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    Ali G

    West Side, LA

    Chef #171319

    West Side, LA

    Joined: Nov 05, 2004

    Birthday: Aug 08

    8 reviews by Ali G

    1 - 8 of 8 sorted by Date | Rating | Helpful

    Reviewed Artichoke Benedict
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      |  By NcMysteryShopper

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    "Praise to the Benedict artist!!! I've had and made all kinds of benedicts, and florentines, esparagus, tomato, but never even thought of using artichoke. Even for an appetizer, to just have artichoke with hollandaise sauce would be tasty. Nice presentation too. I had to just do a reg benedict with english muffin and placed it on top of the choke..."

    Feb 18, 2005 on Food.com

    Recipe #108255

    Reviewed Japanese Eggyolk Sauce (Mayonnaise for Seafood
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      |  (1 person found this helpful) |  By spatchcock

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    "Ah yeah, that's good. I used this as the base for a mayonnaise sauce I made for one of my sushi rolls. I like this one because it's made from scratch and I don't have to rely on Kewpie or Best Foods. Used everything except the orange rind. I used a little lemon juice & water so it wasn't so thick. I told my date this was a heavily guarded sec..."

    Jan 20, 2005 on Food.com

    Recipe #102309

    Reviewed Carrot Casserole
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      |  By sarah1

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    "Hellyeah!!!! This was really good. I picked this recipe out at random to add to my Christmas dinner. A shot in the dark, that turned out great. Everyone loved it. I called it a carrot souffle. I used 1 3/4 lb baby carrots, boiled well and then put in food processor til mashed. I did 1/4 cup white sugar, and 1/2 cup brown sugar and used margarin..."

    Dec 27, 2004 on Food.com

    Recipe #14976

    Reviewed Peppered Filet Mignon With Mushroom Wine Sauce
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      |  By Dawn

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    "Yo, this was good!! Doesn't matter how you cook your filet, the sauce makes this dish. I BBQ my filet and used a nice CA red wine in the sauce. Jody Puentes' review is wack like her cooking skills. It's not what you expected cause you used wine from a box. And 45 minutes to make the sauce?? It probably took you 45 minutes to read the recipe!..."

    Dec 9, 2004 on Food.com

    Recipe #41263

    Reviewed Honey Barbecue Chicken Strips
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      |  By Kittencalskitchen

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    "I like this recipe for its simplicity and the last step of baking the chicken after glazing with the sauce. It keeps the chicken crunchy even with the sauce on it. Mmmm, mmm, Toasty!!"

    Nov 18, 2004 on Food.com

    Recipe #81375

    Reviewed Southern Grits
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      |  By Connie K

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    "Ok, I made this because I've never had grits before and the reviews all were good. For being so simple and easy to make, it sure came out amazing. My fat older brother did something to it I thought was gross at first but made it taste even better. He put a teaspoon of bacon grease in it, and stirred it in real good. No joke, this should be a b..."

    Nov 5, 2004 on Food.com

    Recipe #90322

    Reviewed Manapua
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      |  By Hey Jude

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    "Very Tastey, except go with the Char Siu Pork, don't waste your time with sausage. And for get all that mushroom, beansprout, oyster sauce stuff. Just the cut up BBQ'd Char Siu Pork, mixed with shallots, sesame seed oil and teriyaki sauce thickened with cornstarch, and stick them in the buns. Keep it simple !!! This does take a while, because y..."

    Nov 5, 2004 on Food.com

    Recipe #53643

    Reviewed Kalbi BBQ Ribs Hawaiian Style
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      |  By meriah

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    "Awesome recipe. I tried it again using brown sugar instead of white; OMG it was even better. The red pepper paste is great. It adds a subtle taste and keeps the ribs from being too sweet.Booyah!!!"

    Nov 5, 2004 on Food.com

    Recipe #79008

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