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    Kristen M.

    Cary, North Carolina

    Chef #42429

    Cary, North Carolina

    Joined: May 30, 2002

    Birthday: Sep 25

    9 reviews by Kristen M.

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

    Reviewed Horseradish Sauce
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      |  By MizzNezz

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    "I made this as a dipping sauce for a fondue party, it was excellent! I only had coarse dijon mustard, though, so the texture was a bit lumpy, but next time I'll use smooth and it will be so much better. Yummy!!"

    Jun 22, 2010 on Food.com

    Recipe #39331

    Reviewed Mustard & Vinegar Barbecue Sauce
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      |  By ThatBobbieGirl

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    "I made this as one of the dipping sauces for a fondue party. It was excellent. Definitely vinegary NC-style BBQ, and makes more of a watery sauce typical of this style. Living in NC myself, cant wait to make some pork to pair with it! : Thanks!!"

    Jun 22, 2010 on Food.com

    Recipe #33772

    Reviewed Mango Salsa #1
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      |  By Rita~

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    "I made this to for a fondue party, as a "dipping sauce" or side. Everyone raved about it. I left out the jalapeno, and used 1/2 cilantro and 1/2 parsley. Didnt have red pepper flakes on hand. It came out fabulous, thank you so much! BTW I easily used my food processor to chop the shallot and greens, probably could have used it for the bell pe..."

    Jun 22, 2010 on Food.com

    Recipe #63621

    Reviewed Pan-Fried Tofu with Spicy Peanut Sauce
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      |  By WaterMelon

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    "So I only made the sauce, it was a dipping sauce for a fondue party, and it was perfect. I used 1/2 ketchup and 1/2 chili sauce, and it was spicy enough for the spice lovers and not too spicy for everyone else. Didnt have any chili flakes, and used Lactaid 2%. Delicious. Can't wait to try making the tofu with it!"

    Jun 22, 2010 on Food.com

    Recipe #69191

    Reviewed Scalloped Potatoes
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      |  (9 people found this helpful) |  By Vicki G.

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    "I also used over 2 cups of cheese. I also used Yukon Gold potatoes and left the skins on the slices. The buttery flavor of the Yukon gold is always a compliment to such a cheesy dish! (Actually I use Yukon Gold for everything, they're awesome! Very easy to make and a big hit! Btw dont be afraid of the cayenne, couldnt even taste it at recipe..."

    Jul 20, 2009 on Food.com

    Recipe #85629

    Reviewed Best Ever Banana Cake With Cream Cheese Frosting
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      |  (1 person found this helpful) |  By Rhonda *J*

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    "You weren't kidding about the "Best Ever"!! My only changes were that I made a 9inch round 2-layer cake, added a sprinkle or two of cinammon and a dash of nutmeg, and for the frosting I only used 1.5 cups of powdered sugar instead of the full 3.5 cups, and it was plenty sweet for me and for the bday girl. I can't imagine how sweet it would be oth..."

    Jul 20, 2009 on Food.com

    Recipe #67256

    Reviewed Taste of Morocco
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      |  (15 people found this helpful) |  By Mirj

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    "I served this as a main course at my vegan dinner party for 12. Everyone loved it, even the men! (And even me, who doesnt like sweet potatoes! It gives off a wonderful aroma of spices that fill the house while it is cooking. One of my guests has traveled a lot with the Peace Corps, and she commented that this was exactly like a homemade dish she..."

    May 30, 2002 on Food.com

    Recipe #19901

    Reviewed Balsamic/Olive Oil Bread Dip
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      |  (10 people found this helpful) |  By Victoria & Scott Cohen

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    "I used regular garlic and couldnt find any ground aniseed, but it was still delicious! I served this as a bread dip in little dishes to people at a vegan dinner party that I had. Everyone loved it! It also saved the day as an emergency salad dressing when I realized I had forgotten to buy some. Very easy to make, and very addictive!"

    May 30, 2002 on Food.com

    Recipe #20260

    Reviewed Dilly Green Beans
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      |  (5 people found this helpful) |  By Mille®

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    "I served this at my vegan dinner party, and it was a big hit. I used the white wine vinegar, and I may have used too much since it seemed very vinegary to me. But my guests commented that it went perfectly alongside "Taste of Morocco", another recipe I found here."

    May 30, 2002 on Food.com

    Recipe #18400

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