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Chef #531811

Texas


Mother, wife, friend, and dental assistant in any given order depending on the time of day. ;

Chef #531811

Texas

Joined: Jul 06, 2007

Birthday: Aug 16

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22 reviews by Chef #531811

1 - 10 of 22 sorted by Date | Rating | Helpful

Reviewed Creamed Chipped Beef Sos

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| By ~In*Memory*of*Brats~

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"Very good, I only used one jar of the beef but still made everything else the same. I thought the consistency was perfect. Only other change I made was a spash of worcestershire sauce because that is the way I grew up making it. Thanks for posting."

Sep 2, 2012 on Food.com

Recipe #92174

Reviewed Baked Ziti from Cook's Illustrated

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| By mary winecoff

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"This was very good. Did not miss the meat, just added a salad and felt good about it. As someone suggested I used a jar of prepared alfredo sauce for ease (no cream or time. I also doubled the recipe (big family, I needed to use up some fresh basil but didnt have enough for two batches so I used a large (costco size jar of Ragu chunky with ..."

Apr 15, 2011 on Food.com

Recipe #354885

Reviewed Mermaid's Tender Roast Chicken

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| (1 person found this helpful) | By riffraff

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"This chicken got good reviews from my family. I am fasting so did not partake but it was very tempting. I made two whole chickens (trying to minimize my time in the kitchen, so what was left from the one chick I chopped up to make a little over two cups which I intend to use in a chicken tetrazzini (sp? also I scraped up all the onion and garl..."

Mar 19, 2011 on Food.com

Recipe #67470

Reviewed Baked Chicken Tenders

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| (1 person found this helpful) | By Sugarmagnolia_fl

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"Good recipe and easy I didnt use the mayo since I had soaked the strips in buttermilk also added a few spices for a little extra flavor. Thanks for something a little different."

Mar 14, 2011 on Food.com

Recipe #194400

Reviewed Medallions of Beef Tenderloin With Cabernet Reduction

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| By Doesn't Do Dishes

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"I agree with restaurant quality also! My friend who I took leftovers too said it gave Maggianos a run for their money (and that was heated up leftovers. It was fun to make and I really liked the "let the meat rest" part while making the other stuff. I was surprised by the very rare meat but it worked out perfect when heating in the sauce. Thi..."

Feb 12, 2011 on Food.com

Recipe #328302

Reviewed Spinach Quiche

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| By Steven Nicholson

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"This was very good. A little less done than I prefer but that is totally my fault I did not look up the temp conversion and just trusted the other reveiwer. Just a note here the official conversion from 200 celcius to farenheit is 392. Now I know. Still the flavor was great. My husband who is not a spinach fan was OK with it in there and did n..."

Jan 1, 2011 on Food.com

Recipe #160467

Reviewed Fillet of Beef (Beef Tenderloin Whole

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| By UnknownChef86

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"This is too easy. I make it about 6 times a year. Has turned out perfect each time I follow the time. Which, yes says there have been times I missed the timing boat and not as wonderful results. TRUST the time. Thanks for posting."

Sep 12, 2010 on Food.com

Recipe #57685

Reviewed Chicken Delicious

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| (1 person found this helpful) | By Musical Joy

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"I made this with 1/2 package of Lipton Recipe Secrets Savory Herb with Garlic sprinkled on the chicken instead of celery salt and paprika. I also did not have the celery soup so used Cream of Chicken along with the Mushroom soup. I also used a little bit of white wine and sherry mixed to make almost 1/3 cup. Served over brown rice. Very good! ..."

Jun 3, 2010 on Food.com

Recipe #18872

Reviewed Florentine Meatballs

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| By dicentra

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"I used about 1 and a1/4 lb sweet italian turkey sausage, and 3/4 box of spinach for the meatballs everything else was the same. I loved them so did my SIL and 1 of my kids and hubby. Two of my picky eaters were not big fans but they were okay enough for them to eat all there dinner, so YEAH!! I seved the meatballs with 1 jar of vodka sauce and 1..."

May 31, 2010 on Food.com

Recipe #205572

Reviewed Awesome Baked Pork Chops

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| By yooper

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"I made this the other night. My two youngest didnt care for it, but that is normal of most anything. Everyone else loved it.I did cook it for less time as suggested cut about 20 minutes they were thick chops. thanks"

Mar 19, 2010 on Food.com

Recipe #34499

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