Emily Perlman Profile - Allrecipes.com (1653398)

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Emily Perlman


Emily Perlman
 
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Member Since: Feb. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Dessert, Quick & Easy
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Recipe Reviews 6 reviews
Oven-Roasted Asparagus
Delicious! The lemon juice and parmesan cheese give a nice twist on a simple way to prepare asparagus. I added the salt by eye, since some reviewers commented on the recipe being too salty. I also baked them at 400 degrees, since I put them in with some salmon, and found that 12 minutes was just about perfect.

2 users found this review helpful
Reviewed On: Mar. 6, 2014
Baked Dijon Salmon
We absolutely loved it! My fiancé said it was the best salmon he'd ever had, and went back for seconds. He ate so much salmon that he didn't have room for ice cream, which is a first! This will become a staple in our house, since it was not only delicious but was so easy to prepare. I actually added salt & pepper to the bread crumb mixture, which worked well. The honey mustard sauce has a nice tang (I only spread a thin layer on the top so it wasn't overpowering), and the bread crumbs gave the fish a good crunch. The pecans were an interesting addition (and one I never would have thought of; might also try with almonds or macadamia nuts sometime), and the fresh parsley was great (although in a pinch, dried parsley would probably work too). I served it with wild rice and oven-roasted asparagus, and voilá - a gourmet meal on a Tuesday night!

3 users found this review helpful
Reviewed On: Mar. 6, 2014
Hawaiian Chicken Kabobs
I read some of the other reviews and incorporated various ideas, and whatever I did came out amazing! My boyfriend kept saying "wow" as he was eating it. Now that I've tried it out on us, it would be a great recipe for a dinner party. Here's what I did: Made double the marinade, using fresh ginger and garlic (and I only did 2 chicken breasts; so if I were doing the full 4, I would quadruple the marinade) . Marinated the chicken first, in one bag, for 2 hours . Marinated fresh pineapple with red peppers, green peppers & purple onions in a separate bag, for 1-2 hours . Threaded chicken and pineapple/veggies on separate kabobs . Put the chicken on the grill, turning every 5 minutes, for a total of about 20 minutes. Put the pineapple/veggies on the grill for the last 10 minutes, turning once halfway through. Meanwhile, heated the marinade from the pineapple/veggies over the stove with a little cornstarch to thicken it. Served over coconut rice (2 cups jasmine ride, 1 cup coconut milk, 2 cups water, 1/2 tsp salt & 2 Tbsp shredded coconut in rice cooker on regular setting), with the thickened marinade drizzled over the top. AMAZING!!

20 users found this review helpful
Reviewed On: May 4, 2013
 
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