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    Chef #1294037

    Chef #1294037

    Joined: Jun 12, 2009

    16 reviews by Chef #1294037

    1 - 10 of 16 sorted by Date | Rating | Helpful

    Reviewed Maqloobeh
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      |  By Chef #914418

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    "Soooo yummy! Definitely worth the effort!"

    Jan 24, 2013 on Food.com

    Recipe #318010

    Reviewed Toscakaka / Tosca Cake (Swedish Almond Cake
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      |  By mamapantalones

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    "This is such a great, simple recipe. Like the other reviewer says, it will produce that crackled appearance after it has dried and cooled."

    Dec 12, 2011 on Food.com

    Recipe #340513

    Reviewed Beatty's Chocolate Cake

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      |  By Chef #1294037

    "Cake was waaaaaay too sweet for my liking. The frosting wasn't that great either. I think a regular swiss buttercream wouldve tasted so much better with the cake. "

    Sep 18, 2011 on FoodNetwork.com

    Reviewed Dijon Chicken Wings

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      |  By Chef #1294037

    "The addition of 3 tbsp of mustard powder is way too much. I think without that it would have been better. Maybe adding a little bit of curry powder would be better to flavor it. But 3 tbsp of mustard powder gave it a bitter taste."

    Jul 24, 2011 on FoodNetwork.com

    Reviewed Fabulous Focaccia

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      |  By Chef #1294037

    "1 tbsp of coarse salt for the topping is waaaaay too much. I only used maybe 2/3 tbsp and it was still too much salt on the top. Other than that the texture is right on and the other toppings are good...maybe he meant 1 tsp?"

    Jul 12, 2011 on FoodNetwork.com

    Reviewed Southern Cornbread

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      |  By Chef #1294037

    "Excellent! I used a 10" cast iron skillet. Put about 1-2 tbsp oil in it while the oven preheated then took it out and added the batter. I only had white cornmeal and used 1 tbsp lemon with whole milk. The cast iron really gives it a nice crust! So much better than sweet cornbread in my opinion-the butter really shines through!"

    Jul 10, 2011 on FoodNetwork.com

    Reviewed Brioche
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      |  By P4

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    "This is the best brioche bread I have made! I am by no means a great cook and this turned out so light and perfect! Follow directions and trust in the recipe!!! I was skeptical when it was mixing but lo and behold it all came together perfectly. I didnt have Unbleached flour, only bleached bread flour and still turned out great. I made danishes an..."

    Jun 20, 2011 on Food.com

    Recipe #51546

    Reviewed Fresh Lemon Mousse

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      |  By Chef #1294037

    "This is waaaaaaaaaay too lemony. It is like a slap in the face of lemon...ok given that I am not crazy over lemons, I was hoping for a nice, light lemon taste, not overpowering. Adding lemon curd in addition to the lemon juice is just way too much lemon flavor. "

    Mar 3, 2011 on FoodNetwork.com

    Reviewed Keyshawn's Mom's Candied Yams

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      |  (5 people found this helpful) |  By Chef #1294037

    "So easy. And for the last guy, the recipe says peel and cut them into 2" chunks. By keeping them covered they cook in 20 min. I do think it also tastes good if you add a little tiny bit of cinnamon, nutmeg and a splash of vanilla at the end. Also if you have real maple syrup, a little splash of that gives them a nice taste. "

    Oct 31, 2010 on FoodNetwork.com

    Reviewed Real Southern Cornbread
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      |  (2 people found this helpful) |  By P4

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    "Really good recipe...but real Southern cornbread is made with white cornmeal, not yellow. Don't get me wrong, I'm from GA and my grandmother would roll over in her grave if she knew I secretly preferred yellow-but traditional southern cornbread is always white. They used to say white cornmeal is for people, yellow is for the animals. lol."

    Oct 31, 2010 on Food.com

    Recipe #51550

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