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    Judy in WA Chef #763912

    Kent WA

    Chef #763912

    Kent WA

    Joined: Feb 14, 2008

    79 reviews by Judy in WA Chef #763912

    1 - 10 of 79 sorted by Date | Rating | Helpful

    Reviewed Pistachio Baklava With Honey and Rose Water
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      |  By scubatech

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    "Scubatech: Thanks for this Recipe. I make baclava about 1x a year, but lost my recipe last year--we moved and can't find a bunch of stuff-LOL. I vary the syrup and the nuts depending on what I have and can find or afford. I have made also with pine nuts and pistachios, as well as using walnuts. So many of these nuts are getting too expensive."

    Feb 1, 2013 on Food.com

    Recipe #494509

    Reviewed Shepherd's Pie OAMC
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      |  (4 people found this helpful) |  By Margie99

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    "It is very good--but this is a recipe for Cottage Pie--not Shepherd's Pie. Cottage pie is made with beef, Sheperds' Pie is made with lamb. Made with Lamb it is even more delicious. Happy eating"

    Mar 13, 2012 on Food.com

    Recipe #333464

    Reviewed Angel Food Cake (Gluten-Free
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      |  By Andrew Mollmann

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    "HI Andrew:

    This recipe did me very well. I was looking for a recipe that did not call for traditional gluten-free flour ingredients. I don't tolerate those any better than wheat flour. Your success and information made me willing to go out on a limb and use what I could. Used 2/3 C white rice and 1/3 C arrowroot to replace your flours (..."

    Nov 29, 2010 on Food.com

    Recipe #363374

    Reviewed Sour Cream Banana Bread
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      |  (1 person found this helpful) |  By Charishma_Ramchandani

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    "Thank you Charishma for this WONDERFUL RECIPE. Moist, delicate crumb, easy to make and impossible to stop eating. That said, I did make a few modifications. I'm not very good at following a recipe exactly. Replaced 1/2c brown sugar for whole cup of white. Added 1 tsp banana extract as well as extra tsp vanilla. Also 1/2 c sorghum flour in a..."

    Nov 1, 2010 on Food.com

    Recipe #9351

    Reviewed Quinoa-Toasted
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      |  By Dib's

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    "Hi Dib'sThanks for this hint. I had been wanting to use quinoa for a few years and finally took the plunge. But not before I saw this. I toasted it, though afraid I would burn some. Really had to keep an eye on it. didn't actually get around to using the toasted grain for a couple of weeks. It kept great in an airtight container in the cup..."

    May 5, 2010 on Food.com

    Recipe #16399

    Reviewed Vegetarian Lentil Taco 'meat Filling' Substitute (Crock Pot
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      |  (8 people found this helpful) |  By Chef #574445

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    "Terrific recipe. that said, I did make a couple of changes: Used vegetable broth instead of water and bullion and cooked in my pressure cooker for about 15 min on high. Easy simple delicious. this would be highly adaptable to seasoning s for other cuisines: greek for moussaka, Indian curry mix for samosas, meat for English shepherd's pie. etc..."

    Apr 12, 2010 on Food.com

    Recipe #252590

    Reviewed Who-Dat Stew (Burgundy Beef With Cornmeal-Thyme Dumplings
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      |  By East Wind Goddess

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    "The dumplings were what caught my eye. Made them for chicken stew. wonderful flavor. Only had all purpose flour--didn't seem to matter. Used 1 1/2 tsp dried thyme as didn't have fresh. Leftovers were great. Lovely dumpling that I will try a variety of ways. thank you East Wind.Judy in WA"

    Feb 26, 2010 on Food.com

    Recipe #412328

    Reviewed Gluten Free Beer Bread
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      |  By BadgerLuv

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    "Hello BadgerLuv:this was a very good bread. I am new to gluten-free baking. Wanted a beer bread to go with French Tart's Irish Rarebit (#408833. This is basically a cheese sauce. The bread had great crumb, nice texture, held up under the cheese sauce. I did not have your individual flours, so used Bob's Red Mill Gluten Free flour in equiva..."

    Feb 25, 2010 on Food.com

    Recipe #327649

    Reviewed Irish Rarebit on Soda Bread With Cheddar Cheese and Ale
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      |  By French Tart

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    "Hi French Tart:Another excellent recipe. Thank you. Used 50% reduced fat Irish cheddar. Didn't have English mustard so used regular American yellow mustard. Usually it seems that when such changes are made, it's no longer the Authors' recipe, but it wouldn't have been at all without yours to Made for a delicious meal.Thanks, Judy in WA"

    Feb 25, 2010 on Food.com

    Recipe #408834

    Reviewed Tangerine Chiffon Pie
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      |  By Chef mariajane

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    "Hi MariajaneI chose this recipe because we have lemon, tangerine (actually mandarin and orange trees in our yard. I simply juiced and strained them before reducing. I had never done a reduction before and was a little concerned. It is amazing how it concentrates the flavors. Very rich. This is a very nice recipe: delicate, smooth and a bold..."

    Feb 21, 2010 on Food.com

    Recipe #406143

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