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    rickoholic83

    Chef #398275

    Joined: Dec 01, 2006

    Birthday: Apr 20

    405 reviews by rickoholic83

    1 - 10 of 405 sorted by Date | Rating | Helpful

    Reviewed Schezwan or Szechuan Spicy Hot Chicken
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      |  By Tallie in Pacific NW

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    "This was a great dish! I added baby corn, mushrooms and red pepper to increase the veggies. Thanks for sharing. ***Made for Spring PAC 2013***"

    Apr 19, 2013 on Food.com

    Recipe #360394

    Reviewed Shrimp Cobb Salad
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      |  By breezermom

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    "I adore salads and this one is excellent! I added some sliced black olives and hard-boiled egg. A little dollop of ranch dressing on each serving and it was perfect! Thanks for sharing, breezer. Definitely a keeper! ***Made for Spring PAC 2013***"

    Apr 7, 2013 on Food.com

    Recipe #480579

    Reviewed Creamy Ham Fettuccine (Quick and Easy
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      |  By breezermom

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    "Incredibly easy and quick! I used fusilli pasta, ham steaks from Costco and added fresh, minced garlic when sauteing the onions. I left out the nutmeg per personal preference. We loved that the broccoli was still crisp and not turned to mush. Served it with a spinach salad and some garlic bread. Thanks for sharing, breezer. Wonderful recipe!..."

    Apr 7, 2013 on Food.com

    Recipe #393318

    Reviewed Easiest Chicken Enchilada Bake E-V-E-R
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      |  By Tallie in Pacific NW

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    "The ease of this recipe is spot on! My grocery store didn't have a rotisserie chicken at 7 am so I used 4 roasted chicken breasts. Since the breasts were roasted bone-in and didn't have any seasoning, I had to change up the steps of the recipe. I shredded the chicken and mixed it with 2 cups of sour cream. To that I added 1 T of chil..."

    Mar 29, 2013 on Food.com

    Recipe #453148

    Reviewed Red Hot Wing Vegetarian White Chili
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      |  By Tallie in Pacific NW

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    "I would be remiss in my review if I didn't start off by saying this recipe is not a vegetarian chili. A vegetarian chili wouldn't use chicken stock as an ingredient so I used vegetable stock as a substitute. That being said, this is a great chili, although I think of it more as a soup. It had a good heat to it and lots of flavor. I m..."

    Mar 29, 2013 on Food.com

    Recipe #402548

    Reviewed Andrea Spadoni's Deluxe Grilled Cheese
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      |  By breezermom

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    "One of my favorite foods in the world is grilled cheese and this one is fantastic! I scaled the recipe down to one, used sharp cheddar and added some chopped pickled jalapeno to the cheese mixture. (I'm fighting a head cold and needed the heat. Used Dave's Killer Good Seed bread and spread the outside with a thin layer of mayo, ala R..."

    Mar 17, 2013 on Food.com

    Recipe #471649

    Reviewed Smoked Mozzarella Pasta Salad
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      |  By :(

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    "What a great use for the marinade of artichoke hearts! Very clever. I doubled the recipe and took it to school to share with my colleagues. They loved it, as did I. This is definitely a recipe I will use often in the summer. Thanks for sharing, Sue! ***Made for PRMR***"

    Mar 12, 2013 on Food.com

    Recipe #83208

    Reviewed Spinach and Mushroom Pasta Bake
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      |  By flower7

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    "I had quite a bit of baby spinach to use up and didn't want to just saute it with garlic and butter/olive oil. Thank goodness for Zaar and flower! I doubled the recipe and increased the spinach, mushrooms and garlic because I knew I would be taking it to school to share. It was fantastic! I added a 15 oz. can of whole olives (sliced, a 15 oz...."

    Jan 26, 2013 on Food.com

    Recipe #303399

    Reviewed Sauteed Baby Spinach and Garlic
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      |  (2 people found this helpful) |  By Steve_G

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    "A great way to use up spinach! I used 1 T oil and 1 T butter and added some red pepper flakes. Thanks for sharing!"

    Jan 13, 2013 on Food.com

    Recipe #50428

    Reviewed Bourbon Chicken
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      |  (1 person found this helpful) |  By LinMarie

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    "Great chicken! I used one pound of chicken and doubled the sauce. Mixed the sauce ingredients in a separate bowl before frying the chicken. This gave the sugar time to dissolve. Once the chicken was cooked, I added the sauce and simmered for 20 minutes. I added a cornstarch slurry at the end to thicken the sauce. Served over jasmine rice. T..."

    Jan 13, 2013 on Food.com

    Recipe #45809

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