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    Chef #1518560

    Chef #1518560

    Joined: Jan 11, 2010

    5 reviews by Chef #1518560

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

    Reviewed Rich and Creamy Tender Pork Chops (Pressure Cooked
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      |  (1 person found this helpful) |  By Wildflour

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    "I REALLY liked how the pork chops came out -- fork tender and moist! I, too, had to cook for about 2X as long; First time 8 minutes and then rest to no steam. Opened and tested for doneness but, wanted them done more and simply put back on for about 8 minutes of cooking and 5 of cooling (at this point I was hungry so I forced it to drop pressure..."

    Mar 25, 2012 on Food.com

    Recipe #165500

    Reviewed Substitute for 1 Envelope Onion Soup Mix
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      |  By Chef Dee

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    "LOVED THIS! I made Crockpot Pepsi Pot Roast and it was perfect! I didn't have dried beef bouillon granules so I used 2 Tbsp. of Beef Better than Bouillon (paste, and added the rest of your ingredients to one can of cream of celery soup to make a paste. Place roast in crockpot, cover with soup mixture paste, and cover all with 1 16 oz bottle of..."

    Sep 6, 2010 on Food.com

    Recipe #186221

    Reviewed Souffle Stuffed Chicken
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      |  By WendyMaq

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    "I LOVE this recipe! I just made it tonight for dinner with a side of brown rice. I don't however, get rid of the garlic. After lightly browning the garlic in olive oil, I brown the chicken. While chicken is baking, I use the same pan to make the sauce. Leftovers are perfect the lunch box."

    Jan 21, 2010 on Food.com

    Recipe #226555

    Reviewed Honeyed Buckwheat Pancakes or Waffles
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      |  By QueenJellyBean

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    "THESE ROCKED!! Very satisfying, good texture and the family highly approved..."you can make these again!" I doubled the recipe and it made 10 waffles 4.5 x 4" waffles (Krups waffle maker I always make extra to freeze or pop in the toaster for breakfast during the week. I used plain wheat germ and about 3-4 tsps for the double batch."

    Jan 17, 2010 on Food.com

    Recipe #294593

    Reviewed "hey Nic, Add the Chicken!" Leek and Potato Soup
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      |  By CabrissiTea

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    "I LOVE this recipe! I cook a chicken once a week and had four carasses in the freezer. I used Klondike Rose taters, with skins, sliced in the Cuisnart, three small leeks, seasoned with Old Bay Seasoning and lots of black pepper. I added 1 cup of small chicken pieces from last nites chicken dinner to the 1 cup I got off the bones. This is so h..."

    Jan 11, 2010 on Food.com

    Recipe #173730

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