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Reviewed Lasagna Rolls
Nov 19, 2013 on FoodNetwork.com
“Easy, if a little time-consuming. Good make-ahead and freeze recipe up through the roll-up stage. Add marinara sauce and cheese after removing from freezer, defrosting in fridge overnite and before putting in oven to bake. I use Vodka sauce and grated Reggiano instead of the shredded Mozzarella and Marinara. A little more elegant that way and the...”
Reviewed Apple Cake "Tatin"
Sep 30, 2013 on FoodNetwork.com
“I made this with sliced peaches instead of apples. (Ina also has made a plum variation of this as well.) BEAUTIFUL to look at. And easy enough to make... BUT...at the end of the day... way too sugary for our taste. I'll stick with Ina's Fresh Peach Cake recipe or Paula Deen's Peach Cobbler when we get to jonesing for something like this."”
Reviewed Baked Cod with Tomatoes and Onions
Apr 26, 2013 on FoodNetwork.com
“duh? who out there believes that Emeril's recipes are ever simple? As usual,this was a lot of ingredients and a lot of work for a "good" outcome. I'll make it again but certainly won't tell everyone that this is a must try recipe. I'll keep it to myself. BTW, great flavor and yes a complex taste experience. If I got it in a restaurant I would be i"”
Reviewed Stuffed Cabbage
Mar 7, 2013 on FoodNetwork.com
“This is delicious and a fairly straight forward recipe. Two things I would change next time. First, I would cook the rice before combining with the meat mixture. It was still a little crunchy when finished in the oven. Second, I think the raisins would work better incorporated into the filling rather than the sauce. Otherwise, a fantastic recipe. "”
Reviewed Caesar-Roasted Fish
Feb 7, 2013 on FoodNetwork.com
“As usual, Ina comes up with another great one. I used this on Cod filet pretty much as specified in the recipe. Next time I will lower the oven temp for this particular fish. Sauce one one side will probably be more than enough as we found it pretty salty... but still delicious! DO NOT skip the scallions and capers. They add so much complexity to "”
Reviewed Portobello Mushroom Lasagna
Feb 1, 2013 on FoodNetwork.com
“A great first course or appetizer. I make a "deluxe" version of this when serving it as an entree.
Here's how I make it:
I use 2 C. half & half and 2 C. milk for the sauce
Saute some chopped leeks along with the mushrooms.
The more different kinds of mushrooms you use, the better the taste. I throw in some red...”