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    Renee Gahan

    Clemson, SC

    Chef #208487

    Clemson, SC

    Joined: Apr 09, 2005

    7 reviews by Renee Gahan

    1 - 7 of 7 sorted by Date | Rating | Helpful

    Reviewed Roasted Eggplant (Aubergine Spread
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      |  By Manami

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    "This is a staple for me. It's easy to make, good over pasta, and as a dip. It's great for company too. People love it."

    Dec 31, 2006 on Food.com

    Recipe #160371

    Reviewed Fresh Peach Cake
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      |  By ratherbeswimmin'

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    "I just made this cake yesterday with Redneck Epicurean's fruit glaze. It is absolutely simple and good. This is an old Southern recipe and a great way to use peaches."

    Aug 20, 2006 on Food.com

    Recipe #67536

    Reviewed Clear Fruit Glaze for Cakes
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      |  By Redneck Epicurean

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    "I made this to top a fresh peach cake yesterday. I pureed a cup's worth of fresh peaches and some lemon juice, and it was like a spread. It is wonderful."

    Aug 20, 2006 on Food.com

    Recipe #159419

    Reviewed Yetakelt W'et (spicy mixed vegetable stew
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      |  (1 person found this helpful) |  By LikeItLoveIt

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    "The first time I made this, it had a lot of heat. However, the second time I made it, it was not so bad. I really love this stew. I used sweet potatoes the second time around and it turned out great."

    Apr 1, 2006 on Food.com

    Recipe #13930

    Reviewed Niter Kebbeh (Spiced Ghee
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      |  By Rita~

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    "Yes! Ghee gives a hint of sweetness to rice and to beans. This recipe makes plenty of ghee and was very simple to make."

    Apr 1, 2006 on Food.com

    Recipe #140755

    Reviewed Crab Crepes
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      |  By gail coburn

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    "Fantastic! I just served it last night to my guests. I just put the oven on broil to let it brown on top a little. I also used a variety of mushrooms. Very straight forward, elegant, and delicious."

    Feb 19, 2006 on Food.com

    Recipe #13298

    Reviewed Lebanese Lentil Salad
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      |  By Mindy Stillion

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    "Cooking lentils on low heat will help them keep their structure. It takes a little longer, but it will keep them from turning into dal. Also, french lentils are smaller and fatter than other lentils (ie: most lentils you find in the supermarket. French lentils are used when you want to keep them whole for salads and such. I have done the low ..."

    Jul 19, 2005 on Food.com

    Recipe #47961

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