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    DrGaellon

    Yonkers, NY

    Chef #31807

    Yonkers, NY

    Joined: Feb 22, 2002

    Birthday: Dec 09

    127 reviews by DrGaellon

    11 - 20 of 127 sorted by Date | Rating | Helpful

    Reviewed Frosty Pumpkin Ice Cream Pie (Oamc
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      |  By barefootmommawv

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    "I always pre-bake graham crusts; this one had a little too much butter for that and the sides slumped. I was able to press them back up with the side of a metal measuring cup while it was still hot. The crust eventually solidified rock hard; it was very difficult to eat with just a fork. Next time, I might forgo the pre-bake. We used recipe #10228..."

    Oct 3, 2012 on Food.com

    Recipe #266245

    Reviewed Pumpkin Ice Cream
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      |  By :(

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    "We used 1/4 c white sugar and 1/4 c brown sugar, and I reversed the proportions on the dairy (1 c half-and-half with 2/3 c cream to reduce the fat a LITTLE bit. It was... good, but not great. I think it may have had a touch too much ginger and not enough cinnamon for me. We used it as the filling for recipe #266245."

    Oct 3, 2012 on Food.com

    Recipe #102281

    Reviewed Ultimate Scalloped Potatoes
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      |  By yooper

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    "I also needed only 4 potatoes to fill my 8x8x2 dish. I added some thyme to the cream while it was heating and discarded it when I poured the cream over the dish. I covered it with foil and baked for 45 minutes, then uncovered and baked another 15 minutes. This was pre-prep for a meal the next day, so I refrigerated it, then the next day, I let it ..."

    Sep 16, 2012 on Food.com

    Recipe #42532

    Reviewed Brussels Sprouts With Candied Walnuts and Green Apple
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      |  (1 person found this helpful) |  By Sharon123

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    "The honey didn't really get hot enough to "candy" the walnuts; it mostly dripped off into the bowl. I used thyme instead of rosemary. It was delicious."

    Sep 16, 2012 on Food.com

    Recipe #480475

    Reviewed Charmie's Strawberry Stuffed French Toast
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      |  By Charmie777

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    "I used challah bread with raisins (since it's Rosh Hashana and it's everywhere. I sliced it last night and left it on a rack to dry. I didn't have enough strawberry preserves, so I mixed half strawberry and half cherry. I used low-fat cream cheese and added a splash of half-and-half just to loosen it up. It made WAY more filling than I needed for..."

    Sep 16, 2012 on Food.com

    Recipe #114014

    Reviewed Fall-Apart Tender Pork Butt Roast (Pulled Pork
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      |  By Wildflour

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    "This is a recipe from Shirley Corriher, the noted food scientist and author of _Cookwise_ and _Bakewise_. It is good manners to provide attribution when you post recipes from another source."

    Sep 9, 2012 on Food.com

    Recipe #364184

    Reviewed Kosher Jewish Pickles
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      |  (1 person found this helpful) |  By An Italian Jew, but Irish!

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    "@BitOBar: your brine turned cloudy because your salt had additives in it. It's not unsafe, just unsightly. You can leave it alone. I use pickling salt, which is absolutely pure sodium chloride with no additives, which prevents the brine from getting cloudy."

    Aug 4, 2012 on Food.com

    Recipe #232103

    Reviewed Fast and Easy Meat Cannelloni in Your Pressure Cooker
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      |  By JohnTag

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    "This was enormously easy and quick, and has a lot of potential - but needs a lot of work as written.

    1. The filling was bland bland bland. Next time, I will use fresh garlic and quite a bit more herbs. Some peperoncino, too, probably. (These would probably also be great with a ricotta-and-egg-and-herb filling, though that would have to be..."

    Jul 31, 2012 on Food.com

    Recipe #484622

    Reviewed Pork Fried Rice
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      |  By MizzNezz

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    "Very tasty! Added a large carrot diced small and microwaved for 1 minute, 1/2 red bell pepper diced small, and 1 tbsp rice wine vinegar. I used a Chinese dark soy sauce. Definitely a keeper."

    Jul 24, 2012 on Food.com

    Recipe #32151

    Reviewed New England Spider Cake
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      |  By Alan in SW Florida

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    "Incredibly rich, really yummy. It was supposed to develop a "custard-like" layer in the middle after pouring in the heavy cream, which didn't really happen - but still delicious."

    Jul 14, 2012 on Food.com

    Recipe #178136

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