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    coleen114

    syracuse, ny

    Chef #319943

    syracuse, ny

    Joined: May 22, 2006

    Birthday: Nov 04

    110 reviews by coleen114

    1 - 10 of 110 sorted by Date | Rating | Helpful

    Reviewed Chicken in White Wine Sauce
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      |  By PanNan

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    "I was looking for a recipe that would fit the guidelines my husband's cardiologist outlined for his high cholesterol issues. This one fit the bill with the omission of the salt. It was a little on the bland side even after adding garlic powder and cayenne to the flour dredge, so next time I will increase the amount of garlic I use. My husband d..."

    Jan 17, 2012 on Food.com

    Recipe #60200

    Reviewed Irish Beef Stew With Guinness Stout
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      |  By JANIC412

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    "This was just okay in my opinion. The Guinness was not a recognizable flavor as the thyme and rosemary kind of overpowered. Not a recipe I will be repeating."

    Nov 1, 2011 on Food.com

    Recipe #809

    Reviewed A Mountain Of Make-Ahead Mashed Potatoes
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      |  (1 person found this helpful) |  By TGirl,RN

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    "My guests loved these. I did halve the recipe, but added the full amount of cream cheese and butter because I thought it was lacking in flavor with only half of those two ingredients. There weren't any leftovers, but I would bet they would make great potato pancakes if there were."

    Oct 18, 2011 on Food.com

    Recipe #88831

    Reviewed Dry Rub Pork Ribs
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      |  By Dug

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    "This is the hands-down best method to cook ribs. They literally fall off the bone. I will probably tweek the amounts of the ingredients next time because it was spicy, but this is now our go-to recipe. It may have been spicy because I blended all of the ingredients (red pepper flakes included in my spice grinder before applying the rub. After..."

    Aug 9, 2011 on Food.com

    Recipe #105102

    Reviewed Kittencal's Stuffed Green Bell Peppers
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      |  By Kittencalskitchen

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    "These were really tasty. I had leftover white rice from some Chinese takeout to use up, so I went looking for a way to use it up. This was a good choice. I used red, yellow and orange peppers because that is what I had and in an hour they were tender. I will cut down on the red pepper flakes next time as they were a little spicy and I ended up..."

    Jun 7, 2011 on Food.com

    Recipe #155963

    Reviewed Stuffed Small Red Potato Appetizer
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      |  By NcMysteryShopper

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    "These were very tasty, but the bacon flavor got lost in the mix, so I would add more of it. Also, at the recommendation of previous reviewers I only cooked 10-12 minutes, but they should definitely be cooked longer. The centers at 12 minutes weren't mashable enough to add to the filling."

    May 24, 2011 on Food.com

    Recipe #127172

    Reviewed Sirloin Steaks With Creamy Sauce
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      |  By *Parsley*

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    "All I can say is WOW! My husband is famous for his steaks, so he was a little nervous that I would ruin them with this sauce, but he said "you knocked it out of the park with this one." The only changes I made were due to missing ingredients in my cupboard. I changed the green onions to shallots and the beef gravy to pork gravy since those are ..."

    May 19, 2011 on Food.com

    Recipe #131400

    Reviewed Killer Shrimp
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      |  By mary winecoff

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    "This is my most requested marinated shrimp recipe so far. The longer you can marinate, the better. I found that the chilled leftovers were even better than when served warm."

    May 16, 2011 on Food.com

    Recipe #96485

    Reviewed Kittencal's Best Blasted Rapid-Roast Whole Chicken
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      |  By Kittencalskitchen

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    "While I didn't follow the choice of spices exactly, nor the lemon, I LOVED the cooking method! I gives the chicken a great crispy skin that was delectable. I simply used butter and garlic season-all for spices, and this will now be our go-to method for all roast chickens."

    Mar 15, 2011 on Food.com

    Recipe #221743

    Reviewed Buffalo Chicken Won Tons
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      |  By MarlaM

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    "Loved these! I did change the blue cheese dressing to ranch, but that is the only change I made. I also found that the cook time needed extending since I was using my mother's electric oven instead of my gas one. They almost need to be a little brown on the edges to be crispy. Otherwise, they seem a little on the soggy side from the greased ti..."

    Feb 3, 2011 on Food.com

    Recipe #400896

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