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    Chef TanyaW

    Near base of Big Cottonwood Canyon, Utah, USA

    I'm a SAHM of 4. I love arts: literary, visual, music, and culinary! I cherish all that is good.

    Chef #1242099

    Near base of Big Cottonwood Canyon, Utah, USA

    Joined: Apr 17, 2009

    Birthday: Feb 18

    123 reviews by Chef TanyaW

    21 - 30 of 123 sorted by Date | Rating | Helpful

    Reviewed White Bean and Corn Salad
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      |  By ButterflyMama

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    "Made for Pick a Chef 2012.

    Solid and simple vegetarian dish. Thanks for posting."

    Nov 11, 2012 on Food.com

    Recipe #386256

    Reviewed Hannah's Asian Chicken Strip Salad
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      |  By ButterflyMama

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    "Okay, 3 1/2 stars. Made for Pick a Chef, Fall 2012.

    What I love about this salad...
    It has a great assortment of vegetables. I have a recipe with a dressing I like much better: http://www.food.com/recipe/taiwanese-beef-salad-461856. I would use the additional veggies with the other dressing!

    What I like... a good, solid..."

    Nov 11, 2012 on Food.com

    Recipe #386543

    Reviewed Maple Basil Cole Slaw
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      |  By ButterflyMama

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    "Made for Pick-a-Chef Fall. This was a great recipe and I learned more than I expected to. I have often made cole slaw with cabbage that was purchased several days to weeks before... and it was good. I made this the day after purchase and what a difference in the flavor of the most fresh cabbage, just wonderful! Also, I usually use a food proce..."

    Nov 11, 2012 on Food.com

    Recipe #387002

    Reviewed Oven Fried Chicken Breast Cutlets
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      |  By Melissa Spangler

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    "This is so much like a recipe I submitted yesterday... it's so similar... it's definitely 5 stars and a chicken dish we all love including the kids (mine also has fresh parsley in the crumb and cheese mixture and fewer added seasonings/salt and pepper."

    Oct 1, 2012 on Food.com

    Recipe #124382

    Reviewed Layered Zucchini & Yellow Squash Casserole
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      |  By Ginny Sue

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    "I altered according to some of the other reviewers.

    I used olive oil instead of butter (4 T instead of 2. I added 3 cloves of garlic to the oil. I used about 1/4 cup parmesan instead of 2 T.

    It needed more than 35 minutes at 375 degrees to be done. I think next time I'll saute the onions for 5 minutes before making it... th..."

    Oct 1, 2012 on Food.com

    Recipe #96236

    Reviewed Oven Fried Italian Chicken
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      |  By Chef Regina V. Smith

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    "This is very close to a recipe I'm about to submit. It's delicious!

    To see the difference, mine is called Baked Chicken Dijon (a little more dijon, more breadcrumbs, more parmesan, more parsley, fewer other spices."

    Sep 30, 2012 on Food.com

    Recipe #449599

    Reviewed Cafe Rio Tomatillo Ranch (With Cayenne
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      |  By 482279

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    "This is a delicious dressing. To me, it's not a good imitation of Cafe Rio's Creamy Tomatillo Dressing (I haven't found one that is. But anyway, I'm very glad to add this dressing to my collection! I found an identical recipe, except that it call for a jalapeno pepper... I'd like to try that as well.

    Thanks!"

    Sep 26, 2012 on Food.com

    Recipe #448543

    Reviewed Sesame Cabbage Salad
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      |  By RedheadAblaze

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    "Everyone loved it. It's pretty easy and goes a long way. I used to make this type of salad without a recipe... I think it's a little better with the same amount of vinegar as oil.

    I toast my almonds with some sugar or brown sugar in the pan... the sweetness goes well with this salad."

    Sep 26, 2012 on Food.com

    Recipe #304258

    Reviewed Tartar Sauce
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      |  By PanNan

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    "This is very good... I want it to have a little kick but am not sure how to accomplish that. In any case, it's a great recipe and I prefer making things to buying them. I'll see if flavor develops after it ages a day... and I'll read some reviews to see how I might tweak it to make it perfect... the kids really loved it.

    Thanks a bunch!"

    Sep 13, 2012 on Food.com

    Recipe #47077

    Reviewed Low Sugar Natural Pectin Jam
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      |  By ScrumptiousWY

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    "I'm at high altitude, and this took over an hour in the 20-45 minute part, and still wasn't really a jam consistency really, yet a good, spreadable consistency.

    I would make it again because it uses so much less sugar than other jam recipes... for me it's like simply fruit with a little less jam consistency. Thanks so much for the recipe."

    Aug 29, 2012 on Food.com

    Recipe #386332

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