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    Rob King

    Chef #37886

    Joined: Apr 11, 2002

    13 reviews by Rob King

    1 - 10 of 13 sorted by Date | Rating | Helpful

    Reviewed Grape-Nuts Pudding
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      |  (2 people found this helpful) |  By dojemi

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    "The recipe is easy and suited my needs. I had a hankering for a quick and easy grapenut pudding. If you're looking to impress your gourmet friends, cook this (and all custards in a waterbath for a better texture. Custards curdle and separate slightly when cooked like this, without protection."

    Sep 16, 2008 on Food.com

    Recipe #27942

    Reviewed grilled asian duck breasts
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      |  By chia

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    "This recipe is very easy and tasted great. I mixed the sauce, adding a tablespoon of marmelade and orange juice, and marinaded the duck in it all day. Leaving the skin on caused a huge conflagration on the grill, but I was fearless and left them for the full 10 minutes. Upon flipping, they were pretty much done to perfection after a minute...."

    Apr 18, 2007 on Food.com

    Recipe #58672

    Reviewed Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette
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      |  By evelyn/athens

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    "This is a tangy salad. I'd prefer a creamier dressing, so next time I'll stir in a dallop of mayo. The kalamata olives are a nice touch, and set this salad apart. I used regular onions, so to take off the edge that raw onions have, I roasted most, but not all, of the onion slices on top of the potatoes for the last 5 minutes."

    Apr 16, 2007 on Food.com

    Recipe #90302

    Reviewed Creamy Chickpea Curry
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      |  By KelBel

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    "Easy to make, with inexpensive, common ingredients. Everyone liked it a lot. I used about 1/2 cup of red curry sauce combined with 2 teaspoons curry powder since I didn't have curry paste. And I used light coconut milk, since it was on sale."

    Jan 15, 2007 on Food.com

    Recipe #205289

    Reviewed Eggplant (Aubergine Kuku (Persian Eggplant
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      |  By Mirj

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    "Like a subtle, but nuanced quiche, we all loved it. Nice and tangy from the eggplant.Changes:I did not peel the eggplant. And I did use the eggwhites, since both of those sounded like a pain. You can't notice the skins in the finished product.I had to cook the eggplant in two batches because even our large frying pan wasn't large enough..."

    Nov 24, 2006 on Food.com

    Recipe #16642

    Reviewed Golden Pumpkin Muffins
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      |  By susan

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    "Great muffins. I made them exceptional by adding 1/2 cup sweetened shredded coconut, 1 peeled, grated apple, 1/2 cup raisins, and 1/2 cup walnuts and cooked an extra 5 minutes. Wow. I promptly wolfed down three muffins."

    Nov 11, 2005 on Food.com

    Recipe #21982

    Reviewed Mushroom Soup
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      |  By Denise in NH

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    "I liked this soup, and enjoyed it with a loaf of sourdough. We thought the sherry was a bit strong. I'll use a little less next time, maybe 1/2 cup. But if you like sherry, go for broke. Also, since there's no recomendation on how much salt and pepper to use, I used a chicken bouillon cube and a little pepper. Otherwise, fast, easy and tasty! "

    Mar 19, 2005 on Food.com

    Recipe #37178

    Reviewed Tabouli
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      |  (1 person found this helpful) |  By Gay Gilmore

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    "This was easy to make, so don't let the 2 hour prep time scare you away. Contrary to an earlier review of this recipe, my bulgur wheat actually absorbed more than cup and a half of water. But I used that review, and poured the boiling water into the wheat rather than the other way around to make sure that I wouldn't have soup. I also used less..."

    Mar 1, 2004 on Food.com

    Recipe #9183

    Reviewed Molasses Brown Bread
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      |  By Barefoot Beachcomber

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    "This was great. It tasted even better than what you get in the can--I know, it's hard to believe. We put raisins and dates in one loaf, and the other without, and either way was tasty, and relatively good for you, too. It took about 20 minutes to make."

    Feb 6, 2004 on Food.com

    Recipe #7823

    Reviewed Greek Pork Loin
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      |  By Deborah1

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    "I'm a college student, so I shoot for easy and tasty. This hit the mark on both accounts. I marinated it for 2 days because I kept making other plans, but that probably just made it better."

    Nov 20, 2003 on Food.com

    Recipe #32883

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