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    Seniah

    Essex, CT

    Chef #1419760

    Essex, CT

    Joined: Oct 20, 2009

    7 reviews by Seniah

    1 - 7 of 7 sorted by Date | Rating | Helpful

    Reviewed Chicken and Smoked Sausage Gumbo with White Rice

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      |  By Seniah

    "After years of cooking, finally made gumbo. Wonderful recipe - only change was using boned thighs, which made shredding the cooked meat a snap. Will feed our family of six two times over."

    May 7, 2013 on FoodNetwork.com

    Reviewed Kittencal's Easy Oven-Baked Barbecued Chicken
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      |  By Kittencalskitchen

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    Apr 28, 2013 on Food.com

    Recipe #277207

    Reviewed Crab Omelet
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      |  By Mille®

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    "Simple and delicious. Made the recipe for one by using 1/3 of the ingredients."

    Aug 26, 2012 on Food.com

    Recipe #19192

    Reviewed Etta's Crab Cakes (Tom Douglas
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      |  By BarbryT

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    "This recipe made two hours of picking crabs (blue crabs from the Connecticut River completely worth every minute, Heavenly bites!!! In reading through the recipe I was surprised to see that no breadcrumbs are mixed in with the crab before forming the crabcakes. I compared this recipe with another Tom Douglas recipe where he mixes in 1 cup of the ..."

    Aug 24, 2012 on Food.com

    Recipe #207817

    Reviewed Baked Stuffed Lobster New England Style
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      |  By 1Steve

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    "Perfect preparation method...made this for my husband's birthday dinner. I'd bought a huge shallot at the farmer's market so used that for the onion and used garlic instead of tarragon. This would be tough to do with a crowd, but for two-four people, it's the best way to prepare a lobster dinner."

    Aug 18, 2011 on Food.com

    Recipe #25018

    Reviewed Spicy Cashew Pork
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      |  By evelyn/athens

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    "I cook a lot of Chinese dishes. This had a great balance of flavors - garlic, ginger and spicy. My husband loved it."

    Oct 21, 2009 on Food.com

    Recipe #80581

    Reviewed Swedish Pickled Beet and Apple Salad
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      |  By Chef Kate

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    "This salad was absolutely perfect with a smorgasbord luncheon I put together. Made it the night before then let it come to room temperature the next morning. There was more than enough for 6 of us. Nice compliment to wilted cucumber salad."

    Oct 21, 2009 on Food.com

    Recipe #122899

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