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niakins

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Member since Mar 2010

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Reviewed emeril's essence

Mar 31, 2014 on FoodNetwork.com

So delicious. I keep this and the southwest around. I cut down the cayenne to half cause my husband is a spice newbie. I have to review cause I make this like once a month or two. Thank you!

Reviewed emeril's essence

Mar 31, 2014 on FoodNetwork.com

So delicious. I keep this and the southwest around. I cut down the cayenne to half cause my husband is a spice newbie. I have to review cause I make this like once a month or two. Thank you!

Reviewed P. F. Chang's Mongolian Beef

Nov 4, 2013 in on Food.com

Awesome. I will reduce the sodium next time. I also only used 1/2c of brown sugar and added a little chili flake.

Possibly non relevant side note: I was totally going to make broccoli beef but my kid yawned at that idea. However I had already marinated the meat in soy, cornstarch, sherry, pepper and sesame oil. It was ...

Reviewed A-1 Pot Roast Chuck Steak

Oct 15, 2013 in on Food.com

Great! I used 2 small 3/4inch chuck steaks weighing about a pound each and it worked. I was worried about it becoming dried out or the bottom steak becoming boiled instead of nicely braised. At the end I reduced the sauce, added a few cracks of pepper and another teaspoon or so of brown sugar.

Oh yes... The one thing I d...

Reviewed Hungarian Pot Roast

Oct 10, 2013 in on Food.com

Thanks for this recipe. I thought this was wonderful. The fact that there';s only 3 seasonings left it feeling like there was a little something that could be added but I made it as the recipe directed anyway (with the exception of fresh mushrooms and one huge yelllow onion instead of 10 small white - because I was confused to what they cou...

Reviewed Sunday Night Roast Beef and Gravy with Easy Rice

Sep 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was great. I'd never bought this cut of meat before and had no idea of what to do with it. Emeril to the rescue as always. I didn't have a thermometer but my meat was 4 lbs so I did the full 2 hours and I think it came out perfectly. I had just a bit of pink in the center, bit I like my meat medium rare to medium well and it was great. ...

Reviewed BBQ Shortribs

Apr 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

I loved it but did use 1 kiwi peeled and half of the sweetener. I used agave because I had run out of honey. I believe the kiwi totally made the meat tender. It was pretty salty so I will step up my soy sauce game on the next go round. "

Reviewed Braised Country-Style Pork Ribs

May 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this two day ago and have been thinking about it since. Freakin fantastic. I didn't change a thing. I don't have a slow cooker, however, so I made Alton's savory polenta to go with it. My husband, who I tease often for having a baby sized stomach capacity, ate seconds and then some. We were so full that we both laid on the floor afterwar"

Reviewed Pork Schnitzel with Chanterelle Mushrooms

May 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Yay. Delicious. Me and the husband loved it. I used portabellos and panko and a mix of olive oil/butter but otherwise followed the recipe. I fixed roasted cauliflower to go on the side. Thanks for the awesome recipe."

Reviewed Cajun Chicken Alfredo

May 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

So being a new housewife (like a whole 2 weeks, I cook everyday and it's typically recipes from this site. He compliments everything I make but this one actually got a WOW! The only sub I made was chicken stock for wine, seeing as how I just made beef burginon and I'm over wine! I also used Zatarain's big and zesty blackening spice and sprinkled i"

Reviewed Cajun Chicken Alfredo

May 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

So being a new housewife (like a whole 2 weeks), I cook everyday and it's typically recipes from this site. He compliments everything I make but this one actually got a WOW! The only sub I made was chicken stock for wine, seeing as how I just made beef burginon and I'm over wine!
"

Reviewed Sauteed Swiss Chard with Bacon

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

I bought swiss chard on a whim at a farmers market and this was a perfect introduction to the vegetable. As another reviewer did I also subbed chili powder for red pepper flakes and also tossed in a dash of garlic powder because i only had minced garlic on hand and didn't want to go fishing them out or risking them burning. Thanks Anne."

Reviewed Southern Biscuits

Nov 24, 2010 in Food Network Community Toolbox on Food Network

I made these tonight as a test run for tomorrow. This is my first time baking biscuits from scratch and they were amazing! I did make 2 modifications tho because I refuse to go to a store on the eve of Thanksgiving. I used all butter, no shortening and made my own sour milk with the 1T white vinegar to 1c milk. I also didn't bother to cut these...

Saved Recipe Carnitas by Chef #876299

May 26, 2010 on Recipezaar

Saved Recipe Mexican Ceviche by Bergy

May 26, 2010 on Recipezaar

Saved Recipe BLT Nibbles by KeyWee

May 25, 2010 on Recipezaar

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