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    Sarahje

    Denver, CO

    Chef #106447

    Denver, CO

    Joined: Oct 02, 2003

    My Journal

    Reviewed Dry Rub Ribs- Memphis (Dave's Dinners

    "These were surprisingly good being that they were in the oven. Always thought I would have to grill them to make a good rib. I made some additions to the spice rub: chipotle powder, ground mustard, onion powder, garlic powder. I cooked at 300 for about 3 hours and came out moist, but not fatty. The fat had rendered and carmelized. I also added lig"

    May 24, 2012 on FoodNetwork.com

    Reviewed Uncle Jeff's Tater Salad

    "This was a good basic potato salad to build onto. I cut mayo in half and added homemade italian dijon dressing so cut mustard out as well. I added dill relish, roasted sweet peppers (from the grill previous night, and 1 hard boiled egg. Easy recipe to build upon. I would use again but cut potatoes smaller this time as that's my preference. "

    May 24, 2012 on FoodNetwork.com

    Reviewed Chicken Salad Veronique

    "I made this recipe using leftover boiled chicken from Ina's chicken broth recipe. The salad came out nice and the tarragon and white grapes were a nice, refreshing change from standard chicken salad recipes. I served mine as a sandwich and added baby arugula. I am looking forward to having an arugula and chicken salad with the leftovers for lunch.""

    Jan 30, 2012 on FoodNetwork.com

    Reviewed Scalloped Tomatoes

    "This was a nice side that could also serve as a lovely appetizer. The sugar and salt were definitely a nice touch to brighten up the taste of the tomatoes. I added feta as I had some on hand and felt it would be a nice addition. It really added a nice touch. I would probably add more basil next time as I love the herb and felt there could have bee""

    Jan 30, 2012 on FoodNetwork.com

    Reviewed Peanut Butter Parfaits

    "I made some modifications to alter the dessert into a lighter version. I used sugar free fat free chocolate pudding. For the peanut mixture, I omitted the whipcream and added milk as a substitute. The mixture still came out creamy but was a bit salty from the peanut butter. Perhaps if I used the whipped cream, it would have cut down on the salt fl""

    Jan 29, 2012 on FoodNetwork.com

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