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    Chef #625476

    Chef #625476

    Joined: Oct 24, 2007

    5 reviews by Chef #625476

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

    Reviewed Just Like Tony Packos Cabbage Rolls-Crock Pot - Copycat
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      |  By ruthbomer

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    "Do you know how many cabbage rolls I have made in my lifetime trying to find THIS recipe? Thank you SO much for posting this! These are FANTASTIC! The only thing I did different was use ground pork instead of sausage and I added a little brown sugar to the sauce. I can't wait to make these again! Thanks so much!"

    Dec 4, 2012 on Food.com

    Recipe #57033

    Reviewed Kittencal's Tender Microwave Corn (With Husks On
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      |  By Kittencalskitchen

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    "Fantastic! I used to steam it in the husk the way they do in the Eastern Shore area but this is even easier and just as tasty! I soak it in water for a short while instead of using damp paper towels. 1.5 to 2 mins on each side. Perfect every time!"

    Jun 9, 2012 on Food.com

    Recipe #251609

    Reviewed Low Country Boil

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      |  By Chef #625476

    "Very excellent and I love how you can tailor the recipe for as many or as few people you need to feed. As for the comments about "Little Mary and her boogers"......well, she can touch a serving spoon with those hands just as well as she can grab the food from a spread-out newspaper. Totally irrational thinking."

    Jun 3, 2012 on FoodNetwork.com

    Reviewed Moist Roasted Whole Chicken
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      |  By CarrolJ

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    "Carrol thank you so much for this wonderful recipe! Five stars from me! My head was swimming with different recipes for whole chicken. It seems these days people overpower everything with way too much spice or marinade. This one was just right - you could actually taste the chicken and not just a bunch of overbearing spices. I agree with th..."

    Apr 27, 2012 on Food.com

    Recipe #330734

    Reviewed Jo Mama's World Famous Spaghetti
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      |  (2 people found this helpful) |  By Sharlene~W

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    "Not just five stars...I'd give it ten! I have to tell you I am a real "recipe snob" when it comes to so-called "good Italian" so I am very happy to tell you Sharlene that THIS is the real deal! I used half sweet Italian sausage and half hot Italian sausage and changed nothing else. I did add all the water because I believe in a very long simme..."

    Jan 3, 2012 on Food.com

    Recipe #22782

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