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Splicer367

Gurnee, Illinois

Member since Feb 2008

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Replied to Veracruz-Style Tilapia ("Pescado A La Veracruzana")

Wednesday, Sep 17, 2014 on FoodNetwork.com

Without the olives and capers, you don't have Veracruzana.....

Replied to Veracruz-Style Tilapia ("Pescado A La Veracruzana") Recipe : Marcela Valladolid : Food Network

Wednesday, Sep 17, 2014 on FoodNetwork.com

I posted to another comment that without the olives and capers you do not have Veracruzano..................

Replied to Veracruz-Style Tilapia ("Pescado A La Veracruzana") Recipe : Marcela Valladolid : Food Network

Wednesday, Sep 17, 2014 on FoodNetwork.com

Try seasoning the tilapia prior to sauteing, I use a little Adobo salt. Perks it right up.

Reviewed Veracruz-Style Tilapia ("Pescado A La Veracruzana") Recipe : Marcela Valladolid : Food Network

Wednesday, Sep 17, 2014 on FoodNetwork.com

Excellent. It's now added to 4 other recipes for Tilapia I have.

Reviewed wild mushroom and sun-dried tomato farrotto (farro risotto)

Monday, Aug 18, 2014 on FoodNetwork.com

Made this to go with braised lamb shanks. I made it simpler by using only the shallot and mushrooms. My wife really likes ALL the risotto I make, and we have used farrow quite a bit, so it was easy to envision the risotto made this way. Great recipe! Next time I'll try the tomatoes with it also.......

Reviewed Cod Lyonnaise

Monday, May 19, 2014 on Cooking Channel

"Easy and very tasty. The only thing I will do different next time is to add a little "pop" of color to the plating by using some colorful veggies on top, maybe fine cut red peppers and / or a lemon twist.
I will try either the bordelaise or dijonaise recipes next."

Reviewed Prosciutto Wrapped Cod

Monday, Mar 31, 2014 on Cooking Channel

"This is "falling off a log" easy, and restaurant quality. The changes I'll make the next time; As the prosciutto is salty, go easy on seasoning the fish. It can always be added to taste.

The other thing I'd experiment with is a sauce, like maybe a b?chamel with shallots, or a Hollandaise.
Will definitely make this again, soon."

Reviewed Ring-My-Bella Mushroom Sandwich

Thursday, Mar 13, 2014 on Cooking Channel

"Agreed with Mrs. Spark comment. Well worth it, although after the first bite, the sandwich slipslides apart and you fight to keep it together. But it's my wife's favorite, other than Portobello risotto that I make. We've had them twice, and I'm sure we'll do them many times again. Waiting for summer here in the Midwest to gril"

Reviewed Gianduja Souffle

Sunday, Jan 15, 2012 on FoodNetwork.com

"I'm with so many of the other reviewers here as a first-time souffle maker. And like them, it turned out absolutely perfect, and I trusted Giada's notes and made these the day before, refrigerated, and baked for 35 minutes while dinner was served. Stupendous, everyone raved, the taste is fabulous. This is truly a 5-star recipe, and will be made""

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