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    andypandy

    Ontario, Canada

    Chef #106624

    Ontario, Canada

    Joined: Oct 04, 2003

    Birthday: Apr 10

    344 reviews by andypandy

    81 - 90 of 344 sorted by Date | Rating | Helpful

    Reviewed Pizza Fritta (Fried Pizza Dough
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      |  By Phil Smith

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    "We grew up with the same thing, she used to deep fry little bite size pieces and serve with butter, and homemade chicken soup. Great meals. I love the deep fried dough taste, same as calzones, they must be deep fried, or I don't even like them."

    May 3, 2009 on Food.com

    Recipe #261602

    Reviewed English Muffins (Bread Machine Method.
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      |  By Dustbunni

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    "These came out great, just have to practice a little more when getting them into the pan without deflating and wrecking the shapes. Easy did this in a stainless pan with no extra oil."

    May 2, 2009 on Food.com

    Recipe #63244

    Reviewed Cream of Broccoli Soup
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      |  By Stella Mae

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    "Made this soup today, just adding enough stock to just cover the vegetables. I pureed it, and didn't the milk. Just served with sour cream and some dill, and second bowl with sour cream and lemon zest. Yummy both ways . I also after blending I put back into the pot and added some broccoli tops, and cooked two minutes, just so I had some bigg..."

    May 2, 2009 on Food.com

    Recipe #60065

    Reviewed Crock Pot Borscht Soup
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      |  (2 people found this helpful) |  By viking

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    "I made this today using a 10 ounce can of soup, and beef broth instead of water. I am not sure if this tastes like Broscht or not, but its a good soup that I will make again. I tasted it without the half and half, and with the half and half I could taste the tomato soup flavour, which was too distinct , so I left the half and half out o..."

    May 1, 2009 on Food.com

    Recipe #94682

    Reviewed Quick Sourdough Bread - Overnight - for Your Bread Machine
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      |  By Starfire (aka Wendy)

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    "This wasnt sour at all to me, so the next time I will leave the starter longer than overnight. I used dough cycle as four cups flour was too much for my bread machine to bake. When I let it rise on baking sheet, it spread more than rose upwards, the texture came out to be a dry crumb . Update: was very dry the next morning, only good for crunchy ..."

    Mar 23, 2009 on Food.com

    Recipe #271717

    Reviewed Frittata Di Zucchine (Zucchini Frittata
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      |  By Dee514

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    "I has a little angel hair pasta leftover, so I decided to make a frittata, and I am so glad I picked this easy recipe. I used up my zucchini, and the half of tomato left also in it. This will be my frequent, easy, fast, recipe from now on. Thanks."

    Mar 9, 2009 on Food.com

    Recipe #33312

    Reviewed Cake Mix Oatmeal Cookies
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      |  By Jellyqueen

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    "I used 3/4 of oil after reading others reviews, even then the batter was oily, and the cinnamon chips that I put in glistened with oil. But after they were baked at 350 for 10 minutes they turned out perfect, crispy and a touch chewy.I used Betty Crocker Butter Pecan Cake Mix."

    Mar 7, 2009 on Food.com

    Recipe #75369

    Reviewed Almond Jello
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      |  By Dotty2

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    "This is a very nice cool refreshing dessert, the almond with the peaches and pears were really good, next time I am going to try with mandarin oranges. Made half the recipe, and I just dice up a bit of the jello and then add my fruit with juice in each bowl as needed. Nice will make again."

    Feb 27, 2009 on Food.com

    Recipe #111884

    Reviewed Tomato Soup Cake
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      |  By AMI JASMIN

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    "sugar is missing in this recipe as the ingredient should be at least one cup white."

    Feb 24, 2009 on Food.com

    Recipe #18566

    Reviewed Cranberry Mincemeat Tarts
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      |  By Dorel

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    "Dec.2008 ...I don't like mincemeat find it too spicy and rich tasting. I usually when making tarts add a small can crushed pineapple. But I found myself licking the spoon a few times while filling my tart shells, this filling is really good. I did use orange juice in my filling not the liqueur. Everyone really liked these tarts, will continue to ..."

    Feb 19, 2009 on Food.com

    Recipe #79692

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