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    Chef Stu #2

    Skokie

    Chef #505199

    Skokie

    Joined: May 24, 2007

    Birthday: Nov 05

    11 reviews by Chef Stu #2

    1 - 10 of 11 sorted by Date | Rating | Helpful

    Reviewed Pot Roast With Sour Cream Gravy
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      |  By KittyKitty

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    "Just absolutely hit the spot. I made a few enhancements to the gravy (little Country Bob's, and used beef broth instead of water, and added a couple of whole cloves of garlic to the veggies, but that's it. I was not a big pot roast fan, and now I look forward to making this once or so a month. Thanks."

    Jan 30, 2011 on Food.com

    Recipe #175460

    Reviewed Original Psycho Chicken
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      |  By Gremi

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    "It's past time for me to review this wonderful idea on roasting a chicken. I have made a few very minor changes; oregano for thyme, chicken stock and white wine for basting, and a little extra garlic. The taste is wonderful, I do let it go a bit longer at 350 but Psycho chicken rocks and is a family favorite. The gravy is something my wife droo..."

    Oct 12, 2010 on Food.com

    Recipe #105446

    Reviewed Croutons
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      |  By Marg (CaymanDesigns)

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    Jul 1, 2010 on Food.com

    Recipe #93223

    Reviewed Copycat Olive Garden Minestrone Soup by Todd Wilbur
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      |  By *~Suzy~*

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    "The sheer number of reviews tell the story... I added about a half cup of red wine (merlot before the beans as indicated in other reviews. I also swapped out a can of lentils for one can of the white beans. In addition, I also used fresh tomatoes and green beans as they were available. This is fantastic."

    Oct 21, 2008 on Food.com

    Recipe #77585

    Reviewed Easy and Delicious Strawberry Broccoli Salad
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      |  By Kittencalskitchen

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    "I thought this sounded good, but I couldn't believe until I tried it. It turned out so well in fact that I even served it to my future in-laws. They aren't necessarily picky, but they know good food and absolutely loved this. The only thing that I chose to do differently was to replace the sunflower seeds with roasted, sliced almonds. Excellen..."

    Jul 29, 2008 on Food.com

    Recipe #126955

    Reviewed Roasted Asparagus
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      |  By jean1

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    "I use the olive oil spray so that I don't use too much oil. I really enjoy the crispness of the asparagus and utilizing the spray makes this turn out right. I also like to add some cracked black and coarse ground sea salt. Fresh parmesan is definitely the way to go to finish."

    Jun 3, 2008 on Food.com

    Recipe #12192

    Reviewed Easy Krab Egg Rolls (Baked Low-Fat
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      |  By MsSally

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    "This was really, really, OK... I (the chef wasn't overly happy with the results, but on the bright side my wife was. I think I'll work on this a little more and get back to y'all."

    May 12, 2008 on Food.com

    Recipe #244979

    Reviewed Pretzel Coated Tilapia
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      |  By LAURIE

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    "What a great idea.....I adapted it slightly by using lite mayo, adding spicy mustard and lemon juice. I also added some fresh grated parmesan, cracked black pepper to the pretzels and pulsed it in a food processor. From there on I followed the directions and the results were great. Thanks!!"

    May 7, 2008 on Food.com

    Recipe #139917

    Reviewed Gnocchi With Sausage and Spinach
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      |  By dicentra

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    "Love this recipe, simple and delightfully tasty. I like to add a bit more spinach, sliced crimini mushrooms, and 1/4 of white wine."

    Apr 9, 2008 on Food.com

    Recipe #274427

    Reviewed Chicken, Shrimp, and Sausage Gumbo
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      |  By B-B-Q Man

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    "B-B-Q is the man!!! You are absolutely dead on about the roux. I personally don't let mine get chocolate dark, but I'm with you on the patience being delicious part. I used Emeril's Bayou blast for creole seasoning and I did add okra with the shrimp at the end. To counteract the thickening aspects of the okra, I made double the quick shrimp st..."

    Feb 1, 2008 on Food.com

    Recipe #214587

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