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    Chef jshaffer

    St. Francisville, Louisiana

    Chef #312206

    St. Francisville, Louisiana

    Joined: Apr 19, 2006

    29 reviews by Chef jshaffer

    1 - 10 of 29 sorted by Date | Rating | Helpful

    Reviewed Bacon, Kale and Leeks
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      |  By Crechemom

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    "WHat a wonderful cook you are! This had me salivating just reading it. And what a thoughtful son! He will be very glad he has these later in life, not just at college. How could anybody refer to a dish like this as 'icky'? It is as delicious as it sounds."

    Feb 20, 2008 on Food.com

    Recipe #218711

    Reviewed Chocolate Covered Apricots
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      |  By Kathy at Food.com

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    "I used apricots from Nutonline, which has the best dried fruit in the world. Also comes in a special pouch that allows you to add a little moisture if you need to. I have used lots of dried fruit before,but the ones from Nutsonline are truly superior. Their nuts and seeds are also excellent."

    Feb 13, 2008 on Food.com

    Recipe #89167

    Reviewed Cottage Cheese Batter Cake
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      |  By Derf

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    "First off, this is not a cake. It is a cross between a souffle and a pudding, like bread pudding. Mine had a beautiful color to it, and the inside was the consistency of a souffle. The only change I made was to use coriander instead of cinnamon (personal preference. I did not use the topping because I thought it was excellent as it was, not t..."

    Jul 20, 2007 on Food.com

    Recipe #18189

    Reviewed Norton's Cafe Olive Salad (Muffuletta Spread
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      |  By tunamanphd

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    "This is intended as the dressing for the wonderful muffoletta sandwich, a sandwich made on a very large round Italian bread as a bun. The other important ingredient is lots of meat and cheese, ham, genoa salami, almost anything you like. This makes an absolutely wonderful sandwich, but honestly, there's no way one person could put this away. Th..."

    Jul 12, 2007 on Food.com

    Recipe #216412

    Reviewed Pineapple Rice Cream Salad
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      |  By Kaarin

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    "Followed recipe exactly and got a very different jello salad. Really nice and so different. Sort of a cross between rice pudding and lime jello, but with a custardy twist. I don't have small children, but I bet they would love this. Thanks for sharing."

    Jun 13, 2007 on Food.com

    Recipe #142607

    Reviewed Low Carb Green Bean Casserole
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      |  By Mercy

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    "I'm switching to this recipe for green beans. Is everybody on a diet now? Do we all have to be? This is so good, but I did leave out the mushrooms (personal preference. However, I wouldn't suggest that everyone needs to do that. I used cheddar, it's what I had on hand."

    Apr 23, 2007 on Food.com

    Recipe #119995

    Reviewed Vidalia Onion and Apple Casserole
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      |  By Mercy

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    "Excellent as written. My guess would be that if it tasted bland. the crumbs weren't sauteed in the bacon fat. Makes a lot of difference."

    Apr 23, 2007 on Food.com

    Recipe #120174

    Reviewed Rösti (Roesti
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      |  (1 person found this helpful) |  By Charlotte J

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    "What a simple but delicious dish, as well as being a great way to use leftover potatoes. The butter really is necessary for the flavor, as is the onion. These look so pretty all browned on the plate."

    Apr 23, 2007 on Food.com

    Recipe #213315

    Reviewed Japanese Mum's Chicken
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      |  By JustJanS

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    "This recipe must be unbreakable. If you can sub red wine vinegar for the balsamic, Splenda for the sugar, and Worcestershire for the soy, you have absolutely nothing left except chicken,water and garlic. And all of these substitutions are mentioned in these comments. I think balsamic is sweet in taste along with the vinegar taste, certainly unl..."

    Apr 15, 2007 on Food.com

    Recipe #68955

    Reviewed Spicy Roasted Sweet Potatoes
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      |  By Tracy K

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    "This is some good! Also it has no sugar and no marshmallows, and that's a recommendation for me right there. Why on earth did we load sugar and marshmallows onto a vegetable that is already sweet? I'll bet sweet potatoes would like to be divorced from marshmallows, or at least legally separated. I will make this often."

    Apr 15, 2007 on Food.com

    Recipe #95309

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