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    Chef #1340889

    mc kinney, TX

    Chef #1340889

    mc kinney, TX

    Joined: Jan 09, 2008

    6 reviews by Chef #1340889

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed 5-Minute Individual Potato Gratins

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      |  By Chef #1340889

    "Have made this recipe several times at several different temps ranging from 325 to 375 degrees and it has consistently been the favorite side dish. Used large Texas size muffin pans. "

    Dec 29, 2009 on FoodNetwork.com

    Reviewed Amber Glow Dip (Cream Cheese, Apricot and Horseradish Plus
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      |  By Oolala

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    "I have made this dip for 30 years and it is always well received."

    Dec 11, 2009 on Food.com

    Recipe #330199

    Reviewed Pecan Bars

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      |  By Chef #1340889

    "These are delicious! Thank you for the recipe. Made them in a ceramic pan and cooked the crust 18 min till light golden brown at 350 degrees. And, yes I had always heard that you reduce the temp for glass pans 25 degrees as well. Left out the nuts in the crust. The filling is so easy to make - hardest part is chopping up the nuts. It took 20 ..."

    Sep 12, 2009 on FoodNetwork.com

    Reviewed Very Berry Coffee Cake
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      |  By 1Steve

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    "This is a really great recipe. I used 1/2 cup each of the three berries listed. My cooking time was more like 45-50 minutes. I think next time I make this I will only put 1/2 of the crumb topping on top because I thought it was just too sweet. Thank you so much for this great recipe."

    Aug 3, 2009 on Food.com

    Recipe #33598

    Reviewed Roasted Chile-Lime Chicken

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      |  By Chef #1340889

    "I have made this recipe twice now and both times it was fantastic. Moist and extremely flavorful. Thank you so much for sharing this recipe. "

    Mar 31, 2009 on FoodNetwork.com

    Reviewed Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew

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      |  By Chef #1340889

    "I followed the recipe exactly and was really disappointed. This is the first RR recipe that I have made that I didn't love. Not much flavor to this dish."

    Jan 9, 2008 on FoodNetwork.com

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