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    Chef #617788

    No. Providence, RI

    Chef #617788

    No. Providence, RI

    Joined: Oct 16, 2007

    18 reviews by Chef #617788

    1 - 10 of 18 sorted by Date | Rating | Helpful

    Reviewed Pressure cooker chicken stock
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      |  By Hey Jude

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    "Used it for turkey stock. In addition, I also added a couple chicken bouillion cubes for flavor. Unbelievable how much more richer and flavorful it was done in the pressure cooker. It beats all other vessels, hands down!"

    Dec 29, 2012 on Food.com

    Recipe #71349

    Reviewed Cornbread Croutons
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      |  (1 person found this helpful) |  By Lvs2Cook

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    "Had these for the first time at a restaurant and was impressed at how good they were. Took me a few minutes to figure out what they were made of. Never would've thought to make croutons from corn bread. So simple and so good. Wish I had known of them sooner, it would have saved many partially eaten loaves from going into the trash can.
    Only..."

    Jan 23, 2012 on Food.com

    Recipe #116596

    Reviewed Buffalo Wings
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      |  By Amy Ann Ash

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    "I have tried several oven baked Buffalo Wing recipes and have to face it: there is nothing like fried. For baked, these wings were very good. Very tender, though I did cook them about 20 min longer than recipe stated, as I was trying to get them crispier. The problem is that the underside sits in juices and gets soggy. Even if top side is crispy..."

    Jan 22, 2012 on Food.com

    Recipe #324138

    Reviewed Red Lobster® Nantucket Baked Cod
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      |  By Michelle_My_Belle

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    "This is a nice light dish and great if you are on WW. But I personally prefer my cod with crumbs on top or fried in batter. That's just me."

    Sep 5, 2011 on Food.com

    Recipe #221240

    Reviewed Stuffed Crust Pepperoni Pizza
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      |  By looneytunesfan

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    "As soon as I saw this recipe I ran out to buy ingredients to make it because it looked so good! I used a bag of already made pizza dough. I did not have enough mozzarella sticks so I cut them in half. I thought I wrapped the dough around them pretty well, but when I took it out of oven the crust had opened up. I will be sure to pinch around th..."

    Sep 5, 2011 on Food.com

    Recipe #141130

    Reviewed Rhode Island Chowder

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      |  By Chef #617788

    "2009 - I can tell you that RI chowder should be RED. It should have some tomato sauce in it. I also have never seen sour cream on clam chowder!
    June 2011 - The restaurants I dine at offer red or white, not clear. We grew up with Rocky Point Clam Cakes & Chowder(light red, hint of tomato--not a deep red with herbs and vegetables like Manhatten ..."

    Sep 4, 2011 on FoodNetwork.com

    Reviewed Char-Grilled Chicken With Sage Butter Aust Ww 4pts
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      |  By Sonya01

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    "Good, but not "WOW"."

    Aug 30, 2011 on Food.com

    Recipe #244972

    Reviewed Chicken Marsala
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      |  By Dancing08

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    "Impressive...One of those dishes that looks and tastes like alot of work went into it(but it really didn't. Classy enough to serve for a dinner party.
    Instead of adding cornstarch and water mixture at end to thicken, I just added about a heaping tablespoon of corn starch to the chicken stock called for in the recipe and it thickened up nicely."

    Aug 30, 2011 on Food.com

    Recipe #205573

    Reviewed Pasta With Butternut Squash and Sage (Weight Watchers' Friendly
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      |  (1 person found this helpful) |  By Abby Girl

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    "I couldn't wait to try this recipe. I love Squash and have a good supply of Sage in my garden.
    It was Good - but lacked something in flavor. It needed something else, not sure what...Some regular onion perhaps and maybe a hint of cinnamon??
    Also, don't cover pan when cooking squash. I did, trying to get it to cook faster, but it wasn'..."

    Aug 24, 2011 on Food.com

    Recipe #449276

    Reviewed Jack Daniel's Grill Glaze
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      |  (1 person found this helpful) |  By motherof4boys

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    "This is a family favorite recipe. I have made it three times and my husband and kids love it. During football season the request is battered fried boneless chicken strips/tenders served with this glaze. They actually perfer it over buffalo sauce. There is usually enough to store some for a later meal. Thanks for sharing."

    Jul 24, 2011 on Food.com

    Recipe #65886

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