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nutellaluvr

Member since Mar 2011

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Reviewed cranberry sauce with pinot and figs

1 hour ago on FoodNetwork.com

YUM! I've made oodles of different cranberry sauces and this recipe is now within my top 5. The only change I made was to cut the sugars and honey by half. When adding the figs in (which I chopped for improved distribution) there was plenty of sweetness IMO. Did I say YUM?

Reviewed mexican enchilada suiza lasagna

Mar 12, 2014 on FoodNetwork.com

I fully appreciate why so many people enjoy this recipe. It is rich and creamy and cheesy. But bland. Only when you get a bite of the poblanos is there the slightest zing to this dish. I adore Emeril, but was hoping for a superior result. Considering just one factor: the effort ... or the cost ... or the huge calorie hit, I can't say this was worth...

Reviewed rockin' rice pudding

Feb 12, 2014 on FoodNetwork.com

I am impressed and thrilled to have found this recipe! I thought I didn't like rice pudding, but I was looking to use up white rice so I gave it a whirl. YUM! My only change was to use chopped Mission Figs in lieu of raisins. I will SO be making this again. Thx Tyler!

Reviewed Crepes

Oct 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Beautiful! I've used many crepe recipes over time, and this one is easy and offers up great results. Do again!"

Reviewed Perfect Potstickers

Jul 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Yum! I made this recipe to rave reviews changing only two things. I used ground (extra lean) chicken in lieu of pork, and I only boiled the wontons in stock (no frying involved). Hubby couldn't keep his mitts off of them and agreed that although the ingredients (ketchup/mustard) sounded unorthodox, the end result was great. Because my recipe resul"

Reviewed Jalapeno Corn Muffins

Jun 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Undecided between making this recipe from Emeril and Bobby Flay's version that is served at Mesa, I made both. The only change I made to this recipe was to increase the salt to 2 tsp, and they were great. There is a subtle sweetness and the texture is perhaps lighter than some, but thoroughly enjoyable. Emeril won the contest of the corn muffin in"

Reviewed Kentucky Hot Browns, Emeril-style

May 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

Totally yummy! I used shiitake mushroom caps as that was what I had on hand along with emmental and roast turkey breast. I inadvertently skimped a bit on the BAM and cayenne as I was making a 1/4 recipe and find pinches to become ambiguous. Next time I'll kick it up some more. Great lunch, you should make this!"

Reviewed Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

May 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

I was skeptical, but this recipe turned out very well! I would happily make it again. I used less couscous and shrimp than directed so it had a heavier veg component, and the curry paste I used made for a delicious result. This definitely scratched the "let's go for curry" itch."

Reviewed Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

May 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am a fan of whole wheat pasta and an even bigger fan of lemon so I thought this recipe would be superb. My only changes were adding a few asparagus tips and halving the recipe. The lemon zest was gorgeous, but in hindsight I would have liked a little bit of onion or garlic and a squeeze of lemon juice. The texture of the ricotta IMO was the letd"

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