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    highplainsdrifter

    Wyoming

    Chef #1522579

    Wyoming

    Joined: Jan 15, 2010

    Birthday: May 18

    5 reviews by highplainsdrifter

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

    Reviewed Garth Brook's German Chocolate Cake With Coconut Frosting
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      |  (1 person found this helpful) |  By Sharon123

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    "Note: This review is for the frosting only. I cheated and used a boxed German chocolate cake mix. The frosting was so flavorful, it gave the whole cake a made-from-scratch taste. I followed the recipe to a T, except I added more like 8 oz of coconut as that seemed to be thick enough. I was pressed for time, and put the saucepan of frosting in..."

    Jan 5, 2011 on Food.com

    Recipe #398107

    Reviewed Buck's Beef Kabob Marinade
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      |  By Pam-I-Am

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    "This is an exceptional recipe. Very savory but not overpowering or too salty. A real crowd pleaser. This marinade works great on beef in general, such as on round or chuck steaks. We have even used it for fajitas, just adding some chili powder and cumin while the beef is sauteing. I did use red wine vinegar, not white, although I suppose eith..."

    May 24, 2010 on Food.com

    Recipe #140754

    Reviewed Tomato Lime Pesto
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      |  By Battle in Seattle

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    "I discovered this while searching for a more unique pesto recipe. I used a serrano pepper, and had to only use half of it to avoid burning out our guests who don't have my affinity for spicy food. I otherwise made the recipe as listed, then modified to suit my tastes. As listed, I found the recipe to be a bit simple-not bland, but it pretty muc..."

    Mar 31, 2010 on Food.com

    Recipe #241528

    Reviewed Leftover Ham & Cabbage Casserole
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      |  By Bergy

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    "This is a great, simple recipe that requires little cooking skill and little prep time. I would definitely describe it more as a stir fry or a hash than a casserole. In fact, it is a great breakfast dish if you fry or poach a few eggs to go with it. My family traditionally eats cabbage with beef, and I found this recipe while searching for some..."

    Mar 28, 2010 on Food.com

    Recipe #41042

    Reviewed Calamari Special
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      |  (1 person found this helpful) |  By William (Uncle Bill) Anatooskin

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    "This recipe guided my first attempt at home-made calamari. I made several alterations, but I thought that one observation was important enough to share. I used fresh calamari, and like others, found that the breading stuck, but was rather fragile and easy to knock off while frying. I would try the milk bath next time. I don't have a deep fryer..."

    Jan 16, 2010 on Food.com

    Recipe #24858

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