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    ROV Chef

    Houston, TX

    Chef #443871

    Houston, TX

    Joined: Feb 03, 2007

    Birthday: Oct 21

    32 reviews by ROV Chef

    1 - 10 of 32 sorted by Date | Rating | Helpful

    Reviewed Clams With Chorizos
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      |  (1 person found this helpful) |  By Rita~

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    "I have had this recipe in my "to make" list for awhile and I finally got around to making it. Super easy and tons of flavor. My daughter loved it as well."

    Sep 19, 2011 on Food.com

    Recipe #95936

    Reviewed Roasted Garlic and Balsamic Marinade
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      |  By Mysterygirl

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    "I have been using this recipe for years. It's fantastic. Once you get a taste for roasted shallots, you'll find countless uses for them. Thanks for posting this. I lost my copy and my wife found this."

    Aug 8, 2011 on Food.com

    Recipe #198087

    Reviewed Why-I-Joined-Zaar Carrot Cake
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      |  (5 people found this helpful) |  By Lennie

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    "I'm not sure what another 5 star review is going to do for something that is already rated so high, but I'll give it a shot. I thought this cake was outstanding. I love carrot cake and I think I am a good judge of a quality cake. I did make a few changes. First, I hate walnuts so i substituted pistachios. I skipped the coconut, because I can not s..."

    Jun 19, 2011 on Food.com

    Recipe #73825

    Reviewed Traditional Peanut Butter and Jelly
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      |  By gourmetmomma

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    "I found this recipe adequate. I made a few changes. I went with an organic white whole wheat bread. I used Nutella instead of peanut butter and I substituted the pedestrian grape jelly with wild elderberry preserves. But even with the changes I made, it's still the same recipe. I served it with a Ch�teau P�trus and some imported hard cheese. My ..."

    Jan 2, 2011 on Food.com

    Recipe #243965

    Reviewed Kittencal's Best Brown Sugar Turkey Brine
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      |  By Kittencalskitchen

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    "I tried this brine recipe this year and it turned out great. I only used half of the brine because I was only cooking an 8 # turkey. I'm holding on to the other gallon for the next time I cook a whole chicken."

    Nov 25, 2010 on Food.com

    Recipe #148225

    Reviewed Famous Challah
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      |  (4 people found this helpful) |  By Tante B

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    "Challah was one of the first things I made that got me into baking. I have been using the same recipe for 3 years now and I thought it was great. I was wrong. This is better than any I have every tried. I used to buy it from a Russian bakery because they had the best. This beats them hands down. I did skip the traditional glaze and subbed it ..."

    Oct 27, 2010 on Food.com

    Recipe #90765

    Reviewed Caramel-Apple Crumb Pie
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      |  By Annacia

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    "Great recipe. I had to add an extra tablespoon of flour because my apple got very juicy when I cooked them. May have been from the long soak in the the lemon water to keep them from turning brown. I also added a little nutmeg, just because I can't imagine an apple pie without nutmeg. I also cheated and used a Pillsbury pre-made crust."

    Sep 10, 2010 on Food.com

    Recipe #228948

    Reviewed Bread Machine Italian Bread (Baked in Oven
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      |  By Kittencalskitchen

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    "I was cooking pasta and needs some sort of Italian bread. I followed the recipe and I used my bread machine for the first time. I didn't have any bread flour, so I used 3 cups of AP flour and 1 cup of whole wheat. I had to add a little extra water, but it turned out great and I love the taste of whole wheat. Made an excellent garlic bread."

    Sep 8, 2010 on Food.com

    Recipe #245182

    Reviewed Flour Tortillas
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      |  By Renee Ferraz

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    "Tasted great and made great tortillas."

    Aug 30, 2010 on Food.com

    Recipe #88287

    Reviewed House of Golden Dragon Sesame Chicken
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      |  By looneytunesfan

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    "My family though this was great. I think that you could use this as a basic Chinese platform and change a few of the seasoning ingredients to get a variety of tastes. Sub the sesame seeds for some chili pepeers and you'll get a General Tso's chicken that no one will turn their nose up at. Thanks for the post."

    May 5, 2010 on Food.com

    Recipe #156461

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