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    Chef #783619

    Chef #783619

    Joined: Mar 06, 2008

    12 reviews by Chef #783619

    1 - 10 of 12 sorted by Date | Rating | Helpful

    Reviewed Moroccan-Style Stuffed Acorn Squash
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      |  By Debbwl

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    "I made this recipe last night in an attempt to do a one week vegetarian challenge. I didn't have cousous so I made brown rice instead. I also brushed on the butter and brown sugar mixture to the acorn squash prior to baking. I love the caramelization on the squash. I gave it four stars because the acorn squash actually requires a longer baking..."

    Oct 25, 2010 on Food.com

    Recipe #393699

    Reviewed Taco Seasoning
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      |  By Michael T

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    "I really liked the combination of flavors in this recipe. Although I made some changes since my husband cannot have onions or peppers. I omitted them and added 1 tbsp of seasoning salt, salt and pepper to taste, 1/2 a tsp of cinnamon. In hindsight, I think I would have added a little bit more coriander since I didn't really taste it. Great wor..."

    Oct 12, 2010 on Food.com

    Recipe #66591

    Reviewed Hazelnut Chocolate Chip Cookies
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      |  By Irmgard

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    "This was absolutely fabulous. I used only 1 half a cup of toffee bits, but next time I think I'll add more. I loved the combination of the hazelnuts and the chocolate. It had almost a slight coffee taste to it. I made these for my husband's employees and they devoured the cookies before he could even sample them. Giada is the best!"

    Sep 23, 2010 on Food.com

    Recipe #216907

    Reviewed Banana Bread
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      |  (1 person found this helpful) |  By Marzalicious

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    "I just finished making this recipe with my 20 month old, who loves to help out in the kitchen. The only modifications I made was adding 1 tsp. of vanilla, 1/2 of lemon juiced and using bread flour instead of all-purpose flour. It is incredibly moist and not super sweet. It's just simple and delicious banana bread. Thank you for the recipe!"

    Sep 23, 2010 on Food.com

    Recipe #30075

    Reviewed Mom's Homemade Granola
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      |  By HobbysGirl

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    "This was delicious. Although, I cut the recipe in half since this was the first time I attempted making granola. Instead of Splenda I used brown sugar. I didn't have enough honey, probably just a 1/2of a cup, and I forgot to put in the Vanilla. It actually turned out really good. I think if I used the entire cup of honey, it would have been t..."

    Mar 11, 2009 on Food.com

    Recipe #352866

    Reviewed My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce
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      |  By Karen=^..^=

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    "This was out of control amazing Sunday gravy type sauce. My grandmother makes a very similar style sauce, but she adds the onion and garlic and a chicken bullion first, before adding the crushed tomatoes. Anyways, I will DEFINITELY be cooking my pasta sauce like this everytime from now on."

    Jan 8, 2009 on Food.com

    Recipe #26947

    Reviewed Black Bean and Corn Salad ( Dip
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      |  By Rita~

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    "I made this for a staff potluck. It was a big hit. Nice and fresh and delicious! The flavor from the dressing is out of control! Loved this recipe."

    Jul 18, 2008 on Food.com

    Recipe #66294

    Reviewed Carrot Cake With Carrot Juice
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      |  By Barb Gertz

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    "So I decided to go with this recipe out of the thousands in recipezaar because I had a huge bag of carrots that I wanted to use up and I thought I would end up using more carrots by being able to juice them.I LOVED this recipe! It ended up looking like the one in the picture. It's not terribly sweet and I used the pulp from making the carrot..."

    Jul 18, 2008 on Food.com

    Recipe #62001

    Reviewed Stewed Kimchi (Kimchi Jji Ge
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      |  By J. Ko

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    "This was a good base, J.Ko. But I found ways to give it a lot more flavor, which I felt it lacked when I made this recipe the first time.I use bacon. The fatty-ness of it really soaks up the flavors. I also use dashida. This makes the soup have that great well-rounded beef flavor...and it replaces the salt.Every once in a while I'll pu..."

    Jul 18, 2008 on Food.com

    Recipe #222096

    Reviewed Kimchi Jjigae (Korean Kimchi Stew
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      |  (1 person found this helpful) |  By Mrs. ChefToBe

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    "You forgot a couple of key ingredients that make this the real deal. When the pork is almost done cooking, you add the korean red pepper flakes for 30 seconds. Also, Koreans add garlic to everything and that needs to be added in with the pork. Go-chujang...the Korean red pepper paste. you add it in after adding the water. This is ..."

    Jul 18, 2008 on Food.com

    Recipe #300254

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