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    Z-chef

    Virginia

    Chef #233182

    Virginia

    Joined: Aug 02, 2005

    Birthday: Apr 05

    30 reviews by Z-chef

    1 - 10 of 30 sorted by Date | Rating | Helpful

    Reviewed Baked Beans
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      |  (3 people found this helpful) |  By Richard-NYC

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    "These truly are a taste treat!! The first time I made them I used all of the brown sugar and, although they tasted great, I thought they were too "sugary" in my mouth. The second time, I used 1/2 brown sugar and 1/2 molasses. That worked the magic for me!"

    Jul 19, 2010 on Food.com

    Recipe #39478

    Reviewed Grilled Chili Lime Corn
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      |  By @ngdarlen

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    "I've made this several times. It really does bring an almost perfect food (grilled corn on the cob to a higher level of perfect! It has just enough zip. We don't grill our corn in the husk, we just mist it with a little evoo and put it right on the grill. DElicious!!!!!!"

    May 27, 2010 on Food.com

    Recipe #96241

    Reviewed Moroccan Meatballs in Tomato Sauce
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      |  (1 person found this helpful) |  By Brookelynne26

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    "Really good. It was strange in that the more I ate, the better it got. At first, I thought it didn't have a lot of flavor, but it's very subtle and has a lingering flavor on the palate. It seems more Greek to me than Moroccan. It reminds me very much of a dish we had in Greece. I served it over Orzo, sprinkled with Feta Cheese, and a Greek Sa..."

    Jan 17, 2010 on Food.com

    Recipe #375975

    Reviewed Moroccan Meatballs in Tomato Sauce
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      |  By Brookelynne26

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    "Really good. It was strange in that the more I ate, the better it got. At first, I thought it didn't have a lot of flavor, but it's very subtle and has a lingering flavor on the palate. It seems more Greek to me than Moroccan. It reminds me very much of a dish we had in Greece. I served it over Orzo, sprinkled with Feta Cheese, and a Greek Sa..."

    Jan 17, 2010 on Food.com

    Recipe #380824

    Reviewed Brownie Cheesecake Cherry Bars
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      |  By ms_bold

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    "Made this for our "alternative" to pumpkin pie on Thanksgiving. No one ate the pumpkin pie, they all ate this!!! I made it in a 10" springform pan. When I removed it from the pan it felt very heavy so I wasn't sure it would be good. I thought maybe I baked it too long and it was a hard brick! I was wrong. It's just dense, so you don't need a..."

    Nov 27, 2009 on Food.com

    Recipe #91420

    Reviewed Mustard BBQ Sauce
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      |  By Kim1

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    "Being a yankee, I always have been a bit hesitant to try a mustard base bbq sauce. I was brought up on the tomato based stuff. Yesterday I smoked a pork butt and for a change of pace gave this sauce a try. It was OUT-STANDING. Can't wait to try it on pork tenderloin, ham or even chicken. It's really really good....."

    Oct 30, 2009 on Food.com

    Recipe #30613

    Reviewed Pork Tenderloin with Tarragon-Mustard Sauce
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      |  By Tish

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    "I have prepared port tenderloin in a LOT of different ways over the years. Pork tenderloin is pretty good no matter what - but wow did this set the bar a lot higher! We really didn't even need a knife to cut it. I didn't have cream fraice, so used sour cream. The pork was perfect, the sauce was perfect. Served it with btternt squash and a wild..."

    Oct 3, 2009 on Food.com

    Recipe #23873

    Reviewed feijoada (brazilian black bean stew
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      |  By chia

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    "My husband worked in Brazil for a couple of years and has told me many times how good feijoada is and how much he craves it. Well, I gave it a try with this recipe and it as a hit. As it cooked and filled the kitchen with its wonderful smell, he called a Brazilian friend and described it - it made his Brazilian friend homesick just hearing about..."

    Sep 28, 2009 on Food.com

    Recipe #49748

    Reviewed Key Lime Martini
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      |  By Boomette

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    "Yummy! We have always made our Key Lime Martini's with 1/2 vanilla vodka and 1/2 KeKe Beach Key Lime Liqueur with a slice of lime for garnish and, of course, the rim of graham cracker crumbs. The KeKe Beach Liqueur isn't available in many parts of the country, so now there's a delicious alternative! Thanks for sharing."

    Jul 5, 2009 on Food.com

    Recipe #380159

    Reviewed Chicken Napoli
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      |  By Realtor by day, Chef by night

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    "Wonderful meal! Only change was to use panko bread crumbs instead of flour for the chicken crust to give it a bit more "crunch". Held chicken in 225 degree oven while preparing sauce and pasta and it stayed nice and crusty. Served with a caprese salad and foccacia. My hubby tells me this needs 10 stars."

    Apr 19, 2009 on Food.com

    Recipe #360372

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