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    Ness

    Savannah, Georgia

    Chef #55943

    Savannah, Georgia

    Joined: Sep 24, 2002

    Birthday: Dec 14

    15 reviews by Ness

    1 - 10 of 15 sorted by Date | Rating | Helpful

    Reviewed Swedish Apple Cake
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      |  By Dwynnie

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    "This cake was amazing. I thought I'd messed the batter up as it was translucent. It didn't look like "cake batter" that I'm used to, but as I'm not a regular baker, I went with it. The "cake" part on top crisped up beautifully and the apples were perfectly tender. I used Granny Smiths and I also added 1/8 tsp. of ginger, which added a nice warm de..."

    Mar 4, 2010 on Food.com

    Recipe #258860

    Reviewed Fresh Peach Crumble
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      |  By MizzNezz

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    "I had some strawberries in the fridge that were in desperate need of use, and I used fresh peaches from a peach stand here in Savannah. Georgia is known for it's peaches, after all!This is a fantastic, quick and easy recipe! The crust came out golden, crisp and chewy at the same time! The nutmeg and the cinnamon were just right, although I did..."

    Apr 29, 2006 on Food.com

    Recipe #30134

    Reviewed Chickpeas With Onion (Ceci E Cipolle
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      |  By Missy Wombat

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    "My husband is british, and his brother lived in Italy for a while, so they really got the taste for italian cooking. I added diced tomatoes to this and let it marinate a while since DH is a huge onion and tomatoe person. It was fabulous!"

    Dec 6, 2005 on Food.com

    Recipe #95257

    Reviewed Mushroom Chicken
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      |  By *Pixie*

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    "This was great. I was a bit apprehensive about using soy sauce, but it turned out so well. I didn't have any white button mushrooms on hand so sliced up two very large portabella caps. They turned out really nicely. They added alot of mushroom flavor to the gravy. Hubby was impressed!"

    Jun 3, 2005 on Food.com

    Recipe #54988

    Reviewed Clams With Angel Hair Pasta
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      |  By Paul Elliott

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    "Living in Savannah, we usually have clams readily available, but last night the only thing they had at the local grocer was mussels. This sauce was just as fabulous with mussels instead of clams. Way to go!"

    May 9, 2005 on Food.com

    Recipe #98030

    Reviewed Chicken Paprikash
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      |  By Brent Bowser

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    "I made this before and it turned out lovely. This time Im using chicken breasts, cut into cubes and serving over wide egg noodles with fresh baked bread. I prefer the ease of chicken breasts and running into a missed bit of fat makes my physically ill, like nails down a chalkboard. Either way though, this dish has a wonderful flavor.... cook with ..."

    Mar 1, 2005 on Food.com

    Recipe #23169

    Reviewed Grandma's Baked Pork Chops
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      |  By Delilah26

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    "I doubled the sage, added three cloves of garlic, and sauteed the onions in butter to the point where they just carmelized and tasted tangy to offset the sugar. I added two small cans of mushrooms too, since DH is a fiend for mushrooms, I always incorporate them into every meal for him. I still found the sauce too sweet. Dh thought it was fine, bu..."

    Feb 26, 2005 on Food.com

    Recipe #92802

    Reviewed Irish "matter of Fact Peas" (Mushy Peas
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      |  By Bergy

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    "DH is british and he missed these desperatly... I added a bit of garlic before simmering. It gave it a great kick. I love how these are thicker than the canned ones we get at a Scottish/British grocery shop, the flavor is so much better too! Yum!"

    Feb 26, 2005 on Food.com

    Recipe #21182

    Reviewed Betty's Deviled Eggs
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      |  (1 person found this helpful) |  By evewitch

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    "Believe it or not, DH, hasn't ever tried or even heard of deviled eggs. I thought they were big in England. Guess I was wrong. Anyway, I decided to stick with the classes and make this PERFECT version."

    Feb 19, 2005 on Food.com

    Recipe #64820

    Reviewed One-Pan Whiskey-Flavored Pork Chops
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      |  By Mimi Bobeck

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    "I cook everyday, at the time being, I'm a housewife. I was running out of interesting things to cook for dinner. I used boneless skinless chicken breast for this and served it with garlic-butter rice and mashed potatoes since the gravy was begging to just be gobbled up. Excellent and creamy. Will be cooking this again, no question."

    Feb 17, 2005 on Food.com

    Recipe #54974

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