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    c1jarratt_1483772

    Bellingham, WA

    Chef #12625

    Bellingham, WA

    Joined: Jul 14, 2001

    5 reviews by c1jarratt_1483772

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

    Reviewed Portuguese Sweet Bread - Pao Doce
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      |  By Leah's Kitchen

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    "This was super easy. And it makes wonderful French toast if you have any left."

    Jul 1, 2012 on Food.com

    Recipe #369853

    Reviewed Avocado and Grapefruit Salad

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      |  (1 person found this helpful) |  By c1jarratt_1483772

    "This was delicious. However , I believe there is a typo in the recipe. I used the 1 1/2 tsp of salt as called for and it was way too salty. I tripled the recipe and that was more balanced. I think 1/2 tsp of salt is plenty. I also added just a tad bit of Splenda to it to make it more to my families likes. It is such a nice and unusual prese ..."

    Apr 16, 2012 on FoodNetwork.com

    Reviewed Dry Aged Prime Rib Roast

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      |  (2 people found this helpful) |  By c1jarratt_1483772

    "I made this last year after seeing Guy's TV episode. It was a hit then and again this year. Last year I was scared and only aged it 4 days - this year I aged it 8 days. It was FABULOUS! Just trim the aged part. Very delicious and tender. THE BEST recipe! A guy says< I's $$$$$!"

    Jan 15, 2010 on FoodNetwork.com

    Reviewed Spiced Rubbed Leg of Lamb with Apricot Chutney and Chickpea, Tomato, Spinach Salad

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      |  By c1jarratt_1483772

    "I drug out the Popeil Showtime Rotisserie - which I've used 3 times in 6 years. this was the best thing I've used it for. All the New Years Day Guests thought it was a fabulous recipe. I will definitely make it again....it will give me a good excuse to use that product I thought I just had to have! (Showtime BBQ"

    Jan 2, 2006 on FoodNetwork.com

    Reviewed Cajun Crab Stuffed Pepperoncini

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      |  By c1jarratt_1483772

    "I followed the recipe - other than did not dip the ends in crushed thyme because I had made them the previous day. I was afraid the thyme might turn soggy."

    Dec 23, 2005 on FoodNetwork.com

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