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    Donna Matthews

    Pasadena, CA

    Chef #121581

    Pasadena, CA

    Joined: Jan 12, 2004

    Birthday: Nov 26

    255 reviews by Donna Matthews

    1 - 10 of 255 sorted by Date | Rating | Helpful

    Reviewed Egg Drop Soup
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      |  By Joy Boss

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    "Very good; quick and easy. We preferred it with much less salt. Will make this often"

    Feb 13, 2004 on Food.com

    Recipe #619

    Reviewed Spinach Cashew Salad
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      |  (1 person found this helpful) |  By Winnipeg *Mel*

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    "This is really an outstanding salad. My DD likes the dressing so much that we use it on other salads also. But be warned, it is possible to blend the dressing too long so it emulsifies into a gelatinous goop, something like mayonnaise. Guess who did that one? The first time I made it, i wanted to use the blender to chop up the onion ... oops! ..."

    Feb 24, 2005 on Food.com

    Recipe #2625

    Reviewed Vanishing Oatmeal Raisin Cookies
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      |  By Dale Goodman

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    "I have made these cookies for years, just using the recipe off the oatmeal box, so thanks for posting it. I discovered by chance, that by making the dough in advance, putting it in a zipper bag in the refrigerator, and baking later, that the cookies are even better ... something about the oats getting softer and the flavors distributing better (I..."

    Jun 9, 2006 on Food.com

    Recipe #3180

    Reviewed Black and White Soup
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      |  By Dave

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    "The cheese soup is good all by itself, but outstanding when combined with the black bean soup. I start the beans soaking for the bean soup the night before, completing that soup in the morning. The cheese soup is best if made just before serving, which takes about 30-40 minutes. Tonight I am serving it with Spinach Cashew Salad and Fabulous Foc..."

    Feb 24, 2005 on Food.com

    Recipe #4505

    Reviewed Roasted Eggplant (Aubergine Soup
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      |  By Dave

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    "I have fixed this twice now. The first time I brushed the vegetables with olive oil, set them to roast for 45 minutes and smelled them burning at about 40 minutes. The soup was not bad, but ... The second time, I brushed the vegetables with canola and found out that 30 minutes was plenty. This time the soup was fabulous! Since my eggplant wa..."

    Feb 15, 2005 on Food.com

    Recipe #4897

    Reviewed Bogracs Gulyas (Kettle Goulash
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      |  By Molly53

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    "I have fixed this exact recipe for years and absolutely love it. Can't remember where I got the recipe, but the blend of flavors is wonderful. I use regular paprika, and yes, the amount is really correct. I also use canola oil since I don't keep bacon fat. This is a hearty meal which goes well with a green salad and some biscuits. Yum!"

    Jan 5, 2005 on Food.com

    Recipe #6426

    Reviewed Kevin's Best Corned Beef
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      |  By Kevin Connolly

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    "There was a depth to the flavor of this corned beef that I have never experienced before. My DD preferred the way I usually did it with water and the little spice packet that comes with the corned beef; but the folks at the pot-luck where I took it this time thought it was fabulous. A bit more work and a bit more expensive, but worth it if you wa..."

    Feb 15, 2005 on Food.com

    Recipe #7435

    Reviewed Broccoli Potato Calzone
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      |  By J P Cormier

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    "What a great combination for a vegetarian calzone! I made individual calzones so I could freeze them to send in my daughter's lunch. Making 8 smaller calzones used more dough, so I needed to make a second batch of dough to use up the vegetable filling. I was not concerned about fat, so substituted olive oil for the applesauce. DD said it woul..."

    Oct 10, 2005 on Food.com

    Recipe #8577

    Reviewed Bran Muffins
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      |  By Rachel Merrell

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    "I, also, grew up on a similar recipe; but I think these muffins are even better. The dates make a wonderful addition! I creamed the malassass with the butter etc. I was dubious about saving the batter in the refrigerator, but it worked beautifully (although I was surprised at how thick the batter had become."

    Sep 21, 2005 on Food.com

    Recipe #8755

    Reviewed Tofu and Broccoli with Peanut Sauce
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      |  By Carol Bullock

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    "I echo the "yummy" comments. We thought that it was pretty hot as written (such a personal taste thing. I liked it; my DD thought I should leave out the cayenne completely next time ... and there will definately be a next time. I served it with white rice because I was short on time, but we all agreed that it would be better with brown rice."

    Feb 18, 2005 on Food.com

    Recipe #9267

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