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    Inspiritual

    Rochester, NY

    Cooking for me is an act of spiritual expression and love

    Chef #703661

    Rochester, NY

    Joined: Dec 26, 2007

    Birthday: Jun 16

    82 reviews by Inspiritual

    1 - 10 of 82 sorted by Date | Rating | Helpful

    Reviewed Absolute Best Ever Lasagna
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      |  By ratherbeswimmin'

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    "I have made this several times and it has always been a bit hit, but last night a friend of ours who has the hardest time asking for anything in her life called me and said, do you know what i want for my birthday this year (normally the most depressing day in her life according to he. - no -- a tray of your lasagna -- that she could ask for it w..."

    Nov 6, 2012 on Food.com

    Recipe #28768

    Reviewed Jalapenos' Spinach Enchiladas
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      |  By Kim D.

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    "i somehow wonder if we made the same recipe. The enchilada mixture tasted amazing and I was so looking forward to it. I like the notion of the cilantro cream sauce. However, it was so rich that I could not eat it. I liked the flavors, however, it was way too rich for my taste. Next time, I might use some other sauce on top."

    Sep 5, 2012 on Food.com

    Recipe #173100

    Reviewed On the Go Ravioli Lasagna
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      |  By ~*Miss Diggy*~

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    "i too loved this recipe, but i liked it so much more the next day after it had all settled into each other. i had to use about 1 1/2 jars of sauce and a bit more then 25 oz of ravioli, but the concept was great -- it was one of those dishes that got better and better each day -- thanks for sharing"

    Jan 13, 2012 on Food.com

    Recipe #40467

    Reviewed Frito Pie
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      |  By JustaQT

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    "i have to agree with everyone else -- hard to mess this up -- what i love is that it works whether i am using vegetarian chili, chicken chili, canned chili or homemade chili and i can control the spices depending on who i am making it for -- mine is always hotter then the bowl i make for anyone else"

    Jan 13, 2012 on Food.com

    Recipe #59661

    Reviewed Breakfast Tater Tot Casserole
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      |  By Nasseh

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    "I made this Christmas morning for breakfast and it was gone in moments. The only comment I got from our house guests was "you are going to make this for us again tomorrow right?" so easy to make and so easily changeable in terms of meat, cheese, etc."

    Dec 26, 2011 on Food.com

    Recipe #401056

    Reviewed Mexican Pasta Casserole
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      |  By Seed of Truth

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    "the prep time is actually a little longer then noted -- it took longer then that just to boil the water and then the pasta and i agree with flower7 it seems to serve more like 6-8 even if you are serving this as a main dish. i too only used about 1/4 tsp of hot sauce but left everything else as is. came out great and tasted delicious. easy to ma..."

    Nov 4, 2011 on Food.com

    Recipe #244901

    Reviewed Cannelloni Brassica - Jamie Oliver
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      |  By Ennoia

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    "these were amazing! yes they take a bit of preparation, but they are sooooooooo worth it. at first, i was wondering how 24 of these would only feed six, but then i took my first bite and i seriously probably could have eaten half a tray by myself. i needed two trays to fit all the manicotti in. i was a little concerned about all the hot peppers..."

    Oct 24, 2011 on Food.com

    Recipe #419077

    Reviewed Leek, Saffron and Chickpea Soup
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      |  By Ennoia

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    "this soup was awesome! it took a while to chop up all my leeks, but it was so worth it. Not sure that the chickpeas really add anything to it other then a different texture and some protein. I loved the mixture of the saffron and the leeks -- that is what did it for me : -- So glad I picked you for Pick A Chef :"

    Oct 12, 2011 on Food.com

    Recipe #463834

    Reviewed Spinach, Lemon and Lentil Soup
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      |  (1 person found this helpful) |  By Ennoia

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    "The one thing i will stress when making this is have a LARGE stock pot, this makes so much soup i had to split the broth before adding the lentils or things would have overflowed. Even though I soaked my lentils overnight, it took more then 10 minutes for them to be soft, so i would definitely cook them longer then that. Those two technicalities ..."

    Oct 12, 2011 on Food.com

    Recipe #86360

    Reviewed Chorizo
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      |  By Miss Annie

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    "thanks -- what i really needed from this was the spices -- i mixed this with rehyrdrated TVP to make homemade vegetarian chorizo -- it was so good -- might have to use a little less vinegar next time as tvp does not have the fat that pork does"

    Sep 21, 2011 on Food.com

    Recipe #25846

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