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    TEC

    Chef #133621

    Joined: Mar 18, 2004

    13 reviews by TEC

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

    Reviewed Japanese Mum's Chicken
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      |  By JustJanS

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    "I made this once before and was not happy with the texture of the chicken or skin, but loved the flavor. Below are my changes. Make sauce and set aside 3/4 cup. Marinate the chicken thighs or legs overnight in the remaining sauce. Roast seasoned uncovered thighs or legs in 450* oven for 40 minutes, or until done throw away "dirty" marinade. Bring ..."

    Sep 21, 2005 on Food.com

    Recipe #68955

    Reviewed Easy Hot Wings
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      |  (1 person found this helpful) |  By Karen From Colorado

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    "In order to get wings with a crispy skin, and little fat bake them on a rack at 425 degrees F. The rack will allow the grease to drain off ontot the bottom sheet. If you start with frozen wings they'll take longer(50-55 minutes. Fresh or defrosted wings will cook faster(about 35 minutes. Of course your oven temperature may be different to mine....."

    Jan 24, 2005 on Food.com

    Recipe #15021

    Reviewed The Real Italian Bruschetta
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      |  By Glenna Reasland

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    "This was probably the best tomato bruschetta I've ever had although I would make some changes. First, I would reduce the amount of olive oil by half because it was overpowering. Then I would suggest you make the tomato mixture and let the flavors meld together for 6 - 8 hours outside of the refrigerator. This was even better the next day!Looking f..."

    Jul 24, 2004 on Food.com

    Recipe #40112

    Reviewed Artichoke Bruschetta
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      |  By Michelle S.

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    "I must say that I wasn't thrilled with the appetizer. After I mixed the original recipe I baked one piece off. I then doubled the amount of artichokes, added some heat and realized that the onion was the dominant flavor. Not impressed with this appetizer."

    Jul 8, 2004 on Food.com

    Recipe #84951

    Reviewed Becka's Macaroni & Cheese
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      |  By Tracy K

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    "I lived in Alabama for 6 years and I have never had a better Mac and Cheese. Due to a gluten intolerance, I use corn pasta and add extra cheese in place of the soup. I also use corn starch in place of the flour. This dish is a hit every time I make it."

    May 1, 2004 on Food.com

    Recipe #26513

    Reviewed Scallop Gratins with Lemon-Garlic Butter
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      |  By Tracy K

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    "I've made this dish several times with great outcomes. A few times I have used shrimp, instead of scallops. When I did I reduced the cooking time to 12-14 minutes. Keep the coumpound butter in the freezer for a simple, but delicious week night meal. "

    May 1, 2004 on Food.com

    Recipe #26367

    Reviewed Caesar Salad Dressing
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      |  By Kim D.

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    "I followed this recipe exactly as written. The dressing had great flavor, and was so simple to make. I would make this again in a flash. Thanks for another great recipe!"

    Mar 24, 2004 on Food.com

    Recipe #83436

    Reviewed Chocolate Fondue
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      |  By ms_bold

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    "Mean, This was the most devine chocolate fondue that I have ever let touch my lips. I served it with dried Minneolas, fresh pineapple, grapes, strawberries, bannanas and homemade marshmallows, and I made it with the lesser amount of whole milk. Next time, I will go out of my way to use Valrona(sp? or SharffenBerger(sp?, and may experiment with a..."

    Mar 22, 2004 on Food.com

    Recipe #79410

    Reviewed Mean Chef's Spinach and Artichoke Dip
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      |  By newspapergal

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    "I followed the recipe exactly as written with the exception of leaving the 1/2 c. of Asiago Cheese of the top. While the flavor melding together deliciously, I found the dish to be quite to rich for my pallete. If I made this again I would increase the amount of artichoke and spinach, and slightly reduce the amount of cheese."

    Mar 22, 2004 on Food.com

    Recipe #52020

    Reviewed Southern Buttermilk Biscuits
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      |  (1 person found this helpful) |  By P4

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    "This is the best biscuit recipe I've ever used. They come out light and airy with a beautiful golden color. I generally get about 6 biscuits out of this recipe. We love them big!"

    Mar 22, 2004 on Food.com

    Recipe #26110

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