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    Chef #1199684

    Chef #1199684

    Joined: Mar 11, 2009

    5 reviews by Chef #1199684

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

    Reviewed Tuna Tacos
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      |  By Lorraine of AZ

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    "I added some lime juice, red pepper flakes, garlic powerd and onion powder. These were great. We topped them just like regular tacos. they actually turned out alot better then I thought they would."

    Mar 23, 2009 on Food.com

    Recipe #131743

    Reviewed Mexican Pork Chops With Veggies (5 Ww Points
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      |  By AmyMCGS

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    "This was geat with lots of flavor. We weren't ready t sit down and eat when it was done so I turned the temp down to 200 and it sat int here for about another 30 to 45 min and the meat was so tender and falling apart it was great. Great left overs with Mexican rice too!"

    Mar 23, 2009 on Food.com

    Recipe #130155

    Reviewed Easy Chicken Spaghetti
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      |  By Miss ~V~

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    "This was very good. It does make a lot. I used 2 ckicken thighs and cut back on the noodles a bit and it filled a 9 by 13 inch dish. 6 very good sized helpings. I did add a little hot sauce and some miss. dash far a little extra flavor. All in all a good, easy, quick and cheap can't go wrong with that!"

    Mar 17, 2009 on Food.com

    Recipe #111447

    Reviewed Baked Salmon
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      |  By Dietricks

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    "I made this pert he directions and it was very bland. I will make it again but I will add a lot of spice. Garlic more lemon, more hot sause, maybe some onion powder. I did end up melting so cheddar over to thop to give it some flavor and that helped a lot, but i would not have need to add as much or any if it had more flavor to begin with."

    Mar 16, 2009 on Food.com

    Recipe #49421

    Reviewed Tuna Fish Pizza
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      |  By Mom of Five

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    "I didn't make this exact recipe but I make basically this I just add a little more to my tuna salad that goes on the english muffin. They are very good kinds to love them they are like an open faced tuna melt. I would suggest toasting the english muffin first if you are worried about consistancy."

    Mar 11, 2009 on Food.com

    Recipe #58570

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