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    Dev3322

    NJ, USA

    Chef #1010972

    NJ, USA

    Joined: Nov 01, 2008

    5 reviews by Dev3322

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed Haluski (Pan-Fried Cabbage and Noodles
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      |  By Kelly M.

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    "Delicious! I learned of this dish through its Hungarian Jewish version: krot lokshen (literally: cabbage noodles. I prepared this recipe without the brown sugar, and with vegetable oil instead of butter. Even with those variations, this remains a hearty dish to serve when you want comfort food, not when you are counting calories or watching fa..."

    Aug 30, 2009 on Food.com

    Recipe #99909

    Reviewed Vegetarian Split Pea Soup Recipe
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      |  By bitterman

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    "So simple and so delicious! I added a diced potato to mine, and at the end of the cooking time I pureed the whole thing using an immersion blender in order to get the thickness that I like. Along with some warm, crusty bread and a side salad, this soup makes a hearty, filling, and nutritious meal. This recipe is a keeper. Thanks for sharing!"

    Jan 24, 2009 on Food.com

    Recipe #217613

    Reviewed Tomato, Zucchini and Rice Soup
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      |  By Chef #368289

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    "Very tasty. This recipe is a keeper. For a slight variation, I used brown basmati rice (Texmati brand, which adds a nice flavor and texture, as well as some additional nutrients. Also, my kids aren't crazy about the chunkiness of the canned tomatoes, so I chopped the tomatoes in a blender before adding to the soup, and it was a big success. T..."

    Dec 17, 2008 on Food.com

    Recipe #200479

    Reviewed Best Ever Sweet Potato Casserole (Crunchy Top
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      |  By David Ball

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    "Easy to make, quite tasty, and looks nice on the plate. I think that the next time I may cut the amount of sugar, eggs, and butter in half, not just for calories, but also so that more of the sweet potato flavor comes through. A nice treat, though!"

    Dec 6, 2008 on Food.com

    Recipe #14702

    Reviewed Garden Tomato Vegetable Soup
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      |  (2 people found this helpful) |  By s. anne

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    "Delicious, nutritious, easy to make, and comforting. What more could you ask from soup? For a slight variation, I use diced fresh carrots instead of frozen, and about 1 cup of barley instead of semolina. I also through in any kind of fresh or frozen vegetables that I have around. Peas and green beans work well. Best served in generous portion..."

    Nov 1, 2008 on Food.com

    Recipe #153375

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