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    Sernarama

    Paso Robles, CA, United States

    Chef #145375

    Paso Robles, CA, United States

    Joined: Jun 09, 2004

    32 reviews by Sernarama

    1 - 10 of 32 sorted by Date | Rating | Helpful

    Reviewed Low Calorie yet Delicious Chicken and Baby Dumplings
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      |  (1 person found this helpful) |  By hollygollygee

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    "This is such a fabulous recipe! I have been searching for it for 20 years, since R. Simmons had a cooking show. I first made it when I was dieting to lose the baby weight from my first child. I want to make it for my grown kids now. Please post more of his recipes if you have them. Thanks sooo much Holly!!"

    Sep 20, 2009 on Food.com

    Recipe #124658

    Reviewed BLT Pasta Salad
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      |  By Laura36

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    "I've made this twice, both for large dinner parties, it' has been a big hit. I made it last night with spaghetti because that's all I had and I got rave reviews afterwards. I think this would be a great summer dinner with the kids, it's a complete light meal."

    Feb 8, 2009 on Food.com

    Recipe #27195

    Reviewed Cabbage for Those Who Dislike Cabbage
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      |  By Lennie

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    "I made this and potato dumplings from one of the "Haluski" recipes to create my own haluski. It was my first time making haluski and I don't know if it would be considered authentic, but it tasted good and was well received by my DH and DD's."

    Jan 12, 2009 on Food.com

    Recipe #18816

    Reviewed Sweet Potato Latkes With Maple Sauce
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      |  By chia

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    "Great recipe, but labor intensive with the shredding by hand. I made these for a Hanukkah gathering last night that I was invited to. They were a big hit! I didn't make the sauce, I added about 1/2 c. chopped green onion, and I fried them in regular oil. I served them with sour cream and apple sauce. Thanks!"

    Dec 28, 2008 on Food.com

    Recipe #106875

    Reviewed Maria's Best Crock Pot Roast
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      |  By canarygirl

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    "Have to give it 5 because it was so easy, hubby made it (I walked him through it over the phone from work, but still. I made a gravy by browning a few Tbls. of flour with equal parts butter, added all the drippings, then thinned out with beef broth. I was a fabulous meal with wonderful Latin flavors! gracias."

    Oct 9, 2008 on Food.com

    Recipe #34087

    Reviewed Crab Salad in Endive Leaves
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      |  By NurseJaney

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    "I made this yesterday with shrimp instead of crabmeat for a barbeque we were invited to. It was a huge hit because it was tasty and South Beach friendly (we have lost over 200 lbs amongst the 8 of us collectively. The dressing worked well with the shrimp. I did cut back on some of the oil (my arm was getting tired from whisking and it was still ..."

    Jun 29, 2008 on Food.com

    Recipe #188374

    Reviewed Baked Pesto Salmon
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      |  By littlePirate

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    "This is another creative, easy way to prepare salmon. I didn't use fat free mayo, but next time I will. The oil in the pesto is sufficient. Thanks for sharing!"

    Apr 2, 2008 on Food.com

    Recipe #143317

    Reviewed Hamburger Gravy
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      |  By Bangbang

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    "This is the recipe I was looking for! I only had 1 lb of ground beef, so I divided the recipe accordingly. I used a can of condensed beef broth and added a half can of milk to make it a little richer. It was pure comfort over mashed potatoes and everyone ate it! Thanks for sharing."

    Sep 30, 2007 on Food.com

    Recipe #56116

    Reviewed Chicken Tetrazzini
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      |  By * Pamela *

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    "I give this recipe 5 stars because it was tasty, quick and a hit with my very picky 9 year old. I added to the original recipe 1/2 c. each chopped celery and sliced mushrooms which I sauteed in a bit of butter and I topped it all off with buttered panko crumbs before baking. Thanks for sharing Pamela."

    Aug 26, 2007 on Food.com

    Recipe #70988

    Reviewed Porotos Granados (Bean Stew
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      |  (1 person found this helpful) |  By Kumquat the Cat's friend

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    "The recipe looks good, but I would suggest using either navy beans, or lima beans, but not both. Chile is NOT Mexico, it's about 7,000 MILES AWAY from Mexico, and their cuisines are nothing alike. You might want to consider re-categorizing your recipe."

    Feb 15, 2007 on Food.com

    Recipe #134188

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