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    ksduffster

    Silicon Valley

    Chef #364685

    Silicon Valley

    Joined: Oct 16, 2006

    Birthday: Aug 06

    119 reviews by ksduffster

    1 - 10 of 119 sorted by Date | Rating | Helpful

    Reviewed Italian Style Swiss Chard
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      |  (1 person found this helpful) |  By Buster's friend

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    "Fast, tasty, *and* doesn't require me to forgo the yummy chard stalks! I've made this twice in the past week it is so good! The second time, I doubled the amount of capers (and remembered to mash them! and it was even tastier. Served over beans and rice for a hearty and healthy vegetarian meal. Thanks!"

    Mar 28, 2010 on Food.com

    Recipe #372652

    Reviewed Awesome Asian Slaw
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      |  (2 people found this helpful) |  By Normaone

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    "This was excellent! I made the full amount of the dressing, but I ended up only using about half of it because we like our slaw a little drier. Saved the rest for other salads and a stir-fry later in the week. I also used tahini in the dressing, but I forgot to cut back on the oil, so it was slightly greasy but not too bad. I also subbed 1 tbsp. s..."

    Mar 28, 2010 on Food.com

    Recipe #61492

    Reviewed Kale and White Beans
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      |  (1 person found this helpful) |  By Hinkle

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    "We absolutely loved this! My husband says he could have finished off the pan by himself (and nearly did!. The bunch of kale I got from my CSA was smaller than I had anticipated, so I chopped up some broccoli and added it just before the kale. I think I steamed it a little to much, but the flavours were amazing nonetheless. Thanks so much!"

    Feb 14, 2010 on Food.com

    Recipe #179716

    Reviewed Collards
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      |  By Matt Booth

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    "This was fantastic! I used 2 bunches of collards and ketchup in place of the tomatoes (which I was *not* happy about, but the tomato paste I thought I had had gone off. I think the ketchup made it sweeter than it should have been, but there was still enough spice to give it some serious zing. I only cooked them for an hour or so because I started..."

    Jan 23, 2010 on Food.com

    Recipe #75106

    Reviewed Szechuan Bok Choy
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      |  By southern chef in louisiana

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    "We loved this! I also used a little stock to thin out the paste mixture. I think my bok choy was smaller than those called for though, because after it cooked down, we barely got 2 servings. Next time I'll just use have to use more! Thanks for sharing!"

    Jan 23, 2010 on Food.com

    Recipe #12563

    Reviewed Chinese Green Beans
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      |  (2 people found this helpful) |  By BoxO'Wine

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    "My favourite dish at the vegan restaurant near my office is their 'Spicy Garlic Green Beans' and I have clearly spent way too much time and effort trying to recreate it, since the recipe has been here for years now! To fully recreate their dish, I added a few more garlic cloves, added fried tofu slices to the skillet when I added the beans, and do..."

    Dec 27, 2009 on Food.com

    Recipe #53164

    Reviewed Miso-Glazed Kabocha Squash
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      |  By dicentra

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    "We really loved this! It was so easy and the squash came out so tender and flavourful. Thanks!"

    Dec 27, 2009 on Food.com

    Recipe #378489

    Reviewed Baked Tempeh
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      |  (1 person found this helpful) |  By Chef #683770

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    "The basics are always best. Thanks!"

    Dec 27, 2009 on Food.com

    Recipe #271186

    Reviewed Simply Sweet and Sour Red Cabbage
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      |  By Lorac

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    "This was an easy and delicious recipe. I also replaced the sugar with 3 T. Splenda and I found it a bit sweeter than I had hoped, probably since I find balsamic vinegar a little sweet as well. Next time, I'll probably decrease the sweetener and hopefully more of the sourness from the vinegar wil come through. Thanks!"

    Dec 27, 2009 on Food.com

    Recipe #20182

    Reviewed Italian Kale
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      |  (2 people found this helpful) |  By Debbwl

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    "What a wonderfully easy way to prepare kale! The hardest part of the whole thing was taking the stems out of the greens! After that was done, it was about 10 minutes to the table. I am not a raisin fan and I loved every bite of this. The raisins helped to take the edge off the bitterness of the kale. I dry-toasted the pine nuts (my favourite! ins..."

    Dec 23, 2009 on Food.com

    Recipe #398279

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