My Profile

VilasBreeze

Odessa, Florida

Member since Oct 2007

Flag This ProfileFlag as Inappropriate

Reviewed Ham Hock and Lentil Soup

Dec 13, 2013 on FoodNetwork.com

This is my go-to basic lentil soup recipe. All I do is add any other item I want to modify it with such as chicken, meat, lamb, ham, etc. Delicious on its own, of course.
Making it today, again... on this cold day in FL (56 deg. F).

Reviewed Braised Chicken Thighs and Legs with Tomato

Nov 6, 2013 on FoodNetwork.com

Great recipe! Don't omit the cinnamon stick. It imparts a fantastic taste. It's a keeper.

Reviewed Slow-Cooker Ropa Vieja

Feb 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Tried this recipe last weekend. Indeed, very tasty. I have my own recipe which includes braising the beef with whole cloves and whole allspice.

I do not have to "burn" the beef to get flavor like a so-called "chef" suggested."

Reviewed Pulled Pork

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

Ancameni, did you rate the recipe on the basis of your dislike for molasses? I'm confused.

I made this last weekend and my family and friends were impressed. Excellent!!!"

Reviewed Barbecue Pork Butt

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

Made this for today. Meaning, I smoked it Friday and put it in the oven at the beach today. It came out outrageously good. My friends were asking me how I had accomplished that. I told them I have a very good friend who gave me the secret recipe.

Alton actually wrote back to my son, way back when he had the time to do so, for a...

Reviewed Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette

Aug 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this during the weekend and it was excellent as expected.

Read the reviews that mentioned "too salty". I saw the video once again, and my suspicions were confirmed. If you notice, Bobby did not use all the rub, just enough to cover the surfaces. Don't blame Flay for your lack of knowledge."

Reviewed Stuffed Cabbage

Aug 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

For those who desire a more savory "angle". Try adding lime (1/4 cup) to the cooking liquid/sauce, as well as garlic cloves (a lot) in between layers of the rolls. Omit the sugar and raisins. I use ground allspice in the meat mixture too, about two tsp per pound.

I do not wish to rate this recipe, as I have not tried it as written...

Reviewed Chicken Pot Pie

May 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this recipe many times. Always a hit. Any rating below 4 stars makes me question technique.
Hint: If you substitute / omit / add more than two ingredients, you are not making this recipe."

Reviewed Grandma Jean's Potato Salad

May 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very Tasty! Hint: If you change several ingredients, you are not making the same potato salad."

Reviewed Roasted Chicken with Balsamic Vinaigrette

Apr 13, 2012 in Food Network Community Toolbox on FoodNetwork.com

I always marinate my chicken overnight. For those who were not impressed with the results, try the overnight marinade technique. Great recipe."

Reviewed Chicken or Steak with Balsamic BBQ Sauce

Feb 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

Easy and tasty. Used on BBQ pork butt made on Big Green Egg using Flay's BBQ Rub... Fantastic!""

Reviewed Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Feb 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

Made this recipe yesterday. Absolutely a number one. Having a Lebanese heritage, I can certainly appreciate the use of allspice in this dish. Although allspice is used in the West mainly for dessert dishes, it is used in savory dishes in Greece, as well as many Middle Eastern and Mediterranean countries.

Follow instructions to...

Reviewed Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce

Jun 18, 2011 in Recipes on Cooking Channel

I actually have made frittatas as my signature dish. Although frittatas can hold anything you put in them... But OREGANO? I just don't see that for a frittata for brunch.

Love the tomato sauce. I'll use that and call it my own : Thanks Bobby for all the great recipes!!!"

Reviewed Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce

Jun 18, 2011 in Recipes on Cooking Channel

I actually have made frittatas as my signature dish. Although frittatas can hold anything you put in them... But OREGANO? I just don't see that for a frittata for brunch.

Love the tomato sauce. I'll use that and call it my own :) Thanks Bobby for all the great recipes!!!"

Not what you're looking for? Try: