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    jt58612222

    Renton, WA

    Chef #1267979

    Renton, WA

    Joined: May 14, 2009

    6 reviews by jt58612222

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

    Reviewed Sherried Sardine Toast

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      |  By jt58612222

    "This was so delicious! Unfortunately it's sitting in my stomach like a lump. I'm also worried about possible fish breath. And to top it all off, I believe it's causing a bit of indigestion. Still was delicious and I'm looking forward to the next time I make this! It's important to use high quality ingredients since there are so ..."

    Apr 15, 2013 on FoodNetwork.com

    Reviewed Chicken Scarpariello

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      |  By jt58612222

    "Waste of ingredients and time. And this was a very simple recipe to make. I've never even had Chicken Scarpariello before so I can't compare. What I can compare to is any other dish out there and this is just a rotten recipe. The poultry seasoning makes the dish too "thymey" if that is even a word. Then the sauce is really wet and loose. Flavors a ..."

    Jan 18, 2011 on FoodNetwork.com

    Reviewed Beatty's Chocolate Cake

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      |  By jt58612222

    "I'm not sure who Beatty is, but that person's stole the cake recipe from Hershey's Black Magic Cake and is calling it as their own. I'm sure this recipe is delicious, but credit should go to Hershey's first."

    Nov 12, 2009 on FoodNetwork.com

    Reviewed Quick and Easy Egg Bake- Dinner Favorite!!
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      |  By Mommy Diva

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    "Really really good! Husband, teenage son and 2 year old daughter scarfed up the entire dish! Will definitely make again!"

    Jun 19, 2009 on Food.com

    Recipe #206551

    Reviewed Tomato Beef
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      |  By mickie49

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    "Instructions are really poor. :("

    May 14, 2009 on Food.com

    Recipe #8394

    Reviewed Emeril's Baby Back Ribs with Homemade Barbecue Sauce and Smashed Potato Salad

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      |  By jt58612222

    "My husband and I spent all afternoon yesterday making the ribs and barbeque sauce. The result was average ribs. As much time as we put in, we expected much higher quality ribs. We have high expectations from Emeril and have yet to try a recipe that we were not satisfied with. This was the first disappointing recipe."

    Aug 30, 2004 on FoodNetwork.com

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