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    VoijaRisa

    St. Louis, MO

    A 26 year old high school teacher.

    Chef #444289

    St. Louis, MO

    Joined: Feb 04, 2007

    Birthday: Oct 03

    10 reviews by VoijaRisa

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

    Reviewed Zucchini Tart With Gruyere Cheese and Herbs
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      |  (10 people found this helpful) |  By BecR

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    "This was an excellent recipe. I preferred it warm but my sister loved it as leftovers (she ate it all before I could have any!. I didn't have a tart pan, so I used a springform pan and it worked just as well."

    Jun 27, 2010 on Food.com

    Recipe #378799

    Reviewed Ground Beef Gyros
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      |  By Cyrene

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    "I was highly skeptical of this recipe since I've been visiting a local shop with wonderful gyros for many years now. Sadly, the shop closed last year and I've been looking for a new source for good gyros. I wasn't expecting much from something using beef instead of lamb, but it turned out extremely well! I added a bit more garlic than the recipe c..."

    Mar 30, 2010 on Food.com

    Recipe #30081

    Reviewed Red Lobster Cajun Chicken Pasta
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      |  By Lali

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    "This recipe was fantastic. It had one hell of a kick (which was a bit much for me, but I'm admittedly a wuss when it comes to such things so next time I'll reduce the amount of cajun seasoning. I also used portabella mushrooms and added a bit of celery. The mushrooms and the peppers were by far the best part of this with the sauce. The chicken wa..."

    Feb 6, 2010 on Food.com

    Recipe #11767

    Reviewed Pizza Dough for Thin Crust Pizza
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      |  By UnknownChef86

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    "Great crust! I've tried this on both a preheated baking stone as well as a metal pizza pan and think it works much better on the latter. The crust comes out much crisper, which is just how I like it."

    Sep 13, 2007 on Food.com

    Recipe #70165

    Reviewed Cinnamon Cream Cheese Roll-Ups
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      |  By MizzNezz

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    "These are absolutely wonderful. I think the recipe calls for a bit too much cinnamon sugar mix. I ended up tossing quite a bit. I also didn't have a rolling pin. If anyone else runs into this problem, a wine bottle works just as well!"

    Sep 13, 2007 on Food.com

    Recipe #26882

    Reviewed Spaghetti With Chicken Bolognese Sauce
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      |  By Super San Mateo Chefs

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    "While quite good, this recipe seemed to be lacking a little something. It wasn't quite as robust as I was hoping for from all the things in it. I had even added mushrooms. I think perhaps some artichoke or eggplant may help depending on taste.Overall, a nice solid recipe. Very simple to make (although somewhat time consuming, but I did like tha..."

    Sep 9, 2007 on Food.com

    Recipe #207688

    Reviewed Greek Penne and Chicken
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      |  By lauralie41

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    "A good tasty recipe, but it seemed like too much noodles and not enough of the real substance (chicken, tomatoes, etc. Adding 1 1/2 pouds of chicken would not have been out of place."

    Jun 26, 2007 on Food.com

    Recipe #173082

    Reviewed Artichoke Linguine
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      |  By Engrossed

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    "I wasn't sure about this recipe, but I love artichoke and saw that the reviews were favourable so I went ahead and tried it and WOW was it good.I did as someone else suggested and added some tomatoes which I sauteed with the garlic in the butter before hand and it turned out very wellThanks for the great recipe!"

    Mar 27, 2007 on Food.com

    Recipe #201386

    Reviewed Chicken With Creamy Apple-Mushroom Sauce
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      |  By jonesies

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    "I was a bit leery about trying something that tried to combine cream and apples, but I wasn't displeased with the results. Unfortunately, this wasn't near creamy enough for my taste, despite using half & half instead of milk.I also don't have an apple peeler, so I just tossed in chunks. Now I realize that the softened apple is what helps thicken..."

    Feb 10, 2007 on Food.com

    Recipe #206643

    Reviewed Gerber Sandwich
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      |  (1 person found this helpful) |  By mydesigirl

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    "I love gerber sandwiches. However, I should note that true St Louis style ones use provel. Unfortunately, it's impossible to find outside of St Louis. However, provel is a blend of Provellone, Cheddar, and Swiss, so I generally try to blend these (although I haven't figured out just the right blend yet."

    Feb 10, 2007 on Food.com

    Recipe #85144

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