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    Leopardstripes

    Boise, ID

    Chef #344214

    Boise, ID

    Joined: Aug 20, 2006

    Birthday: May 15

    9 reviews by Leopardstripes

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Simple Pasta With Parmesan
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      |  By 3KillerBs

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    "This has been a serious fave in our household since before the kids were born, and a staple throughout the toddler years. A yummy variation: spray a non-stick skillet with cooking spray, toss your pasta with the oil/butter/cheese/garlic powder or salt, and FRY it, letting the pasta sit long enough to get crispy and browned- then, turn the whole th..."

    Sep 11, 2009 on Food.com

    Recipe #241627

    Reviewed Best Southern Pecan Pie -- Different
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      |  (1 person found this helpful) |  By Seasoned Cook

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    "Oooooooh, BABY! This is a keeper- I made this today, and my boys are being quiet, first time all day- thanks to this pie! I only made a half-batch (1 pie, using walnuts, as pecans are pretty pricey right now. Even with walnuts instead, the texture, flavor, and overall consistency is superb- slices are clean and perfect, and the taste....just WOW!..."

    Aug 30, 2009 on Food.com

    Recipe #252760

    Reviewed Teriyaki Sauce - Homemade
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      |  By Tish

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    "This is gooooooood...tweaked it a little, as wanted more sweetness- as others have done, I boiled it down a bit, tasted, then added about 1/4 c. of white sugar, and about 2 Tbl. honey- this evened out the flavor. It grills like a dream- perfect little carmelized spots on the meat! BTW, this is EXCELLENT on jumbo shrimp- marinated them in it for 2 ..."

    May 5, 2008 on Food.com

    Recipe #21221

    Reviewed Perfect Pizza Crust
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      |  (1 person found this helpful) |  By Kit_Kat

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    "Ok, Kit_Kat- you're right, it is the PERFECT crust! There was more dough than I'd use for a single 16", but that's ok- we made cheesy bread with the excess- texture was light, bubbly, crisp on the outside, and chewy/tender on the inside. Absolutely perfect! Thanx! :"

    Mar 29, 2008 on Food.com

    Recipe #191750

    Reviewed Kittencal's Blasted Rapid Roast 2-Hour Whole Turkey
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      |  (1 person found this helpful) |  By Kittencalskitchen

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    "We actually used to use this method at a fine-dining facility that I used to work at- if you're not fond of margarine, try using grapeseed oil in its place, as it has a very high smoking point. This method can also be used for very large beef roasts, pork roasts, etc. Had almost forgotten about this- thanks for the reminder, Kittencal! ;"

    Dec 12, 2007 on Food.com

    Recipe #271595

    Reviewed Hazelnut Liqueur - Frangelico
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      |  (1 person found this helpful) |  By Dee514

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    "This wasn't as strongly-flavored as I would've liked- also, it was kinda spendy (hazelnuts aren't cheap, and it made an oil layer on the top of the liqueur that all the straining in the world did not remove. The end result isn't bad, but it's not on par with the stuff from the liquor store."

    Dec 13, 2006 on Food.com

    Recipe #46288

    Reviewed Orange Liqueur
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      |  (1 person found this helpful) |  By Mirj

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    "Followed this recipe, but for 2 things: I used a microplane grater to zest my fruit, and I used FallGlo tangerines and Persian limes for the flavoring. This produced a delicious smelling and tasting brew- pretty, too! Thanks for the great (and easy! recipe!"

    Dec 13, 2006 on Food.com

    Recipe #72203

    Reviewed Cranberry Liqueur
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      |  By seahorse73

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    "Made this for gift-giving, with Wolfshmidt 100 proof- lovely color, but POTENT. We've been jokingly calling it "cranberry hootch"! Tasty stuff."

    Dec 13, 2006 on Food.com

    Recipe #52421

    Reviewed Cranberry Liqueur
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      |  By wildheart

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    "Lovely appearance, and the flavor is, well, wow! Giving as a gift to several people this Xmas- recipe doubles and triples well."

    Dec 1, 2006 on Food.com

    Recipe #27901

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