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Reviewed Trout Almondine

Feb 26, 2012 in Food Network Community Toolbox on

I have a lot of cooking experience and a lot of respect for Chef Emeril (being that I am from Louisiana). However, I found that by reducing the Meunire sauce down and "setting aside" allowed too much liquid to reduce away - the Meunire sauce was absorbed by the potatoes during the cooking process. Also, a note to anyone cooking this: you will wan...

Reviewed Biscuits

Oct 8, 2010 in Food Network Community Toolbox on Food Network

These were great. The first time I made them they did not rise properly. It was due to expired baking powder...yuck! Used a pre-heated oven at 400 degrees by-the-way! Very yummy...but didn't expect anything less from Paula! One of my daughters likes them with honey!

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