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    Treven

    Minot, ND

    Chef #132159

    Minot, ND

    Joined: Mar 16, 2004

    17 reviews by Treven

    1 - 10 of 17 sorted by Date | Rating | Helpful

    Reviewed Pakistani Kima (Hamburger Curry
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      |  By Kaarin

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    "Quite good. This is quite easy and flavorful, and is good for a quick weeknight meal.Seems like an Indian version of S. Tex. picadillo . I followed the other poster's advice, and added the garam masala, and a few pepper flakes. No extra potatoes were added, but I did toss in some extra water as it simmered."

    Sep 7, 2008 on Food.com

    Recipe #134397

    Reviewed Egg Fu Yung

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      |  (1 person found this helpful) |  By Treven

    "This went over well with wife and kiddo. They especially liked the gravy (I made a double batch. Other gravies seem to American, but this had a nice pseudo- oriental touch.

    Used food processor to shred pork chops and slice veggies, so it was quick and easy.

    Used season salt instead of 'essence.'"

    Aug 5, 2008 on FoodNetwork.com

    Reviewed Cactus Paddle Salad/Relish or Ensalada de Nopalitos
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      |  By Dib's

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    "Quite good. Makes a good salsa for chips. I'm taking this to a 4th of July party to freak out my Yankee neighbors."

    Jul 3, 2008 on Food.com

    Recipe #12711

    Reviewed Tangy Pork Chops
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      |  By Bluenoser

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    "This was a hit with wife and kid. I was afraid it would be too close to a psuedo-pepper steak recipe, but the lemon juice and worcestershire sauce made for a slightly different, yet very tasty, sauce. A good crock-pot recipe for cool weather, or the summer when you don't want to heat the kitchen. Served ovr rice, and with cold, marinated green bea..."

    Aug 1, 2006 on Food.com

    Recipe #134899

    Reviewed BBQ Ribs
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      |  By Robbie Rice

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    "Decent sauce, but boiling then grilling is no substitute for slow-cooking. Keep the sauce, but try grilling/baking the ribs on low,low heat for 4-6 hours. The meat was OK, but the tissue (fat, fascia that melts and provides juice and flavor during slow cooking remained chewy."

    Jun 1, 2005 on Food.com

    Recipe #8592

    Reviewed Refried Beans (crock Pot
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      |  By :(

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    "Pretty decent! The gold standard of refrieds are the ones at Ojeda's in Dallas, redolent with smoky bacon flavor. These come close if you add a packet of Goya ham stock/boullion. With a bit of onion and Goya stock, they taste much like the beans at Taco Cabana, a better-than-avg. fast food joint we patronized we patronized when we lived in Texas."

    Dec 9, 2004 on Food.com

    Recipe #103269

    Reviewed Chicken Stir-Fry with Cashews
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      |  By Scandigirl

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    Nov 13, 2004 on Food.com

    Recipe #75484

    Reviewed Onion Gravy
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      |  By Mille®

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    "Made as directed, and it seemed rather bland. It lacked the deep, rich flavor of gravy made with pan juices. However, I suspect that this could be remedied rather easily."

    Nov 12, 2004 on Food.com

    Recipe #18620

    Reviewed Dad's Super-bowl Chili
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      |  By ~In*Memory*of*Brats~

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    "Yankee chow alert!! This is tasty NJ chile, but it ain't chile. Kidney beans? Spanish Olives? This is tasty, provided you're above the Mason-Dixon Line. If you need REAL SW chili, look somewhere else. "

    Jul 19, 2004 on Food.com

    Recipe #92384

    Reviewed Authentic Italian Tomato Sauce
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      |  By ~In*Memory*of*Brats~

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    "Quite a good sauce. Rich and tomatoey. Cloves add a nice subtle flavor to the sauce. I, too, questioned the lack of oregano, but resisted the temptation to add some. The sauce was good w/o it. I did,l however, add a bit more garlic and onion. Cheese gives the sauce a subtle creaminess that echoes some pink (tomato & cream sauces I have tried. Ver..."

    Jul 18, 2004 on Food.com

    Recipe #92096

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