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    Chef #241374

    Chef #241374

    Joined: Sep 06, 2005

    5 reviews by Chef #241374

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

    Reviewed Wonderful Salsa
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      |  By Jazze22

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    "I've canned this salsa for about 5 yrs and each year I have to increase how many batches I make. I have decreased the sugar and added cilantro. I have also stream-lined it a little. I have found draining off the liquid to be unnecessary. Also, last year I left the skin on the tomatoes and chopped the tomatoes with the Vidalia Onion Chopper. (An aw..."

    Jun 26, 2012 on Food.com

    Recipe #9272

    Reviewed Wicklewood's Ginger Nut Biscuits (Gluten Free
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      |  By WicklewoodWench

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    "These were really good. I used a flour mixture of 3 c. white rice flour, 1 c. cornstarch and 1/2 c. tapioca flour. For my personal taste I would add 1/2 t. salt, extra cinnamon and maybe some vanilla. This dough has the exact texture of regular ginger snaps. I used a cookie scoop and did not flattten because I like them a little chewy."

    May 21, 2012 on Food.com

    Recipe #437603

    Reviewed Black Bean Brownies (Gluten Free
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      |  (1 person found this helpful) |  By ejc12

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    "I followed the recipe exactly (rinsed and drained the beans even thought it doesn't say to. They were extremely dry and crumbly. I am an experienced baker and I double checked everything so I'm not sure what happened. Maybe I will try again without draining and see if that helps and not mixing them in the blender. The finished product looks tough..."

    Apr 12, 2012 on Food.com

    Recipe #418692

    Reviewed Cake Mix Frosting
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      |  By podapo

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    "We only like homemade frosting but I was curious to try this. The whole family hated it. It has a strong flour-like pasty taste. Definately do not recommend."

    Feb 14, 2012 on Food.com

    Recipe #104747

    Reviewed Too Easy Gooey Caramel Rolls
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      |  By peppermintkitty

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    "I've been making these for years and prefer using a 9x13 cake pan. The caramel sauce is able to get to all of the rolls more evenly."

    Dec 28, 2008 on Food.com

    Recipe #65640

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