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    Chef #1202739

    Kingston, OH

    Chef #1202739

    Kingston, OH

    Joined: May 15, 2004

    9 reviews by Chef #1202739

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Good Eats Meatloaf

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      |  (1 person found this helpful) |  By Chef #1202739

    "Really good meatloaf, and we loved the sauce! I did make two modifications. First, cut the dried thyme to 1/2 teaspoon, 1 whole teaspoon just seemed too much. Both my husband and I thought it was a good call, you could taste the thyme, it was there but subtle; sometimes thyme can be overbearing. I also skipped the red bell pepper and substitut ..."

    Jan 25, 2012 on FoodNetwork.com

    Reviewed Fish en Croute with Lemon Butter Sauce

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      |  (1 person found this helpful) |  By Chef #1202739

    "I also made the sauce only - it was FANTASTIC!! I look forward to making the entire recipe. Served the sauce over Lobster Ravioli with a bit of chopped fresh spinach and it was amazing!! I used LOL Fat Free Half and Half, and Best Life Margarine instead of butter. Really had to whisk and whisk, but it was so smooth and TASTY!! I love Beurre ..."

    Oct 24, 2011 on FoodNetwork.com

    Reviewed Moussaka

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      |  (1 person found this helpful) |  By Chef #1202739

    "It turned out perfectly, the flavor was wonderful. It tasted better the second day, so next time I may make the meat sauce a day or two before to let the flavors meld. I had to vary from the recipe because of what I had on hand and it worked fine. I used Venison instead of lamb or beef. I had two eggplant, 1 pound each and the amount was perfect ( ..."

    Sep 12, 2011 on FoodNetwork.com

    Reviewed Tom's Vanilla Frozen Yogurt
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      |  By Tom Lambie

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    "I am AMAZED at the people who DID NOT FOLLOW THE RECIPE, but chose to give it one to three stars. The recipe calls for LOW FAT yogurt, not non-fat. Another review makes the point that the reason non-fat yogurt is gelatinous is because of GELATIN! The recipe was formulated for low-fat yogurt. I make lots of substitutions in recipes, but I would..."

    Sep 12, 2010 on Food.com

    Recipe #36144

    Reviewed Breakfast in a Bowl
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      |  (1 person found this helpful) |  By FLKeysJen

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    "My husband and I love this recipe! It is really good with fresh or thawed frozen fruit (usually blueberries. I discovered this recipe in Jillian Michaels, "Making the Cut" along with many other great recipes. We have developed some modifications - I add 1/2 teaspoon Cinnamon, 1/4 teaspoon All Spice and depending upon whether I use plain or swe..."

    Aug 26, 2010 on Food.com

    Recipe #260339

    Reviewed Shrimp Scampi with Artichokes

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      |  By Chef #1202739

    "I read the reviews on this recipe that said it was a little plain so I add 1/4 teaspoon of hot pepper flakes to the oil while the garlic and shallots sauted - it helped, but it still needs something. Probably would not make again."

    Sep 11, 2008 on FoodNetwork.com

    Reviewed Low Fat Thousand Island Dressing

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      |  By Chef #1202739

    "This dressing has great flavor. I omitted the parsley and the 2 T lemon was perfect, but 1/4 cup water is too much, I would recommend starting with 1 to 2 Tablespoons, and go from there."

    Mar 30, 2008 on FoodNetwork.com

    Reviewed Oyster Stuffing

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      |  By Chef #1202739

    "It's a shame that someone who I agree most likely did not make this recipe gave it a 2 because it is definitely a five-star recipe!!"

    Nov 12, 2007 on FoodNetwork.com

    Reviewed Roasted Wild Salmon with Tomatoes, Basil, and Capers, Parmesan-Crusted Cauliflower, and Rice

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      |  By Chef #1202739

    "This recipe is wonderful! Very fresh. I did not have lemon herb dressing, so I squeezed lemon and drizzled olive oil on the filets and topped with Herbs de Provence and kosher salt. Wonderful!"

    Oct 5, 2007 on FoodNetwork.com

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