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    Chef# 477627

    Chef #477627

    Joined: Apr 05, 2007

    5 reviews by Chef# 477627

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed Pizza Dough
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      |  (1 person found this helpful) |  By swirlycinnacakes

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    "This is a great thick crust pizza for two... made this by hand.. added the sugar to the yeast and water.. oops.. but all worked out wonderfully. Topped this with shaved ham, kalamata olives, onion, pineapple, diced tomato and cheese... mm mm good!... oh yeah added about 1 tablespoon of dried Italian seasoning (herbs to the flour."

    Jan 28, 2010 on Food.com

    Recipe #245558

    Reviewed Sage Turkey Cutlets (Salbeischnitzel
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      |  By HeatherFeather

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    "Maybe not the healthiest dinner I've cooked, but definitely one of the best ways I've done turkey! So nice to find a recipe that isn't breaded. I too used turkey thigh cutlets instead of turkey breast and also had to use dry sage. DB has asked me to keep this one on the "PMA" list.(Please make againServed this along with Roasted Potatoes and Sa..."

    Sep 20, 2007 on Food.com

    Recipe #36643

    Reviewed Salt and Pepper Calamari
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      |  By Wendys Kitchen

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    "My thought on preheating the oven is for holding the calamari hot until it is all prepared; although @ 300 F I'd be careful to not let them sit in the oven for too long!"

    May 16, 2007 on Food.com

    Recipe #132509

    Reviewed French Dip-Crock Pot Recipe
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      |  By Dib's

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    "Made this for the guys over to watch the hockey game, we all agree; 5 Stars *****!!!!. DiB's, J. Ko, and papergodess: Thank you for your quick response in the Q&A Forum; I'm sure your helpful, timely info contributed to the success of this awesome dish! This will become a part of my regular meal rotation. I used a 4 lb roast, following the recipe..."

    May 1, 2007 on Food.com

    Recipe #23232

    Reviewed Japanese Mum's Chicken
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      |  By JustJanS

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    "Like others I was concerned with boiling chicken; BUT mmm mmm good. Two notes;1. I used thighs, which I believe, the extra fat stopped the glaze from forming properly even though I skimmed fat as it was simmering.I also removed the thighs and crisped them under the broiler just before serving...keep an eye on them, they'll get crispy quickly.2. ..."

    Apr 25, 2007 on Food.com

    Recipe #68955

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