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    galponetta

    Foot of the Rocky Mountains

    I like to learn about food and its history, how ingredients interact, and cooking techniques.

    Chef #709902

    Foot of the Rocky Mountains

    Joined: Dec 31, 2007

    39 reviews by galponetta

    1 - 10 of 39 sorted by Date | Rating | Helpful

    Reviewed Anginetti (Italian Lemon Drop Cookies
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      |  By Kim D.

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    "I loved these cookies - very easy to make and a nice lemony taste. They were better after being allowed to sit for a day or two - the frosting flavor sort of soaks into the cookie. I used butter since I don't usually use shortening, and I also added some grated lemon zest to the cookie batter. For the frosting just mixed lemon juice into the pow..."

    Jan 4, 2013 on Food.com

    Recipe #104852

    Reviewed Dad's Best Brisket
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      |  By ratherbeswimmin'

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    "I've made this twice now and it is great. I marinate in a large plastic bag, then seal the meat in foil to cook. This second time I reduced the liquid smoke, and added a splash of soy sauce and of balsamic vinegar. I remove the fat cap before topping with BBQ sauce. I also reduced the heat to 275 for the final uncovered cooking, to reduce the ..."

    Aug 6, 2012 on Food.com

    Recipe #26337

    Reviewed Awesome Marinade for Pork Tenderloin
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      |  By Chippie

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    "I didn't follow the entire recipe, but I used the marinade for pork steaks. I did not have sherry on hand, so a subbed about 1 TBS rice vinegar for the sherry. I marinated two large pork steaks for about 24 hours, grilled them over hickory chips until nice and browned, then braised in the oven for about an hour in half sparkling cider (a sub for..."

    Jul 11, 2012 on Food.com

    Recipe #61069

    Reviewed Chinese-Style Sticky Rice
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      |  By Chef PotPie

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    "This was easier than I thought it would be and is now my go-to method for cooking rice. The only thing I did differently was to let the rice soak up the extra water for 30 minutes or so after rinsing and before cooking. (Not soaking in water, just the water left clinging to the rice.."

    Jul 11, 2012 on Food.com

    Recipe #277122

    Reviewed Classic Black Beans and Rice
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      |  By Dawn

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    "Overall, very easy to make and made a nice side dish for fajitas. Made as per the recipe, except used cumin and some extra garlic powder as I didn't have sazon goya. Was very good, but a little bit bland for our taste. I would probably add a bit more garlic next time, and perhaps increase the spices."

    Jun 4, 2012 on Food.com

    Recipe #46221

    Reviewed Fajita Marinade
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      |  By Chippie

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    "This was easy and good but was missing the "zip" I expect in fajitas. If I make it again, I would add a lot more lemon juice, or maybe some lime juice. Would probably work well as an all-purpose steak marinade."

    Jun 4, 2012 on Food.com

    Recipe #106371

    Reviewed Dutch Apple Pie
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      |  (1 person found this helpful) |  By Joy1996

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    "Made this per the recipe. Better results than a two-crust pie and it was delicious. I will use this recipe again."

    May 6, 2012 on Food.com

    Recipe #43990

    Reviewed Crock Pot Stuffing (Dressing
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      |  By Barb Conley

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    "I've made this twice now, and it was a bit too wet and "solid" for my preference the first time, so I reduced to broth and the eggs the second time. (I think the amount of broth would have been correct if it had been baked in the oven. But it was so easy and the taste was great, and the idea of crock pot stuffing is wonderful for saving oven sp..."

    Dec 17, 2011 on Food.com

    Recipe #78124

    Reviewed Buttermilk Waffles
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      |  By Chef mariajane

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    "Very nice crispy basic waffle. I used three eggs, and beat the egg whites separately and stirred them into the batter at the end. A bit more work, but I think it makes fluffier waffles. I will use this as my basic waffle recipe. (Fogot the stars the first time."

    Sep 30, 2011 on Food.com

    Recipe #406240

    Reviewed Squash Casserole
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      |  By mailbelle

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    "Was a nice way to use up some squash. The only change I made was to use panko bread crumbs instead of the Ritz. It was good but a little bit bland. I would make it again but add a bit more seasoning, probably some more garlic and some paprika or something."

    Sep 24, 2011 on Food.com

    Recipe #263135

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