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    Morrison

    Grand Rapids, MI

    Chef #326051

    Grand Rapids, MI

    Joined: Jun 16, 2006

    Birthday: Nov 26

    33 reviews by Morrison

    1 - 10 of 33 sorted by Date | Rating | Helpful

    Reviewed Carmela's Chicken Rigatoni (Copycat Romano's Macaroni Grill
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      |  By Cooks4_6

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    "I have made this recipe 4 times in the last 6 weeks. As there are no more superlatives to add to the other reviews I will only add that I use a butter/olive oil mix and Moscato wine."

    Jan 9, 2013 on Food.com

    Recipe #226968

    Reviewed Buffalo Wild Wings Spicy Garlic Sauce
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      |  By Munki

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    "I am a full-fledged Spicy Garlic authority and I agree with schertmark that this is the closest version of BWW's Spicy Garlic sauce. I also (accidentally found that you can use an egg white instead of a yolk and it turns out just fine."

    Sep 9, 2010 on Food.com

    Recipe #381029

    Reviewed My Favorite Sub (Hoagie Rolls
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      |  (3 people found this helpful) |  By Wildflower5656

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    "Finally, a bread recipe that even I couldn't screw up. I halved the recipe, started with 1 cup of bread flour and added 1/2 cup at a time until it got to a texture that I liked. I also used vegetable oil on my hands and on the board instead of using more flour, that way I knew I wouldn't be adding more flour to the mix.I baked the bread for ab..."

    Jun 16, 2009 on Food.com

    Recipe #285449

    Reviewed New York Cheesecake
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      |  (1 person found this helpful) |  By Bev

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    "I just made this. I used a 9.5" pan and needed 3 cups of graham cracker crumbs and 3/4 cup of butter (stick and a half. It is a wonderful recipe, but I will add a bit more lemon rind next time for personal preference."

    Feb 18, 2008 on Food.com

    Recipe #57025

    Reviewed Bev's Macaroni and Cheese
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      |  By Bev

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    "This was excellent. I doubled the recipe and used even more cheese on the top. I used Barilla Cellentani macaroni instead of regular elbow macaroni and boiled them with minced onion (the dehydrated kind to add an extra flavor. I baked everything for about 25 minutes and then turned on the broiler for the last 5 to get a nice brown crust on the..."

    Jul 18, 2007 on Food.com

    Recipe #30366

    Reviewed Kittencal's Buttermilk Poultry Brine (For Chicken or Turkey
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      |  By Kittencalskitchen

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    "I used this for boneless/skinless breasts and it was great. I did not have any fresh onions so I used some minced onions and onion powder so I had the flavor."

    Jul 9, 2007 on Food.com

    Recipe #168990

    Reviewed Fajita Marinade
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      |  By Chippie

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    "I doubled this recipe and used it for grilled chicken quesadillas and it was excellent. I let it marinate for about 20 hours and then grilled the chicken and thinly sliced it. I heated the marinade that was left over (brought it to a boil and mixed it with the sliced chicken before creating the quesadilla."

    May 4, 2007 on Food.com

    Recipe #106371

    Reviewed The Beefiest, Juiciest Brisket What Am! the Smokyokie Method
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      |  By Smoky Okie

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    "I followed these instructions for a large 7.5lb flat cut (as opposed to the entire packer cut and everything came out wonderfully. I ended up cooking for a total time of 6.5 hours; 3 hours of actual smoking time, and 3.5 hours of low indirect-heat cooking.I used large pecan wood and hickory wood chunks along with standard charcoal in my Char Gr..."

    Apr 22, 2007 on Food.com

    Recipe #207187

    Reviewed Mexican Shepherd's Pie
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      |  By Terri Newell

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    "Excellent recipe. I doubled the amount of meat and spread cheese over the top during the last 10 minutes of cooking. I also more than doubled the amount of taco seasoning and added 2Tbsp each cumin and chili powder."

    Apr 20, 2007 on Food.com

    Recipe #133091

    Reviewed Veronica's Easy Spanish Rice
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      |  By Trixyinaz

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    "Very good recipe. I add 1 cup of medium salsa to this as well for some extra flavor and spice. I like lots of spice so went up to a tablespoon of chili powder as well."

    Apr 11, 2007 on Food.com

    Recipe #37638

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