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    C Chatwin

    United States

    Chef #6411

    United States

    Joined: Mar 12, 2001

    7 reviews by C Chatwin

    1 - 7 of 7 sorted by Date | Rating | Helpful

    Reviewed Sauteed Kale

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      |  (1 person found this helpful) |  By C Chatwin

    "I realize kids on the east coast grow up eating this stuff, but we live in Utah and people around here are not well acquainted with the "greens" my childhood friends ate. I've raised my kids out here in the west, and while they do have relatively sophisticated palates for children their age, they are also often stubborn about trying new things. I ..."

    Aug 23, 2005 on FoodNetwork.com

    Reviewed "French" Dressing and Iceberg Lettuce Chopped Salad

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      |  By C Chatwin

    "My 8-year-old son, Nate, loves French dressing, so he was my sous-chef on this one. The dressing recipe received his official seal of approval and he now prefers it homemade!"

    Aug 23, 2005 on FoodNetwork.com

    Reviewed Palmiers

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      |  (1 person found this helpful) |  By C Chatwin

    "I've been making these for years--long before I saw Ina Garten make them. But Ina showed me some tricks I didn't know (adding salt to the sugar; sugaring and folding the pastry sheet before cutting the strips and now my palmiers are better and easier than ever! My mother-in-law, a native German, says they remind her of Europe and she can't get en ..."

    Aug 23, 2005 on FoodNetwork.com

    Reviewed Parmesan Crisps

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      |  By C Chatwin

    "These are delicious and differnt, as well as easy and fun! We originally tried them with the dried, grated parmessan in the shaker, as we'd seen on another cooking show, but they never did melt. My 13-year-old daughter made these with freshly grated parmessan for her Omi (german grandmother while she was visiting us. We served them with the very ..."

    Aug 23, 2005 on FoodNetwork.com

    Reviewed Cheese Tortellini in Light Broth

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      |  By C Chatwin

    "I had a good friend over for lunch yesterday, which turned out to be a fairly cold, overcast day. Because he and I share a passion for culinary arts, we sipped Pinot Grigio and visited while we cooked together. We ended up making some changes. Because he's vegetarian, we used used vegetable broth, instead of chicken. On an impulse he added a can o ..."

    Oct 16, 2004 on FoodNetwork.com

    Reviewed Niku Jaga (Japanese Beef Stew in the Crock Pot
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      |  (1 person found this helpful) |  By ~*Miss Diggy*~

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    "My Japanese "daughter", Tsukasa, prepared Niku Jaga on occasion when our family hosted her as an exchange student many years ago. I'd almost forgotten until I ran across Diggy's recipe. Niku means "meat" and jaga means "potatoes" in Japanese. When prepared according to the recipe, Niku Jaga is an authentic staple from the Japanese family table. I ..."

    Feb 16, 2004 on Food.com

    Recipe #42722

    Reviewed Pumpernickel Bread
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      |  (22 people found this helpful) |  By capted

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    "First of all I omited the coffee because we don't drink it and never have it on hand. I prepared the dough in my bread machine and divided it among four lightly greased mini loaf pans. It rose uncovered in my oven on the warm setting for 30 minutes. I turned the heat up to 350 F and set the timer for 30 minutes, then forgot about it until the time..."

    Mar 12, 2001 on Food.com

    Recipe #5335

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