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    born-to-cook

    Santa Clarita, CA

    Chef #677708

    Santa Clarita, CA

    Joined: Dec 05, 2007

    Birthday: Apr 27

    9 reviews by born-to-cook

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

    Reviewed Cinnabon Cinnamon Rolls
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      |  By Lightly Toasted

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    "I have made these several times. Simply put, these are amazing (we think better than the commercial product. I appreciate the fact that the recipe is well written, easy to follow and produces fantastic results. Double the frosting, you just can't get enough of it! Make them.....this is the best recipe I have found."

    Feb 12, 2012 on Food.com

    Recipe #76864

    Reviewed Mrs. Field's Soft and Chewy Peanut Butter Cookies
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      |  By icetea

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    "My husband wanted peanut butter cookies.... I found a recipe and made them . They were horrible. To redeem myself I made these! He was so happy and declared it the best he has ever had,,,! I listened to reviewers.....I add 2.5 cups flour, 2cups peanut butter and 1/2 teaspoon baking soda. Perfect texture, flavor and bite, little crispy/chewy o..."

    Feb 11, 2012 on Food.com

    Recipe #115849

    Reviewed Ultimate Pizza Sauce
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      |  (7 people found this helpful) |  By SAMS_Club

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    "This sauce does not need another 5 star review....but it's so good, I needed to talk about it. I have made a lot of sauces (thick thin, fresh tomatoes, canned,etc... - some are good and some blah. But this sauce is not just GOOD, it's GREAT. Perfect pizza flavor. It reminds me of NY pizza sauce (which is saying something. Dont skimp on the ..."

    Feb 2, 2012 on Food.com

    Recipe #114392

    Reviewed Filet of Beef au Poivre

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      |  By born-to-cook

    "I was looking for a steak au poive recipe without cream......this is the one. Absolutely fabulous! I added diced mushrooms as another reviewer did....boy was that a nice touch. I was worried about how much brandy was called for, but I resisted the urge to reduce the qty. Boy I was so glad I used the right amount. Super easy and restaurant qu ..."

    Jan 6, 2012 on FoodNetwork.com

    Reviewed Tomato Pie
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      |  (4 people found this helpful) |  By seahorse73

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    "VERY, VERY GOOD....but I wanted to share about the problem of the tomatoes releasing too many juices. I skinned the tomatoes, sliced them about 1/4 think or a bit more. Laid them on a cooking sheet lined with foil....LIGHTLY salt them and pop them into a 375 degree oven until just dry. This does two things....it concentrates the tomato flavor a..."

    Aug 21, 2010 on Food.com

    Recipe #63496

    Reviewed Hajar's Own Harira -- the National Soup of Morocco
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      |  (1 person found this helpful) |  By Hajar Elizabeth

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    "Absolutely spectacular!! I have been wanting to make this and someone posted it on another site, but there is an error in it. That Chef has not corrected it. Imagine my luck when I found this recipe on my other FAVORITE site!! The soup is great....warm, inviting and flavorful. I am Morroccan food lover!! Thank you so much!!! Please submit ..."

    Mar 19, 2010 on Food.com

    Recipe #139815

    Reviewed Cioppino
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      |  By Jeff Hixson

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    "I made this for Christmas Eve. I am a Cioppino NUT and I am so disappointed in most restaurants. I spend BIG money for a watered down, lack luster dish and I am constantly sad. THIS IS NOT THAT. WOW!! What a PERFECT TREAT! I will NEVER again order this in another restaurant. This is a bit time consuming, but it's SOOOO worth the effort. DONT..."

    Jan 18, 2009 on Food.com

    Recipe #53094

    Reviewed Baked Potato Soup
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      |  By evelyn/athens

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    "This is EXCELLENT soup!! I added mashed roasted garlic and thinned it a bit more with extra milk. The calories are OUTRAGEOUS, but its a great TREAT and worth it once and a while! I encourage anyone who wants a TRULY satisfying baked potato soup to make this one!!"

    Dec 5, 2007 on Food.com

    Recipe #77316

    Reviewed Curried Butternut Squash Soup

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      |  By born-to-cook

    "I made this soup exactly. I think the amount of broth depends on the size of the squash. Mine was on the large side, had to use 6 cups of broth to thin enough to resemble soup. Very bland also, it required more spicing up than stated. The sour cream is the only redeeming quality. Without it, the soup is not worth making. Would not make again."

    Nov 27, 2007 on FoodNetwork.com

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