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    MotleyCook

    Westminster, Colorado

    Chef #1344711

    Westminster, Colorado

    Joined: Aug 07, 2009

    Birthday: Apr 25

    35 reviews by MotleyCook

    1 - 10 of 35 sorted by Date | Rating | Helpful

    Reviewed Traditional Irish Shepherd's Pie
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      |  By Dewdropdeb

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    "Just made this for Christmas dinner 2012, and it was great!!! This is just the sort of dish I love to find at British pubs, but usually the pub version is too pricey to indulge in on a routine basis, so it's so nice to be able to make this at home. This recipe is going straight into my family collection.

    I think what makes this recipe sin..."

    Dec 26, 2012 on Food.com

    Recipe #302120

    Reviewed Winter Squash Oatmeal Muffins
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      |  By Miss_Elaine

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    "I baked a batch today -- had some winter squash to use up, and I ended up with roughly 1/2 and 1/2 squash and banana, and I omitted the nuts because my daughter is allergic. They baked up in 20 minutes at 350. They turned out beautifully, and they tasted sweet but not too sweet. Definitely a keeper! Thanks for posting, Elaine!"

    Dec 7, 2011 on Food.com

    Recipe #442102

    Reviewed BBQ Chicken
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      |  By PhilH

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    "Used this sauce on my chicken thighs today. I was a little dubious about the strong tomatoey taste in the uncooked sauce, but then the flavors melded and mellowed once the chicken baked. I'm not a big tomato fan, but my family and I really liked this sauce. Thanks, Phil!"

    Dec 6, 2011 on Food.com

    Recipe #389436

    Reviewed Peach Cobbler
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      |  (1 person found this helpful) |  By ann hugo

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    "Forgot to put the cinnamon sugar on top, made it with coconut oil instead of butter, used both fresh peaches and fresh cherries... still awesome! Thanks for posting..."

    Sep 6, 2011 on Food.com

    Recipe #14199

    Reviewed Yummy Vegetable Fritters
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      |  By Doreen Randal To:

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    "Very nice, I'll certainly make these again! I like the cumin/paprika/curry combo on the dried herbs. I made my fritters with fresh curry leaves, parsley, and mint as the herbs. Suggest using more oil than 1 tbsp, though, especially for subsequent batches -- it's easy to burn the fritters a little if you're not careful, but if you turn too soon, th..."

    Sep 6, 2011 on Food.com

    Recipe #2680

    Reviewed Moist Lemon/Orange Zucchini Muffins
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      |  (1 person found this helpful) |  By Bergy

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    "Very good muffins... I substituted virgin coconut oil for the canola and baked them about 13 minutes (kept checking them after 10 minutes to make sure they didn't overbrown, but otherwise I followed the original recipe. My muffins were very light with a delicate crumb. Thanks for posting..."

    Aug 1, 2011 on Food.com

    Recipe #70915

    Reviewed Bulgur and Butternut Squash
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      |  By kelly in TO

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    "Really good with goat cheese instead of feta, too. I liked the unusual combination of flavors (sage, cheese, bulgur, squash. I'm not normally much of a butternut squash fan, but this recipe helped me overcome my irrational aversion."

    Dec 10, 2010 on Food.com

    Recipe #272456

    Reviewed Stuffed Chicken Breasts With Mascarpone and White Wine Sauce
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      |  By TOOLBELT DIVA

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    "Overall, a pretty good dish... good recipe for a festive occasion.

    It did take me a good two hours to prepare -- more time than the recipe states -- so I knocked it off half a point for that.

    I used mixed gourmet mushrooms rather than the portabella because the latter had gone bad by the time I got around to making this recipe (..."

    Dec 3, 2010 on Food.com

    Recipe #136534

    Reviewed Vegetable Wellington
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      |  (1 person found this helpful) |  By Chef #775207

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    "I also saw this recipe in NY Times, and I made it for Thanksgiving this year. Fabulous! I substituted chanterelles for crimini mushrooms, garlic paste for the chopped garlic, and added a cipollini onion to the shallot but otherwise used the stated ingredients. I baked my squash at 400 for about 50 minutes. I laid out my rolls directly on the parch..."

    Dec 3, 2010 on Food.com

    Recipe #442657

    Reviewed Lemon Cranberry Muffins
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      |  By Seedbeads

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    "Excellent muffins... rose just right, browned nicely, and the lemon/cranberry was a nice combo. I doubled the recipe quantities and ended up with 36 muffins. I had only 1 lemon for the 2 batches, so I put in some lemon extract to make up for it -- good move. To save scrubbing time, I put my batter into foil muffin cups on a baking sheet. Thanks fo..."

    Nov 10, 2010 on Food.com

    Recipe #272161

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