Buffalo, New York
Member since May 2004
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Tuesday, Jun 24, 2014 on FoodNetwork.com
“Excellent! Nice and lemony/quick and easy! For those who think too little sauce, too much pasta.......Scampi sauce SHOULD JUST dress the pasta, [like dressing on a salad], NOT swimming in it! AND....... in case you all have not read a pasta box recently, there is NO POUND of pasta anymore......most are 13.25. And if you disagree with me, go check... ”
Sunday, May 25, 2014 on FoodNetwork.com
“Please realize, the ONLY change I made on this recipe was to bake it in a 9" square casserole, which may have allowed for my so-so feeling for the recipe. My husband liked it a lot. I guess I would just prefer fried eggs, sausage, and cheese grits on the side as usual......I want to taste the flavor of each item individually. IMHO this recipe just... ”
Reviewed chicken noodle casserole
Thursday, Feb 27, 2014 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!"