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    Nix

    Doral, FL

    Chef #30935

    Doral, FL

    Joined: Feb 11, 2002

    9 reviews by Nix

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Slow Cooker Macaroni and Cheese

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      |  (18 people found this helpful) |  By Nix

    "This is for terryt04 and anyone else who had issues with grittiness and curdling and excessive oil. I've had that problem before and I realized after a lot of trial and error that it has a lot to do with the type of cheese that you use. Always use block cheese that you grate yourself. The pre-grated cheeses have stabilizers that cause it to ..."

    Jul 15, 2012 on FoodNetwork.com

    Reviewed Mustard-Roasted Fish

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      |  By Nix

    "This dish defies any superlative I could possibly use to describe it!! Each time I try a new recipe I like to follow it exactly the first time before I begin to tweak it. We don't get creme fraiche in my supermarket very often and I didn't want to try it with the homemade version so I literally had to wait MONTHS before I could try it. I have a ..."

    Dec 29, 2009 on FoodNetwork.com

    Reviewed Baked Shrimp Scampi

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      |  By Nix

    "I just finished making this dish for a ladies luncheon. I served it with lemon parsley noodles, garlic parmesan toasts and a salad of organic greens and fresh mushrooms with a citrus vinaigrette dressing. One of my guests is a serious foodie and she said she had not tasted anything this good in all her restaurant meals this year!!! She literall ..."

    Oct 29, 2009 on FoodNetwork.com

    Reviewed Caramelized Onion Toasts

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      |  (1 person found this helpful) |  By Nix

    "I was planning a gourmet ladies luncheon and had already set my menu when I saw Tyler make this appertizer yesterday. I had all the ingredients on hand so this morning while I was doing other stuff in the kitchen, I just put on the onions and checked on them every few minutes. They did take around 45 minutes to cook but I think that's because I ..."

    Oct 29, 2009 on FoodNetwork.com

    Reviewed Bobby's Baked Tilapia

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      |  (1 person found this helpful) |  By Nix

    "This is one of my go-to recipes since I always have the ingredients on hand. If you really want to kick it up a notch for when company goes over, spread the seasoned fillets with a little yellow mustard and then roll them in some panko breadcrumbs. Then simply melt the butter and pour it over the fillets before placing them in the oven. I don't ..."

    Feb 16, 2009 on FoodNetwork.com

    Reviewed Latin Lasagna

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      |  By Nix

    "Even though I made quite a few changes I am still giving this recipe 5 stars because of the complex depth of flavor that makes you stop and say "What IS that?!" before going back for more. We don't get chorizo or ground turkey where I live so I used jerked sausage and replaced the turkey with a mixture of ground lean pork and chicken. I also add ..."

    Feb 7, 2009 on FoodNetwork.com

    Reviewed Lemon Yogurt Cake

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      |  By Nix

    "I actually ended up making this recipe on a whim one day when I was bored and saw the lemons in the fridge. The crumb of the cake was perfect and the taste was wonderfully delicate and not too sweet. And the blueberry sauce took it over the top. In my opinion it didn't need the the second glaze at all. I will keep this recipe in my "dinner for ..."

    Feb 6, 2009 on FoodNetwork.com

    Reviewed Jo Mama's World Famous Spaghetti
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      |  (15 people found this helpful) |  By Sharlene~W

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    "This is a really simple but excellent recipe. I followed the advice of some of the other cooks and reduced the amount of liquid added. I also adjusted the ratio of water to wine so that there was more wine than water added. The flavour and texture of the sauce is exactly right and it only gets better when it's frozen and reheated. I fed it to ..."

    May 9, 2002 on Food.com

    Recipe #22782

    Reviewed Steven's World Famous To-Die-For Sour Cream Chicken
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      |  (5 people found this helpful) |  By Steven L.

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    "This is, by far, the easiest and tastiest chicken recipe I have ever made!! It smelled so good while it was baking that we barely managed to wait for it to finish cooking properly. I made this for a group of very finnicky teenagers and they literally INHALED it!! Some of them even had thirds! It tastes great whether or not you use a little or ..."

    Apr 12, 2002 on Food.com

    Recipe #12522

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