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    Chef #1408160

    Florida

    Chef #1408160

    Florida

    Joined: Aug 16, 2008

    4 reviews by Chef #1408160

    1 - 4 of 4 sorted by Date | Rating | Helpful

    Reviewed Brie Stuffed French Toast

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      |  By Chef #1408160

    "I made this a long time ago and never reviewed it. I was hoping it was still available online so I could get rid of the hard copy & save to a disk. This was SINFUL, DECADENT, and definitely impressed my future son-in-law. I did not use the banana liquer. I think any good sturdy bread would work. Definitely worth the effort!!"

    Jul 26, 2011 on FoodNetwork.com

    Reviewed Roasted Vegetable Meatloaf with Balsamic Glaze

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      |  By Chef #1408160

    "I have made this several times now and it is outstanding!.I usually use leftover grilled veggies (squash, onions, mushrooms and peppers I have in the freezer.I also mince carrots and celery to add just to sneak in a few more veggies.Each time I have made this, it has been delish and has gotten rave reviews. No problem with slicing for meatloaf sam ..."

    Feb 3, 2011 on FoodNetwork.com

    Reviewed Steak Oscar (For 2
    Handle

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      |  (1 person found this helpful) |  By Little Bee

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    "I make steak oscar frequently. We always have leftovers of steaks we have grilled. I have been using Knorrs bernaise mix for years. I was a finatic about making it from scratch till a friend introduced me to Knorrs. However, to cut down on calories and fat in the bernaise, I use non-fat milk, no butter, and a couple tablespoons (to your taste of ..."

    Oct 8, 2009 on Food.com

    Recipe #143224

    Reviewed Marlowe's BBQ Dry Rub

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      |  (1 person found this helpful) |  By Chef #1408160

    "We tried this rub yesterday and the ribs were the best we have ever eaten, hands down! No restaurant here could match them! We coated the ribs and left in the fridge for about 2 hours. I cut back on the cayenne and salt (just our taste preference and adjusted the "cups" size down to tablespoons. The ribs smoked for about 4 hours, using hickory. I ..."

    Aug 16, 2008 on FoodNetwork.com

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