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bruinfan07

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Reviewed Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw

Jun 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very easy. I did the best I could with the spices. I didn't have the two specific kinds of chili powder, but I think using cayenne and paprika worked fine.

It's very spicy. I like it. The combination of spices reminds me of Indian food. Such a rich flavor."

Reviewed Broccoli and Cheddar Frittata

May 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

I had never had a frittata before I tried this recipe. I'm happy to say, I will probably be having many more frittatas in the future. This recipe was super easy. Basically, saute the vegetables, then pour the whipped eggs over them and cook, add cheese, then broil for 2 minutes.

I love the taste of the brocolli and cheese with the...

Reviewed Spaghetti alla Carbonara

Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

It's a pretty good recipe. Was really easy and fast (15-20 min) to make, even for the 1st time.
I added sliced mushrooms. I like cheese a lot so I might add more Parmesan or something next time. ""

Reviewed Oven-baked Salmon

Oct 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

So easy. Just salt, pepper and bake. Take it out after 12-15 minute and it tastes perfect. I sometimes add lemon or lime juice.

The salmon tastes so good baked this way, I don't really bother looking for new ways to make salmon. Salmon is such a healthy source of protein, omega-3s and healthy fats. I feel good eating this, and it...

Reviewed Beef Bourguignon

Oct 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

I followed the recipe scrupulously, and I liked the end result. However, I really wasn't blown away by the taste. I prefer Emeril's Lamb Stew with Herbes de Provence to this dish -- I compare them b/c they are similar.

I used a lot less bacon than the 1/2 lb the recipe calls for. Maybe that made a difference. It's a good recipe...

Reviewed Chicken Marsala

Jun 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

Easy and delicious. What more could you ask for?

I made it for the first time tonight. The sauce is incredibly tasty.

I will make it again, but I will add CHICKEN THIGHS because I think they will turn out fabulous in this recipe. I also tend to like dark meat, even though the chicken breasts turned out great.

I...

Reviewed Creole Shrimp and Lobster Bisque

May 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this at a family gathering and everyone loved it. It's so easy to make! It's hilarious.

I always add a lot of Creole Seasoning because otherwise I find it a bit lacking in saltiness. Maybe 2-3 tablespoons.

I feel that you can add scallops, shrimp, lobster, oysters or crab meat and have a great soup.
This...

Reviewed Venetian Shrimp and Scallops

Apr 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this for the first time and really liked it. Served the seafood and sauce over linguini. The scallops taste superb. Easy recipe and doesn't take a long time at all."

Reviewed Venetian Shrimp and Scallops

Apr 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this for the first time and really liked it. Served the seafood and sauce over linguini. The scallops taste superb. Easy recipe and doesn't take a long time at all."

Reviewed Creole Shrimp and Lobster Bisque

Apr 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Made this at a family gathering and everyone loved it. It's so easy to make! It's hilarious.

I always add a lot of Creole Seasoning because otherwise I find it a bit lacking in saltiness. Maybe 2-3 tablespoons.

I feel that you can add scallops, shrimp, lobster, oysters or crab meat and have a great soup.
This...

Reviewed Red Chicken Curry

Apr 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a really nice Red Curry recipe that's kind of like a combination of other Asian curries. It's easy to make and, more importantly, really tastes great. I have lived in Asian countries including Singapore, China and Hong Kong and this recipe really hits the spot for me. The red chili powder is a nice main ingredient and it blends well with the...

Reviewed Mughlai Chicken

Apr 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love indian spices and this recipe really mixes together many of those special flavors. I like that the yogurt gives the sauce some tartness or tang that contrasts well with the saltiness or the meat and other flavors. It's not like you have to use all of the spices listed in order to end up with a great dish, anyhow! My fiancee loves this dish...

Reviewed Mughlai Chicken

Apr 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love indian spices and this recipe really mixes together many of those special flavors. I like that the yogurt gives the sauce some tartness or tang that contrasts well with the saltiness or the meat and other flavors. It's not like you have to use all of the spices listed in order to end up with a great dish, anyhow! My fiancee loves this dish...

Reviewed Mughlai Chicken

Apr 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love indian spices and this recipe really mixes together many of those special flavors. I like that the yogurt gives the sauce some tartness or tang that contrasts well with the saltiness or the meat and other flavors. It's not like you have to use all of the spices listed in order to end up with a great dish, anyhow! My fiancee loves this dish...

Reviewed Lamb Stew with Herbes de Provence

Apr 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a really great stew. To me it's like a high-end soup. I really enjoy the taste of the lamb with the vegetables and dark, rich broth."

Reviewed Steak and Mushroom Pie (England

Apr 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I liked this a lot. The meat becomes really tender after being cooked over such a long time. The sirloin becomes flaky. I liked that a lot."

Reviewed Southern Fried Chicken

Apr 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this recipe for fried chicken and it was great. 1 cup of hot sauce sounds like a lot but using that much really helps give the chicken that extra tang. I don't have a cooking thermometer so I just put oil in a pot and turned up the heat on high and the skin turned out nice and crispy or crunchy.

I also used this batter recipe...

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