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    BoxO'Wine

    New Jersey, United States

    Chef #64682

    New Jersey, United States

    Joined: Dec 18, 2002

    145 reviews by BoxO'Wine

    1 - 10 of 145 sorted by Date | Rating | Helpful

    Reviewed barley risotto
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      |  By chia

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    "Was looking for a side dish to replace rice. This one is definitely a keeper! I followed the recipe and added chopped carrots as other reviewers had suggested. I didn't have mushrooms on hand and I added Rotel diced tomatoes with chili peppers to kick up the flavor. Will definitely make this again. This did make a lot so plan on lots of lefto..."

    May 7, 2012 on Food.com

    Recipe #48167

    Reviewed Neptune's Delight
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      |  By Dreamgoddess

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    "Made this last night. It was rich and delicious. The cayenne gave it a light kick but didn't overpower the recipe. Only changes I made was that I added scallops because I had them on hand. Also used dried parsley instead of fresh. Fresh would have been much better. Next time I would crush the croutons by hand as they came out too fine in the..."

    Mar 16, 2011 on Food.com

    Recipe #202732

    Reviewed Shrimp Robert
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      |  By LorenLou

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    "We've made this recipe several times and absolutely love it! I also throw in scallops if I have them in the house. Also stir in a touch of cornstarch to thicken it. I actually plan on making it again tomorrow night for dinner. Very yummy! Thanks for posting."

    Oct 1, 2009 on Food.com

    Recipe #95815

    Reviewed Guacamole
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      |  By Sue Lau

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    "Mase this for our cinco de mayo dinner as a side for enchiladas. I used two Haas avocados. Delicious side, easy to make, and enjoyed by all. Followed recipe exactly."

    May 7, 2005 on Food.com

    Recipe #34233

    Reviewed Scallops on Asparagus Spears With Wine Reduction
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      |  By Vino Girl

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    "Wow! We really enjoyed this one. I followed recipe exactly but doubled the sauce because I also used 2 lbs of bay scallops instead of the sea scallops. The wine reduction sauce with the dried dill (I used 1 tsp dill instead of doubling really made this dish and highlighted the flavor of the asparagus. Definitely a keeper."

    Apr 28, 2005 on Food.com

    Recipe #115905

    Reviewed Teresa's Veal -or-Chicken Piccata
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      |  By TGirl,RN

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    "I made this using veal scallopini which I pounded with meat mallet to tenderize. Definitely use the capers as they are a requirement for true Piccata. I also did not peel the lemon, just cut into very thin slices. We all agreed this is definitely gourmet restaurant quality. I will make this one for Company so I can show off. Thanks theresa for..."

    Apr 28, 2005 on Food.com

    Recipe #50453

    Reviewed Crab Cakes
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      |  By pgserver6

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    "I used 1 can lump crab meat and 1 8oz package of faux crab meat. Made no other changes except to lightly saute the cakes in butter in a cast iron skillet. These were excellent, great flavor and texture. I made a double batch and froze half. Used the second half two weeks later and they were as good as the first so they do freeze beautifully. ..."

    Apr 28, 2005 on Food.com

    Recipe #81656

    Reviewed Grilled Salmon
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      |  By Miss ~V~

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    "this is a very complementary marinade for salmon. I used salmon fillets and followed ingredient list using homemade emeril's essence for the cajun seasoning. Grilled steaks over charcoal. Yummy!t"

    Apr 28, 2005 on Food.com

    Recipe #115954

    Reviewed Cherry Tomatoes Provencale
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      |  By Marie

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    "Perfect little side dish for my baked stuffed flounder. I used a pint of "grape tomatoes" and followed the recipe exactly using EVOO. This was enjoyed by all and not a drop was left. Will definitely make again."

    Apr 5, 2005 on Food.com

    Recipe #60379

    Reviewed Strawberry Heaven
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      |  By PCrocker

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    "I dont usually make desserts but thought I would give this one a try for Valentine's Day. It was very easy to do especially since I sliced the strawberries with my egg slicer. The dessert was fantastic and enjoyed by all. This would be a great summertime dessert at a BBQ."

    Feb 15, 2005 on Food.com

    Recipe #90962

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