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    Marc Peters

    Chef #6536

    Joined: Mar 16, 2001

    9 reviews by Marc Peters

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Strawberry Rhubarb Streusel Pie
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      |  By Shar-on

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    "Wow! I LOVED this recipe! Made it exactly as is, but next time I might make the crust from scratch, as the filling is just way too good for plain ol' store bought pie crusts. Will be making this next weekend to take to work, guarenteed hit!Thanks for sharing!"

    Jun 10, 2007 on Food.com

    Recipe #83789

    Reviewed Tex-Mex Lasagna
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      |  By Redsie

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    "Made this today, and it was exceptionally east to make and tasted delicious. I didn't make any changes or substitutions except for doubling the jalapeno as I like it hot. Will be adding this to my favorites list."

    May 20, 2007 on Food.com

    Recipe #205839

    Reviewed Light & Tasty Banana Split Cheesecake
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      |  By jonesies

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    "I caught this in the last issue of Light and Tasty, and it really is very good. Fairly easy to make as well, although I was confused as to whether I should store leftovers in the fridge or freezer. (I would recommend keeping in freezer, and thawing slice about 1/2 day before you eat otherwise the bananas get soggy.Thanks for submitting this t..."

    Jan 22, 2007 on Food.com

    Recipe #204021

    Reviewed Easy Girl Scout Thin Mints
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      |  (2 people found this helpful) |  By okpat1

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    "I wasn't able to find mint chocolate chips in my local grocer so I used 2 bags of regular chocolate chips and 2 table spoons of mint extract. Tasted REALLY good. Not sure if you can get 60 cookies out of this recipe though? I used more chocolate chips than what was called for and only got 40, although my first 50-10 cookies I was too liberal with ..."

    Mar 25, 2006 on Food.com

    Recipe #155428

    Reviewed Mock Chili's Nacho Burger
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      |  By kcdelong

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    "I found this recipe a couple months ago I think on Top Secret Recipes. The burgers are very good and so far everyone that has tried them has liked them. This week was the first chance I got to properly make them over a grill and they were fantastic.Don't take any shortcuts with the guacamole or Pico de Gallo both taste excellent compared to th..."

    May 10, 2004 on Food.com

    Recipe #58977

    Reviewed Copycat Chicken Enchilada Soup.
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      |  By Always in the kitchen Connie

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    "I made this last week and it was VERY good. Unfortunately wasn't able to get Masa Harina in my little ol' town and made due with regular flour. Anyone know of a better substitute?For Pico de Gallo I did 2 medium tomatos, 1/2 cup red onion, 2 Jalapeno Peppers, 2 tsp Cilantro, and dash of salt sliced and diced in my salsa maker. -- Definately n..."

    Mar 22, 2004 on Food.com

    Recipe #85728

    Reviewed Copycat Chili's Chicken Enchilada Soup
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      |  By kcdelong

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    "I made this last week and it was VERY good. Unfortunately wasn't able to get Masa Harina in my little ol' town and made due with regular flour. Anyone know of a better substitute?For Pico de Gallo I did 2 medium tomatos, 1/2 cup red onion, 2 Jalapeno Peppers, 2 tsp Cilantro, and dash of salt sliced and diced in my salsa maker. -- Definately n..."

    Mar 22, 2004 on Food.com

    Recipe #58976

    Reviewed Dutch Apple Pie
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      |  (3 people found this helpful) |  By beckas

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    "This is real easy to make and tastes great, and I'm a rookie baker. I almost screwed up on step number 5, read that as 1/3 tbs flour, Salt, AND Cinnamon. Thought, wow that's a lot of salt. : Thankfully I tasted the mix before proceeding (mouth really puckered up. So be careful there (1/4 teaspoon salt and 1/2 teaspoon cinnamon."

    Jul 21, 2003 on Food.com

    Recipe #52524

    Reviewed Crock Pot Cheesy Hash Browns
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      |  (8 people found this helpful) |  By ~*Miss Diggy*~

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    "I made this as a side dish for Thanksgiving. It came out pretty good and is very easy to make. I made this again yesterday and added some ham. 6 hours seems to be the maximum cooktime. I started the crockpot just before going to work and came back 7 hours later and it was burnt. "

    Dec 10, 2002 on Food.com

    Recipe #42719

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