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    Chef #300113

    Chef #300113

    Joined: Mar 08, 2006

    5 reviews by Chef #300113

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

    Reviewed Authentic Italian American Marinara Sauce/ Red Gravy
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      |  (1 person found this helpful) |  By An Italian Jew, but Irish!

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    "This is the recipe I have been looking for. Real Italian gravy, just like my friends, the Campisis, used to make. Rich, rich flavor that we can't get enough of. So easy to make. I half the recipe and buy the huge can of crushed tomatoes at Sams, just do the math for what you need. I can't believe I'm only the 2nd person to make and review thi..."

    Jul 20, 2010 on Food.com

    Recipe #313788

    Reviewed Chocolate Icebox Pie
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      |  (1 person found this helpful) |  By Lvs2Cook

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    "I cut this recipe out of the Southern Living magazine, but just got around to trying it. I made a homemade graham cracker crust in the microwave (I love this method You know, after years of buying premade crusts, you forget how much better the homemade are. I will search Zaar and see if someone has posted the microwave recipe, if not, I will po..."

    Jun 2, 2006 on Food.com

    Recipe #152149

    Reviewed Ninfa's Green Sauce
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      |  By Kim D.

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    "FANTASTIC! My DH and I loved this sauce. It is so easy to prepare and has such complex flavors. Best to prepare at least l day before serving for flavors to meld. It makes alot, but keeps well in refrigerator for 2 weeks or so. Here in Texas you can never have too many sauce/salsa recipes and this is defintely one you should add to your favori..."

    May 24, 2006 on Food.com

    Recipe #34965

    Reviewed Greek Steak Salad
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      |  By Sharon123

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    "FANTASTIC-The perfect summer meal. My husband, who is from the Mediterranean couldn't stop praising it and actually walked around the table and gave me a kiss! The night before, we had grilled some beautiful medium rare beef tenderloins and had leftovers, so I went on Zaar looking for a steak salad. Boy, did I find the best! Naturally, I used th..."

    May 16, 2006 on Food.com

    Recipe #74514

    Reviewed Rosemary Chicken
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      |  By Theresa/ Thunderbird

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    "Great flavor, ease of preparation. I agree with Lorac that chicken should be flattened to cook faster. You can also cut the chicken breast in half lengthwise, making thinner cutlets. The trick to the sauce is to use heavy cream, not half and half. Heavy cream (whipping cream will not separate when boiled and you can reduce the sauce for a thi..."

    Mar 30, 2006 on Food.com

    Recipe #44873

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