Member since Dec 2012
"I can't give this a fair review because I prepared it more as a salad than an appetizer. I used canned tuna mixed with the chili garlic sauce, over a bed of the lettuce, with the yuzu ponzu as the dressing. It made for a light lunch, with layers of Asian flavors. We enjoyed it."
"I took these cookies to a BBQ and they were a big hit. People did not even leave a crumb on the plate. They went well with a stout beer or a dessert liqueur. I even had a couple requests for the recipe."
"I just served this salad to my picky relatives and they LOVED IT! It was light, but enough to make a meal. The many layers of flavors remind me why Emeril is the king, and why it is so much fun to recreate his recipes."
"The skill level for this recipe should be changed to intermediate. It will take a lot more practice for me to get the almond lace bowls right. And I think the mouse consistency was a little thick. I'm going to have to work on that too. Overall it was a nice, rich sugar buzz to punctuate a meal."
"The 1st time I made this granola, I made it in the oven and it was way too crunchy for our taste. This time I cooked it in the microwave and it turned out perfectly. The texture was great, and I could taste the cinnamon and brown sugar much more."
"A nice, light, refreshing salad that we served alongside some grilled steaks. We also enjoyed the different take on the vinaigrette. "
"Wow! These brownies were great. They were rich and moist. I enjoyed the hint of Amaretto flavor in them. We didn't have enough walnuts, so I mixed in some pecans, which gave them another layer of nutty flavor. I highly recommend this recipe!"
"Alton Brown, what a gift you have given us with this pesto recipe. The layers of flavors with the different herbs, the touch of garlic that was perfect because it was not overpowering, the nuttiness. I have coated salmon fillets with it and I have also gone the traditional route mixing it into pasta. Thank you, Alton. I love this recipe."
"It was O.K. I thought the beans were too sour, probably due to the vinegar. The pesto was too sour as well and needed some depth of other flavors to it."
"I really enjoyed this recipe. It was delicious, and fun to make. I can't wait to make it again!"
"I left the egg out of the dressing, but even so, the dressing and the salad were delicious! It accompanied my buttermilk fried chicken very well."
"I was really surprised how this recipe took a mediocre piece of corned beef and made it very tender while melting off the fat. I have never been a fan of corned beef (my husband is). This recipe made corned beef a tolerable dinner experience for me."