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jlperez67

Temecula, California

Member since Sep 2008

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Favorited Pasta Alla Gricia

Mar 8, 2014 in Recipes on Cooking Channel

Reviewed The Lady's Chicken Noodle Soup

Jan 22, 2014 on FoodNetwork.com

Incredible. My family enjoy it very much. My son is a picky veggie eater and he did not complain. It is already in my recipe notebook.

Reviewed The Lady's Chicken Noodle Soup

Jan 22, 2014 on FoodNetwork.com

Excellent recipe. Very tasty. It was followed to the letter.

Reviewed The Lady's Chicken Noodle Soup

Jan 17, 2014 on FoodNetwork.com

Excellent recipe. Very tasty. It was followed to the letter.

Reviewed The Lady's Chicken Noodle Soup

Jan 17, 2014 on FoodNetwork.com

Excellent recipe. Very tasty. It was followed to the letter.

Reviewed The Lady's Chicken Noodle Soup

Jan 17, 2014 on FoodNetwork.com

Incredible. My family enjoy it very much. My son is a picky veggie eater and he did not complain. It is already in my recipe notebook.

Favorited Escargots in Garlic and Parsley Butter

Jul 12, 2012 in Recipes on Cooking Channel

Favorited Moussaka

Apr 15, 2012 in Recipes on Cooking Channel

Favorited Lasagne Alla Bolognese

Apr 15, 2012 in Recipes on Cooking Channel

Favorited Monster Mushroom Burger

Apr 15, 2012 in Recipes on Cooking Channel

Favorited Sticky Rice Wrapped in Lotus Leaves

Mar 12, 2012 in Recipes on Cooking Channel

Favorited Swordfish And Caponata Di Melanzanes

Jan 6, 2012 in Recipes on Cooking Channel

Favorited Involtine di Melanzane con Capelli d'Angelo

Jan 6, 2012 in Recipes on Cooking Channel

Favorited Spicy Eggplant

Jan 6, 2012 in Recipes on Cooking Channel

Reviewed Faux-Fongo with Read Bean Gravy

Apr 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Sorry Sunny, Mofongo is never done in Puerto Rico in a food processor. You are taking away the texture of the mofongo. We use a mortar or "pilón". See Guy Fieri's show about mofongo. They did it the right way. Although I love bacon, we use "chicharrón" (fried pork skins) when doing the mofongo."

Reviewed P. R. Pernil

Apr 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

I come from Puerto Rico and we know about pernil. We do not put cayenne pepper, chili powder nor cumin in the "adobo" (rub). And we also rub the skin without cutting it. Our basic rub is a paste made with salt, pepper, oregano, garlic, olive oil and vinegar. We do not put orange juice in the pernil. Sour orange juice is used for the Cuban Style Pernil...

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