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    .Liz.(Daddy's little Chef)

    Dallas, Texas.

    Chef #1260066

    Dallas, Texas.

    Joined: May 05, 2009

    6 reviews by .Liz.(Daddy's little Chef)

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Mexican Bunuelos
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      |  (1 person found this helpful) |  By Wildflour

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    "I never thought of doing Buñuelos in a ball (they tasted like Churros, so my Hubby said...lol My family loved these. I have a recipe for Buñuelos, which I will post. Mine has white wine in it and other ingredients. Thanks for the recipe. My daughter enjoyed putting them into balls."

    Jan 10, 2010 on Food.com

    Recipe #134270

    Reviewed The Real Olive Garden Alfredo Sauce
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      |  By Mahal Liza

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    "Your right dirty paws, Olive Garden doesn't use Black Pepper, they use White Pepper (but it's so hard to find."

    Jan 9, 2010 on Food.com

    Recipe #255914

    Reviewed Souffle Au Fromage (Cheese Souffle
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      |  (1 person found this helpful) |  By Midwest Maven

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    "My dad does 4 cheese souffle's @ 350 F degrees, so I'm guessing it should be 300 F degrees. Hopes this helps!!!"

    Jan 9, 2010 on Food.com

    Recipe #233288

    Reviewed Melt in Your Mouth Chicken Breasts
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      |  By Denise in NH

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    "My Hubby liked this, it was good, but not my favorite. Will make again. Thanks for the recipe Denise."

    Dec 30, 2009 on Food.com

    Recipe #37336

    Reviewed Roast "Sticky" Chicken
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      |  By C Chatwin

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    "OMG!!! This was the easiest thing I've done. Yes, it takes 5 hours, but well worth the wait. the only thing I added was mix unsalted butter with spices, but wouldn't change anything else in this recipe I also my chicken around to broil the other side to get it crisp, that made a huge difference. Thanks for the recipe."

    Dec 29, 2009 on Food.com

    Recipe #8782

    Reviewed Japanese Mum's Chicken
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      |  By JustJanS

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    "Wow!!! This was Great. My Hubby loved it. Now, it took me a bit longer than 45 mins (about 1 hour and a half but it was well worth the wait (time included the thickening of sauce. Next time what I'll do is cook the chicken (as stated in instructions, once it's done, take out of the pot, then put it back on high and wait for the sauce to thicken..."

    Dec 29, 2009 on Food.com

    Recipe #68955

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