ejriii's

31out of31

Reviews

Broiled Oysters

(1 person found this helpful) Posted by Derf  

Another keeper. I cooked large sea scallops with the oysters. I think next time I will give the scallops a head start due to the different cooking times. Thanks! — ejriii Jul 9, 2009

Recipe #12081

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Taco Meat

Posted by CrystalA  

Great and easy recipe. I added a small can (5oz) of chopped green chiles and suated with the meet. I also tried this recipe in burger form and used 3/8 of a cup flour for a litle more body. Thanks! — ejriii Jun 7, 2009

Recipe #55575

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teriyaki marinated flank steak

Posted by Chef Niki  

My wife's new favorite! Followed recipe closely and grilled on gas, not charcoal. Came out perfect in less than 10 minute, 5 minutes on first side and 3 min on second side. Perfectly medium rare. I used lite soy sauce and finished with a... — ejriii Jun 6, 2009

Recipe #19976

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Soft-Shell Crab With Lemon Butter

Posted by ratherbeswimmin'  

Great little recipe. I substituted "Old Bay" seasoning for the cayenne pepper. Another keeper — ejriii May 22, 2009

Recipe #308275

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Easy, Elegant Cauliflower (For People Who Hate Cauliflower!)

(1 person found this helpful) Posted by Gina Farina  

Wow! I too would recommend using a bit less mayo and double the mustard. I also sprinkled lightly with celery salt before mixing. All in all, another keeper. — ejriii May 3, 2009

Recipe #253141

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Bacon Wrapped Scallops

Posted by MizzNezz  

Best ever! I had fresh Nantucket Scallops, I live in Rhode Island. The scallops were extra large so I cut them in half and used I/2 slice of bacon and held them together with toothpicks. This is a certain keeper.....RI Sailor — ejriii Apr 25, 2009

Recipe #49506

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Shrimp Linguine

Posted by Meho98  

Great addition to my cookbook. I used fresh Maine Shrimp and the sweet sour taste was exquisite. Topped with Parm-Rom-Asiago blend and red pepper flakes. I added extra chicken broth to get right consistency and doubled the tomato paste. Thanks... — ejriii Feb 18, 2009

Recipe #3591

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French Turnips (Swede or Rutabaga)

Posted by Allyoop  

Followed recipe to the letter and it came out great.....I used Laughing Cow brand gruyere...Recommend thickening the sauce on the stove prior to topping the rutabage....This is a real keeper — ejriii Feb 16, 2009

Recipe #48877

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Rachael Ray's Brussels Sprouts with Bacon and Shallots

Posted by Cristin  

Wow-Best sprouts ever! A bit sweet, so recommend doubling the amount of salt by adding an equal measure of celery salt. Gives the whole dish another layer of flavor and increases the complexity of the taste. But 5 stars just as it... — ejriii Dec 20, 2008

Recipe #88220

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Cream Cheese Tuna Dip

Posted by *~Christine~*  

Great taste. I did a lot of substituting, starting with using canned salmon (14 oz can). After I picked out the salmon skin and bones I had approx 12 oz which calls for doubling this recipe. I also used Philly light cream cheese with chives and... — ejriii Jul 8, 2007

Recipe #10288

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Garlic Polenta With Sausage

Posted by NoSpringChicken  

Great dinner--I added a dash of paprika and used 'hot" italian sausage and chianti as the wine to kick it up a notch. Thabks — ejriii Feb 26, 2007

Recipe #69456

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Cast Iron Steak

Posted by dividend  

Wonderful, I used flat iron steaks and added small sliced portobello mushrooms which I suateed separately and added to the sauce. Thanks, this is a keeper — ejriii Feb 25, 2007

Recipe #167797

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Cajun Halibut

Posted by Moirianne  

Good flavor=I used olive oil and it turned out great-thanks!! — ejriii Jan 3, 2007

Recipe #115222

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Salmon Marinade with Dill, Butter and Lemon

Posted by TheDancingCook  

I dressed this up a bit I used tuna fillets with some olive oil, onion powder, garlic powder, and celery salt. Then on to the gas barbeque on tin foil. — ejriii Aug 8, 2006

Recipe #39052

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Flounder Almandine

Posted by Bev  

Very nice dish-easily prepared — ejriii Jul 12, 2006

Recipe #143854

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Sole Meuniere

(1 person found this helpful) Posted by MarieAlice  

This is real keeper. I add a dash of champagne brut for perfection — ejriii Jun 26, 2006

Recipe #134535

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Veal Piccata//Veal Francaise

(3 people found this helpful) Posted by chia  

Great recipe-recommend adding a dash of white dry wine, doubling papprika and capers at the very end. Fantastic thanks! — ejriii Jun 24, 2006

Recipe #56565

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Red Lobster Crab Alfredo

(1 person found this helpful) Posted by AFWifey  

I used paprika in place of cayenne and doubled the amount to 2 tsp. Great recipe a real keeper — ejriii Jun 17, 2006

Recipe #144652

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Cabbage and Bacon Bake (Fouson de Chou)

(1 person found this helpful) Posted by Derf  

Good recipe-I used lean bacon and minw was dry. Next time I'll add some olive oil while tossing the cabbage before baking. Thanks — ejriii Oct 19, 2005

Recipe #18972

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Nutty Drunken Cod

(4 people found this helpful) Posted by Pets'R'us  

Nice recipe-I substituted Monkfish, which was fresh. Also, put slices of bacon directly on the fish before baking. — ejriii Apr 28, 2004

Recipe #38315

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