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    Rick Goeringer

    Deadwood SD

    Chef #9542

    Deadwood SD

    Joined: May 18, 2001

    Birthday: Sep 26

    6 reviews by Rick Goeringer

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Blueberry Cream Cheese Stuffed Baked French Toast
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      |  By Julesong

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    "Love this recipe but it does take some time. I started mixing up the blueberry mix and putting it over regular french toast, real hit. "

    Jun 10, 2005 on Food.com

    Recipe #27991

    Reviewed Pizza Biscuit Bake
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      |  By Karen=^..^=

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    "Absolutely a sensational quick meal that is a cross between a pizza and something lighter. We love it. "

    May 20, 2005 on Food.com

    Recipe #28214

    Reviewed Tangy Cranberry Relish
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      |  By Sherri Dodsworth

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    "Absolutely the best I have ever made. People carried the receipe home. They loved the thickness of this cranberry relish. I think it needs more sugar. "

    Nov 25, 2004 on Food.com

    Recipe #12735

    Reviewed Nifty Carrots
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      |  (1 person found this helpful) |  By Cathy17

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    "Very different carrots, I used a horseradish sauce and it was great. The breadcrumbs and butter didn't add much. I loved them and others expressed appreciation."

    Nov 25, 2004 on Food.com

    Recipe #91161

    Reviewed Spanish Chicken & Rice Bake
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      |  (5 people found this helpful) |  By Aroostook

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    "I really modified this one, but was very happy with the results. Will do this one with the right ingredients next time. Used Cream of mushroom, vermicelli rice, 2 cups of water, cooked chicken (leftovers and no black beans. The result was a little moist but real tasty. Had to cook it about 15 more minutes. Can't wait to do it right."

    Feb 7, 2003 on Food.com

    Recipe #31516

    Reviewed Cranberry Chutney
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      |  By Cooking to Perfection

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    "A bit tarter than I like but very good with softened cream cheese and chopped peanuts on celery. Very popular snack at get togethers. Will use less tart apples and less apple cider vinegar next time. This is a big batch, fed the church, gave half away and had enough for Christmas dinner. "

    Dec 24, 2002 on Food.com

    Recipe #48143

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