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    afredorap

    the south

    Chef #1190612

    the south

    Joined: Mar 03, 2009

    12 reviews by afredorap

    1 - 10 of 12 sorted by Date | Rating | Helpful

    Reviewed Lemon Chicken Breasts

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      |  (2 people found this helpful) |  By afredorap

    "I thought this was great! I followed the recipe exactly except I used boneless skinless chicken breast. I used the zested lemon to cut into wedges and place in the pan with the chicken, so that might be why I found it less overwhelming and bitter than other reviewers seem to report. I would probably cut back on the herbs or maybe try something ..."

    Apr 28, 2013 on FoodNetwork.com

    Reviewed Turkey Pot Pie

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      |  By afredorap

    "What a useful recipe!! Per other people's suggestions, I used 3 cups chicken stock and more than 4 Tbs of flour - about 6 Tbs. I chopped up a ton of leftovers we had from Easter, including slightly more than 2 cups of turkey, some scalloped regular and sweet potatoes, and honey herb carrots; aside from the stock, the only seasoning I added wa ..."

    Apr 3, 2013 on FoodNetwork.com

    Reviewed Chili Pork Empanadas with Avocado Dipping Sauce

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      |  (1 person found this helpful) |  By afredorap

    "Big Daddy's House is awesome!! I made half with pork and half with shrimp, because my dad only eats seafood, and both were great."

    Sep 24, 2011 on FoodNetwork.com

    Reviewed Chilean Pisco Sour
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      |  By NcMysteryShopper

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    "I lived in Chile briefly and what I missed the most after I left was the pisco sour - but I brought back a few bottles of pisco for the road. I just mixed this cocktail up and it tastes just like the real thing!! Thanks for posting!"

    Jun 28, 2010 on Food.com

    Recipe #243483

    Reviewed Pan De Horno (Real Spanish Bread
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      |  By Annacia

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    "I lived in Spain for a while as an undergrad and this recipe is perfect! I followed this recipe to the letter, and the dough was stickier than most bread I've made. I halved the measurements and made four loaves out of it, which I cooked on a baking sheet at 425 for about 30 mins. Thanks for posting!"

    Jun 5, 2010 on Food.com

    Recipe #228943

    Reviewed Cheddar and Chile Beer Bread
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      |  By Marsha D.

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    "Very easy bread!! It could have used more cheese, and I cut the butter back to 4 Tbs and it STILL dripped in my oven - but I love the flavor it gave to the crust! I used Natty Light beer instead of Budweiser. Good stuff!"

    Apr 24, 2010 on Food.com

    Recipe #110878

    Reviewed Lite Salmon & Pasta Casserole
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      |  By Bergy

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    "This turned out great!!! I used dried dill, like one of the other reviewers, and instead of parsley and parmesan on top, I added another 1/2 cup of shredded swiss during the last five minutes of cooking (after I took the aluminum foil. This was fast, easy, and delicious! I'm putting this on the usual rotation.To the reviewer who had trouble ..."

    Apr 24, 2010 on Food.com

    Recipe #33378

    Reviewed Bubbly Bake
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      |  By Becca- B

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    "Great recipe! I'm not crazy about scallops, but my fiance is from Nova Scotia and I wanted to impress him. This was such an easy recipe! I used sea scallops, and as per Bippie's suggestion I added about a 1/4 teaspoon salt instead of the full teaspoon. It looked great. I served it with white rice - next time I'd probably do pasta instead. Th..."

    Apr 21, 2010 on Food.com

    Recipe #213715

    Reviewed Layered Chicken Enchilada Suiza
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      |  By Cookin'Diva

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    "Great recipe; I used 2% cheese and fat free sour cream, and it STILL tasted good! : I ate it with a plain salad mix. It doesn't look all that pretty but it tastes like the real thing and is a cinch to make! Thanks for sharing!!"

    Apr 20, 2010 on Food.com

    Recipe #326234

    Reviewed Dash Riprock's Real Halifax Donair
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      |  By Dash Riprock

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    "My boyfriend is from Halifax and he gave this recipe rave reviews! I would use more spices next time, but it tasted great anyway. For the sauce, I used evaporated milk, and minced garlic instead of garlic powder; it didn't thicken up as much as it should have (I'm pretty sure that was my fault! but it tasted amazing. This is a keeper! P.S. kn..."

    Nov 5, 2009 on Food.com

    Recipe #90387

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