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    Chef #524381

    Chef #524381

    Joined: Jun 25, 2007

    47 reviews by Chef #524381

    1 - 10 of 47 sorted by Date | Rating | Helpful

    Reviewed Eye of Round Roast
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      |  By lisa724

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    "Delicious! I had a large roast (probably about 5 pounds after I trimmed the fat and it was well done after 3 hours. Even though I usually like it medium, I loved this roast and so did all of my guests! It was a huge hit and will be my new go-to recipe for eye of round. I sliced it thin and poured the juice over the slices and it was terrific!"

    Jul 18, 2010 on Food.com

    Recipe #152948

    Reviewed Flourless Chocolate Espresso Cake With Raspberry Sauce
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      |  By Juenessa

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    "This was terrific!! It's SO easy to make and everyone thinks you've slaved over it. It comes out kind of like a cross between cake, fudge and mousse and the espresso goes so well and gives it just a little something extra! And the raspberry sauce just perfects it all. An impressive cake with little work! LOVED IT!!!"

    Oct 8, 2009 on Food.com

    Recipe #219854

    Reviewed " Ant" Kelly's London Broil Marinade
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      |  By KJK #5

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    "This was pretty good and very easy! Personally, I didn't care too much for the sweetness of the balsamic vinegar, but that's not a fault with the recipe- just a personal taste. I'm going to try it again with a bit less vinegar and maybe some more worcestershire."

    Sep 13, 2009 on Food.com

    Recipe #155959

    Reviewed Best Roasted Chicken You'll Ever Have!!
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      |  (1 person found this helpful) |  By Trinkets

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    "My chicken was about 5.5 pounds, so I had to turn the temperature from 450 to 400 after about an hour because the skin started to burn a little bit. But this was the best roasted chicken I've ever made! The skin is crispy and delicious and the meat is so tender and juicy! I'll definitely be making it this way all the time!!"

    Sep 13, 2009 on Food.com

    Recipe #222254

    Reviewed Practically No-Fat Fast Turkey Chili
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      |  By Chef #168581

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    "This recipe is absolutely fantastic! The flavor is great and it couldn't be easier! After cooking for 30 minutes, it wasn't quite as thick as I like chili, so I just thickened it with corn starch and it was perfect. I consider it a perfect recipe: it tastes great, it is very easy and fast to prepare, it is healthy, it is inexpensive and it make..."

    Aug 11, 2009 on Food.com

    Recipe #228742

    Reviewed Deviled Crab Boules with Beurre Blanc
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      |  By Derf

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    "This took less time to make than what I had thought- it seems more complicated than it really is. The flavors are terrific and very unique! I love crab, but was getting a bit tired of just crab cakes, so this was a wonderful change. I'll definitely be making these again! With smaller rolls, it would be a terrific party food! Thanks Derf for A..."

    Aug 2, 2009 on Food.com

    Recipe #61167

    Reviewed Turkey Meatloaf
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      |  By Carol Evon

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    "This is a great recipe for ground turkey because it stays very moist! In fact, I had to bake it a bit longer than 45 minutes because it was so moist it was falling apart a bit. I used Vidalia onion and a honey BBQ sauce and it came out a little too sweet for my taste, but still very very good! I'll be making this again!"

    Aug 2, 2009 on Food.com

    Recipe #8803

    Reviewed Seasoned Goldfish Crackers
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      |  By CarpenterGirl

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    "Delicious! This was a big hit with the kids and the adults! The seasoning is perfect!"

    Jul 20, 2009 on Food.com

    Recipe #148446

    Reviewed Antonella's Hoagie Dip
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      |  By mamacancook

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    "This is such a genuis idea! So simple, but SO delicious! Next time, I'll probably just put it in a bowl and serve it with party rounds and crackers- it was a little difficult to eat it on the bread cubes from the bowl."

    Jul 20, 2009 on Food.com

    Recipe #133554

    Reviewed Chamorro Cucumber Slices
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      |  By SilentCricket

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    "This was a really nice change of pace from "regular" cucumber salad! I wasn't sure how I was going to like the soy sauce, but I gave it a shot. I nearly threw the whole batch out when I first made it because it was so overpowering, but decided to let it marinate as per the recipe. The key is really letting the cucumbers release their juice to m..."

    Jul 20, 2009 on Food.com

    Recipe #38596

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