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    KMLWPA

    SATX

    Chef #310178

    SATX

    Joined: Apr 11, 2006

    40 reviews by KMLWPA

    1 - 10 of 40 sorted by Date | Rating | Helpful

    Reviewed Asian Steamed Salmon
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      |  By Charlotte J

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    "This was really good and so easy to make. It was the first time I'd ever made or eaten steamed fish, so I had my doubts that it would be tasty or that the husband would like it. He said I should make this again, so I'm happy, since he's picky about salmon and I'm always looking for new ways to make it, so he doesn't get bored with the same recipes..."

    Nov 28, 2012 on Food.com

    Recipe #455026

    Reviewed Sugar Snap Pea and Carrot Saute
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      |  By pedspeech

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    "Really good and easy to make. The husband even had a second helping, which makes this a definite "do-again", since it is very unusual for him to have seconds of vegetables. That alone makes this recipe a winner!"

    Nov 28, 2012 on Food.com

    Recipe #151343

    Reviewed Beth's Pizza Crust
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      |  By gwenrk

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    "Thank you for this recipe! It saved my life tonight (or at least my pizza. Nearly 7 PM, with 3 starving men to feed and I find that the recipe I'd used for the crust had turned into The Blob and refused to roll out into anything resembling a pizza crust. In a panic, I remembered that I'd saved this recipe and turned to it in desperation. I'm very..."

    Nov 26, 2011 on Food.com

    Recipe #13546

    Reviewed Country Dijon Shrimp Saute
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      |  By lazyme

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    "Ok, I must admit that I made several changes to the recipe. I used 2 lbs of shrimp, so I doubled the amount of butter. I used 3 huge cloves of garlic put through my garlic press and cooked it all over med-low heat, since I left the shrimp whole instead of cutting them in half, which increased the cooking time.

    At the end I used 2 tbsp le..."

    May 13, 2011 on Food.com

    Recipe #275831

    Reviewed Chicken Cordon Bleu
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      |  (1 person found this helpful) |  By Bev

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    "This is really good. I've made it several times now. The main change I make is to use prosciutto and provolone instead of ham and Swiss. Now, if only I could master the art of folding the chicken so the bundles don't look like voodoo dolls or porcupines.Fortunately, the excellent flavor more than makes up for the lack of pretty presentation. :..."

    Jun 8, 2010 on Food.com

    Recipe #7678

    Reviewed Shower Head Cleaner
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      |  (2 people found this helpful) |  By breezermom

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    "I just use plain white vinegar and it works great. Not sure what the lemon juice is for. It also works on faucets and the vegetable sprayer in the kitchen sink."

    May 2, 2010 on Food.com

    Recipe #364664

    Reviewed Corned Beef and Cabbage Dinner for the Slow Cooker
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      |  (4 people found this helpful) |  By carolinafan

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    "This was really good! I used (cheap beer since I didn't have apple juice and I kind of missed seeing the part about adding enough water to just cover the meat, not that I could have in my too-small crock pot. I had a 3 lb brisket and cooked it for about 7 1/2 hours, the last 2 hours on High. It was absolutely the most tender corned beef I've ev..."

    Mar 17, 2010 on Food.com

    Recipe #162853

    Reviewed Hooter's Buffalo Wings
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      |  By Robbie Rice

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    "I've made these several times now. They're a bit on the spicy side for me when hot (I'm a wimp! but excellent the next day, cold, dipped in Ranch dressing. Chilling them seems to tame the heat a bit."

    Jan 11, 2010 on Food.com

    Recipe #8590

    Reviewed Mustardy Pheasant Breasts
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      |  By lindseylcw

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    "Linds, this sauce was excellent!! I'm a Dijon mustard fiend, so this was right up my alley. I used large bone-in chicken breast halves instead of pheasant because I don't have a clue where to find pheasant in TX- and the husband probably wouldn't eat it anyway. Increased the cook time to almost an hour and the chicken came out perfect. I'm think..."

    Dec 14, 2009 on Food.com

    Recipe #371906

    Reviewed Roasted Onions, Potatoes, and Spinach
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      |  By GoKittenGo

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    "This was really good, even though I made some adjustments. I used about a lb of small new potatoes, quartered lengthwise, 1 med onion and skipped the spinach because the husband is afraid of green things. Since I had to cook them along with the pork roast I was making, I had them in the oven at 350° F for about 1 hour. The husband had seconds an..."

    Dec 10, 2009 on Food.com

    Recipe #74072

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