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    George Mossel

    Grand Rapids, MI

    Chef #101053

    Grand Rapids, MI

    Joined: Aug 25, 2003

    Birthday: Apr 02

    6 reviews by George Mossel

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Applebee's Crispy Orange Chicken Bowl
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      |  By Chef #211865

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    "This has become one of our favorite meals for entertaining. It is always a big hit. The orange glaze is wonderful, but I omit the orange rind because the orange flavor it adds can be a bit overpowering. The recipe is very adaptable. You can make it more spicy by adding more cayenne or adjusting the other seasaonings to suit your taste. I thin..."

    Jan 3, 2009 on Food.com

    Recipe #145034

    Reviewed Almond Filled Crescent Rolls
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      |  (1 person found this helpful) |  By Manami

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    "These little gems are fantastic! For years, I labored hard to make a family favorite called banket which is wonderful but so time consuming to make. I thought I would give these a try as a substitute, and my family devoured them. My three sons and their families said, "Dad, forget the banket. Make these instead." My only addition is that I ma..."

    Jan 3, 2009 on Food.com

    Recipe #179011

    Reviewed Chicken Salad for Sandwiches
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      |  By ellie_

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    "Ellie, this is a wonderful and easy recipe, just the kind I really like. I think it would be very amenable to adaptation for different tastes and different settings. It will definitely be my "base" chicken salad. I hand chopped some grilled breasts and followed the recipe. I can't think of one thing I would change. Thanks!!"

    Dec 20, 2006 on Food.com

    Recipe #96154

    Reviewed Caramel Rolls
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      |  By Cloverleaf

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    "Fantastic! Since I bake a lot of bread, I used my own dough and made a double recipe. I think I'll try inverting the pan when it comes out of the oven next time in order to keep the caramel sauce on the top. I may also add some pecans to fancy it up a bit. Thanks, Cloverleaf, this is a keeper!"

    Nov 8, 2006 on Food.com

    Recipe #108370

    Reviewed Cedar plank salmon
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      |  (1 person found this helpful) |  By rockyp

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    "I made this today, and it was fantastic! I used melted butter rather than the oil and jazzed up the seasonings a little. I would suggest preheating the cedar plank a bit longer (10 to 15 minutes to get the smoke going. Wonderful flavor!"

    Jun 26, 2005 on Food.com

    Recipe #28813

    Reviewed Spicy Shrimp and Pasta Casserole
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      |  By cooking_geek

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    "Tried this out on shrimp-loving guests, and it was a huge success. What's not to like? I found the cooking time to be considerable longer than 30 minutes, but I had put it together mostly ahead of time so all the ingredients were very cold at the start of baking. Also, I would probably drain the salsa next time since it was a bit runny. But wh..."

    Jun 15, 2004 on Food.com

    Recipe #84150

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