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    Chef #1326463

    Chef #1326463

    Joined: Jun 23, 2009

    12 reviews by Chef #1326463

    1 - 10 of 12 sorted by Date | Rating | Helpful

    Reviewed Low Carb Ketchup
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      |  By Mercy

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    "I just thought I'd let you know the differences between some of the tomato pastes used to create this recipe.

    The closest to the original recipe is Hunt's tomato paste - it's extremely smooth and not lumpy. Publix's tomato paste also tastes fine but has a bit of texture to it.
    The least similar ..."

    Apr 20, 2013 on Food.com

    Recipe #119682

    Reviewed Homemade Hershey's Chocolate Syrup
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      |  (1 person found this helpful) |  By MDMama

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    "This chocolate syrup recipe is the better of the two found on this site. It is a perfect imitation of Hershey's syrup and costs about .85 - .99 cents per bottle equivalent, vs. over $2.00 for the real thing in the local store. If you get your sugar in bulk and make vanilla extract from scratch it is even cheaper. Make sure you let it boil to get r..."

    Feb 6, 2012 on Food.com

    Recipe #329804

    Reviewed Fannie Farmer's Classic Baked Macaroni and Cheese
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      |  By - Carla -

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    "This macaroni was decent but not spectacular. I used Sargento mild cheddar fine shredded. The recipe is vague and what it doesn't tell you is that you may need 1 to 1 1/4 additional cups milk to make the sauce more fluid and less tacky."

    Nov 27, 2011 on Food.com

    Recipe #135350

    Reviewed Kittencal's Bakery Buttercream Frosting/Icing
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      |  By Kittencalskitchen

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    "It's very good. I used about three cups to cover 12 cupcakes with a generous frilled layer of icing. It worked very well and was just the right consistency. Yummy!"

    Jul 1, 2011 on Food.com

    Recipe #80118

    Reviewed Southern Lima Butter Beans With Ham Bits
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      |  By Seasoned Cook

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    Jun 14, 2011 on Food.com

    Recipe #273842

    Reviewed Cracker Barrel Grilled Chicken Tenders
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      |  By Parkers Mom

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    "I found the recipe just "ok." I always get the chicken tenders when I go to cracker barrel but these had only a hint of that original flavor. Maybe something about the grill contributes to the flavor, so I'll try the recipe again later. Also, some people here say that CB uses Marzetti Italian dressing, so I'll have to try it."

    Jan 30, 2011 on Food.com

    Recipe #134725

    Reviewed Stewed Chicken And Dumplings
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      |  By MizzNezz

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    "It tastes really good, but it should really be classed as a soup more than a stew.

    I made it in my crock pot with turkey legs, which I browned beforehand. I added peas and potatoes to the stew. I let the whole thing simmer on high for six hours and added the dumplings one hour before the end. It is delicious although it is more like a s..."

    Jan 28, 2011 on Food.com

    Recipe #19047

    Reviewed Crock Pot Beef Stew
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      |  By tootyflooty

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    "This recipe is simple and tasty.

    I used what I had on hand at the time: one potato short, extra carrots and celery. I used chicken broth instead of beef broth, added a bit of vegetable oil and a packet of Publix "beef stew seasoning" which I luckily found in the drawer. I left out the salt, paprika, and garlic. It still tasted pretty goo..."

    Jan 14, 2011 on Food.com

    Recipe #80560

    Reviewed Chocolate Chip Pound Cake
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      |  By Kim D.

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    "This cake recipe is actually more delicious than a certain 4.8 star, very popular recipe for butter pound cake on the site.

    I am a relatively new baker and I used a single large bundt pan. I followed the instructions to the letter. I set my oven for 300 because I noticed that my cakes tended to shrivel and burn at the edges yet remain un..."

    Jan 10, 2011 on Food.com

    Recipe #24322

    Reviewed Old Fashion Butter Pound Cake
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      |  (2 people found this helpful) |  By johnvac52

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    "I tried this recipe and it tastes excellent. People complained about the cake being dry, so I altered it a bit. To make it creamier and moist, I added 1/4 cup half and half, instead of 1 tablespoon milk. I added an additional 1/2 stick of butter.

    The result is great. The cake did split a bit in the middle, but the result is tasty and mois..."

    Jan 10, 2011 on Food.com

    Recipe #33150

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