Buffalo, New York
Member since May 2004
Reviewed chicken noodle casserole
Thursday 8 days ago on FoodNetwork.com
“This was tasty.....made A LOT.....more than a 3.5 qt.casserole! I had to change it to a 9"x13" baking pan. I did not use a Rotisserie chicken. Instead I opted for a pack of boneless chicken thighs  which I poached/deboned and utilized the resulting broth for the recipe. Also exchanged Herbes de Provence for Thyme and Crimini mushrooms for the white... ”
Reviewed Sunny Morning Muffins
Monday, Jan 13, 2014 on FoodNetwork.com
“Flavorful muffins all through. I used frozen strawberries, blueberries and a frozen banana I had on hand in the freezer which I allowed to thaw a bit. All came together well. I baked in Texas sized papers/tin  for 38 minutes and came out perfectly. Loved the nuts in them as well. ”
Reviewed Super Stuffed Shells
Thursday, Nov 14, 2013 on FoodNetwork.com
“Super deliciosa! Maybe it's not fair to comment since I used neither Emeril's essence nor his sauce recipe. However, I love a specific bottled sauce and his filling recipe was the main objective IMHO. You also needed a larger casserole than 2 qt. I used a 4 qt. So, so good, my hubby took the leftovers to work :( Thanks Emeril! ”
"Delicious, quick/easy, and just the right amount of chewiness! Gotta say I doubled the recipe knowing from all of Jamie's past recipes, we'd love them. I baked in a 9X13 cake pan @ the same timing and they came out great. I did sub slivered almonds, Cheerios, and most importantly, I just happened to have Almond butter [healthier] in my pantry so u"
"I just love Jamie's no-nonsense and informative and easy going style! This was a great salad/side and adds another dimension to the usual Summer salads/sides. It's fresh, light, tangy. I used my homegrown Roma tomatoes instead of Grape, and only had a fresh lemon so I subbed that instead of lime juice. We had it with grilled chicken.....hubby love"
"I made this exactly as written.........I keep all those ingredients in my pantry. This was a very moist, fudgy, intensely flavored cake. We normally get tired of a 9x13 sized cake after a few days, however we kept this covered in the frig and ate it up completely. It actually tasted even better at the end. I was not crazy about the frosting - I th"
"So flavorful! The ingredients all complimented each other so well. I used green grapes and followed to a T. I served with basic Parmesan Risotto and the flavors just went so well together. This would be fabulous to serve guests. They'll be surprised by the grapes. "
"Well except for the fact that FN messed up the directions AGAIN [should have read 9x13 pan] these came out really tasty. Thanks to everyone who trial by error helped the rest of us find that find out that issue or we all would have wasted expensive ingredients! I believe the people who are having issues with these coming out hard may have cooked t"
"This cake was incredibly delicious! I found the addition of nuts incorporated into the frosting to be such a simple idea, however in all my years of baking, I have never done that! I followed Ree's recipe to a T. However, I chopped the pecans very coarsely, not finely and toasted them while the oven was preheating. They were much more crunchy/flav"
WOW....One G-R-E-A-T cake - but not without problems. I read 40 reviews, & saw the problem I had. I did detective work. #1. My 2 layers middles caved in - I've NEVER had that happen before. #2. Both pans overflowed!!! I was TOTALLY STYMIED!!!! Possible answers: #1 - Cave in may be do to not using HOT coffee. #2 - it looks like Ina is using DE"
"For those, like me, who don't like blue cheese, just pour some good ranch dressing over the top.....the thicker jarred style works best........it's what we do here in BUFFALO New York......home of the Chicken Wing! The coolness of the ranch is a great foil to the spicy heat of the Franks. Delicious/easy/quick! Thanks Claire.......you always have g"
"Super easy, beautiful presentation, delicious........& in our case, very "tweakable" for the next time. Our change up would be to use ham, Fontina, and yellow mustard.....hubby isn't big on Dijon, and I think Salami combined with the buttery puff pastry is TOO rich/greasy......especially eating this as an entree. I also cut mine in squares, and if"
"Great idea from George! We used to watch his show when low carb was in vogue. FN should have retained his show.....many great ideas. It's cool the way the pumpkin forms a crust around the edge. I was unsure it would cut/release without cooking spray, no problem! I agree it could use a little more spiciness, which I will tweak the next time. We fou"
"Since hubby LOVED this, I will probably make it again. I used Honey crisp apples, and it was probably not the best tart apple choice......maybe a Granny Smith would have been better. I think a peach or apricot might be a more flavorful foil to the cream cheese than an apple, but that's me. The crust was very good as well as easy to make. Watch the"
"Sorry, but this was not one of our favorites from Jamie......too many flavors which didn't really connect together. It didn't make for a happy mouth experience. Will not make again. However, the good part is it got us to taste edamame which we will use more going forward!"
"Good recipe and I made it as is......I believe the egg IS a needed ingredient as well.....makes a more substantial/custardy sauce. I also added several shakes of Franks hot sauce. Was planning to just eat from stove top prep, however it was soupy, so I did end up baking......glad I did, as all the sauce was absorbed into the pasta. Going forward, "
"Delicious.......I left out both the cheese and tomatoes........just wanted the basic broccoli salad. I did however add a handful of sunflower seeds which I do with carrot salad as well.....little more crunch. Plus, I threw the broccoli in the food processor to chop up finer.....we don't care for huge chunks of uncooked broccoli.Perfect amount of s"
"SUPER - SUPER - SUPER GOOD!!!! If you are an oatmeal lover, this is for you. I get my regular and steel cut directly from Dublin, so I am a lover. I just cannot believe how delicious this is. I did not add the banana or berries since I tend to be a purist and wanted that pure oaty taste. Takes a little time, but WELL worth the effort! Love Jamey's"
"Hmmmmmmm........this is Tyler's Banana Nut Muffin recipe that I've been making for several years now..........same EXACT ingredients. Only difference is the temp is 375 on those. I make 7 Texas "muffins" out of it. The recipe is wonderful either way however. What wouldn't be delicious with 1 and a half sticks of butter right? It's my only banana m"
"This was very tasty and also very easy. The Neely's always give great directions as well. Next time, I would not use the gingersnap crust.....too sweet and to me detracts from the pure coconut flavor. I'd prefer a regular crust. I also used coconut extract instead of vanilla for an extra coconutty boost. The pie fit well in my deep dish pie tin, "
"I agree.....awesome for a healthy cookie or even otherwise! I used 1/4 cup of the new Plum Amaisins rather than the milk chocolate [prefer fruit to the extra chocolate] & mini semi sweet chips but otherwise made as directed. I only got 22 cookies using a tablespoon cookie scoop. Very good recipe, quick and easy and baked up so beautifully in littl"
"This is the ABSOLUTE BEST scone recipe I have ever tried...........and I've searched for years! I did not change a thing......to me, if Alton's making it, it's going to turn out perfect. And many people really don't know what the actual texture/taste of a scone should be like....go to England and you'll find out. But these were perfect. High riser""
"I agree with all............this was truly delicious! The only change I made was to use Famous chocolate cookie crumbs I had on hand - very similar in taste to chocolate grahams though. I would dare anyone to detect this is a healthier version cheesecake. Sometimes you get skeptical about doing a reconstructed/healthy version of a recipe because y""
"THIS IS MADE WITH PUDDING! It WILL BE FIRMER using less liquid! It makes a firmer result. As usual however, FN goofed up. The crust should be baked @ 450 - follow box instructions. THERE'S NO 4.3 oz. box of pudding. Common sense told me use 2 regular sized and it worked well. If your tart didn't set - after you bring to a boil, boil for another mi""