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    Vermonter (at heart)

    Upstate New York

    Chef #298199

    Upstate New York

    Joined: Mar 02, 2006

    11 reviews by Vermonter (at heart)

    1 - 10 of 11 sorted by Date | Rating | Helpful

    Reviewed Rice Pudding
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      |  By Moody

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    "For all the spices in this recipe, it is not very flavorful. Rather than 15 min., I had to simmer for closer to an hour to get a pudding and then the texture was funny. This was my first try at using brown rice and I was hoping for better results! (I used whole milk instead of the soymilk and I increased the maple syrup to 1/3 c.. I don't thi..."

    Aug 2, 2012 on Food.com

    Recipe #55955

    Reviewed Italian Pasta Casserole
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      |  By cookCol

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    "This recipe is okay. I used chicken sausage and zucchini I had frozen during the summer bounty. It was too salty (due to the soup, I think and heavy for my taste. It also needed more time to bake than listed. I probably won't make this again for my family, but it would be an easy 1-dish meal to bring to a potluck! It has the feeling of comfo..."

    Oct 19, 2010 on Food.com

    Recipe #363263

    Reviewed Ruth's Chris Sweet Potato Casserole
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      |  (1 person found this helpful) |  By Mrs.jami

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    "This was too sweet for my taste and I even reduced the sugar in the sweet potato mixture! I also thought the vanilla flavor was too strong. More like a dessert than a sidedish."

    Oct 19, 2010 on Food.com

    Recipe #278583

    Reviewed Blueberry Bread
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      |  By out of here

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    "A refreshingly different quick bread! I used shortening (Crisco instead of oleo and omitted the pecans so my one year old could eat it too. He and I both loved this bread! I also made it in 6 mini-loaf pans, which took about 35 min. to bake. Keep one out to eat and freeze the rest!"

    May 18, 2010 on Food.com

    Recipe #117498

    Reviewed Piña Colada Muffins
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      |  By Piratemum

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    "Very yummy! I used 2 c. white flour and 1/2 c. whole wheat flour. I think I will try more wheat flour next time. I will also reduce the sugar, as they were a bit sweet, making them more like dessert muffins than breakfast muffins. This recipe could probaby make 18 muffins. I had to fill my 12 cups to the brim so the muffins were huge! I real..."

    Apr 6, 2009 on Food.com

    Recipe #363234

    Reviewed Pasta Florentine
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      |  By English_Rose

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    "Was looking for a new way to use spinach, but didn't care for this. The wine and lemon flavor combo was overpowering. Also, the sauce didn't thicken and was very runny. 2 stars instead of 1 because I will eat the leftovers, but I won't be making this again."

    Jan 28, 2009 on Food.com

    Recipe #350482

    Reviewed Chicken Oregano
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      |  By St Margarets Kitchen

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    "Flavorful recipe. I used wheat germ instead of bread crumbs. I baked the chicken according to the directions for 30 min., then turned up the heat to 300 degrees for 10 more minutes (with a halved recipe. DH didn't really care for this. I think I will use the leftovers for sandwiches, but I'm not sure I'd make it again."

    Jan 28, 2009 on Food.com

    Recipe #349587

    Reviewed Maple Roasted Root Vegetables
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      |  By justcallmetoni

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    "Very tasty. I used carrots, sweet potatoes, and turnips. Could substitute any root veggie. Didn't brown as much as I like, but I think that is due to a higher temp and shorter cook time."

    Nov 18, 2008 on Food.com

    Recipe #334724

    Reviewed polly's pico de gallo
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      |  By polly salama

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    "I made this just to eat with tortilla chips. Wow! It was good the first day, but outstanding the second day. I definately recommend letting it stand in the fridge overnight. Thanks for sharing!"

    Aug 7, 2007 on Food.com

    Recipe #17855

    Reviewed Herb Crusted Tofu With Mushroom Gravy
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      |  (1 person found this helpful) |  By Sharon123

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    "This was my first attempt at tofu and I was pleasantly surprised. Very easy and flavorful. "

    Mar 5, 2006 on Food.com

    Recipe #154330

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