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    maryemerald

    Texas

    Chef #1684782

    Texas

    Joined: Sep 14, 2010

    11 reviews by maryemerald

    1 - 10 of 11 sorted by Date | Rating | Helpful

    Reviewed Orange Rice Pudding With Golden Raisins (Crock Pot
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      |  By Sydney Mike

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    "I have made this recipe several times and usually substitute fat-free or 1% milk. I also have made it without raisins and adding vanilla and a cinnamon stick instead of the orange zest. Excellent and easy every time!"

    Mar 14, 2013 on Food.com

    Recipe #371200

    Reviewed Thai Tom Kha soup
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      |  (1 person found this helpful) |  By Rodney B.

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    "Excellent soup! Tastes almost exactly like the soup we order from a Thai place at work. I didn't add the chicken or the serrano peppers because I didn't have them and I added a large can of bamboo shoots. And, I substituted evaporated cane sugar juice for the brown sugar because I was lazy and didn't feel like looking for my brown sugar. Anyway, ..."

    Mar 6, 2013 on Food.com

    Recipe #87080

    Reviewed Sicilian Pizza Dough
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      |  By Lisa Pizza

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    "The best pizza crust I have ever made. Super easy and very flavorful."

    Dec 20, 2012 on Food.com

    Recipe #31072

    Reviewed Amish White Bread
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      |  By Karen=^..^=

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    "EXCELLENT!! I substituted fat-free milk for the water. Just an FYI...I bake one loaf in glass pan and one in a non-stick pan because that's what I have. The loaf in the glass pan usually rises more than the loaf in the non-stick pan. Also, I haven't had the speedy rising some have but it was pretty cold in my house all three times I've baked t..."

    Mar 22, 2011 on Food.com

    Recipe #26526

    Reviewed Coconut Custard Pie (Tammy's Blend Pie
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      |  By Melany *

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    "So easy!! I used dried unsweetened coconut that had been in my cabinet well over a year and then only used two eggs because I found out at the last second that was all I had ( I added a heaping tablespoon of yogurt to make up for the missing egg. I also used fat-free milk, splenda for the sugar and added a heaping tablespoon of cornstarch, too...."

    Mar 20, 2011 on Food.com

    Recipe #43824

    Reviewed Pete's Scratch Pancakes
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      |  By Bill Hilbrich

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    "Substituted fat-free milk and cut butter down to 3 tablespoons and they were still excellent!"

    Mar 20, 2011 on Food.com

    Recipe #5170

    Reviewed Baked Italian Style Tofu (Toaster Oven
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      |  By Chef Joey Z.

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    "I used one package of firm tofu packed in water which I cut in half and then into thirds because I wanted thinner slices. Then I used fresh bread crumbs mixed with Italian seasonings and salt. I sprayed a glass baking dish with Pam and then sprayed the tops of each piece with Pam. I baked at 350 degrees in a regular oven for 30 minutes and then b..."

    Feb 22, 2011 on Food.com

    Recipe #431029

    Reviewed Korean Roast Chicken Thighs
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      |  By *Petunia*

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    "Excellent recipe and very easy to make. I had a whole chicken so I cut it up, removed the skin, and used it. I also didn't have green onions so I substituted about 1/4 cup yellow onion. I mixed everything up in a bowl and then moved the chicken to a baking sheet. I boiled down the extra sauce and added it to sauteed zucchini and sauteed mushro..."

    Sep 19, 2010 on Food.com

    Recipe #83203

    Reviewed Schlotzsky's Style Sourdough Batter Rolls
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      |  (3 people found this helpful) |  By Ron Mauldin

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    "This bread is excellent! I used Fleishmann's active dry yeast and a 9 inch round cake pan because I didn't have the yeast or muffin pan called for in the recipe. I used baking method one and baked it for 22 minutes at 425 degrees. The texture of the bread was awesome with lots of air holes and it is very flavorful. I have baked bread off and ..."

    Sep 17, 2010 on Food.com

    Recipe #414883

    Reviewed SourDough Starter
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      |  (1 person found this helpful) |  By Lali

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    "Quick and easy. Started bubbling up more than I expected right away so I had to pour it into a bigger bowl within thirty minutes of starting so make sure to use a big enough bowl to start with."

    Sep 17, 2010 on Food.com

    Recipe #12914

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