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    Chef George S.

    Oregon

    Chef #337789

    Oregon

    Joined: Jul 28, 2006

    10 reviews by Chef George S.

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

    Reviewed Ladurée Macaron Recipe With Chocolate Raspberry Ganache F
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      |  By Anna #9

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    "My recipe is slightly different (uses raspberry flavored liqueur in the ganache. But macarons are wonderful. A very delightful adult dessert, especially with espresso."

    Mar 3, 2010 on Food.com

    Recipe #392998

    Reviewed Crunchy Low Fat Oven-Fried Flounder
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      |  By buttercup0009

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    "Made this non-fat yogurt (for sour cream and subbed 1T olive oil for the margarine. Also omitted chile flakes and used tarragon to flavor. Didn't recalculate, but fat & calories will be very low. Tasted wonderful and was crunchy & good."

    Jan 30, 2010 on Food.com

    Recipe #45187

    Reviewed Date Bars
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      |  By papergoddess

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    "Another variation:Whole wheat flour instead of white, and for the date filling I used only 2/3 cup liquid and 2T sugar, along with 1/2 cup of candied ginger. Processed in food processor in 2 batches (divide sugar, water & ginger, too. Didn't need to cook it before spreading it over crust. Great stuff! Thanks for the recipe"

    Nov 11, 2009 on Food.com

    Recipe #76240

    Reviewed Chicken Salad Cream Puffs
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      |  By hrlyhny

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    "The olives didn't sound good to me, so I used finely chopped scallions, and light mayo and s. cream. I used them to stuff bite-sized cream puffs and everyone raved.Thanks for the recipe"

    Apr 20, 2009 on Food.com

    Recipe #93799

    Reviewed Buckwheat Pasta Noodles
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      |  By Lisa Pizza

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    "I thought this made much better tasting noodles than the traditional egg-less soba noodles, but it really did need more water (almost a third cup total. Like many flour recipes, the condition of the flour really matters, as well as the ambient humidity. Weighing the flour instead of measuring can help. I also added a half teaspoon of salt instead..."

    Apr 20, 2009 on Food.com

    Recipe #31381

    Reviewed Spinach Crepes with Creamy Cashew Filling
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      |  By Geema

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    "Just tried the crepe recipe, not the filling. I found the batter too thick for crepes. I halved the batter, thinned one half with about 1 cup more milk, and it made beautiful, delightful, delicious crepes that I filled with fontina cheese and almonds. The other half, I added about 1/4 cup olive oil to, and made spinach waffles, which we ate with a..."

    Apr 10, 2007 on Food.com

    Recipe #74159

    Reviewed Creamy Spaghetti Squash Vegetable Parmesan Saute
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      |  By Kittencalskitchen

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    "Wow! A whole cup of butter �?? and whipping cream. I couldn�??t quite do that, although it sounds yummy.So I made this, with changes:For peas, I used broccoli florets; no red pepper �?? don�??t likeTo sauté vegetables, I used 2T olive oil and 1T butter in a non-stick skilletFor cream, I substituted fat free half and halfFor 1 cup parmesan, ..."

    Dec 8, 2006 on Food.com

    Recipe #135955

    Reviewed Egyptian Pasta Stroganoff
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      |  By Engrossed

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    "Made this last night with ground lamb and cous-cous. It was delicious. Very easy to make and I can think of dozens of ways to vary the basic recipe (add raisins or nuts, add Middle Eastern spices, etc."

    Nov 16, 2006 on Food.com

    Recipe #195673

    Reviewed Apple Upside-Down Sour Cream Cake
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      |  By Kittencalskitchen

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    "Actually made this twice this weekend. The first time I needed a quick dessert for church, so I made the topping but used a spice cakemix for the cake. It was all eaten, so I think everyone liked it.Then I made the original recipe. It tastes like heaven, but it did not cook all the way through. The top got very brown, but the very center of the c..."

    Nov 1, 2006 on Food.com

    Recipe #78183

    Reviewed Flaky Pie Crust
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      |  By Vseward (Chef~V)

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    "I don't have to try this recipe to know it's outstanding. My Dad was famous for his pies, and after he passed away I found his "secret" recipe -- and this is it! This recipe can't be beaten for fresh fruit pies. It rarely gets soggy on the bottom crust and is always crisp and flaky on the top crust."

    Oct 26, 2006 on Food.com

    Recipe #192327

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