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Chef #402053

Joined: Dec 07, 2006

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9 reviews by Chef #402053

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

Reviewed Red Wine Risotto With Peas

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| By Nana Lee

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"one of my favourites.. i always use less butter than she calls for, and more peas.."

Jan 6, 2008 on Food.com

Recipe #163928

Reviewed Date Bars from my Childhood

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| By ciao

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"just like mom used to make! thanks for the great recipe!"

Dec 9, 2007 on Food.com

Recipe #39405

Reviewed Pasta, Pesto and Peas

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| By Pianolady

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"this is THE pasta salad- nothing else comes close. I use less pesto sauce mix and more peas and pine nuts. Tastes equally delicious with light mayo."

Jun 6, 2007 on Food.com

Recipe #114275

Reviewed Nonna's Lemon Ricotta Biscuits

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| By Marie

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"really moist and light- these are one of my brunch staples!"

Mar 5, 2007 on Food.com

Recipe #133795

Reviewed Carrot-Pine Nut Cake from Parma

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| By Raquel Grinnell

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"very different than traditional carrot cakes- very moist and the fennel has a pronounced flavor. excellent, SAVORY version of the classic. be sure to spank a lot of powdered sugar over it!"

Feb 25, 2007 on Food.com

Recipe #199911

Reviewed Ribollita - Giada De Laurentiis

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| By Southern Lady

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"i'd cut back on the herbes de provence next time.. other than that, very hearty- great with a glass of red and crusty bread"

Feb 25, 2007 on Food.com

Recipe #164816

Reviewed Chicken Cacciatore A'la Giada

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| By FLUFFSTER

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"this is one of our staples! and the capers is a must! (salt packed, then soaked for a few hours. It's great with broccoli rabe and whole wheat linguine tossed with garlic, lemon zest, capers, and olive oil."

Feb 6, 2007 on Food.com

Recipe #155586

Reviewed Roasted Broccoli, Parmesan & Lemon

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| By CindiJ

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"i probably don't use all the cheese, but we make this at least once a week and love it- we probably roast it for 15 minutes before adding cheese, then another 10, and it comes out perfect."

Jan 22, 2007 on Food.com

Recipe #178497

Reviewed Chocolate-Ricotta Pie

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| By Megannnnnnnn

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"my all-time favorite dessert. tastes just as good with 1/3 less fat philly and part-skim ricotta."

Jan 3, 2007 on Food.com

Recipe #172183

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Chef #402053

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9 reviews by Chef #402053

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