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    Ronamay

    Elizabeth, PA, United States

    Chef #49869

    Elizabeth, PA, United States

    Joined: Jul 22, 2002

    29 reviews by Ronamay

    1 - 10 of 29 sorted by Date | Rating | Helpful

    Reviewed Sarah's Tilapia
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      |  By blueguitargirl1985

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    "This was very good. I did as others suggested and baked it in a foil lined pan. But it stuck anyway. I will definately make it again but will use the pan method. Thanks!"

    May 9, 2007 on Food.com

    Recipe #166118

    Reviewed Herbed Hamburger Pie With a Cornbread Crust
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      |  By echo echo

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    "I made this on the spur of the moment. As I was making it my neighbor came in, copied the recipe and took it home to make it the same time. I made mine with ground turkey, all ingredients listed but chose the minced garlic & the dried thyme and I chopped the onions instead of rings.I used 2 boxes of Jiffy corn mix because it didn't look like 1 wou..."

    May 4, 2007 on Food.com

    Recipe #96619

    Reviewed Slow Cooker Chicken Sesame
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      |  (1 person found this helpful) |  By Faux Domesticity

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    "This was easy and good. I did change it a little just because I used what I had on hand. In place of the tomato juice I used Spicy Bloody Mary Mix. Since the mix already had sugar and worchestershire, I cut back on the brown sugar, not sure how much, but I will probably only use 1/3 cup to start and then taste. I only used the 1/4 cup of Soy. I wi..."

    May 4, 2007 on Food.com

    Recipe #214293

    Reviewed Ham, Cheese, Spinach and Potato Bake
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      |  By CARYN MASZCAK

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    "This was pretty good, and pretty heavy. I read the other reviews regarding the amount of cheese, but I figured hey you can never have too much cheese! Yeah, you can. I think probably a 12 oz package would suffice. My cheese sauce came out pretty gummy in the skillet, but spread ok. I did have to sub: 1-12 oz 4 cheese blend and the remaining 12 oz..."

    Apr 16, 2007 on Food.com

    Recipe #27149

    Reviewed Tuna Casserole
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      |  By Teresa M

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    "This was nice and creamy. I did as Teresa suggested and changed it around to suit us. I sauteed the onions with celery and garlic in some butter, I used egg noodles in place of macaroni, used 2 cans tuna in water and used the tuna water AND the 1/2 cup water called for in which I dissolved 1 small chicken boullion cube. I added about 1/4-1/3 cup ..."

    Apr 4, 2007 on Food.com

    Recipe #28468

    Reviewed Mustard and Honey Glazed Parsnips
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      |  By Pets'R'us

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    "I didn't want to rate this perfect ten with anything less, so I didn't rate it at all, only because I think we like parsnips a certain way. I can say it was definetely different. I did try both the honey and the maple syrup and really couldn't tell much difference. The honey (I used wildflowerhad a bit of a tang, but that can vary depending on th..."

    Apr 4, 2007 on Food.com

    Recipe #42783

    Reviewed Easy!!! Easiest Chicken Dinner Ever
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      |  (1 person found this helpful) |  By mrsmwp

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    "Quick and easy. Would have been quicker if I didn't have to defrost my tenderloins, and it still didn't take long. I used the "hot" Rotel. (There is a mild also and I thought it was going to be too spicy even for us. But once the cheese was mixed in it was fine. It might still be too spicy for those that don't like spicy though, in which case you..."

    Apr 4, 2007 on Food.com

    Recipe #159348

    Reviewed Caramel Apple Cake
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      |  By Lorac

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    "I had apples I needed to use and I really wasn't in the mood to fuss. I found this recipe and it was so easy. I used 3 fuji apples. Thanks to Teresa/Thunderbird's rating that let us know that there is a nice thick sauce on the bottom. This was a nice comfort food. I ate mine plain, but warmed up. DH likes his in a bowl with warm milk. A Definate K..."

    Mar 12, 2007 on Food.com

    Recipe #20654

    Reviewed Venison Mushroom Meatloaf
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      |  By Dib's

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    "This was very good. It was a little more time consuming than other meatloaf recipes because of all the veggie chopping, but was well worth it. It was extremely moist which says alot for a meatloaf made with only venison meat. FYI: the 5 cups of sliced mushrooms turned out to be exactly a 12 oz container. Also, the meatloaf actually stands very wel..."

    Feb 11, 2007 on Food.com

    Recipe #53660

    Reviewed Blueberry Spinach Salad
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      |  By Charlotte J

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    "I made this as written, and the dressing just didnt do it for us. The vinegar was too overpowering (sour, even though we really do like raspberry vinegar. I guess for this type of dressing we prefer it a little sweeter. More sugar or honey may have done the trick. My husband added some other sweet dressing to his, I ate mine as is just because i..."

    Jul 26, 2006 on Food.com

    Recipe #53899

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