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    Chef #793359

    Houston, TX

    Chef #793359

    Houston, TX

    Joined: Oct 18, 2006

    15 reviews by Chef #793359

    1 - 10 of 15 sorted by Date | Rating | Helpful

    Reviewed Braised Lamb Shanks

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      |  By Chef #793359

    "This is my go to recipe for Lamb Shanks. I have tried others but I always come back to this one. Thanks Anne. U Rock."

    Apr 13, 2013 on FoodNetwork.com

    Reviewed Mankiller

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      |  By Chef #793359

    "I have had this recipe for a long time and made it when I first saved it. I am reviewing this now since I made it for Father's Day for my Husband and Son-in-law and my family. I had forgotten what rave reviews I got for this dish. Restaurant quality they said. I did put my own spin on it though. I added Herbes-de-provence and my own oven dried ..."

    Jun 19, 2012 on FoodNetwork.com

    Reviewed Japanese Style Simmered Sweet Kabocha
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      |  By Japanese Delight

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    "My family loved this recipe. I did have to use consumme' though. Even my one year old grandson said YumYum when he ate it mashed up."

    Jan 30, 2012 on Food.com

    Recipe #179549

    Reviewed Fig Preserves
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      |  (1 person found this helpful) |  By Dib's

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    "This is a perfect southern fig preserves recipe although instead of water I used the juice from the lemon. I left mine whole too. I just love mashing the whole figs into a hot buttered biscuit. Thanks for the recipe."

    Jul 20, 2010 on Food.com

    Recipe #69138

    Reviewed Spicy Braised Chicken

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      |  By Chef #793359

    "I cooked all of the recipes from this show for dinner. I t was sooo really tasty. The squash cools the spice of the chicken while the coconut rice and peas was a little bland but not bad (I used black-eyed peas. It tasted more caribbean or west indian than american. The only thing I was missing was coco bread. The whole chicken does cook up to be ..."

    Jan 19, 2010 on FoodNetwork.com

    Reviewed Curried Goat

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      |  By Chef #793359

    "This is a great recipe for goat/lamb lovers and even those who haven tried it yet. I did have to cook the meat longer than the time indicated. I cooked it on a low simmer on the stove for 2+ hours (or until fall-off-the-bone tender and I also added a handful of raisins when I added the potatoes. I paired this with Coconut Rice ,Red Beans, and Kal ..."

    Nov 21, 2009 on FoodNetwork.com

    Reviewed Easy BBQ Short Ribs

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      |  By Chef #793359

    "These were so good that I ate one before dinner all by itself. I also used thick cut bone-in short ribs. TENDER RIBS. I served them with Sunny's Pan Roasted Brussel Sprouts. I'll make these again. Great as usual Sunny."

    Oct 25, 2009 on FoodNetwork.com

    Reviewed Spiced Chicken and Grape Skewers

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      |  By Chef #793359

    "Made these ahead of time and was concerned about what would happen if I froze them. I am pleased to say that they grilled perfectly after thawing. All the Girls loved them."

    Oct 6, 2009 on FoodNetwork.com

    Reviewed Asian Lettuce Wraps

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      |  By Chef #793359

    "All the Girls loved these. Thanks again Sunny."

    Oct 6, 2009 on FoodNetwork.com

    Reviewed Red Beans and Rice

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      |  By Chef #793359

    "Alton is correct. The secret is the pickled pork. I never had a recipe to pickle the pork but thanks to Alton I do now. Since I have moved around some (by the way my Mom was from New Orleans I forgot about the use of pickled pork in these beans and probably could not find it if I had remembered. Thanks so much."

    Oct 6, 2009 on FoodNetwork.com

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