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    Fragilethunder

    CA, United States

    Chef #92001

    CA, United States

    Joined: Jun 29, 2003

    10 reviews by Fragilethunder

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

    Reviewed Saag Chicken
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      |  By AngeNZ

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    "I just made this and it is very good. The only change I made was not pureeing any of the spinach. I thought it would be more visually appealing to my american guests to see the spinach instead of a green puree. Still lovely and I adore the pureed kind as well."

    Apr 14, 2012 on Food.com

    Recipe #100674

    Reviewed Pork Loin Chop Marinade, Old South African
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      |  By Zurie

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    "This is by far, the BEST explaination of a recipe I have ever seen.You have taken the art of cookery to a level rarely seen before. You made so much more of this than we ordinarily see, and I think, this alone, deserves recognition. Thank you.I am going to make this now, out of respect for the fine thoughtfulness and awareness that went into..."

    Mar 29, 2006 on Food.com

    Recipe #131855

    Reviewed German Pot Roast (Eye of Round
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      |  By Olha

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    "This was a very nice and simple recipe. I used half mushroom broth and half beef - and cut the wine down to 1 cup. I also included potatoes with the other veggies and threw them all right in the pot for the last 30 minutes of cooking instead of making them seperately. Mushrooms would be good in this next time. It did not need additional salt o..."

    Mar 4, 2006 on Food.com

    Recipe #145369

    Reviewed Grilled Salmon With Lemon-rosemary Marinade & Sauce
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      |  By heather in Ont,

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    "Sorry, forgot the stars!"

    Mar 3, 2006 on Food.com

    Recipe #97454

    Reviewed Spanakopita
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      |  By mielhollinger

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    "Awesome, Perfect, delicious!!! Such simple ingredients and technique. I wondered if 2 layers of phyllo would be enough, and it was just right. The spinach mixture was so good (did not need any salt, the feta was quite salty enough and the whole family is just really pleased. Thank you soooo much. Yummy yum yum."

    Feb 28, 2006 on Food.com

    Recipe #9442

    Reviewed Pozole
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      |  By ratherbeswimmin'

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    "Now, that is an awesome recipe. I was in the middle of making Pozole and after tasting it, I felt I was missing some key ingredients. After looking through several recipes, Nurse Di came to the rescue and more! The marjoram, oregan and black pepper were the exact things it needed! Then, I got to learn of adding zuccini, and using pickled jalep..."

    Sep 11, 2004 on Food.com

    Recipe #91880

    Reviewed Yummy Pork Chops
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      |  By Denise in NH

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    "I used this recipe for the basis of the dinner I made tonight. I am sorry to say I had no balsalmic vinegar nor any sour cream, so I substituted cream of mushroom soup for the SC, mixed the rest of the ingredients together, placed atop pork chops in a buttered baking dish and baked for an hour or so. I turned out fine, but I am afraid my rating ..."

    Apr 28, 2004 on Food.com

    Recipe #35329

    Reviewed Devilish Eggs
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      |  By Marzalicious

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    "This is the exactly perfect deviled egg recipe. I believe 3 generations at least have used this recipe and these eggs are always the most favorite appetizer at every holiday. Sometimes we add a little bit of sweet pickle liquid. Even the in laws gobble them up. Make twice as many as you think you will need, they are very addictive. Serve with..."

    Apr 11, 2004 on Food.com

    Recipe #30224

    Reviewed Hamburger Cheese Bake
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      |  By Melanie Davis Whitaker

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    "oh my gosh, I just made this and it was sooo good. I really wanted something creamy, rich and warming and this was just the thing. I used fresh basil and fresh oregano instead of the italian seasoning. We barely have enough left for lunch tomorrow, everyone had a second helping. Very nice way to use hamburger! Thanks tons!"

    Nov 25, 2003 on Food.com

    Recipe #65718

    Reviewed Pressure Cooker Spaghetti Squash with Pesto
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      |  (1 person found this helpful) |  By Tish

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    "Yum. I had already started baking the squash in 1/2 an inch of water at 350 when I found this recipe. I wanted to find out if anyone else thought spaghetti squash would be good with pesto, and this gave me the confidence to try it. I added grated jack cheese to the top, and my hubby and I were both soo delighted. I want more, but have to save ..."

    Oct 17, 2003 on Food.com

    Recipe #50789

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