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    Chef Kayce

    Franklin, TN

    Chef #710512

    Franklin, TN

    Joined: Dec 31, 2007

    8 reviews by Chef Kayce

    1 - 8 of 8 sorted by Date | Rating | Helpful

    Reviewed Brandied Orange Nut Bread
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      |  By 3KillerBs

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    "Four stars: This is a lovely, bright-flavored bread. The ingredients go very well together. The next time I make this, will see how it does in the form of muffins. After waiting overnight to sample this bread, I was a tad disappointed to find it dry, but adding butter to a slice helped. May just take a bit of tweaking to make it right consistency...."

    Feb 24, 2008 on Food.com

    Recipe #283078

    Reviewed Sun-Dried Tomato Chicken Salad
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      |  By **Tinkerbell**

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    "Five Stars. This is a great recipe and fairly simple to make. I added a pinch of dried Basil to give it a bit more zip but otherwise, went with it as directed. I served it twice: first time on local artisan multigrain bread with shredded Romaine as a sandwich; and second, was on a bed of Bibb and Boston lettuces with some crusty Italian bread. Bot..."

    Feb 24, 2008 on Food.com

    Recipe #283012

    Reviewed Oatmeal Cinnamon Scones
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      |  By Galley Wench

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    "Five stars. This recipe is deadly to a diet ... I could not stop with just one!! The lovely mixture of flavors and textures made these scones a real treat ... it doesn't hurt that they also have more nutritional value than regular scones. The only alteration I needed was adding five minutes to the baking time and that could be due to variation in ..."

    Feb 24, 2008 on Food.com

    Recipe #283075

    Reviewed Orzo With Wilted Spinach
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      |  By Vicki in CT

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    "Four Stars. Nice mixture of ingredients and makes a colorful side dish. It is a good base recipe which can be altered to your own preferences. I found one teaspoon of olive oil was too little for the ingredients listed and also moved the addition of the Orzo to one of the last steps in order to keep it from being overcooked. This is a quick and ea..."

    Feb 24, 2008 on Food.com

    Recipe #283032

    Reviewed Rumbledethumps - Celtic Potato, Cabbage & Cheese Gratin
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      |  By French Tart

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    "My only substitution was replacing the Scottish Cheddar with Cabot Seriously Sharp Cheddar. This is quite simple to make and an excellent dish to take when dining with friends or family.Another excellent recipe from French Tart!"

    Feb 9, 2008 on Food.com

    Recipe #211815

    Reviewed Rachel's Mocha Loca Iced Coffee
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      |  By rachel k b

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    "This is quite watery and doesn't seem to work. I think it is possible teaspoon measures should have been tablespoon. My recommendations would be:1 cup warm, not hot, water1 Tablespoon Instant coffee or Espresso2 Tablespoons Sugar2 Tablespoons Hershey's Syrup1/4 cup Half and HalfCube or Crushed Ice to fill mug/glassPlace coffee po..."

    Jan 13, 2008 on Food.com

    Recipe #174595

    Reviewed The National Trust Heritage Lemon Curd: Crock Pot or Traditional
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      |  By French Tart

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    "Lemon Curd is actually quite simple to make. This recipe requires you stir it every 15 minutes which, to me, negates the reason for using a slow cooker. Also, it says to cover the bowl with foil. If you do so, every time you remove the foil to stir it, you will add condensation to the Curd. I would recommend making Lemon Curd the old fashioned way..."

    Jan 12, 2008 on Food.com

    Recipe #275052

    Reviewed Canadian (Habitant Yellow Pea Soup
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      |  (2 people found this helpful) |  By Jayne:)

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    "I have used a recipe very similar to this one for many years (ham bone version. It is a staple during Winter. Served with a side salad and crusty bread ... absolute heaven! The only difference is we did not use celery and finely diced the onion and carrot - smoother consistency."

    Jan 2, 2008 on Food.com

    Recipe #256890

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