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mae428

Orlando, Florida

Member since Dec 2004

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Reviewed chicken paprikash

2 days ago on FoodNetwork.com

This recipe needed a LOT of help to make it edible. I added garlic powder, black pepper, more onions, and smoked paprika to give this dish flavor. Like others have stated, there was way too much broth. I'd cut back by 1/2 a cup or so. It ended up looking like soup.

Reviewed mum's everyday red lentils

May 7, 2014 on FoodNetwork.com

This was incredible! Like others have stated, you can double (even triple) the spices. I added more cumin, paprika, onions, and garlic. I like things spicy, so I added a habanero for good measure. The infused oil part must not be overlooked. Yes, you can make it without it, but any seasoned dal lover knows this step is what takes the dish from...

Reviewed Pork Chops Yum-Yum

Feb 5, 2014 in on Food.com

This was just ok. I';m not sure what all the hype is about, it';s nothing spectacular. The taste was a bit bland for me. I had to kick things up a notch by adding my own seasoning to the sauce. There was nothing about the sauce that made it distinctive. I will say that the pork was very tender. I put a cover on it will baking as oth...

Reviewed Coconut Curry Crust Fish

Dec 12, 2013 in on Food.com

This was fantastic! I heard that breading with coconut is the latest craze so I googled and found your recipe. I just threw all the ingredients in a food processor and patted them on the fish. I left the fish in the oven for about 10 minutes longer to get more of a crust. This is definitely a keeper that I will be making for a long time to co...

Reviewed Easy Asian-Style Low Fat Microwave Steamed Fish

Nov 20, 2013 in on Food.com

Thank you for this dish. It was incredible. I thought the consistency of the sauce was perfect. It needs to be blended well. I used tilapia. I will be making this again!"

Reviewed Crisp Chicken Wings with Chili-Lime Butter

Jul 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was great. However, if you don't want your wings to have a gelatinous-like consistency, you must cook them a bit longer. 20 minutes does not cut it. I baked them for 45 minutes, tossed them in the sauce, then put them under the broiler for about 10 minutes to give them a more crispy texture. The flavor was incredible, and like the other r"

Reviewed Beer Braised BBQ Pork Butt

Jun 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

This dish was absolutely fantastic. I would only make one major alteration, and that is to reduce the salt. I used about 1 1/2 TBSP of salt instead of 2, and it was just right. I believe any more than that would have been excessive. I also added a little cayenne pepper to the sauce just for an added kick. Someone mentioned in another review t"

Reviewed North African-influenced Lamb Shanks with Couscous

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

This recipe was remarkably good. I added a bit more spice at the end (more cinnamon, cumin, and cayenne, because I like it spicy), and omitted the orange juice. I used canned tomatoes and frozen carrots to cut down on the prep time. The sauce was amazing. Make this recipe if you are trying to impress someone!"

Reviewed Bal's No-Butter Chicken

Feb 15, 2012 in Recipes on Cooking Channel

I'm sorry to be a downer, but this dish was a tad bland to me if one follows the recipe to a T. I recommend doubling the spices. I added more tomato paste to give it a richer color and sweetness, some more garam masala, and black pepper. The flavor came alive once I did that. ""

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