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omaha, Nebraska

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Replied to Carne Asada Tacos with Green Salsa Recipe : Brian Boitano : Food Network

Mar 17, 2014 on

Why rate a recipe you didn't use? Next time cut the roast into smaller pieces and if it's not tender, put it back in for 30 minutes

Reviewed Emeril's Essence

Sep 8, 2013 in Food Network Community Toolbox on

I eliminated the salt and added 1 more tablespoon of pepper after ruining a whole dinner of my Cajun Chicken Alfredo. I also only use a half teaspoon of oregano, and a half teaspoon of thyme too, otherwise for some reason it can have an odd, almost fishy taste. It's a perfect blackening seasoning now also. As posted, it's inedible. "

Reviewed All American Beef Taco

Sep 8, 2013 in Food Network Community Toolbox on

I never add salt to seasoning mixtures because then you can't control how much you're using altogether. Trade the salt for some Ancho chili powder, or for a lot of heat, Chipotle powder. "

Reviewed Joe Tess Place

Jun 27, 2013 in FN On the Road Reviews on

This place is, and always has been completely DISGUSTING! Deep fried catfish, with the bones still in it. Their idea of a fish sandwich is a huge chunk of battered, deep fried bottom dweller on a grease soaked piece of the cheapest white bread. That's right, 1 slice, with the nasty fish just sitting on it dripping with grease. No tartar sauce, not"

Reviewed Southern Fried Chicken

Jun 27, 2013 in Food Network Community Toolbox on

Great flavor, but it's going to take at least 24-30 minutes at 350 to cook the chicken all the way through, even at room temperature. You can also use Emerils Essence instead of the "house" seasoning. It's a lot better. "

Reviewed Ring of Fire Grilled Chicken

Jun 11, 2013 in Food Network Community Toolbox on

You can use sugar instead. You just have to warm the brining solution with a little less water, then when the salt and sugar have dissolved, take it off the heat, and add some ice to cool it down before putting your chicken in. Honey is about 1 dollar an ounce now, and sugar is much cheaper. Then grill chicken as usual without the overwrought with"

Reviewed Chicken Parmigiana

Apr 17, 2013 in Food Network Community Toolbox on

Tyler Florence is the reason why I spent more on my oven than on my car! The only thing I would do with this recipe is brine the chicken breasts first so they don't dry out. He can cook a perfect chicken breast, but most of us can't, and brining allows for overcooking mistakes. As for someone complaining about the sauce being too acidic, that's wh"

Reviewed Asian Braised Pork Shoulder

Apr 17, 2013 in Food Network Community Toolbox on

Awesome, but the recipe should have called for low sodium chicken stock and soy sauce. Reducing the sauce is really going to up the saltiness factor. I cook a lot, so I knew better, but if you're not a frequent flyer in the kitchen, this could be an expensive lesson. And don't complain about the recipe if you made this in a crockpot, because the s"

Reviewed Orangecello

Apr 12, 2013 in Food Network Community Toolbox on

Use grain alcohol and leave the peels in the alcohol in a dark cool place for 2 weeks or until they turn white and brittle. Vodka gives it a "taste" that interferes with the orange flavor. It's supposed to be strong, not weak like orange Kool-Aid. It should be at least 90-100 proof. "

Reviewed Carne Asada Tacos with Green Salsa

Feb 26, 2013 in Food Network Community Toolbox on

Cut the roast up into 3 or 4 smaller pieces, and brown it before you braise it. It will not only be tastier, but it will be tender enough to shred. You'd have to braise a whole 4 pound roast about 5-6 hours to get it tender enough to shred. The salsa needs a jalapeno or serrano, but otherwise it's really good. "

Reviewed Easy Chicken Burritos with Mojo

Sep 8, 2012 in Food Network Community Toolbox on

This is a delicious recipe, but to say it only takes twenty minutes is pretty ridiculous. The beans alone take an hour and a half! Use canned beans instead, and add a little water to them and just cook them until all the veggies are soft, about 30 minutes. The rice should cook for 25 minutes or it won't be done. Just allow yourself an hour or two,"

Reviewed Fettucine Alfredo

Sep 6, 2012 in Food Network Community Toolbox on

I like to add about a tablespoon of Emerils Essence (I make my own without salt) to this. It's so much better cajun style!"

Reviewed Mom's Spaghetti Sauce

Sep 5, 2012 in Food Network Community Toolbox on

The ratio of 5 large cans of tomato paste to 10 cans of water would make it like cement. And with that much sauce using that small of an amount of basil it would be pretty much flavorless. And there are two things that DON'T go into Sunday gravy, onions and oregano. That's for pizza. "

Reviewed Hot and Sour Soup

Jul 25, 2012 in Food Network Community Toolbox on

Why use pork when you already have chicken available from making the chicken broth? Not nearly enough vinegar, lemon juice and sambal. "

Reviewed Roasted Corn with Chili Lime Butter

Jul 6, 2012 in Food Network Community Toolbox on

This would be 5 stars with one exception. You should peel the husk down and remove the silk, then put the husk back before placing in the oven. It's much easier when it's cold and you're not starving! "

Reviewed Pumpkin and Black Bean Soup

Jun 24, 2012 in Food Network Community Toolbox on

I used Greek yogurt instead of cream and it came out really good. Next time I'll add an extra can of pureed black beans to make it even creamier. Nice one Rachel, as always! "

Reviewed Braised Italian Sausage Stew

Jun 24, 2012 in Food Network Community Toolbox on

Extremely bland, and Johnsonville sausages aren't very good any more. I used them all the time, but now I use store made instead. It's like they use lesser quality ingredients now that prices are rising on everything. I'd rather pay a premium than get an inferior product. "

Reviewed Corn and Poblano Lasagna

Jun 17, 2012 in Food Network Community Toolbox on

I agree with adding more veggies and noodles. I'm going to use yogurt instead of cream the next time to reduce the fat content. "

Reviewed Vegetarian Chili

Jun 14, 2012 in Food Network Community Toolbox on

Replace the sour cream with fat free sour cream and leave out the avocado and this is almost fat free. You can use ancho or chipotle chili powder too for a change-up. Like the lady below me said, throw a couple of over easy eggs on top of it and you've got a great breakfast. "

Reviewed Morgan's Veggie Patties

Jun 13, 2012 in Food Network Community Toolbox on

I just use all black beans to make it easier instead of opening 3 cans for 1/3 of each can, and give all the ingredients a few pulses in the food processor after sauteeing the veggies. Then it sticks together. Great smoked on the grill! "

Reviewed Cajun Chicken Alfredo

Sep 19, 2011 in Food Network Community Toolbox on

Instead of wasting a cup of blackening, put it into a shaker and it will only take about 1 or 2 tablespoons. Make Emerils Essence recipe for blackening from this site, and replace the two tablespoons of salt with 1 tablespoon more of black pepper. And for 3 cups of cream, you need at least 1 1/2 to 1 3/4 cups of parmigianno reggiano and a stick o...

Reviewed Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce

Aug 27, 2011 in Food Network Community Toolbox on

To the person below: He said to wait until the coals have burnt down to an ember. That means a very low heat. Your 2nd grade reading comprehension skills should not result in a downgrade of his recipe. YOU ruined your meal with poor cooking skills and an inability to follow simple instructions. I pity the poor people who went hungry that night be...

Reviewed Mock "Kansas City" Style Smoked Spare Ribs with Kansas City Style Rib Rub and Kansas City Style BBQ Sauce

Aug 27, 2011 in Food Network Community Toolbox on

When you make the Essence, leave out the salt. And leave out the salt in this rub too. Essence will ruin just about everything if you make it the way he says. Same with this rub. You don't need salt in a rub. Salt the meat before you put the rub on so you can see how much you're using. Simple fix. As for the stove top smoker, if you don't have an...

Reviewed Chicken or Steak with Balsamic BBQ Sauce

Aug 27, 2011 in Food Network Community Toolbox on

BLAND, BLAND, BLAND! That's quite possibly the blandest version of a BBQ sauce I've ever seen. And you can't grill chicken for that short amount of time and expect it to be done. It's going to take at least 12 minutes per side or more if it's not a hammered flat piece of skinless, boneless breast meat. Chicken with skin and bones takes MUCH longe...

Reviewed Ham Steaks

Jun 14, 2011 in Food Network Community Toolbox on

1. Rachael doesn't write or post these recipes. They are transcribed by a person who does only that. 2. You can't get trichinosis any more from farm raised pork, even if you ate it completely raw. Ham is ALREADY COOKED! All you have to do is heat it up, thus the simple instructions. This is part of a different recipe, so instead of being idiots, l"

Reviewed Goodie's BBQ Rub

May 31, 2011 in Food Network Community Toolbox on

Worst BBQ rub EVER! 3 tablespoons of salt would be great if you were cooking an entire pig. And the other ingredients do not belong on a rub. "

Reviewed Alice Jo's Spaghetti Sauce

May 25, 2011 in Food Network Community Toolbox on

Is Alice Jo from South Dakota? What kind of spaghetti sauce doesn't have any basil, oregano, or bay leaves? And my aunt Lil told me "There's no vegetables in sauce, it's sauce, not vegetable soup!". Leave out the onion. green bell pepper, and Worcestershire sauce! These ingredients are FOREIGN OBJECTS IN SAUCE! Add 3 teaspoons of basil, 2 of orega"

Reviewed Neely's BBQ Sauce

May 24, 2011 in Food Network Community Toolbox on

Great alone, or as a base to make it your way. Best standard BBQ sauce recipe on here. "

Reviewed Yogurt Marinated Grilled Chicken with Harissa

Apr 5, 2011 in Food Network Community Toolbox on

Excellent! One mistake FN made when transribing though is laying the chicken in the marinade skin side up. It should be skin side down,and brush some marinade onto the bottom side. Wipe off the excess before grilling. I also put the harissa on the chicken about ten minutes before I took it off the grill so it was warm and smokey. Note to person putting...

Reviewed Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

Mar 29, 2011 in Food Network Community Toolbox on

Not bad, but the cooking times for most meats on this site are ridiculously short some times. I strongly suggest pounding those chicken breasts to about a 1/4 inch thick before marinading for that short of a cooking time. If you take them off the grill and the juices aren't clear, stick 'em back on until they are. "

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