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    KIM WILSON

    New York

    Chef #38971

    New York

    Joined: Apr 25, 2002

    Birthday: Apr 24

    19 reviews by KIM WILSON

    1 - 10 of 19 sorted by Date | Rating | Helpful

    Reviewed Scalloped Potatoes
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      |  By GrandmaIsCooking

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    "Ive never been abe to make scalloped potatoes nearly as good as my moms, until now. I did some things differently than the recipe, i mixed the flour, milk , salt and pepper all together then i poured some over each layer and i also sprinkled some parm , salt ,pepper and garlic powder on each layer as well. The man loves his garlic. I cooked them i..."

    Apr 2, 2009 on Food.com

    Recipe #7904

    Reviewed London Broil
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      |  By MizzNezz

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    "made this for dinner last night and OMG this is delicious. DH is a big steak eater and we were looking for a different yet easy way to make it as the grill is not an option now (there's 2 ft. of snow in the backyard This was quick easy, and awsome. Thanks!!"

    Dec 18, 2005 on Food.com

    Recipe #28017

    Reviewed Rum Balls
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      |  (2 people found this helpful) |  By Sandaidh

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    "let me just say this, THANK YOU!! This recipe can be used in so many different ways, I love it. I did get a little tipsy making them though, sampleing the alchol for quality. i made over 400 of these little balls, and what a hit. I used Bailey's in place of rum in one batch, mint schnapps in another, and my favorite yet, coconut rum on the last. T..."

    Dec 16, 2005 on Food.com

    Recipe #104744

    Reviewed Greek-Style Turkey Burgers
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      |  By najwa

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    "Great recipe Najwa. Haven't eaten red meat in a long time, so we are always looking for a new way to try turkey. Did use ground Turkey breast, and oil cured black olives, followed the recipe exactly, and would do so again. Served it on Toasted multi grain buns with a wasabi- horsradish sauce. can't wait till we have them again."

    Sep 18, 2005 on Food.com

    Recipe #13285

    Reviewed Nonna's Pasta Sauce
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      |  (1 person found this helpful) |  By Le Beast

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    "I tried this last night for dinner,And was extremely dissapointed. I don't know if you wrote it down wrong or what, but it was blah. It really lacked any flavor, we used fresh basil, and alot, but since there was no ammount stated,i added a bit, then a bit more, trying to get it to taste like something more than crushed tomatoes. But it's useless...."

    Feb 12, 2005 on Food.com

    Recipe #99850

    Reviewed Guacamole
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      |  By ~SwoR~

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    "Mmmm Mmmm Good. I'm a big guacamole person,but It has to be fresh, not that store bought garbage, and now I've finally found my one and only recipe for it. Thanks alot for sharing it with the rest of us!!"

    Nov 6, 2004 on Food.com

    Recipe #15998

    Reviewed New Red Potato Salad
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      |  By MizzNezz

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    "This is great. Just finished having some with DH. I made it exactly as written with the one exception of adding about 1/4 cup of chopped jalapenos for some added kick. Thanks for sharing such a great recipe, i'll be sure to put this one in the keepers pile."

    Sep 8, 2004 on Food.com

    Recipe #19115

    Reviewed Chicken in Garlic White Wine Cream Sauce
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      |  (1 person found this helpful) |  By Terry4food

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    "I have been on a cooking kick lately, so i thought I'd try this. I read what you said about the cheese so I decided to add 1/2 cup of freshly grated parmesan to the cream sauce durring the last 10 mins. of simmering. It came out excelent. Thanks for posting, I'll be sure to make this again."

    Aug 15, 2004 on Food.com

    Recipe #83828

    Reviewed White Wine Pork Roast
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      |  By GinnyP

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    "Thanks soooo much for posting this. I just finished doing the dishes after dinner, and just couldn't wait to write my review. didn't change a thing, and now that i've had it, I wouldn't change it anyhow. Thanks again."

    Aug 11, 2004 on Food.com

    Recipe #35882

    Reviewed Salmon Croquettes
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      |  By canarygirl

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    "I had the same problem as the others, I used the larger size can of salmon, cut back the milk to 1 cup, and upped the flour to 1/2 cup. It never ended up forming a ball, but since it had to cool, I made these in the morning, coverd it and put it in the fridge, to let it cool, and when I took it out to form it and fry it, it was pretty stiff. Still..."

    Aug 9, 2004 on Food.com

    Recipe #31793

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