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    Alan Leonetti

    Albuquerque, New Mexico, United States

    Chef #112818

    Albuquerque, New Mexico, United States

    Joined: Nov 16, 2003

    Birthday: May 04

    93 reviews by Alan Leonetti

    1 - 10 of 93 sorted by Date | Rating | Helpful

    Reviewed Traditional Style Swiss Steak
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      |  By Peg

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    "I think you meant the steaks should be 1/4 inch thick & not 4 inches thick.... My partner & I were looking for a Swiss Steak recipe that used tomato sauce rather than a brown gravy & we decided to make yours. WOW, are we glad that we did. If we could give this recipe 100 STARS we would. We followed your directions to a "T" & it was FANTASTIC! If a..."

    May 10, 2009 on Food.com

    Recipe #12837

    Reviewed Seafood Coquille St. Jacques
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      |  By Gingerbee

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    "I'm not rating this recipe, because it may be tasty; however, if you go to the dictionary website: "www.thefreedictionary.com/coquille" and then go half way down the page and click on the sound speaker, you'll find that it is pronounced "koe-keel". Also, this dish does not have shrimp in it, only scallops.Alan LeonettiAlanLeonetti@q.com"

    Apr 18, 2009 on Food.com

    Recipe #50223

    Reviewed Easter Ham
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      |  (2 people found this helpful) |  By Cap'n Ron

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    "This is almost exactly how I make my ham, so I know it's very good. I too hate the spiral sliced hams. I prefer my ham cut in thick chunky pieces that are real juicy. The thin sliced spiral ham tastes more like a breakfast ham.AlanLeonetti@q.com"

    Feb 7, 2009 on Food.com

    Recipe #354355

    Reviewed Philly Cheese Steak Sandwich As It Should Be Made... Authentic!
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      |  By Babychops

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    "We have a lot in common. I had Quarter Horses all my life & also showed Fawn Great Danes... I'm not giving this a bad rating, because it probably tastes wonderful; however, it is not "authentic". You should use olive oil & not butter. Cheeze Whiz is how one of the places you mentioned makes them now; however, that is not "authentic". Provolone is ..."

    Feb 3, 2009 on Food.com

    Recipe #353608

    Reviewed kasha varnishkes
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      |  By chia

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    "It's a good thing I checked to see if this recipe was posted before I posted it. This has been one of my favorites all my life (66 years. If you have never tried kasha & bowties (varnishkes, you don't know what you're missing... And by the way, I have a Lhasa-Poo.Alan LeonettiE-mail: AlanLeonetti@q.com"

    Feb 1, 2009 on Food.com

    Recipe #48651

    Reviewed Philly Cheesesteak (The Way I Remember It
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      |  By SarikaKisSzentem

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    "The true Philly Cheesesteaks are made with Olive Oil & Provalone Cheese. Some people now use Cheesewiz, but originally Provalone was & still is used.AlanLeonetti@q.com"

    Jan 22, 2009 on Food.com

    Recipe #351135

    Reviewed Authentic Jewish Yiddish Chicken Soup
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      |  By petlover

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    "This may be a good tasting soup, but it is NO WAY an "authentic Jewish Chicken Soup". My maternal grandmother was Jewish & I have posted her recipe #77713 that is as authentic as they come. The minute you discard the skin you have ruined the healing factor. Authentic Jewish food is usually fattening. For example, schmaltz, which is made from chick..."

    Dec 31, 2008 on Food.com

    Recipe #345626

    Reviewed Charley's Crab Gazpacho
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      |  By PookeyLumLum

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    "Where's the crab???????"

    Dec 30, 2008 on Food.com

    Recipe #261341

    Reviewed Chicken Parmesan Hoagie Sandwich
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      |  By PookeyLumLum

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    "You should have just called this a Chicken Parmesan Sandwich without the word hoagie in it, because it is not in any way, shape, or form a hoagie. "

    Dec 27, 2008 on Food.com

    Recipe #275442

    Reviewed Chinese Ribs
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      |  By RecipeNut

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    "Lotrfan, Ketchup was brought to this Country from CHINA. Just look it up. I would, however, add sesame oil to this recipe."

    Dec 25, 2008 on Food.com

    Recipe #14033

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