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    JLEAH

    Massachusetts

    Chef #169443

    Massachusetts

    Joined: Oct 25, 2004

    9 reviews by JLEAH

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Kittencal's Chicken Crescent Roll Casserole
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      |  By Kittencalskitchen

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    "This rating is really for the filling / crescent roll combination as (like many others I made a few adjustments.

    1 I used neufchatel (1/3 less fat instead of cream cheese -- it won't make this dish into health food, but every little bit helps.

    2 Rather than buttering the casserole dish I threw a piece of parchment paper into ..."

    Dec 26, 2012 on Food.com

    Recipe #78814

    Reviewed Crock Pot Creme Brulee
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      |  By Nif

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    "I'd this five stars based on flavor; it seems to me at least part of what is being rated in this recipe is the technique and that's the reason for the four star rating.

    The positive: super easy to assemble (I had my 12 y/o do it and cook. Use of the crock pot was definitely successful in setting the custard properly, and the flavor was ..."

    Dec 25, 2012 on Food.com

    Recipe #372768

    Reviewed Cauliflower baked with Tomatoes and Feta
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      |  By Evie*

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    "Everyone really loved this except my picky daughter who 'didn't hate it' which is the same thing. I can't remember the last time I made a vegetable dish that more than half the family had seconds of, and some even had thirds. We ran out! Amazing. Note: I discovered at the last minute that somehow the feta cheese on the shopping list hadn't bee..."

    Nov 9, 2010 on Food.com

    Recipe #23524

    Reviewed Blueberry Cream Muffins
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      |  By RecipeNut

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    "This is great for making with kids. I make these for weekend breakfast with my 2yo helping -- I changed up the order a bit, eggs, then sugar, then all other ingreds. exc. flour & blueberries so that he can mix easily while I get things and add them, and the flour does not get overworked. Then flour, after it is completely mixed in then blueberri..."

    May 30, 2010 on Food.com

    Recipe #19507

    Reviewed Fish With Artichoke Lemon Sauce
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      |  By Geema

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    "I made the sauce part of this recipe, not the fish, and served it with a cold poached salmon. I doubled the lemon juice and garlic, and omitted the parsley and capers. It was super-easy to make (food processor method, and I served it at a large dinner party where it got rave reviews from everyone, incluidng myself."

    Apr 4, 2010 on Food.com

    Recipe #199639

    Reviewed Basic French Silk Pie
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      |  By Dib's

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    "This was excellent, and I liked not having to deal with the raw egg issue of many silk pie recipes. I dumped the butter chunks on top of the chocolate in the kichen-aid bowl while I was heating the egg/sugar mixture, then threw the egg sugar mixture on top and beat all three at once. It worked fine. "

    Jan 1, 2005 on Food.com

    Recipe #10452

    Reviewed Walnut Baklava
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      |  By Mimi Bobeck

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    "This was totally awesome!! My only useful comment aside from raving about how awesome it was is that I somehow managed to only use half a pound of phyllo dough. I used Athens brand, about 20 sheets, maybe the brand makes a difference in the weight/sheet ratio. I had about twice as much syrup as I needed too. "

    Jan 1, 2005 on Food.com

    Recipe #68193

    Reviewed Stuffed Artichokes
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      |  By msintrepid

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    "This was an excellent recipe -- the artichokes were tender, and the filling was pungent and balanced. The filling adhered to the leaves after cooking so that the artichoke could still be eaten with the fingers using the leaves as a scoop.I added one large chopped tomato (drained briefly to reduce moisture to the filling, but did not reduce the ..."

    Dec 25, 2004 on Food.com

    Recipe #12796

    Reviewed Moroccan Crock Pot Tajine
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      |  By Baton Twirling

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    "Very nice. I used the cayenne instead of the flakes, rubbed the meat with the spice/garlic mixture, and piled everything else on top before pouring in the broth. I also added 1 can of condensed tomato soup at the end with the chickpeas to meld the flavors and thicken the sauce."

    Oct 25, 2004 on Food.com

    Recipe #72218

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