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Plymouth, Michigan

Member since Nov 2007

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Reviewed sourdough bread stuffing

Nov 30, 2014 on FoodNetwork.com

I had a vegetarian at my Thanksgiving table this year, so I had to forego my usual sausage dressing. I used home-made vegetable broth as a substitute for the chicken broth, but otherwise followed the recipe. I don't like it when quantities are vague, e.g., 10 sprigs of thyme. Sprigs vary too much in size. When I googled it, I found suggestions...

Reviewed sweet potato pecan salad

Nov 30, 2014 on FoodNetwork.com

This salad was a hit at my Thanksgiving table. And it's easy to do the advance prep. I loved the unique combination of favors and the wonderful spiciness of the ras el hanout. I will definitely be making this again.

Reviewed the creamiest, butteriest, tastiest mashed potatoes ever

Nov 30, 2014 on FoodNetwork.com

This is a great do-ahead recipe for a holiday dinner. I made them the day before and diced them, which assured a creamy smooth texture. They tasted wonderful with that hint of garlic, and people went in for seconds. This will be my go to recipe for future holiday dinners. Love the show and Jeff's great humor.

Reviewed Harira: Moroccan Chickpea Stew with Chicken and Lentils

Feb 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is comfort food at its Mediterranean best. It's tasty and filling and the leftovers are even better. I cut back the broth to 1 quart, and the end result was a stew. I also used canned chickpeas; but otherwise, I followed the recipe. An extra 2 cups would make it very soupy, and if I wanted to make this as more of a soup, I would up the ...

Reviewed Chicken and Vegetable Stew in Peanut Butter Tomato Sauce: Mafe

Oct 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

I absolutely loved this. I started with cut up chicken parts, then pulled them out while the sauce was reducing, removed the skin and bones, chopped up the chicken and returned it to the sauce with the veggies. Just easier to eat that way. This is such a satisfying stew with great flavor, and it's healthy, too. I made a half recipe with two l...

Reviewed Braised Chicken Thighs with Button Mushrooms

Oct 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

It's unusual for this many people to review an Emeril recipe, but I'm glad to see the recognition of his genius in the kitchen. This is one of his simpler recipes, but the flavor is signature Emeril. I want to bathe in this sauce. And I even lightened the dish up a bit by using skinless thighs, not adding the butter, and beefing up the veggies...

Reviewed Winter Minestrone

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

This was a delicious soup. My changes: only had 1/2 lb. of chard, and that was enough for me; added some green beans and red bell pepper just because I had them; used diced tomatos with italian seasonings; substituted bacon for the pancetta and sauted the veggies in the fat (didn't use the olive oil). It was a very tasty, hearty and filling so...

Reviewed Pork Chops with Fennel and Caper Sauce

Aug 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Easy and very tasty...loved the sauce. I put it over cappellini and served green beans with butter and nutmeg as a side. I was a little puzzled about what to do with the fronds, since there's no specific mention of them in the cooking directions. I chopped and added about 3 tbs. with the parsley at the end. A wonderful Sunday supper. ""

Reviewed Chicken, Shrimp & Sausage Stew and Endive Salad with Toasted Almond Vinaigrette

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

This was so easy to make and so delicious. I used boneless skinless chicken thighs and added the kernels from one ear of corn about 5 minutes before adding shrimp and some scallops. Right after adding the shrimp and scallops I covered the stew and took it off the heat to steam the seafood. This is a technique I saw on another cooking show and ...

Reviewed Veal Marsala

Aug 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

I followed the recipe with just a couple of exceptions--I dusted the veal with seasoned flour, so the sauce would thicken a bit, and I added a dollop of champagne mustard with the chicken broth. I'm glad I added the mustard, because I found the sauce too sweet. This is the first time I've used sweet marsala for a marsala recipe, and I much pref...

Reviewed Shrimp and Sausage Jambalaya

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

This is easy, but takes a while to make. It was 90 minutes from beginning to chop to my first delicious forkful. I followed the recipe, with one exception--used chicken instead of ham and seasoned it with Emeril's Bayou Blast. Browned it before the sausage. I wish I had put more heat in it, but I'm conservative first time around with spices. ...

Reviewed Pasta Ponza

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

I took some suggestions from prior reviewers and didn't rinse the capers, added chopped garlic, used only 3/4 pound of pasta, and substituted basil for the parsley. I didn't have Italian bread crumbs, so I finely chopped some fresh herbs and mixed with the tomatoes. I topped with panko bread crumbs and thought I had the solution to getting some "

Reviewed Blueberry-Raspberry Muffins with Streusel Topping

Jul 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Emeril rarely disappoints. These muffins are delicious--the lemon zest was a great addition--subtle but noticeable and really complemented the fruit. The muffins were oily on the bottom when I pulled them from the pan, but ok after cooling. I had cut the butter by one tablespoon but think I'll cut it by two next time, up the buttermilk a bit, a"

Reviewed Summertime Risotto

Jul 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

LOVED IT! A perfect little risotto. Be careful...it's very tempting to stuff yourself. I used chicken broth, and substituted chives for the green onions, but otherwise followed the recipe. Emeril never fails to please on flavor. There's just enough time to prep the risotto ingredients while the corn broth is simmering its 30 minutes. Then it"

Reviewed Broccoli and Bow Ties

Jun 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Probably others have done this, but I don't have time to check over 100 reviews. I added a red bell pepper--cut into strips and halved the strips--to 1/2 recipe of this. Sprinkled it with the parmsesan when it was warm and sprinkled with pine nuts when I served it at room temp. OMG, this is so delicious. I'm not a broccoli lover, but had bough"

Reviewed It's a Good Morning Muffins

May 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Wish I'd read the reviews before making these--after baking, there was a pool of oil at the bottom of each muffin cup. They were still very moist and delicious. Will make again, but substitute something else for half the oil, as others have. I've wanted to try this recipe for a long time, but never have parsnips on hand. I substituted whole gr"

Reviewed White Pizzas with Arugula

May 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Being an arugula lover, I thought it was a brilliant idea to use it as a pizza topper. I didn't make the crust, since I had some whole wheat prepared ones on hand. Used mozzarella, parmesan and brie cheese and added slices of grilled chicken breast that I had brushed with the garlic oil. YUM! Will make this again and again."

Reviewed One Pot Chicken Dish over Cheesy Rice

Apr 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

This seemed like a weird recipe for Emeril (looked more like Rachael Ray), but I had almost everything and decided to give it shot. Used a poblano pepper in the rice, because that's what I had, and brown instead of white rice. Otherwise, followed the recipe. I wanted a more gravy-like sauce, so I thickened it with a cornstarch flurry before adding...

Reviewed Shrimp and Sausage Jambalaya

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is easy, but take a while to make. It was 90 minutes from beginning to chop to my first delicious forkful. I followed the recipe, with one exception--used chicken instead of ham and seasoned it with Emeril's Bayou Blast. Browned it before the sausage. I wish I had put more heat in it, but I'm conservative first time around with spices. Easy...

Reviewed Gnocchi with Prosciutto, Spring Peas, and Chanterelles

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

I'm a relatively new viewer of Anne's show, and if this recipe is any indication of what's to come, I'm on board! I never made gnocchi before, and haven't eaten much either, so I'm not sure if my technique or outcome was lighter than most, but it was very good. The sauce was so simple to make and absolutely delicious--perfect with the gnocchi. ...

Reviewed Pan Roasted Chicken with Cherry Beer Sauce

Jan 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Oh, Emeril...you must have delicious dreams! This is the best chicken recipe I've tried in a while...and I'm a dark meat lover. Followed the recipe except for thickening the sauce a bit at the end with a little cornstarch slurry. Next time, I'll wait to add the shallots with the garlic...they started burning before I could brown the second side...

Reviewed White Hot Chocolate

Jan 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

Before you make this....consider some nutrition info:
589 calories (for 1 of 4 servings)
47.5 grams of fat (73% daily recommended value--based on 2,000 calorie diet)
29.6 grams saturated fat (148% daily recommended value)
Maybe ok for a holiday splurge, but really....this is just over the top, even for Paula.

Reviewed Three Potato Gratin

Jan 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is unbelievely rich, delicious, decadent. Made it as a side for Christmas dinner. Followed recipe exactly--never had sweet potatoes in a gratin--loved the added color. Took another 15 minutes to cook off enough liquid, so might cut liquid down and try with half and half or whole milk next time to cut some of the calories. But for a holiday...

Reviewed Maple-Mustard Chicken Thighs

Nov 22, 2010 in Food Network Community Toolbox on Food Network

This was fast, easy and so tasty....you'd think the mustard would be overwhelming, but combination with maple syrup adds the perfect sweetness. Marjoram isn't my favorite herb--have used it mostly with beef dishes in the past, but it works wonderfully here. I'm guessing rosemary or thyme would work well, too. I used skin on legs and thighs, but...

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