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    discriminating tastes...

    Chef #164493

    Joined: Sep 24, 2004

    27 reviews by discriminating tastes...

    1 - 10 of 27 sorted by Date | Rating | Helpful

    Reviewed Tagine of Chicken, Preserved Lemon, & Olives
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      |  By Rita~

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    "Delicious- ending up tasting very similar to curry chicken from my native home of Trinidad. We don't like olives so I omitted and just added a spicy Olive Muffalata relish from That Pickle Guy brand at the end for some spice and a little olive flavor (this muffalata is very hot & spicy. Without it, the sauce would have been too bland for our tast..."

    Aug 1, 2010 on Food.com

    Recipe #77530

    Reviewed Roast Duck L'Orange
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      |  By Quinn Horn

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    "Turned about perfect and delicious. We've never made duck before though we eat it often at restaurants. It was simple and great. We flavored our sauce with a little more heat from tiny bits of habanero. Use a good mango chutney! We got ours from an Indian store because we wanted ours to be more spicy. We tripled the Orange sauce so that we had eno..."

    Dec 9, 2009 on Food.com

    Recipe #48561

    Reviewed Garlic and Rosemary Lamb Roast
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      |  By Mischka

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    "The lamb was very flavorful. We will definitely use this recipe again. It tasted like we marinated it for a while but we just added the seasonings before cooking. We too had the burned mass at the bottom of the pan, so no gravy. We also had to add more stock as it dried out frequently. Either way, it was delicious!"

    Nov 27, 2009 on Food.com

    Recipe #172753

    Reviewed Cranberry Sauce
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      |  (4 people found this helpful) |  By Joanne Bryant

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    "This is great! Definitely a step above. I used the ground ginger but only used half of what was called for so that the ginger would add to the flavor without really noticing it. My only complaint is that it tasted more like jelly/jam (like what you would eat with peanut butter- it was so darn sweet! Like the sugar totally killed the slight tartne..."

    Nov 26, 2009 on Food.com

    Recipe #78017

    Reviewed Pork Tenderloin With Balsamic-Cranberry Sauce
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      |  By ~Nimz~

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    "We made with 2 pork chops. Very yummy. For just the 2 of us, dried rosemary would have been fine. I added about a teaspoon of brown sugar and a dash of black pepper. Will make again."

    Nov 10, 2009 on Food.com

    Recipe #53133

    Reviewed Pan Fried Potato Gnocchi With Squash, Goat Cheese & Walnuts
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      |  By mortar&pestle

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    "Oh my, this was delicious. Very gourmet! I halved the recipe for DH and I. This was a weeknight meal so we used pre-made gnocchi which took 3 minutes to cook! I peeled the squash uncooked with a tomato peeler and cut into small chunks about the size of the gnocchi. I tossed the squash in with a little bit of melted butter, salt and pepper then roa..."

    Oct 5, 2009 on Food.com

    Recipe #340618

    Reviewed Simple and Delicious Marinated Grilled Flank Steak
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      |  By LibbyAnne

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    "We've been using this over and over since we found it. We need another great recipe like this! Simple and delicious. Don't leave out anything! I used a different steak seasoning and it still was delicious."

    Jul 4, 2009 on Food.com

    Recipe #251605

    Reviewed Strawberry Lemonade
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      |  By Paula Maguire

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    "This was great! Ended up tasting just like the Cheesecake Factory's, which I love. I didn't use any club soda so mine was more concentrated and I served it over a full glass of ice. Yum! Sweetened with granulated Splenda- tasted just like the real thing!"

    Apr 30, 2009 on Food.com

    Recipe #1460

    Reviewed Pad Thai
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      |  By Sue Lau

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    "I enjoyed this but thought the sauce was a little too ketchup tasting. So I added some Thai red curry paste to it. Next time, I'll probably use more paste to ketchup to see if I can get the taste of my favorite thai restaurant's. I thought it was missing something until I added fresh basil- yummo! That took it up a notch. I was tempted to add a li..."

    Apr 6, 2009 on Food.com

    Recipe #30111

    Reviewed curried lamb with apricots
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      |  By chia

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    "This was nice and flavorful. I halved the recipe but didn't have the same problem of not having enough liquid because I always add more liquid when I half recipes. I used about 3/4 cup of stock for half the recipe, so I had a nice gravy. I overcooked it however, as I didn't adjust for cooking time. I suspect it would have been done in 4 hours. Nex..."

    Mar 11, 2009 on Food.com

    Recipe #61056

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