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    Donna M.

    Billings, Montana, United States

    Chef #2586

    Billings, Montana, United States

    Joined: Sep 04, 2000

    77 reviews by Donna M.

    1 - 10 of 77 sorted by Date | Rating | Helpful

    Reviewed Mexican Hot Chocolate Balls
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      |  By Michelle Berteig

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    "I made these for Christmas this year and loved them! They taste even better after they age a few days. I also re-rolled my cookies in the sugar mix later on. The only thing I did differently was to add a tablespoon of cornstarch to the bottom of my cup when measuring the flour. It makes the cookies more tender and we prefer them that way. Also toa..."

    Jan 7, 2013 on Food.com

    Recipe #273710

    Reviewed Applebee's Oriental Chicken Salad
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      |  By Graybert

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    "Fabulous! I love this Applebees salad. I do it the easy way and buy a tub of mixed salad greens and also use pre-cooked chicken from the grocery store. I like rice noodles better than chow mein noodles because I think they have a better texture. They are usually sold right next to the chow mein noodles in the grocery."

    Apr 20, 2012 on Food.com

    Recipe #19253

    Reviewed Bierocks (German Hamburger- and Cabbage-filled rolls
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      |  (1 person found this helpful) |  By FlemishMinx

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    "Fabulous! We really enjoyed these. I used more onion (2 medium and added 2 shredded carrots, some chopped fresh parsley and a full 2 teaspoons black pepper to the filling mix. Since I used a lot of black pepper, I omitted the cayenne. I used packaged shredded cabbage sold as slaw mix to save time. This recipe is going to be a regular at my house!..."

    Nov 14, 2011 on Food.com

    Recipe #88304

    Reviewed Easy Peasy Mini Sour Cream Biscuits
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      |  By seesko

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    "I used this as a topping for my peach cobbler and it was excellent. The only changes I made were to add a spoonful of sugar and a few gratings of fresh nutmeg. It made a very tender, flavorful topping which I will definitely use again. Thanks!"

    Nov 9, 2011 on Food.com

    Recipe #351412

    Reviewed Cherry Crisp Pie
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      |  By MarthaStewartWanabe

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    "This was very good, but I think if I make it again I would add 1/2 teaspoon of almond extract to enhance the flavor, and a few drops of red food coloring to brighten the color of the filling. We usied fresh picked tart cherries. I also had problems with the filling leaking under the crust, so be sure you build the sides up high enough to avoid thi..."

    Jul 20, 2010 on Food.com

    Recipe #319158

    Reviewed King's Hawaiian Bread (Copycat
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      |  By Redneck Epicurean

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    "Nice flavor in this bread! It does need some salt (I added 2 tsp.. I thought the texture was a bit off--slightly too crumbly for a yeast bread. I will definitely make it again."

    Mar 20, 2010 on Food.com

    Recipe #198480

    Reviewed Yummy Crunchy Caramel Apple Pie
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      |  (1 person found this helpful) |  By Wendy W88

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    "Fabulous pie! I used brown sugar in the filling and also added a teaspoon of vanilla. My apples were Cortlands, fresh picked from the tree in my yard. They are a jucier apple than Granny Smiths, so next time I think I'd add a bit more thickener. I peeled my apples and cut them in small chunks. Baked the pie for the first 30 minutes on the lowest r..."

    Oct 11, 2009 on Food.com

    Recipe #31128

    Reviewed Lemon Cream Cheese Pie
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      |  By Family Favorites

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    "My family loves this too, and we have been making it for 40+ years. It is quick and easy to make and very satisfying. The only thing we do different is to use an 8 oz. package of cream cheese."

    Apr 25, 2009 on Food.com

    Recipe #367727

    Reviewed Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot
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      |  By Kree

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    "Delicious and very easy! I added a can of diced green chili peppers for some extra flavor."

    May 29, 2008 on Food.com

    Recipe #95569

    Reviewed Mean Chef's Buttermilk Scones
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      |  By newspapergal

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    "Loved the crunchy outer crust on these scones. They weren't quite as light as I would have liked, but that is minor. The recipe doesn't state if you should leave the cut wedges together or separate them with some space between before baking. I didn't separate, but I definitely will the next time because I had to bake them several minutes longer th..."

    May 5, 2008 on Food.com

    Recipe #37490

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