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    Jainene

    PA, USA

    Chef #221617

    PA, USA

    Joined: Jun 08, 2005

    Birthday: May 26

    24 reviews by Jainene

    1 - 10 of 24 sorted by Date | Rating | Helpful

    Reviewed Herbed Goat Cheese Sauce
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      |  By JanuaryBride

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    "This recipe was a great framework to build upon! I used honey goat cheese and added a cup of cooked, pureed butternut squash. I also left out the garlic, since I used garlic olive oil. Delish and fresh-tasting--didn't need any added spices! I served it over pasta with a side of crisply-steamed string beans."

    Jun 14, 2010 on Food.com

    Recipe #336513

    Reviewed Creamy Salmon on Pasta
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      |  By Sage

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    "Very nice! I used a little extra celery for added veggies, used a 14 oz can of salmon, de-boned and well drained, and used potato flour to make it gluten free. I also use a little garlic oil since I didn't have garlic handy, and mixed in a little yogurt and cream cheese into the milk mixture for added creaminess. It turned out delicious! Thank..."

    Jun 4, 2010 on Food.com

    Recipe #295652

    Reviewed Kale Crispies
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      |  By The Jelly Room

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    "I had a ton of kale from the local market that was going to go bad soon, so this recipe was a real help! Easy and delicious and healthy!"

    May 20, 2010 on Food.com

    Recipe #390961

    Reviewed Avocado Stuffed Eggs
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      |  (1 person found this helpful) |  By ms_bold

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    "Very tasty! Even my husband, who doesn't like eggs much, loved these. I used dried minced onions, which gave the filling a nice crunch. I also added a little hot sauce, a little garlic, and a little ranch dressing for a creamy zing."

    Apr 11, 2010 on Food.com

    Recipe #76494

    Reviewed Copycat Mcdonald's Shamrock Shake
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      |  By Kree

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    "I also cut the recipe in half, and used less milk to make it thicker. I made this with sugar-free ice cream and Frontier alcohol-free mint extra. It was delicious! Even though I'm not fond of unnatural ingredients, the food coloring definitely makes the difference--I love it when minty things look green. Thanks!"

    Mar 18, 2010 on Food.com

    Recipe #113457

    Reviewed Middle Eastern Tahini Oatmeal (Vegan
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      |  By the80srule

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    "Seriously tasty! I used old fashioned oats, regular milk, stevia to sweeten, raisins instead of dates, and left out the cardamom due to personal preference. I also added about two teaspoons of ground flaxseed. I never would have thought of using my trusty tahini in oatmeal, but it makes it that much more filling. Thanks for the idea!"

    Mar 17, 2010 on Food.com

    Recipe #402507

    Reviewed Strawberry and Cream Cheese Stuffed French Toast
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      |  By ShortieNJ

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    "I was looking for a different kind of french toast, and I love the combo of strawberry and cream cheese.I scaled this down for two people, used low-sugar strawberry jam, neufchatel, and left out the sugar and vanilla in the egg dip. Topped with Redi-Wip. It tasted delicious! I'll definitely be making this again!"

    Mar 15, 2010 on Food.com

    Recipe #358986

    Reviewed Baked Catfish
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      |  By Hey Jude

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    "I halved the recipe because I had three fish, and subbed almond meal for the breadcrumbs to make it wheat-free. Also, I used dried parsley instead of fresh, and I decided to take FinallyGrowingUp's suggestion, so I whisked up an egg and a little milk to use as the dip.It turned out very tasty! Thanks for a great starting concept--I'll be making..."

    Feb 17, 2010 on Food.com

    Recipe #63998

    Reviewed Aunt Fran's Polish Kolaezki
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      |  By Linky

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    "I halved this recipe and made the cookies a little bit bigger, so I got about 22. This was a great recipe! I'm on a restricted sugar diet and I have a wheat allergy, so I used half tapioca flour and half oat flour, and filled them with all-fruit spread or a pecan glazed with cinnamon and agave syrup. My family was amazed that they were sugar an..."

    Jan 9, 2010 on Food.com

    Recipe #344964

    Reviewed Sugar Free Eggnog
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      |  By Mrs. Pope

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    "I used Egg Beaters egg whites and extra sugar free pudding mix to make it creamier. It turned out great! I recommend going really light on the nutmeg and cinnamon--just use it as a topper. This tastes fine as a drink and is excellent to use in eggnog pancakes or other eggnog baked goods."

    Jan 9, 2010 on Food.com

    Recipe #145029

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