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    CHEF GRPA

    U.S.A. "on the countyside" of Plant Earth

    I bend call a Semi-Experienced "Sous Chef" Poster and a "food guru" not me! I like good food

    Chef #695933

    U.S.A. "on the countyside" of Plant Earth

    Joined: Dec 20, 2007

    197 reviews by CHEF GRPA

    71 - 80 of 197 sorted by Date | Rating | Helpful

    Reviewed Strawberry Fruit Pizza
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      |  By catmaniacs

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    "I tried to post a photo for the recipes but the '"'powers that be''" will not let it be posted on the recipes. So I will not do any post of photo here, no recognition for it. It is a very easy and tasty dessert! I too have always thought that fruit pizza must be a lot of work, since it tastes so good. My stoneware pizza pan is about 17X19 inches. ..."

    Nov 1, 2012 on Food.com

    Recipe #478106

    Reviewed Cream Cheese Pancakes
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      |  By Karlys

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    "Fresh Berries!! is the way to go here. I will be sharing your recipe with other ! GRPA"

    Oct 31, 2012 on Food.com

    Recipe #476517

    Reviewed Mccormick's Southwest Deviled Eggs
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      |  By Grannydragon

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    "Eggs in my home are gone in 24 hours!! I think this dish has a lot of potential, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes here, Cooks learn to add a 'pinch' of a favorite spice to enhance flavor. Scientists maintain the rigor of exactitude. Cooks weigh and measure to produce a finished resu..."

    Oct 31, 2012 on Food.com

    Recipe #280742

    Reviewed Bacon-Wrapped Cheddar Egg Bites
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      |  (1 person found this helpful) |  By Jill Shinsky

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    "Very easy breakfast recipe. Quick enough to make before work and still get there on time! I subbed red bell peppers for the tomatoes, but otherwise followed the recipe. Amazingly tasty for a low cal breakfast. Along with being incredibly easy, it's a great base recipe and easy to modify depending on your tastes. I've will added this to my recipe b..."

    Oct 29, 2012 on Food.com

    Recipe #486479

    Reviewed Country Sausage Gravy
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      |  By keaolyen

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    "I make sausage gravy a couple times a month, and this was a good recipe...but I did make a few changes. I don't normally make this large a batch of gravy. I used 2 pounds of Bob Evans Savory Sage Sausage. I didn't boil the sausage because I think the grease from the sausage gives the gravy it's flavor. Since I didn't drain the sausage grease, I di..."

    Oct 27, 2012 on Food.com

    Recipe #485977

    Reviewed No-Bake Pumpkin Tarts
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      |  By pastawendy

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    "The same as Added April 16, 2005 | Recipe #117531"

    Oct 26, 2012 on Food.com

    Recipe #441498

    Reviewed Pan Fried Tilapia With White Wine and Capers
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      |  By Chef Lyle

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    "I think this dish has a lot of potential, and I'm not sure I'll will be make it again. BUT!! Before attempting this again, I'll have to figure out what seasonings to use, by reading all of the review, and see that will work for others, and than for me, to make it more flavorful or lot better for me to do! Okay, after reading about a hundred posts ..."

    Oct 25, 2012 on Food.com

    Recipe #332328

    Reviewed Jake's Stuffed Bell Peppers
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      |  By lilypad722

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    "I had some peppers to use up this fall and this recipe did a good job of it.. Delicious, easy, healthy, fast!! These peppers have a lot going for them! They made a great light meal with steamed greens.This would receive the Nobel Pie Prize if such an accolade existed in peppers go's. Cooking is both art and science.And you did it here!! AND NOW TH..."

    Oct 24, 2012 on Food.com

    Recipe #181171

    Reviewed Austin Russell White Castle Burgers ( Sliders
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      |  (1 person found this helpful) |  By Chef #371770

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    "I know Baby Kato is right, I too made them exactly as written and wouldn't change a thing.
    I will be making these again and again. So much flavor, I can do the happy food dance!! NOW !! THANK YOU!!"

    Oct 20, 2012 on Food.com

    Recipe #488300

    Reviewed Melt in Your Mouth Heavenly Biscuits
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      |  By Not-2-Sweet

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    "Good morning. Chef ,"WONDRA FLOUR" is a instant specialty flour.It is a wheat flour blended with "BARLEY FLOUR" It is low protein flour that has been "PRE~STEAMED. The reason is is that it would not lump up in making a sauce. The starch has been already swollen.
    I hope this helps. you.
    Read more at: http://www.food.com/bb/viewtopic.zsp?p=5..."

    Oct 18, 2012 on Food.com

    Recipe #86302

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