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    O-mama

    central North Carolina

    Chef #105804

    central North Carolina

    Joined: Sep 27, 2003

    92 reviews by O-mama

    1 - 10 of 92 sorted by Date | Rating | Helpful

    Reviewed Emeril Lagasse's Easter Feast Spiced Honey and Lemon Baked Ham
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      |  By Cooks4_6

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    "I discovered I didn't have enough honey so I used a total of on1c brown sugar. The spices were a bit by-guess-by-gosh, especially since I used a mortar&pestle for my mustard seed. Slathered on an 8lb+ shank ham and roasted at 325* for about 3.5hrs. Turned out really tasty and I'm looking forward to using the hambone for a soup in ..."

    Apr 1, 2013 on Food.com

    Recipe #365737

    Reviewed Peach Muffins
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      |  By *Parsley*

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    "I've made this recipe twice now, once with two peaches (we had frozen them whole from a u-pick farm that ended up making too much batter due excessive peach chunks. The second time was with blueberries (also frozen from an adventure to a u-pick farm--using all white sugar because I was too lazy to get out the brown sugar, and 1/4tsp lemon ..."

    Mar 25, 2013 on Food.com

    Recipe #166416

    Reviewed Blushing Pork Loin
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      |  By ellie3763

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    "didn't measure the spices (by-golly method. used three peaches from the freezer we had picked last summer (I freeze them whole and then pit them when they're partially defrosted, didn't remove peels though. after cooking, thickened "sauce" with flour and pureed the peaches to add back into sauce. pork roast was probably 2-3lb, had more than e..."

    Feb 25, 2013 on Food.com

    Recipe #406420

    Reviewed Pork Chops in Radish Sauce
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      |  By mariposa13

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    "Used canned italian diced tomatoes instead of fresh (what i had on hand. Tried this recipe in an effort to use radishes from our fall CSA share. It was more than edible, but I'll not be making it again for my family. The flavor of the radishes WAS mellower, we just don't seem to have a taste for them regardless. Thanks, mariposa13, for postin..."

    Dec 4, 2012 on Food.com

    Recipe #165659

    Reviewed Rigatoni With Swiss Chard And Bell Peppers
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      |  By Kikimony

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    "I, too, found this recipe to utilize our CSA share and a stray orange bell pepper. Used cellentani instead of rigatoni because it's what was on hand. Didn't have enough chard so ended up with too much pasta (even though it wasn't a full box to begin with. Forgot my balsamic was raspberry balsamic and was concerned it wouldn't do; used Italian ..."

    Nov 7, 2012 on Food.com

    Recipe #63321

    Reviewed Bok Choy With Apple
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      |  By dicentra

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    "Made with pac choi leaves. If we make it again I'll use young, tender leaves; and I'll use stock instead of water. Maybe fresh garlic and ginger as well."

    Nov 5, 2012 on Food.com

    Recipe #284190

    Reviewed Linguine with Sausage and Kale
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      |  By sugarpea

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    "Used brautwurst, skipped the olive oil (I browned in the pan before cutting into medallions and cooking through the rest of the way. Used thin spaghetti because it was on hand. Used one sweet onion and one red pepper (chopped. Followed the suggestion from somewhere about removing the ribs from the kale before cooking. Will make again!"

    Oct 21, 2012 on Food.com

    Recipe #74821

    Reviewed Pork Medallions With Cranberries and Apples
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      |  By Susan Dillard

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    "Didn't get on to review soon enough after making so don't recall if we altered any besides using Craisins rather than fresh cranberries. Very yummy! Easy enough to just use pork chops. Looking forward to making regularly!"

    Oct 2, 2012 on Food.com

    Recipe #45668

    Reviewed Southwest Easy Oven Chicken
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      |  By kindcook

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    "Have made this a few times for our family and it's been added to the 'meal plan' cookbook. Adding a load of cheese to the leftovers makes this a tasty dip as well.

    One time I tried adding rice (oven rice: 1 part rice, 2 parts liquid 1hr at 350. It had turned out okay but I think I might either do less rice or just keep it as the orig..."

    Oct 2, 2012 on Food.com

    Recipe #95837

    Reviewed Chicken and Sausage Jambalaya with Okra
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      |  By hudelei

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    "Came across this recipe when looking for something to do with okra from our CSA share that wasn't fried okra. When I made this recipe we had a changing-of-the-guard in my kitchen without any information passed so we ended up with rice a little underdone, but the flavor was great. So we used fresh okra, brautwurst cut into chunks/medallions, dice..."

    Oct 2, 2012 on Food.com

    Recipe #86810

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