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    Equusjoy

    Dallas, TX

    Chef #657191

    Dallas, TX

    Joined: Jan 17, 2007

    Birthday: Jan 03

    13 reviews by Equusjoy

    1 - 10 of 13 sorted by Date | Rating | Helpful

    Reviewed Grilled Bourbon-Marinated Pork Chops or Pork Tenderloins
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      |  (1 person found this helpful) |  By Kittencalskitchen

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    "I tried this recipe this week-end with pork tenderloins. I didn't change anything except to add more brown sugar & garlic. What can I say, the meat was incredibly tender and flavorful. We like it so much we heated up the marinade to make sure it was safe and to use with the meat. This deserves more than 5 stars for sure. Thank you, thank you! UPDA..."

    Jun 20, 2009 on Food.com

    Recipe #171002

    Reviewed Fried Cornbread With Corn and Chiles
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      |  By breezermom

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    "My Grandmother always fried her cornbread, too. Called them Johnny Cakes? I absolutely loved them and this was a great taste of the past.Thank you!!"

    Mar 13, 2009 on Food.com

    Recipe #344037

    Reviewed Crock Pot Whole Chicken
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      |  By Kathy at Food.com

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    "Since I don't eat chicken skin, I didn't put this under the broiler. What I do like is tender, moist chicken breasts and this recipe delivers that. I will try other seasonings, too, like you suggested. Thanks......."

    Feb 11, 2009 on Food.com

    Recipe #33671

    Reviewed Coconut Cream Pie
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      |  (2 people found this helpful) |  By ~Nimz~

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    "Great recipe. A note about the previous posting on meringue: I solved that by doing something I saw Martha do on her show. I put the egg whites and sugar in a metal bowl and set it over warm water, whisking often till the sugar is melted and the whites are warm and smooth. You can use your clean fingers to test the texture. Then beat them as you ..."

    Dec 10, 2008 on Food.com

    Recipe #66549

    Reviewed Bacardi Rum Cake
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      |  By Derf

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    "I gave this recipe to several co-workers. One of them made the cake for our Thanksgiving office party, she barely snagged a small piece before it was consumed by everyone. I bought all the makings but realized I was out of rum so I used my Pecan Praline liquor instead. It was absolutely heavenly so that means we can use other types of "booze" for ..."

    Nov 21, 2008 on Food.com

    Recipe #14499

    Reviewed War Eagle Bean Palace Pecan Cobbler
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      |  By Susie in Texas

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    "I was thinking about posting this recipe so I am happy to see it has already been saved here. My BF and I went to War Eagle BP in May of this year and this recipe is too fantastic. I craved it after we left and it is an addiction. LOL Going back next year and I will stop there again. Thank you Susie for posting this. Joy in Texas"

    Nov 11, 2008 on Food.com

    Recipe #113490

    Reviewed Adam's Ribs
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      |  By JoAnn

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    "I just made this for the second time and it was FABULOUS. I only added a little more garlic and finished them on the smoker. I made the baby back ribs and they were so flavorful and fall-apart tender. Everyone says its my best recipe ever. Thank you, thank you for a definite keeper. UPDATE: Just made this again and it's still the very best. Who kn..."

    Aug 11, 2008 on Food.com

    Recipe #19724

    Reviewed Strawberry Margarita Pie
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      |  By RéeLani

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    "This was great. I put my strawberries through the blender so there wouldn't be any chunks, and I used real whipping cream. Absolutely yummmmmmy."

    Jul 29, 2008 on Food.com

    Recipe #52069

    Reviewed Caramel Pie
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      |  By Tonkcats

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    "Oh the memories. My grandmother always made this pie and I was the only one who ate it. I must have bragged on it too much because the others tried it and from then on I was lucky to get a piece of it. I have tried for many, many years to duplicate her recipe. Thank you."

    Jul 25, 2008 on Food.com

    Recipe #5057

    Reviewed Kittencal's Strawberry-Glazed Pie
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      |  By Kittencalskitchen

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    "Made this and followed the recipe exactly except mine did not set up. After all that work I wasn't about to toss it, so I put it in the freezer. I take it out and let it sit to soften up enough to slice and smother in whipped cream. Absolutely yummy!"

    Jul 22, 2008 on Food.com

    Recipe #227401

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