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    Chef Farmer

    Alameda, CA

    Chef #1037718

    Alameda, CA

    Joined: Nov 22, 2008

    Birthday: Jun 19

    13 reviews by Chef Farmer

    1 - 10 of 13 sorted by Date | Rating | Helpful

    Reviewed Basil-Walnut Pesto
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      |  By dahlia

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    "Really great recipe!!!! Basic and simple and produces a superior product, especially if you use quality ingredients, no skimping and no KRAFT Parmesan in a can. I was out of walnuts and planned to make this tonight. I had forgotten to stop by the nut man at the Farmer's Market this morning when I picked up the basil and garlic and so instead of ru..."

    Sep 23, 2011 on Food.com

    Recipe #45348

    Reviewed Leftover Chicken Croquettes
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      |  By kineline

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    "Very good basic recipe. I used two eggs, my own home made bread crumbs made from a good crusty french loaf, I did not have parsley on hand so I used the tops of a celery bunch I had which adds extra flavor plus the grassy taste of parsley, I also added two tablespoons mayonnaise. I see many resort to canned "cream" soups, blechhhhh, they are so ar..."

    Jun 6, 2011 on Food.com

    Recipe #155342

    Reviewed Copycat, Jimmy Dean Pork Breakfast Sausage
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      |  By LoversDream

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    "I made the sage version but upped the black pepper and thyme a bit used ground cumin as I didn't have coriander on hand and used poultry seasoning which contains all the other herbs, I used lean ground pork with some olive oil and a bit of butter to add some fat, browned it loose meat style then topped it with a box of Jiffy cornbread mix and put ..."

    May 12, 2011 on Food.com

    Recipe #250325

    Reviewed Fannie Farmer's Classic Baked Macaroni and Cheese
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      |  (2 people found this helpful) |  By - Carla -

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    "Great recipe, I added a tablespoon Dijon mustard and 1/2 cup Parmesan and used 2 cups half and half. The freezing tip worked great as well!"

    Feb 24, 2011 on Food.com

    Recipe #135350

    Reviewed Chicken Bistro Cakes
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      |  By dianegrapegrower

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    "Excellent recipe thanks for posting! A great alternative to the more expensive sea food cakes, very simple, and so delicious, I did the recipe as directed except added a chilling stage before I shaped the patties. Great base recipe to experiment with, simple, everyday pantry ingredients."

    Sep 24, 2010 on Food.com

    Recipe #344489

    Reviewed Strawberry Rhubarb Crisp
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      |  By Chef 5oh

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    "Excellent basic, simple recipe, I will use for any and all fruits. Doesn't cover the flavor of the fruit. I added less sugar, by about half as my strawberries were very sweet and turned out great with just the right amount of sweet/tart balnce"

    Apr 4, 2010 on Food.com

    Recipe #126538

    Reviewed Scalloped Potatoes
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      |  By Ranikabani

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    "Very good classic recipe w/o cheese, served it with my Easter ham and it was a real hit. Plan to make it again soon with the leftover ham I will freeze."

    Apr 4, 2010 on Food.com

    Recipe #35646

    Reviewed Kittencal's Tuna Salad Sandwiches
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      |  (1 person found this helpful) |  By Kittencalskitchen

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    "Very good, I used a tsp of dijon instead of dried mustard and my home made refrigerator bread and butter pickles chopped up instead of relish. One thing I have always done with tuna from the can is drain it over night in the fridge , I just dump it in a fine mesh drainer I have in a bowl cover with saran and place in fridge this allows the flakine..."

    Oct 5, 2009 on Food.com

    Recipe #116814

    Reviewed Classic Baked Spaghetti
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      |  By AngelaTN

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    "This is much closer to the classic recipe than any recipe with mushroom soup. I popped up the seasoning with Italian seasoning and red pepper flakes as well I tossed the spaghetti with about a 1/4 cup olive oil in which I had infused about 6 cloves garlic over very low heat and also used baby mozzarella balls to add nuggets of chewy cheese to the ..."

    Sep 9, 2009 on Food.com

    Recipe #32731

    Reviewed Refrigerator Pickles
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      |  By Janet Bodager

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    "Great recipe! I too cut down on the sugar and used half splenda to further cut it down. I brined the veggies before hand by layering them and sprinkling with salt which takes the "rawness" out of the onions and then cut down on the salt in the main recipe. I did 10 cups of cukes and used mustard seed instead of celery seed as that was what my moth..."

    Aug 8, 2009 on Food.com

    Recipe #10404

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