The_Mick

"I followed the recipe as written except I used top-round roast, cooked it on high for 4 hours, and turned it over a few times so all parts spent time in and out of the liquid. Superb! The beef had so much texture that, as another reviewer mentioned, it felt by fork that it might not be done, yet it turned out to be very tender. The gravy has a ..."

Mar 31, 2012 on Food.com

"On the foodnetwork site, Emeril lists the ingredients for his Essence as:
Essence (Emeril's Creole Seasoning:
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoo..."

Feb 19, 2011 on Food.com

"The recipe lot promising, but I had to take away a star because it's not "colcannon" unless it's mashed potatoes with cabbage or a substitute like kale."

Mar 14, 2010 on Food.com

"This was a hit at a large two-big-tables family Thanksgiving Dinner. I left out the onions, subbed applesauce for the juice or cider, and first cooked fresh, mild, Polish kielbasa (the "real" stuff, but otherwise followed the recipe and the flavors and sweetness were excellent. I scaled the recipe up 50% larger and used 3 lbs each of kielbasa and..."

Nov 27, 2009 on Food.com

"Excellent! Everyone to whom I served it loves this: a great change of pace from macaroni and cheese - and healthier! THREE notes: ONE: for slightly-crunchy, non-mushy, cauliflower, put the raw pieces in a bowl while the water in your pot heats to a good boil. Then add the pieces, boil for only 10 minutes, and drain into a colander. If you're not g..."

Nov 27, 2009 on Food.com

"It should be noted that the shrimp should be deveined, either before cooking or after. There are inexpensive deveining knives you can run along the top of the shrimp (without peeling them before you cook them to save those feasting on them from having to do it. And often, stores sell them raw and already deveined."

Jul 12, 2009 on Food.com

"Excellent and inexpensive if you buy low-cost English muffins or make your own (bread machines will make the dough for you with saving you a lot of work. I scramble the eggs first with a little salt, pepper, onion powder, and garlic powder mixed in and there are fry-rings you can buy that sit in the frying pan to make 1/2 or one egg fit the muff..."

Jun 17, 2009 on Food.com

"Wow! Thanks for this fantastic dish. Now this Irish American has something new for next St. Paddy's Day. I didn't have stock or red wine so I subbed a chicken bouillon cube in 1 cup of water for each one and it worked fine. I also used frozen mixed small veggies (corn, green beans, peas for the peas. Otherwise I followed the recipe. I used up..."

Jun 15, 2009 on Food.com

"This is very close to my (recipe 354734 modified Betty Crocker coleslaw. Both are just the right amount to work perfectly with a 16 oz. bag of "coleslaw mix" from the store (or a shredded half-head of cabbage and some shredded carrot and tastes fine in 1 hour, but it should be allowed to marinate in a container in the fridge for 24-48 hours for ..."

Jun 8, 2009 on Food.com

"This is somewhat different than the Betty Crocker recipe I modified (recipe 354734 which calls for 1/2 cup mayo, 1/4 cup sour cream, a little vinegar and the rest doubled. That one works perfectly with a 16 oz. bag of "coleslaw mix" from the store and tastes fine in 1 hour, but it should be allowed to marinate in a container in the fridge for 24-..."

Jun 8, 2009 on Food.com