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    Chef #1070144

    Chef #1070144

    Joined: Dec 11, 2008

    6 reviews by Chef #1070144

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Sauteed Chilean Sea Bass
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      |  By Hey Jude

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    "Like Bergy, I cut the recipe in half to make a meal for two. White sea bass is no more a bass than Chilean Sea bass, but both have firm white flesh and no strong-flavored lateral line. I served it with boiled red potatoes and haricots vert (French for green beans, but in fact young beans about 1/8 - inch in diameter."

    Apr 1, 2013 on Food.com

    Recipe #82582

    Reviewed Beef & Yellow Spanish Rice Stuffed Bell Peppers
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      |  By SJBG

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    "I had a recipe for beef stuffed bell peppers once, but it disappeared. This recipe sounded close, but it had an ingredient, "maggi" that was unfamiliar. I checked my local supermarkets with no joy. I found that WalMart sold it by the case and that it was a staple of Thai food. I went to the largest Asian food market in the area and found a 27 ..."

    Aug 7, 2012 on Food.com

    Recipe #431954

    Reviewed Baked Quail
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      |  By Bone Man

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    "Overall, I thought the recipe was great. I will try a different stuffing the next time, though. I disagree with you about quail being just breast meat. The legs and thighs have great flavor and the little bits you can get from the wings are superb. Look for my posting of a photo."

    Apr 27, 2012 on Food.com

    Recipe #185122

    Reviewed Steak Au Poivre Vert
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      |  (1 person found this helpful) |  By crazy lil chef

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    "Actually, I was going to submit this, or a recipe so similar, it had to have had the same root. Instead, I submitted a photo of a single serving with asparagus and baked potato. Hopefully, they will print it. Like the author, I have no idea where I found it. My first ex-wife and I would serve this with a double recipe and a large Chateaubriand..."

    Apr 20, 2012 on Food.com

    Recipe #270492

    Reviewed Rosemary Roast Lamb With Herbed Potatoes
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      |  By I'mPat

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    "This is a great roast lamb recipe. If you worry about the amount of garlic, be assured this recipe is mild. My only problem was trying to convert Centigrade, or Celsius to Fahrenheit. I finally remembered that you multiply by 9/5 and add 32 to convert 200 degrees, C to 392 degrees, F.

    I had to decide whether to stuff the rosemary sprig..."

    Jul 31, 2011 on Food.com

    Recipe #459537

    Reviewed Grilled Lamb Loin Chops With Warm Peach Chutney
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      |  By GREG IN SAN DIEGO

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    "Fresh peaches are in season and the Spring lamb chops are fresh. They are are a perfect blend on an early summer evening."

    Jun 26, 2010 on Food.com

    Recipe #240671

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