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    Becky

    Baton Rouge, LA

    Chef #5362

    Baton Rouge, LA

    Joined: Jan 24, 2001

    16 reviews by Becky

    1 - 10 of 16 sorted by Date | Rating | Helpful

    Reviewed Meyer Lemon Cake With Lemon-Cream Cheese Frosting
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      |  By Baby Chevelle

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    "In Louisiana our Meyer Lemons are ripe in late fall. A friend was kind enough to share with me and I made this cake. I was so impressed with the texture and moistness of this cake! I think it tastes like pound cake. This will be the cake that I make over the holidays and possibly gift to a select group of friends. Absolutely delicious!"

    Nov 20, 2011 on Food.com

    Recipe #153412

    Reviewed Bacon Wrapped Chicken (Oamc
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      |  (4 people found this helpful) |  By Tish

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    "This dish is simple and yet outstanding! I followed another reviewer's suggestions and salted (with Truffle saltthe chicken before adding the cheese. I only had low fat plain cream cheese so I added finely minced green onion. I followed the advice to bake at 400 degrees for 20 minutes and lowered the oven to 300 degrees for 20 minutes. I turn..."

    Oct 2, 2011 on Food.com

    Recipe #79944

    Reviewed Lemon Blueberry Cheesecake Bars
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      |  By Jb Tyler, TX

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    "I messed up this recipe and it still was delicious! When I saw that it was from Tyler Florence in Mill Valley I had to try it. This is a keeper especially when blueberries are in season."

    Jul 21, 2010 on Food.com

    Recipe #390686

    Reviewed Stuffed Cabbage Rolls (Galumpkis

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      |  By Becky

    "These were very good but I had Italian sausage on hand and substituted it for the pork. I also doubled the tomato sauce as my family likes alot of sauce. I also spiced it up a bit more but the sausage helped also."

    Aug 30, 2008 on FoodNetwork.com

    Reviewed Peach-Mustard Pork Chops

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      |  By Becky

    "I followed the directions and the pork came out perfect. We love the sauce and will be serving this again soon!"

    Jun 9, 2008 on FoodNetwork.com

    Reviewed Warm Wild Mushroom and Roasted Tomatoes

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      |  (1 person found this helpful) |  By Becky

    "I have made this two or three times now and love it over pasta! I didn't have any white wine so I used some Marsala wine (non-sweet to reduce the mushrooms. I added some fresh basil and freshly grated good parma cheese and served it over a little bow tie pasta. This is a keeper for my family as either a main or side dish."

    Jun 7, 2008 on FoodNetwork.com

    Reviewed Slow-Cooker Beef Short Ribs
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      |  By MizzNezz

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    "Definitely a keeper! I substituted beef boullion for broth, mild salsa for the chili sauce and used half of the brown sugar and it was delicious! This sauce would be good for pork or even a chuck roast."

    Jun 1, 2008 on Food.com

    Recipe #32147

    Reviewed Dad's Meatloaf with Tomato Relish

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      |  By Becky

    "I am always wanting to try new meatloaf recipes and this is my new favorite. Very moist and flavorful and fairly easy to put together. This is a keeper!"

    Aug 28, 2007 on FoodNetwork.com

    Reviewed Chicken and Chickpea Tagine with Apricots and Harissa Sauce

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      |  By Becky

    "I wasn't sure about this dish but now that I have tried it, I will definitely be making it again. I kept thinking how great this would be on a cold winter night. Don't need a tagine and very easy to put together. I had to order the ras al hanut and it was worth it!"

    Aug 28, 2007 on FoodNetwork.com

    Reviewed Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits

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      |  By Becky

    "Ever since I visited Savannah and had shrimp and grits, I have wanted to recreate this delicious dish. After much searching, Emeril's is the one! I short cut the grits by using quick grits and using milk instead of the water called for. I added butter and the white cheddar. Less work and great grits! This is a staple in this Louisiana home!"

    Apr 1, 2007 on FoodNetwork.com

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