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    Chef Cindi

    Pacific Northwest

    Chef #160096

    Pacific Northwest

    Joined: Aug 27, 2004

    5 reviews by Chef Cindi

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

    Reviewed Bourbon Chicken
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      |  (1 person found this helpful) |  By LinMarie

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    "I just love this recipe. I tweaked it a little like I do for most recipes. I put 3-4 tablespoons of corn starch, 1 teaspoon of sesame oil and 1 tablespoon of light soy sauce on the cut up chicken pieces and let set for 1/2 hour while I assemble the rest of the ingredients. I use whatever juice I have in the fridge. This time it was grapefruit juic..."

    Aug 9, 2011 on Food.com

    Recipe #45809

    Reviewed Korean Roast Chicken Thighs
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      |  (1 person found this helpful) |  By *Petunia*

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    "This was yummy and easy!!! I took the skin off the thighs to cut down on fat. I did not have green onions so used 1/2 of a yellow onion. I did add 1 teaspoon of cumin to give the sauce a smoky taste and marinated the thighs for a 1/2 hour.Thanks for the recipe. It is a keeper."

    Apr 29, 2010 on Food.com

    Recipe #83203

    Reviewed Chicken With Basil And Parmesan
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      |  By MizzNezz

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    "Yummy! I did embellish a little. In a food processor I added the ingredients the recipe called for and added a clove of grated garlic and some white wine. Served it with Jasmin rice and a tossed salad."

    Apr 14, 2009 on Food.com

    Recipe #21961

    Reviewed Red, White, and Blue Jello
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      |  By poo235

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    "This was a hit on the 4th of July! Took it to our friends house for a 4th BBQ. Very easy to make and tasted mmmmm good. I cut it in squares, put a squirt of whipped cream with a 1/2 a strawberry on top of each piece to serve. I will make it again for other holidays using other colors of Jell-O.Thank you for posting it."

    Jul 7, 2008 on Food.com

    Recipe #223263

    Reviewed Ginger Cookies
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      |  By Bev

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    "These cookies are so addicting! Everyone trys them then they can't stop eating them. I love that they are soft and not hard cookies. Very easy to make. Thanks for sharing Bev."

    Jan 11, 2005 on Food.com

    Recipe #55374

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