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    Ripskintinkle

    Chef #290264

    Joined: Feb 03, 2006

    12 reviews by Ripskintinkle

    1 - 10 of 12 sorted by Date | Rating | Helpful

    Reviewed Banana Bread
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      |  By lkadlec

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    "amazing. the ginger and lemon zest and almond - perfection. made muffins, baked 20ish minutes. next time will add a topping from one of other comments. thanks so much!"

    Sep 13, 2012 on Food.com

    Recipe #1387

    Reviewed Utterly Deadly Southern Pecan Pie
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      |  By PCrocker

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    "what a great recipe! i will never make another pecan pie but this one! thanks,"

    Nov 28, 2011 on Food.com

    Recipe #101954

    Reviewed Isaiah's Vegetarian Paella [ Kosher ]
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      |  By What's Cooking?

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    "i used double the rice and ended up using about 5 cups of broth. next time i will substitute for the green beans - asparagus - and eggplant - more mushrooms and half the whole recipe as my pan isn't big enough. but it came out great and will definitely be making this again. thanks!"

    Feb 1, 2010 on Food.com

    Recipe #217136

    Reviewed Black Bean Burgers
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      |  (1 person found this helpful) |  By Mini Ravindran

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    "this is a delicious and easy recipe! we halved it and added diced green pepper and chili powder and were very liberal with the spices. was very pleased with consistancy of patties - pan fried in olive oil for a couple minutes on each side then baked for an additional 10 mins. next time we will add even more spices, and believe me, we will defin..."

    Jan 27, 2010 on Food.com

    Recipe #10653

    Reviewed Kittencal's Marinara Pasta Sauce (Vegetarian
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      |  By Kittencalskitchen

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    "have this simmering in the crock pot right now - house smells delicious! didn't use red pepper flakes, used 2 cans of tomato paste, red wine (i highly recommend to use, just a pinch of sugar and added mushrooms. will definitely use this as a base for a veggie pasta sauce. thanks for posting a great and easy recipe!"

    Jan 18, 2010 on Food.com

    Recipe #136292

    Reviewed Mushroom Risotto
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      |  By Rabia

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    "i have made this twice now and it is amazing! i usually double the amount of mushrooms - using a basket of white and a basket and a half of baby bellas - and cut back on the parm. a little. so delicious and worth the time to make! thanks for posting a great recipe!"

    Jan 11, 2010 on Food.com

    Recipe #180372

    Reviewed Crock Pot Vegetarian Lentil Soup
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      |  By Chef #461400

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    "made this yesterday, turned out great! even better today! froze some too as recipe makes a lot. only thing i did differently was i added some chopped baby portabello mushrooms and used dried thyme instead of fresh and didn't have any cayenne. next time i will add even more spinach, because we love it. thanks for a great easy recipe!"

    Jan 7, 2010 on Food.com

    Recipe #294219

    Reviewed Crock Pot Vegetarian Chili
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      |  By Fluffy

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    "so delicious! i doubled the black beans, because we love them and used a whole basket of baby portabella mushrooms and omitted the cilantro leaf because i didn't have any on hand. the only thing was that is was a little watery - will drain beans next time to see if that helps thicken it. will definitely be making this again - soooo easy and soo..."

    Jan 2, 2010 on Food.com

    Recipe #88717

    Reviewed Pecan Pie
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      |  By ThatJodiGirl

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    "this pie sure was super delicious! but i had to bake mine for over an hour and next time will cover the entire top for first 40 mins. will definitely use as my pecan pie recipe from now on! thanks!"

    Dec 31, 2009 on Food.com

    Recipe #20832

    Reviewed Bev's Macaroni and Cheese
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      |  (1 person found this helpful) |  By Bev

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    "so great! i used wheat pasta, and used about 10oz worth, but definitely will use just the 8 oz to keep it creamy, also subsituted grey poupon for the dry mustard...yummy! will definitely be using this recipe again and again!"

    Jan 2, 2008 on Food.com

    Recipe #30366

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