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    Leaceae

    Massachusetts, United States

    Chef #45768

    Massachusetts, United States

    Joined: Jun 22, 2002

    24 reviews by Leaceae

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

    Reviewed Figgy Pudding
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      |  By Chef James Thomas

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    "I was inspired to make this after watching A Christmas Carol. I've always wondered what it was, and I had all the ingredients on hand - including a stoneware pudding mold that I've never known what to do with. It was also our first year to have a Christmas goose for the main course, so what could be better as a sweet finish to the evening? What..."

    Dec 25, 2011 on Food.com

    Recipe #337148

    Reviewed Fruit Chutney
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      |  (1 person found this helpful) |  By strawberrybird

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    "This was simply wonderful! We served it over Brie, Chevre and Gouda with crusty bread and it was a hit with our guests. We left out the dates and used chopped crystallized ginger rather than fresh, but other than these changes we followed the recipe exactly."

    Nov 14, 2011 on Food.com

    Recipe #456755

    Reviewed Ma's Liquid Laundry Soap
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      |  By Maeven6

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    "Like other reviewers, I wasn't satisfied with the results of the traditional Fels recipe. I just made this receipe and it's currently cooling so I haven't used it yet so can't comment on effectiveness, but I will update. The cooking process took quite awhile, because I added the soap flakes all at once and they clumped and took a long time to me..."

    Jan 29, 2011 on Food.com

    Recipe #168622

    Reviewed The Only Way Fried Chicken
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      |  By MizzNezz

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    "I came home last night to my husband making fried chicken,something I've never even done! And it turned out wonderful! This gets high stars for ease of preparation, good flavor, and extreme crispiness. Thanks!"

    Jan 4, 2005 on Food.com

    Recipe #19072

    Reviewed Ham Bone Vegetable Soup 1967
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      |  (1 person found this helpful) |  By andypandy

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    "This soup has a great flavor and lots of veggies. I made these changes: used 2 quarts of water (it turns out my "big" soup pot isn't so big!, 4 chicken bouillon cubes, green bell pepper instead of red, and omitted the cabbage and parsley. The best part: my husband who doesn't eat vegetables had second helpings, although he did have to pick ar..."

    Jan 4, 2005 on Food.com

    Recipe #81737

    Reviewed Turn Your Crock Pot Into a Smokehouse Chicken (Smoked Chicken
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      |  By ThatBobbieGirl

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    "Sorry...we really didn't like this recipe. It scores points for being easy enough for my husband to throw in the crockpot while I'm at work, but it turned out pretty flavorless and dry. I didn't look forward to my lunch of leftovers the next day."

    Dec 11, 2004 on Food.com

    Recipe #96988

    Reviewed Chicken Pasta Milano
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      |  By AlabamaGirl71

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    "I served this for company and everyone was impressed with the flavor. It really does taste just like Pasta Milano. The only thing I did different from the recipe was to chop the chicken into bite-sized pieces. Next time, I will use less basil - maybe cut down to 1 tbsp."

    Nov 22, 2003 on Food.com

    Recipe #50385

    Reviewed Sourdough French Bread
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      |  (1 person found this helpful) |  By Donna M.

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    "This bread is wonderful - it just came out of the oven and I can't stop eating it! I re-adapted it because I don't have a bread machine - I started with 3 1/2 cups of flour, then kneaded in whatever else I needed. The crust is crunchy and the inside is very tender. "

    Nov 22, 2003 on Food.com

    Recipe #33085

    Reviewed German Chocolate Cake
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      |  By Courtly

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    "This really is the perfect german chocolate cake. In fact, I got compliments on it from people who told me they usually don't even like german chocolate cake! I have made this three times already, because after making it for one friend's birthday, two more friends requested it especially. I have these suggestions: make one recipe's worth of t..."

    Oct 11, 2003 on Food.com

    Recipe #41352

    Reviewed Lone Star Steakhouse Steak Sauce
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      |  By Mille®

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    "Sorry...I followed this recipe exactly, minus the optional meat drippings, and we just didn't like it. It never got thick like a steak sauce, so we used it as a steak "dip", but the butter made it very oily tasting. "

    Oct 11, 2003 on Food.com

    Recipe #34468

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