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    Khandi Howard

    United States

    Chef #1792

    United States

    Joined: Dec 08, 1999

    39 reviews by Khandi Howard

    1 - 10 of 39 sorted by Date | Rating | Helpful

    Reviewed Guy's Black Bean Salad
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      |  By Your Sangoma

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    "This is the best black bean salad ever! I have used it for parties of 30-40 people and everyone always wants the recipe. The ingredient list sounds a little strange is seems a little long, but it comes together quickly and tastes great! It has just a hint of sweetness. It is best made a little ahead of time so that the flavors can marry. Than..."

    Jul 31, 2010 on Food.com

    Recipe #208331

    Reviewed Scrumptious Shepherd's Pie
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      |  (1 person found this helpful) |  By AlmightyMooX

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    "This has become my go to recipe for Shepherds pie. I used ground meat and added frozen peas to the pie at the end before baking. I also used some Tony's brown gravy mix sprinkled on to thicken and season the gravey. It is unusual that I find a recipe that I don't add a lot of seasoning to, this was one. The seasoning was very good, even for th..."

    Feb 2, 2010 on Food.com

    Recipe #405535

    Reviewed Swiss Steak
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      |  By Toby Jermain

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    "This was good, but it took me much longer to get into the oven than 30 minutes. It took over an hour. If I make it again I will use already swissed (or cubed steak. I think that it would give the same results with much less work - and make clean-up much easier. I had flour all blown out in a 6 foot radius from beating in the flour. I also ad..."

    Feb 2, 2010 on Food.com

    Recipe #88896

    Reviewed Italian Sausage and Tortellini Soup
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      |  By nukesmom

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    "This was very good. I added quite a bit of black pepper and it was very flavorful. It made a complete meal. I will be making this again. It did take a little extra time to get it ready to eat. Took me about 25 minutes to get this in the crockpot, and another 15 minutes to cut up the zucchini and boil the tortellini and add to the soup before we..."

    Jan 18, 2010 on Food.com

    Recipe #175138

    Reviewed Pasta E Fagioli - Texas Style
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      |  By TxBluebonnet

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    "Very good. Easy. My family enjoyed this quite a bit. I also added addiontional spices since we like our food spicey."

    Feb 27, 2007 on Food.com

    Recipe #111459

    Reviewed Ramen Coleslaw
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      |  By Vicki in AZ

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    "I liked this a lot. It is good made as a side dish or you may add shredded cooked chicken and make this a main dish �?? great for lunch. I have eaten several times at a fresh salad bar in Austin, Texas that makes a salad called Chinese Chicken Salad and this is it - only better - theirs didn't have the crunchies. I made this with a few mino..."

    Oct 17, 2006 on Food.com

    Recipe #90009

    Reviewed Down Home Chili
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      |  By Vicki Q

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    "I made this chili today. It was very good. Sounded a little strange with the peanut butter and chocolate, but my whole family liked it a lot. My personal preference is chili made from chili grind ground meat, but I froze these leftovers to use in soft tacos. This chili recipe will make fantastic soft tacos or enchilada filling. I made this ..."

    Oct 13, 2006 on Food.com

    Recipe #143408

    Reviewed Melting Moments
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      |  By Miss Erin

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    "Great cookies. Truely melt in your mouth. I iced with a simple powdered sugar icing flavored with vanilla and almond. Will definately make again.Also, very simple to make! "

    Sep 2, 2006 on Food.com

    Recipe #15076

    Reviewed Best Hoppin ' John Combo
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      |  By glitter

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    "This was very good. I used smoked sausage, smoked pork chops, leftover chicken. It turned out excellently. I also added a liberal dose of Emeril's Bayou Blast Cajun seasoning and several drops of green tabasco. My husband and I really liked this and I will definely be making it again. Also, cooked up fairly quickly - I had everything read..."

    Jun 28, 2004 on Food.com

    Recipe #90891

    Reviewed Milk Chocolate Snack Cake
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      |  By pat Freeman

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    "Very simple and easy. Great snaking cake. I thought that this was a small cake ( 8X8" and wouldn't be enough for us, but I was wrong. It is very rich, and was plenty for a couple of days. Great recipe.Khandi"

    Jun 15, 2004 on Food.com

    Recipe #91105

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