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    Oenophilly

    Williamsburg

    Chef #467583

    Williamsburg

    Joined: Mar 18, 2007

    33 reviews by Oenophilly

    1 - 10 of 33 sorted by Date | Rating | Helpful

    Reviewed Properly Prepared Spaghetti Squash
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      |  By BentSlightly

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    "When I've prepared squash in the past, it was always very lackluster. This recipe really brought out the flavor! I served it with mixed half and half with spaghetti, and it had a nice, slightly sweet and nutty flavor. I also microwaved the squash for a few minutes prior to cooking so that it would be easier to cut into."

    Oct 3, 2012 on Food.com

    Recipe #162765

    Reviewed Mocha Brownies With Coffee Frosting
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      |  (4 people found this helpful) |  By Marg (CaymanDesigns)

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    "My favorite brownie! Both the icing and the brownie are excellent. I made the brownies with all butter and with instant espresso instead of instant coffee and they came out fine. I did find the icing to be a bit sweet (this may be bc I had to use almond extract instead of vanilla, so I sprinkled some instant espresso on top and that really balanc..."

    Jul 5, 2010 on Food.com

    Recipe #103762

    Reviewed Peach Wine Cooler
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      |  By ratherbeswimmin'

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    "Very nice!I picked out this recipe to salvage a white wine that I couldn't bear to drink alone (Vinho Verde, a grapefruity and mildly bubbly wine that tastes like a mix of champagne and sprite. I also used Dole's Orange-Peach-Mango juice blend because it was on hand, so no pineapple. It made a very nicely balanced drink - it would be good for se..."

    Apr 15, 2010 on Food.com

    Recipe #58594

    Reviewed Strawberries With Devonshire Cream
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      |  By Bobtail

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    "Excellent! This was indeed very straightforward and easy to make. It was certainly sweet enough for me, without overpowering the strawberries. I used 1/3 fat cream cheese to lighten it up, and that did not seem to alter the taste. Also - this makes a lot of cream! I halved the recipe and still had enough for four servings!"

    Feb 15, 2010 on Food.com

    Recipe #122481

    Reviewed Glazed Eggnog Spritz
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      |  By Courtly

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    "We added this to out Christmas cookie repertoire last year and I had to come back to find it again because it went over so well! It definitely replaced our previous spritz doughs. Also, we used more rum than called for (maybe double? because, according to my mother, 'That just isn't enough!'"

    Dec 20, 2009 on Food.com

    Recipe #140747

    Reviewed Forgotten Cookies
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      |  (1 person found this helpful) |  By Bergy

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    "When I was a little girl, an old lady at my church always used to make these for me with M&Ms inside. It has taken me forever to track this recipe down! We called them 'Forget-me-nots'. Thank you for posting it :"

    Dec 20, 2009 on Food.com

    Recipe #13868

    Reviewed Queen Margherita Pizza
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      |  By Cookgirl

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    "This is the only pizza that I make (or eat at all, really nowadays. I started off using a giant block of fancy mozzarella that I shredded myself, but now I mostly buy a decent quality preshredded cheese and the taste is still out of this world. I usually make 2-6 at a time and freeze the rest - they don't taste quite as good reheated, but they ma..."

    Nov 17, 2009 on Food.com

    Recipe #147146

    Reviewed Jamaican Brown Stew Chicken
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      |  By Nat Da Brat

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    "The taste and flavor was very vivid. It was not as liquidy as I anticipated (served on a plate instead of a bowl but that may have been because I used fresh tomatoes instead of canned. Will make again."

    Nov 17, 2009 on Food.com

    Recipe #132334

    Reviewed Buffalo Chicken Soup
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      |  By Nonnie4Two

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    "Loved it! Inexpensive and easy. As another reviewer mentioned, I did feel the need to increase the volume of the liquid ingredients. The celery gives it a wonderful texture, although it does wilt upon reheating."

    Nov 17, 2009 on Food.com

    Recipe #109295

    Reviewed Pear and Ginger Muffins
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      |  By kolibri

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    "Yum! I picked this recipe to burn up some overripe pears, and it's a keeper! I did sub the dried pears for extra fresh and the candied ginger for about a tsp of ground, but the original ingredients sound like a very good mix and I would plan on trying them when I can get to the store. Also, I experimented and made a ginger glaze for a few of them ..."

    Jun 4, 2009 on Food.com

    Recipe #130287

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