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    Cookgirl

    Oregon, USA

    Chef #47892

    Oregon, USA

    Joined: Jul 07, 2002

    1561 reviews by Cookgirl

    71 - 80 of 1561 sorted by Date | Rating | Helpful

    Reviewed Chestnut Pasta
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      |  By Eismeer

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    "A few weeks ago I found chesnut flour from a local source and lucky I was! I've
    never seen chestnut flour before and bought a small amount to test it in a recipe.
    Found your recipe with a few clicks of the mouse and it was wonderful! The flavor is
    slightly sweet and nutty! I took your advice-lightly fried fresh minced sage (from our g..."

    Dec 14, 2012 on Food.com

    Recipe #467999

    Reviewed Krachel- Moroccan Sweet Rolls With Anise and Sesame
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      |  By Annacia

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    "Made as written using black black sesame seeds and sanouj/nigella along with the white sesame seeds for added color. Big mistake: these rolls were made for a bake sale and I forgot to sample the finished product! Will prepare again and give the recipe a star rating. Reviewed for NA*ME tag/December."

    Dec 13, 2012 on Food.com

    Recipe #491157

    Reviewed Persian Spiced Butter
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      |  (1 person found this helpful) |  By Annacia

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    "I had to substitute rose water for dried rose petals. I didn't have very much
    from our rose bush outside and the local stores were out of dried rose petals.
    We used this mixture on whole chicken and slow roasted for several hours. Served
    with basic Persian steamed rice and roasted vegetables. Yum! Reviewed for NA*ME tag November/Decemb..."

    Dec 5, 2012 on Food.com

    Recipe #489943

    Reviewed Curried Bananas
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      |  (1 person found this helpful) |  By Elmotoo

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    "What a delicious breakfast I had this morning! I spooned Nancy's whole milk yogurt around the banana slices, added a garnish of coarsely chopped hazelnuts; a sprinkle of lime zest I used a non-stick pan to cook the bananas. Plantains would work for this recipe as well. Reviewed for Veg Tag/November."

    Nov 26, 2012 on Food.com

    Recipe #479988

    Reviewed Lavender Salad Dressing
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      |  By Rita~

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    "Perfect in every way! This was our official Thanksgiving salad dressing and I served it with a simple salad consisting of: arugula, baby spinach, butter lettuce, white endive, radicchio, cucumber and shaved carrot. Topped the salad with Oregon-made Rogue Creamery's 'Smokey Bleu' cheese (slowly cooked over Oregon hazelnuts, dried tart cherries and..."

    Nov 25, 2012 on Food.com

    Recipe #63379

    Reviewed Creamy Buttermilk Pie from Farm Journal
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      |  By flower7

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    "There's always that one, magical item on the Thanksgiving menu that stands out
    over all the rest: this one! Made as written (except for doubling the amount of lemon zest and using a standard homemade pie crust. I can best describe the texture of the pie as somewhere halfway between soft cheese cake (New York-style? and a lemon pudding. Wick..."

    Nov 25, 2012 on Food.com

    Recipe #489922

    Reviewed Blueberry Flax Hot Cereal With Quinoa
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      |  By Katzen

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    "This was perfect in every way! Easy to make, delicious, nutritious, quick, satisfying. I always use old fashioned oats and added them at the same time as the quinoa cooking them together for a total of 15 minutes. I think adding the oatmeal took a big of that "edge" off the quinoa. Opted for dried berries this time although I was out of dried blue..."

    Nov 13, 2012 on Food.com

    Recipe #426336

    Reviewed Cranberry Focaccia
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      |  By Katzen

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    "~Tasty Dish~ and I enjoyed preparing this bread yesterday for Elevenses. Subbed whole milk for evaporated and 1 cup of spring whole wheat for regular. Cranberries reduced to 3/4 cup. Made two loaves and the loaves baked in about 30 minutes. Tried it with this spread: Recipe #489593 Yum! Made for Veg Tag/November."

    Nov 11, 2012 on Food.com

    Recipe #389171

    Reviewed Tofu and Green Peas
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      |  By Rita~

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    "I took Elmotoo's suggestion and crisped the tofu first. The tofu was cubed, tossed
    with Spectrum's Asian cooking oil, 1 teaspoon of pureed lemongrass and broiled for about 15 minutes or until crispy. Used an entire can of coconut milk (14 ounces. For color, a little bit of finely minced carrot was garnished on top of our rice bowls along with..."

    Nov 11, 2012 on Food.com

    Recipe #71640

    Reviewed Mesa Red Sauce
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      |  By Katzen

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    "First I cut the recipe down to 1 cup yield. Chipotle powder replaced ancho powder.
    We used this to make fluffy egg tostadas: corn tortillas, eggs, arugula and spinach,
    grated carrot, cilantro and Mesa red sauce. Served with a side of pinto beans. Very good!
    Reviewed for Veg Tag/November."

    Nov 10, 2012 on Food.com

    Recipe #370752

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