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    Chef #507337

    Chef #507337

    Joined: May 28, 2007

    8 reviews by Chef #507337

    1 - 8 of 8 sorted by Date | Rating | Helpful

    Reviewed Coconut Lime-Curd Bars
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      |  By Lula

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    "These were absolutely HEAVENLY! You MUST refridgerate them before eating or else the lime curd does not set, they taste FAR better after being in the fridge! In the recipe they forgot to put how much lime juice, I used the juice of three (not so juicy limes. So with juicy ones it would be just two.I messed up and melted the butter before mixing ..."

    Jun 6, 2007 on Food.com

    Recipe #132876

    Reviewed My Favorite Chocolate Macaroons
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      |  By Emily #4

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    "These were good chocolate macaroons. Very quick, and very easy. They tasted just like a chocolate brownie, with coconut mixed in (But less calories!. I would not suggest making these for any sort of fancy gathering, or to impress guests, but they are PERFECT for something to make with your kids, or younger siblings."

    Jun 5, 2007 on Food.com

    Recipe #223538

    Reviewed Gorgonzola Bow Ties
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      |  By KPD

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    "Even my fussy palette LOVED this dish! So did my mother, and little brother. It's the perfect thing for both kids and adults. A gourmet version of mac and cheese! I just did it a tiny bit differently...I did not use the shallots.I mixed the breadcrumbs in with the sauce, tossing it with the pasta.I sprinkled clumps of Gorgonzola into the mix be..."

    Jun 4, 2007 on Food.com

    Recipe #194863

    Reviewed Caramel Apple Pie Quesadilla
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      |  By Vina

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    "HEAVENLY! Also GREAT with banana! Has an almost banana foster like flavor.I did this with one tortilla, and half the ingredients. Instead of buttering the tortilla I just cooked it over the butter and sugar on low heat in a nice stick free pan. Was easier, and tasted better in my opinion."

    Jun 2, 2007 on Food.com

    Recipe #86501

    Reviewed Shrimp Scampi
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      |  By Tsmith70

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    "BEST Shrimp Scampi EVER! I actually used already cooked frozen shrimp. I just thawed them then heated them up in the sauce. It actually worked out deliciously. I let the wine bubble a few minutes, moving it around constantly, and it was perfect. Also, once the sauce was done, I sliced up some lemon into thin round slices and put it into the sauce,..."

    Jun 2, 2007 on Food.com

    Recipe #26321

    Reviewed Pan-Fried Chicken With Mascarpone
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      |  By A la Carte

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    "DELICIOUS! We used large boned chicken breasts. This was the most delicious, amazingly moist chicken we've ever had. When we put the sauce under the skin, we just pushed the skin around to help spread it out underneath. This is great for people who don't like thick sauces over the chicken. VERY delicious and easy to make!"

    Jun 1, 2007 on Food.com

    Recipe #213609

    Reviewed Asparagus With Gorgonzola
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      |  By A la Carte

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    "AMAZING! VERY easy to make, the sauce was heavenly over asparagus. Also, we used a bit of lemon juice in the bioling water, which stopped the asparagus from losing its color. We did that then skipped putting the asparagus into ice water after boiling. I HIGHLY recommend this as a side dish for any meat dish you want to show off!"

    Jun 1, 2007 on Food.com

    Recipe #213569

    Reviewed Lime and Lemon Posset
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      |  By A la Carte

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    "This was SO simple to make. It only took about 20 minutes, and then it only took about 2 and a half hours in the fridge to get to the right consistency. I left one overnight and it was a tiny bit better after all the time. Tastes AMAZING by itself. I added a tiny bit more lemon and lime. It was quite tart, and very heavy. I servied it with Raspber..."

    Jun 1, 2007 on Food.com

    Recipe #227089

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