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    Chef #595778

    Columbia, MO

    Chef #595778

    Columbia, MO

    Joined: Sep 23, 2007

    Birthday: Oct 10

    25 reviews by Chef #595778

    1 - 10 of 25 sorted by Date | Rating | Helpful

    Reviewed Baked Cheese Grits

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      |  By Chef #595778

    "Excellent! I love cheese grits and these were some of the best. I normally make them with sharp cheddar and garlic, but this was a nice change. I used half and half instead of heavy cream. They were creamy and smooth!"

    Nov 20, 2011 on FoodNetwork.com

    Reviewed Pulled Pork Barbecue

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      |  By Chef #595778

    "This is an excellent recipe for a crowd pleaser! It is great with our without the bbq sauce. I really like the sauce as it tends to be a more carolina style sauce, however, I know many people who prefer the more sweet tomato style of Kansas City bbq and this sauce is not that style. So that may be why some people don't like it. I have made thi ..."

    Nov 19, 2011 on FoodNetwork.com

    Reviewed Italian Wedding Soup

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      |  By Chef #595778

    "This is one of my top 10 favortie things to make in the fall and winter! I love the dill, which in contrast to another reviewer, I really think make the whole thing outstanding! Everyone's tastes are different, and some may not like dill, but I love it! I sometimes use this as a base for chicken noodle soup, as well as chicken with biscuits, ..."

    Oct 31, 2011 on FoodNetwork.com

    Reviewed Gluten Free Orange Walnut Bread
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      |  (2 people found this helpful) |  By LARavenscroft

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    "This bread is excellent! Very moist and flavorful. I also like the fact that there is not a lot of fat. I added a pint of fresh blueberries and it was delish! You could also add cranberries. Thank you for a great gluten free recipe that tastes like the real thing!"

    May 23, 2011 on Food.com

    Recipe #409155

    Reviewed Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet

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      |  By Chef #595778

    "This was excellent! I made the recipe as stated, but I had goat cheese crumbles instead of a log. I also used four eggs and two egg whites to lighten it up. Worked great! Wonderful flavors. Will definitely make this again!"

    Mar 26, 2011 on FoodNetwork.com

    Reviewed Chocolate Orange Ricotta Bread
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      |  By thevioletpear

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    "This was an excellent recipe! I love the use of orange and chocolate together, plus the ricotta. Very moist and full of flavor. Instead of making it in a loaf pan I made them into muffins. I baked them for 20 minutes or until the toothpick came out clean. I also added 1/2 tsp vanilla and 1/3 cup chopped walnuts. Thanks for a great recipe! I will b..."

    Mar 1, 2011 on Food.com

    Recipe #298774

    Reviewed Delicious Beer Biscuits
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      |  By Kittencalskitchen

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    "These biscuits were excellent! I made one substitution, which was butter instead of shortening. I also, shortened the hour long refrigeration time to 30 minutes, because I had a hungry husband on my hands. They were very light and fluffy, and rose perfectly. These will be made all the time in our house, especially when I make Red Eye Gravy. Thanks..."

    Feb 26, 2011 on Food.com

    Recipe #74856

    Reviewed Lamb Burgers with Garlic Yogurt Sauce and Pita

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      |  (1 person found this helpful) |  By Chef #595778

    "Delicious! I have to hand to Rachel Ray, she knows her burgers. I made this exactly as the recipe states except for the red pepper. I didn't have that on hand, so I substituted 1 tsp of red pepper flakes, and it worked great! I The other recipe I love to make of hers is the bbq chicken burger. It is great and healthier than the traditional beef bu ..."

    Feb 11, 2011 on FoodNetwork.com

    Reviewed Nestle' Toll House Walnut Pie (Aka Black Cat Pie
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      |  By Caryn

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    "This pie is outstanding! I absolutely love it! And it's easy to make. Thank you for such a wonderful recipe!"

    Nov 20, 2010 on Food.com

    Recipe #19677

    Reviewed Ina Garten's White Pizzas With Arugula
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      |  By Dria at Food.com

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    "This pizza is delicious! I make it at least once a month. It is not your traditional pizza, but that is why I love it, and it presents beautifully to company. Try it, you won't be disappointed."

    Oct 5, 2010 on Food.com

    Recipe #338443

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