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Joined Date: Jan 29, 2005
Reviewed Shrimp Puffs
"These get rave reviews every time I make them! I use Monteray Pepper Jack for an extra kick--amazing!!"
Reviewed Italian Quesadillas
"I enjoyed the nutty, creamy taste of the Fontina and love roasted red peppers, but there was something missing here. I think it was garlic--I'm Italian--where's the garlic?? LOL! And I think basil is a great suggestion. Those additions might just do it. Will try again.""
Reviewed Shrimp Puffs
"Mistake the people that find this recipe boring is not using Pepperjack cheese! I know the recipe just says Monteray Jack, but Pepperjack (Monteray Jack with jalapeno peppers gives it that zing that you need! Tons of compliments!""
Reviewed Strawberry Pretzel Salad
"Been making this for years sans pineapple. I substitute one of the strawberry jellos for black cherry, and it elevates the flavors!! Not sure what the issue was with not getting it out of the pan without spraying first. You just need a good metal spatula, and it comes out great (and stays crunchy.)""
"Yummy. Only recommendation is to cook the cream mixture longer to thicken more. I only used a half pound of pasta, so I think a whole pound is too much. I also added sauteed mushrooms. Letting it sit a bit melds the flavors better. Highly recommended.""
"One of the best coffee cakes I've made! Pulsing the topping ingredients in my mini processor gave it perfect consistency. Only thing I did differently was made half the glaze, and threw it in the microwave for 30 seconds on 50 power to dissolve the sugar a little. Worked great!""
Reviewed Classic Coq Au Vin
"OMG! I'd give this 6 or 7 stars if I could. I was worried it would have too strong of a wine flavor, so I cut the pinot noir to 2 1/2 cups. And I'm not a thyme fan whatsoever, so I cut that to 3/4 t. It was FABULOUS!! This recipe is one of the best I've tried on this site!! Thanks, Emeril!"
Reviewed Herbs de Provence
"OK--you lavender challengers, relax! To ks--no college professor accepts Wikipedia as a reliable source of information, so neither should you. However, in this case, lavender is a LESS traditional ingredient in herbs de provence, however it is still only a variation. The French did indeed add lavender much later to connect with the tourists enamored by the fields of lavender in Provence. Orange zest, tarragon, mint, and other ingredients are also variations that can be added to the standard basil, marjoram, thyme, etc. So, if you like a little hint of lavender, simply add a teaspoon to Emeril's mix....and, just so you know--I did do my research. "