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I'm 70 years old and love to cook. I'm addicted to kitchen gadgets and spices of all sorts.
Joined: Jun 08, 2006
Birthday: Sep 15
"I made this tonight.Wow! Thank you so much for an excellent elegant meal."
Jul 22, 2012 on Food.com
"Gracie Allen's brain worked in peculiar ways. I always enjoyed the end of the show when she would talk about one (or more of her cousins doing something like this,,,
"Say goodnight, Gracie."
Mar 16, 2012 on Food.com
"I found this recipe to be a mild version of Spanish rice. Very tasty, yet mild enough so that nobody could ever complain about the heat. Not only that, but it was extremely easy to make as well. I'll be using this recipe again."
Mar 25, 2011 on Food.com
"This recipe is one that proves that "low salt diet" does not mean "bland": or :"tasteless". The butter keeps the inside of the patty moist, and the herbs make it yummy! I did make a change, though. I used a pound of ground beef (about 450 grams to make my 4 patties, instead of 300 g, and scaled the other ingredients to match. Thanks, Jenny!"
Mar 22, 2011 on Food.com
"I adopted JennyMidget in Pick-a-chef Spring '11 and so far, I have a winner! The stew was wonderful! I made a few substitutions - Beef instead of veal, because the markets around here are barbarians/ I used a red onion instead of a brown, because it's not as strong as a brown, I added 3 chopped cloves of garlic to the onions. Instead of water, I..."
Mar 20, 2011 on Food.com
"This was delicious! at step 4, I cooked the onions, garlic and spices first, in order to soften the onions, then added the mushrooms. I had to add butter several times during the cooking - I guess the butcher cubed a very lean cut, and the spices absorbed the juices. It came out great! you can really taste the paprika!"
Mar 9, 2011 on Food.com
"this was really good. I used <url=http://www.food.com/recipe/emerils-creole-seasoning-22089>Emeril's Creole Seasoning #22089 instead of Tony Chachere's, and soy sauce instead of Dale's Steak Seasoning. The only problem I had was with the meatloaf crumbling when being cut."
Mar 7, 2011 on Food.com
"This wasn't bad. It wasn't "the best ever", but it wasn't bad, either. The prime benefit of this recipe is that it's easy to make. Whenever you have leftover chicken or leftover rice, you can make this tasty dish quickly and easily. You can also readily increase the recipe for a pot luck."
Mar 6, 2011 on Food.com
"This came out excellent. I substituted 1 12-oz bottle of Bernstein's Restaurant Italian dressing for the cup of Kraft and it worked very well. I served the chops with grilled zucchini that I also marinated in the dressing mix. Marinating time was three hours."
Mar 3, 2011 on Food.com
"My wife said "perfect!", but I found the chicken a little bland. The next time I use this recipe, I'll add a teaspoon of Italian spice to the breadcrumb mixture, Yes, there this recipe is a keeper. The sauce and "pasta" were very good."
Feb 28, 2011 on Food.com