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    V'nut-Beyond Redemption

    Singapore, Singapore

    Chef #123897

    Singapore, Singapore

    Joined: Jan 29, 2004

    228 reviews by V'nut-Beyond Redemption

    1 - 10 of 228 sorted by Date | Rating | Helpful

    Reviewed Smoked Salmon Salad (Nicoise-Style
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      |  By twissis

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    "Five stars for ease of preparation. Five stars for the visual impact at the dinner table. Had it two weeks ago when Kiwidutch made it for dinner. It?s a keeper. I shall be making this at the next available event."

    Aug 7, 2012 on Food.com

    Recipe #205635

    Reviewed Bologna Spread
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      |  By AlabamaGirl71

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    "Great recipe to use up hard boiled eggs and an extra roll of bologna. Yummy! It's a keeper."

    Feb 5, 2012 on Food.com

    Recipe #46309

    Reviewed Peanut Butter Bread (Bread Machine
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      |  By Tonkcats

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    "Friends liked this. I didn't. Will do this again to see if it can be improved. Not quite a keeper. Must keep an eye on the dough in the machine, may need to add a bit more water. Crust was hard."

    Apr 22, 2011 on Food.com

    Recipe #4219

    Reviewed Sweet, Buttery Rolls (Bread Machine Recipe
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      |  By Chef Heather

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    "This recipe is very similar to recipe #65340 except it had 2.5 tsp yeast and 1.5 tsp salt instead. Very good buns! Friends love them."

    Apr 14, 2011 on Food.com

    Recipe #113193

    Reviewed Mom's Secret Ingredient Meatloaf
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      |  By hopeful

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    "The meatloaf was moist but a tad bland. Heinz Chilli adds a good spiciness. The topping was probably the best tasting part of the meatloaf. Cheddar and ketchup. This is my first time making and eating a meatloaf. After reading all the reviews, hearing and reading so much about meatloaf, I am disappointed. Will keep looking for a good recipe. ..."

    Apr 11, 2011 on Food.com

    Recipe #17528

    Reviewed Buttery Bread Machine Rolls
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      |  (1 person found this helpful) |  By jean

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    "The smell was driving me nuts. The texture was soft and moisture. I brought out some butter cos I thought the buns needed them. No way they did! Very tasty. Definitely a keeper. Gave them a melted butter wash before baking them. Will bake them at 330. Baked them at 350 but they browned kinda quick."

    Apr 10, 2011 on Food.com

    Recipe #65340

    Reviewed Sangria
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      |  (1 person found this helpful) |  By Bev

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    "This is a definite keeper. Made six batches. Reduced the brandy amount by 75% and added chopped apples. No Grenadine or orange flavoured liquer (sp. Used cab or cab mer. No high end fancy red wine in this. Seriously good."

    Dec 28, 2010 on Food.com

    Recipe #46365

    Reviewed Baked Salmon
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      |  By ngibsonn

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    "A very easy recipe. I didn't marinade it too long, if at all. I forgot the parsley. Halfway through cooking in a pirex covered dish, I added a big handful of cut baby asparagus and mushrooms. very good except the mushroom exuded a lot of water. A very good dish and a keeper."

    Oct 2, 2010 on Food.com

    Recipe #28199

    Reviewed Dr. Seuss' Oobleck
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      |  By hollyfrolly

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    "I played with this yonks ago as a child. This can be used as a game in a Fair. Mix up the stuff and place items like marbles in it. If the participant can get a certain number of marbles within a time limit, they win a prize. Certainly brings back memories."

    Feb 16, 2010 on Food.com

    Recipe #289923

    Reviewed The Queen of Hearts - Valentine's Jam Tarts
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      |  (1 person found this helpful) |  By French Tart

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    "This is the Queen of Hearts writing. I am using V'nut's account. The tarts are very easy to make. A little buttery to some but still very nice. I used a small cutter so got about 24 tarts. A nice mouthful. I used Smuckers and St. Dalfour's jams. Very good recipe. Keeper. If anyone doesn't like it, then off with their heads!"

    Dec 5, 2009 on Food.com

    Recipe #349170

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