them smaller and increase the amount of salt and pepper. I doubled the sauce recipe as suggested by others and I put a lot more red pepper flakes than the recipe suggested. It probably wouldn't be a bad idea to baste the chicken...

Reviewed penne with shrimp and herbed cream sauce

Jun 26, 2014 on

This recipe was SO good and really easy! The wine I bought was a blend of pinot grigio and riesling, which is a little sweeter than I usually like, but it worked very nicely in this dish! I love the sweet and spicy mix! I will be making it again!

Reviewed cheesy mushroom and broccoli casserole

Apr 20, 2014 on

This was the best dish I made for Easter dinner! I made it just as the recipe said except I used fresh broccoli instead of frozen. It was so good! I think it is important to taste the roux as you add ingredients. I think the recipe requires enough seasoning and if you season it as you go, it will be flavorful when its done. I will make this again...

Reviewed Classic Fried Chicken

Sep 30, 2013 in Food Network Community Toolbox on

I tried this recipe with boneless skinless chicken breasts that I cut into strips. Overall, the chicken was really good, but I found that the batter was so liquidy that it wouldn't stick very well to the chicken. Maybe it sticks better to skin-on chicken, but not so much to skinless! Also, I found it very helpful to have a thermometer to stick in"

Reviewed Sugar and Nut Glazed Brie

Dec 9, 2012 in Food Network Community Toolbox on

Oh my goodness was this good!! I was really surprised at how good it was because I also make a savory baked brie and it is really good too! Plus, this is so very easy! I wish I'd read some of the commentary before I made it though because a 500 degree oven is REALLY hot! And there was a burning smell permeating the kitchen, not from the brie, bu"

Reviewed Crawfish Etouffee

Apr 20, 2012 in Food Network Community Toolbox on

This is so good and so easy!! My family loved it! I followed the recipe exactly as written, but found the broth to be too liquidy, so I added another tbsp of flour to the end product and it thickened up perfectly! Thank you Emeril for another awesome recipe!!"

Reviewed Copycat Carrabba's Pollo Rosa Maria

Dec 31, 2011 in on

I made this tonight and was pleasantly surprised how good it was! We grilled the chicken on a charcoal grill which really added so much flavor! I will say that though the dish tasted great, it certainly did NOT look like it does at the restaurant! I could not get the chicken to bend around the prosciutto and cheese hardly at all! It really was...

Reviewed Broccoli and Cheese Soup with Croutons

Oct 7, 2011 in Food Network Community Toolbox on

This was SO good and SO easy!! This recipe is a keeper! Also, I made this with fresh broccoli instead of frozen and I made it just as the recipe says. I did not cook it first and it was awesome! I think its better to not cook it first so that all of those good nutrients from the broccoli is in the soup not lost in the prior cooking process. I d...

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