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    Chef #656806

    Kirkland, WA

    Chef #656806

    Kirkland, WA

    Joined: Aug 01, 2006

    19 reviews by Chef #656806

    1 - 10 of 19 sorted by Date | Rating | Helpful

    Reviewed Pea Pesto Crostini

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      |  By Chef #656806

    "Sorry I had to even give this recipe one star - it's terrible!! I have loved all of Giada's recipes up to now, but NO ONE liked this one. Not my husband, kids, grandchildren, or the neighbor who dropped in. It looked so good.... Ugh!!"

    Feb 8, 2013 on FoodNetwork.com

    Reviewed Chunky Blue Cheese and Yogurt Dip

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      |  (1 person found this helpful) |  By Chef #656806

    "Delicious, BUT, be sure to use GREEK yogurt or it will be runny."

    Oct 16, 2012 on FoodNetwork.com

    Reviewed Chicken Liver Mousse Mirabelle

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      |  By Chef #656806

    "We LOVE pate, but this one just did not cut it!! The
    spices somehow were just not right. I didn't have a
    fine sieve for the final step, but thanks to my Cuisinart
    the texture was silky smooth. Also, the Quatre Epics
    made entirely too much for the recipe. I had to dump a
    lot of the leftover, unwanted spice mixture."

    Jul 11, 2012 on FoodNetwork.com

    Reviewed No Mess or Stress Stuffed Shells

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      |  (2 people found this helpful) |  By Chef #656806

    "I used Aidells Teriyaki and Pinapple precooked meatballs from Costco (also available at Safeway and reduced the cooking time to 30 minutes. A real timesaver. Delicious!!"

    Dec 19, 2011 on FoodNetwork.com

    Reviewed Eton Mess

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      |  By Chef #656806

    "This fantastic dessert was served at the Christmas dinner we enjoyed last night. It was delicious and light, following a wonderful if somewhat heavy roast pork/scalloped potato, etc dinner. Lots of oohs and aahss from all the guests. Now I'm planning to make it for the next two dinners I have planned!! Our hostess used Grand Marnier instead of ..."

    Dec 19, 2011 on FoodNetwork.com

    Reviewed Red Onion Marmalade
    Handle

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      |  By WI Cheesehead

    Select One

    "This is DELICIOUS!! I made this as an appetizer for a friend who is on a no-salt diet. I omitted the salt, don't miss it at all. I found some no-salt crackers, so he'll be able to enjoy the cocktail hour, too. (No-salt diets are tough....."

    Sep 17, 2010 on Food.com

    Recipe #189190

    Reviewed Cream Cheese and Scallion Scrambled Eggs

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      |  By Chef #656806

    "I have always made scrambled eggs like this as I learned the "creamed cheese secret" from my mother!! I also add the sauteed chopped onions or chopped green onions. Sometimes I add chopped bacon or ham, and sauteed mushrooms also are delicious! This recipe makes the best scrambled eggs in the world!!"

    Jul 8, 2010 on FoodNetwork.com

    Reviewed Lemon Icebox Bars

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      |  (1 person found this helpful) |  By Chef #656806

    "Eggbeaters is a pasteurized product and entirely safe to use anyway you care to. I use it for scrambled eggs (with grated cheese on top, omelets, eggnogs (no cooking there, with all my baking recipes. It's a wonderful product and is a great help with our high cholesterol problems. Hope this helps....

    I made my usual graham cracker pie crust r ..."

    Apr 16, 2010 on FoodNetwork.com

    Reviewed Cheese and Pepper (Cacio e Pepe Spaghetti Squash

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      |  (1 person found this helpful) |  By Chef #656806

    "I baked the squash as called for, scraped it out into a bowl, added 1 Tbsp
    of BUTTER (naughty, naughty, I know, but there's relatively no flavor to the olive oil and the cheese. It was soooo good, didn't need garlic or tomatoes or zucchini or artichokes or mushrooms.... Even my squash-hating husband loved it!! Yum!!"

    Oct 27, 2009 on FoodNetwork.com

    Reviewed Bacon-Tomato Cheese Toasts

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      |  (1 person found this helpful) |  By Chef #656806

    "We really enjoyed this sandwich, which thanks to the previous reviewer, I also served as an appetizer! Guests loved it, too! As for Dan, there is a BIG difference between MAYONNAISE and that Miracle Whip stuff. That's a salad dressing, not a mayonnaise. Go for the good ingredient (Best Foods/Hellmans, skip that sweet stuff when the recipe ca ..."

    Aug 25, 2009 on FoodNetwork.com

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