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    chef FIFI

    Chef #115178

    Joined: Nov 29, 2003

    241 reviews by chef FIFI

    91 - 100 of 241 sorted by Date | Rating | Helpful

    Reviewed Pico De Gallo
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      |  By Jax Carcache

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    "I made this but did not stick strickly to the measurements because I was making such a large batch. The measurements I used appears to be about the same size had I had made the stated serving size of 2 cups. This is the most authentic version of pico de gallo that I have ever had. I think the addition of garlic is a must. Pico de gallo doesnt take..."

    Dec 17, 2005 on Food.com

    Recipe #99971

    Reviewed Wonderful Kitchen Sink Scrub That Makes Your Sink Glow!
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      |  By Charishma_Ramchandani

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    "Works like a charm! I love the fact that its natural. I will definately use this over and over. This would work for stainless steel baking pots to help bring out the shine. I didnt use essential oils, but next time I will add use vegetable oil. I heard that it helps to coat it and give it that extra shine. Thanks Char :"

    Dec 16, 2005 on Food.com

    Recipe #64532

    Reviewed Applewood Farmhouse Apple Fritters
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      |  By Harley Seashell Princess

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    "These were super easy. Caution you must watch the temp of your oil very carefully. I fried mine on med/low...After burning a batch. I grinded up my own sugar, which I didnt grind super fine and I think that enhanced the flavor. I also coated the apples with a bit of cinnamon. Thanks for the recipe."

    Dec 15, 2005 on Food.com

    Recipe #90460

    Reviewed Poached Eggs
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      |  By Darlene Summers

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    "Call this recipe egg poaching for dummies lol. I embarrasingly admit it that I didnt know how to poach an egg. This recipe was perfect. I just added a bit of salt in the water and drop my eggs in one at a time giving them space and a little time in between before dropping them in. Thanks for the recipe."

    Dec 10, 2005 on Food.com

    Recipe #25168

    Reviewed Slime
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      |  By Chef #217887

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    "This recipe didnt work out for me.. I even added more glue to make it a stickier consistency and it still didnt work out. In the end had a bag of blue soup."

    Dec 8, 2005 on Food.com

    Recipe #127587

    Reviewed 3 Step Fettuccine Alfredo
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      |  By Dawnab

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    "Quick...Easy...Delicious."

    Nov 29, 2005 on Food.com

    Recipe #100886

    Reviewed Enchilada Sauce
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      |  (2 people found this helpful) |  By cooking_geek

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    "I loved this recipe. I will use this every time. This is definately better than any store bought brand. I omitted the fresh garlic and used garlic powder instead and I subbed beef stock for chicken broth. If you are looking for a recipe for enchilada sauce...This IS the one! Thanks for the recipe."

    Nov 21, 2005 on Food.com

    Recipe #71916

    Reviewed Cracker Barrels White Gravy (Request
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      |  By MizEmerilLagasse

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    "I dont want to rate this with any stars, because I deviated off of the listed recipe. I think with the key ingredient to the flavor is the bacon. I(we dont eat any pork, so I had to substitute something to give the recipe a meaty flavor, so I use beef bouillon. The gravy was easy to make. Because I didnt have any drippings I had to increase the b..."

    Nov 15, 2005 on Food.com

    Recipe #96921

    Reviewed Caramel-Cream Trifle
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      |  By Blue Peacock

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    "Very good. I changed this recipe a bit, I used cool whip and I grated a symphony bar with toffe and nuts, and I made a mistake and purchased a milky way flavored caramel, and I used a chocolate cake I baked from a cake mix. The end result was delicious however next time I would like to use plain caramel and a plain symphony bar. The more it sits i..."

    Oct 26, 2005 on Food.com

    Recipe #105690

    Reviewed Stuffed Grape Leaves
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      |  (1 person found this helpful) |  By Cheryl Marie

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    "To enhance the flavor, you can add a bit of tomato paste to the sauce(they wont be saucy, but instead have a savory flavor to them, or also some people slice up tomatoes and layer them in the pot along with the grape leaves. "

    Oct 20, 2005 on Food.com

    Recipe #68602

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