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    -JL-

    Upstate, New York, United States

    Chef #19694

    Upstate, New York, United States

    Joined: Sep 23, 2001

    19 reviews by -JL-

    1 - 10 of 19 sorted by Date | Rating | Helpful

    Reviewed Cajun Bourbon Chicken Bites
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      |  By PanNan

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    "I simply adore the bourbon chicken at the mall's food court. This recipe for me was just ok simply because the taste of the bourbon outshadowed all others. I may try it again using 1/4 of the amount called for and I bet it will be perfect. Thanks!"

    May 24, 2005 on Food.com

    Recipe #39808

    Reviewed Chicken Lazone
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      |  (9 people found this helpful) |  By Luby Luby Luby

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    "DELICIOUS! I doubled the sauce and served it all over fettucini because the sauce tasted so similar to alfredo sauce. It was absolutely LOVED! Thanks for a great, simple recipe!"

    Jan 29, 2004 on Food.com

    Recipe #65768

    Reviewed Beer Bread
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      |  (3 people found this helpful) |  By Gerald Norman

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    "This bread really astounded me! I don't like to make any yeast breads because I'm just too darned impatient to let it rise and all that. I'll tell you, this bread was so ridiculously easy to make! Literally took like 3 minutes to whip up. The beer interacts with the baking powder and ends up creating a texture very similar to yeast breads. I ..."

    Jan 25, 2004 on Food.com

    Recipe #73440

    Reviewed Caramel Frosting
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      |  (1 person found this helpful) |  By Martina

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    "This is basically penuche fudge, spread on top of cake. If you want a soft, fluffy frosting, this isn't it. Incredibly sweet (just the way I like it! (If you don't love things that are so sweet your teeth ache just looking at it, then you probably should avoid this. I just made this about 10 minutes ago to frost a white cake and I'm already ea..."

    Jan 2, 2004 on Food.com

    Recipe #69561

    Reviewed Chocolate Valentine Cake with Glossy Chocolate Frosting
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      |  (1 person found this helpful) |  By Cooking to Perfection

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    "I'm sorry for the low review but this cake was very, very dry, even after I brushed a good amount of raspberry liquer on each layer. I think if the eggs are added whole to this recipe rather than separating & whipping the egg whites, it would be much better. "

    Nov 2, 2003 on Food.com

    Recipe #54951

    Reviewed Self-Rising Flour
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      |  By hcopeland

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    "Saved daughters 10pm announcement : "omigod mom, I need a cake to bring to school breakfast tomorrow!" Thanks a bunch!"

    Oct 15, 2003 on Food.com

    Recipe #5247

    Reviewed Poor Man's Pierogies
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      |  By Manda

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    "Ok Manda... this was the best dish I think I've ever had on here. (Can anyone tell I'm a major pierogie fan? I followed the directions almost exactly but I liked the extra onion idea as mentioned by the above reviewer so I did that too. Ooooh la la! This honestly was fabulous. I will never again buy the frozen pierogies. "

    Sep 16, 2003 on Food.com

    Recipe #22444

    Reviewed Japanese Very Light Tempura Batter
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      |  By Jangomango

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    "I'm so sorry to rate this so low, but there were a few issues that kept me from going any higher. Number one, the batter was very, very bland. The next time I make tempura, I will be sure to season the flour very well. Number two, it was crisp immediately after removing it from the oil, but very quickly turned soft (even on completely towel dri..."

    Sep 16, 2003 on Food.com

    Recipe #47262

    Reviewed Butterscotch Apple Pecan Cobbler
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      |  (1 person found this helpful) |  By yooper

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    "Oh, 25 stars at least! This is truly a taste of heaven! I made it exactly as written, served with a scoop of vanilla ice cream, and ohhhhhh what a success this was! I didn't know how many apples 2� pounds was, so I just kept dicing until my baking dish was about half full (I think maybe 8 apples or so - red delicious apples by the way. The pe..."

    Sep 4, 2003 on Food.com

    Recipe #35065

    Reviewed Easy Chicken and Dumplings
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      |  By ratherbeswimmin'

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    "Wow Di! This broth was superb! Fabulous full flavor, not too salty. The bouillon & cream of chicken really enhanced this without being overbearing. (I usually don't add that stuff to my chicken stock, but it really was very good and will use that from now on. HOWEVER, I did not like the tortillas as dumplings and that's why I didn't give thi..."

    Jul 23, 2003 on Food.com

    Recipe #33442

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