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    MemphisMama

    Memphis, TN

    Chef #883687

    Memphis, TN

    Joined: Jul 06, 2008

    Birthday: May 26

    5 reviews by MemphisMama

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed Quiche
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      |  (2 people found this helpful) |  By bullwinkle

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    "Awesome! Instead of pre-baking the crust I left them on the back of the stove top as the stove was preheating. It worked great!

    I made two types of quiche:
    1. 1/2 mozzarella, 1/2 cheddar, sauteed spinach w/ garlic. (left out the parm
    2. 1/2 mozzarella, 1/2 cheddar, sauteed asperagus, 1 can of mushroom (drained, 1/4 cup chopp..."

    Jan 27, 2011 on Food.com

    Recipe #86516

    Reviewed Creamy Burrito Casserole
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      |  (1 person found this helpful) |  By TXHomemaker

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    "Great dish! Substituted pinto beans for the refried beans and it turned out really nice. Thanks!"

    Dec 12, 2010 on Food.com

    Recipe #33919

    Reviewed Italian Sausage Stromboli (Aka Sausage Bread
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      |  (1 person found this helpful) |  By Karen=^..^=

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    "Yum!I used a pound of italian sausage, a can of drained mushrooms, and the pillsbury thin crust pizza dough for a quick after work dinner for the fam. I don't care for green peppers so I left them out.Big Hit! Thanks!"

    Jun 23, 2010 on Food.com

    Recipe #193995

    Reviewed Moroccan Cigars
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      |  By Dib's

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    "Very good. My whole family loved this recipe so we'll definitely be making it again.My only prep notes are that it took me a long time to prepare this dish (closer to 45 min or an hour... BUT! It could have been because I'm not experienced with phillo dough and it was certainly worth the time investment.Oh! I also baked them as one revie..."

    Jun 23, 2010 on Food.com

    Recipe #10252

    Reviewed Chicken Fried Steak W/Cream Gravy
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      |  By Mark H.

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    "AWESOME! My husband loved this recipe as did my 3 year-old. We don't make a lot of fried food but this will definitely be a treat in our house.I used a healthy amount of seasoning salt to flavor the flour and the gravy as well as a little cracked pepper. Great recipe!"

    Jun 23, 2010 on Food.com

    Recipe #12316

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