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ldhiker

Charlotte, North Carolina

Member since Sep 2004

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Reviewed cowboy chicken casserole

Feb 16, 2014 on FoodNetwork.com

Beyond good. First time around and did use jalape���os, carefully seeded and deveined. We've all had that chicken enchilada casserole or taco casserole or whatever it's called, made with canned cream of mushroom, etc., etc. This is that but 10 times better. Incredible depth of flavor. It took the full 2.75 hours from start to finish, but I could probably...

Reviewed cowboy chicken casserole

Feb 16, 2014 on FoodNetwork.com

Beyond good. First time around and did use jalape���os, carefully seeded and deveined. We've all had that chicken enchilada casserole or taco casserole or whatever it's called, made with canned cream of mushroom, etc., etc. This is that but 10 times better. Incredible depth of flavor. It took the full 2.75 hours from start to finish, but I could probably...

Replied to cowboy chicken casserole

Feb 1, 2014 on FoodNetwork.com

How can you give a low rating to a recipe because of the number of ingredients? If you don't have time, don't make it. Geez.

Reviewed Veal Parmesan

Nov 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Okay, let me start by saying that I've made a lot of Emeril's recipes. I've also eaten at a lot of fine Italian restaurants. Personally I rarely make veal parmagiana at home because the results have been disappointing. Not this time. This is better than or equal to any veal parmagiana I've had at any Italian restaurant anywhere, period. Changed n...

Reviewed Hummus For Real

Sep 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Use this as your "base camp" for making hummus. Remember, this is very basic hummus, but for me was a good mix of the garlic/lemon flavor. Your tastes might be different. Oh, and don't think you can leave out tahini, because that would be pure sacrilege in making hummus. ""

Reviewed Grilled Pierogies and Kielbasa

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

Quick and tasty. Will definitely be making it again with a few twists of my own.""

Reviewed Shrimp and Cabbage Stir-Fry

Sep 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Outstanding. Made it just as directed, except used a bit more ginger and two cloves of garlic instead of one. Usually I like my Asian food more spicy, but this had excellent flavor. Will definitely make it again and might substitute bok choy for the cabbage, but will not mess with the flavoring.""

Reviewed Cajun Rice With Sausage

Jul 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

It is okay as written, but not spicy. I would definitely use andouille sausage next time, and maybe more cajun seasoning. On the good side, it is quick to make."

Reviewed Capellini With Spicy Zucchini-Tomato Sauce

Jul 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wow, this is a tasty and quick dish to make. I've had it twice over the last two weeks. Great, quick tomato sauce, just make sure to use quality tomatoes like San Marzano. Personally, I think four servings is a stretch here if you're not serving a side dish. Both times, it was enough for my wife and I, plus enough for one for lunch the next day."

Reviewed Chicken-Chorizo Paella

Jul 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fantastic dish. The only way I varied was that I used linguica Portuguese sausage as I could not find chorizo with the skin on (only the kind you can squeeze out of uncookable covering). In retrospect, I would have just used ground chorizo because the linguica did not give off enough oil. The homemade chicken stock I think is the trick, infused wi"

Reviewed Chicken-Chorizo Paella

Jul 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fantastic dish. The only way I varied was that I used linguica Portuguese sausage as I could not find chorizo with the skin on (only the kind you can squeeze out of uncookable covering). In retrospect, I would have just used ground chorizo because the linguica did not give off enough oil. The homemade chicken stock I think is the trick, infused wi"

Reviewed Carolina-Style Barbecue Chicken

Jul 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

Tried this for the first time out of the magazine. I'll agree with other reviewers that the chicken stayed moist, but I did use boneless breast instead of thighs. Will make again for sure."

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