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    Dr. Paul

    South Central Washington State

    Chef #7676

    South Central Washington State

    Joined: Apr 03, 2001

    16 reviews by Dr. Paul

    1 - 10 of 16 sorted by Date | Rating | Helpful

    Reviewed Pork Chops with Curried Caramelized Onions and Apples
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      |  By EdsGirlAngie

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    "I'd give this one 6 stars if possible. I agree with others. Skip the apple juice. I used 2 cups beef broth instead. It made lots of tasty sauce to put on rice. Next time, I'll throw in a few raisins and some coconut to give it an Indonesian flair."

    Dec 9, 2011 on Food.com

    Recipe #79562

    Reviewed Butternut Squash Soup
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      |  By sugarpea

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    "I was a bit skeptical. Using the seeds and junk seemed like a health food nut idea. But, I tried it and was delighted. It is the best squash soup I've ever had. I used 2% milk instead of cream and doubled the brown sugar. I have a large garden with tons of squash. Much of it now goes into this wonderful soup, which freezes well, and my wife ..."

    Nov 19, 2011 on Food.com

    Recipe #72695

    Reviewed Chunky Apple-Rhubarb Sauce With Dried Cranberries
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      |  By ellie3763

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    "Rhubarb grows like a weed here and I'm always looking for good recipies. I made this with some rhubarb from the freezer and it turned out just dandy. As written, I think it would be great on roast pork, but I'm out at the moment. The hogs won't be slaughtered until fall. I added 1/4 cup of Splenda (you could use sugar or squashed Australian an..."

    Mar 28, 2011 on Food.com

    Recipe #407663

    Reviewed Moroccan Beef With Artichokes
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      |  By Nasseh

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    "This is a tasty dish, worth repeating. Finding myself plumb out of ancient, rancid, sheep butter, (smen I left it out, and don't think I missed anything by doing so. If I had Moroccan blood in my veins, I probably would have noticed. I used the pressure cooker, but really, it didn't add anything except complexity. Any reasonable cut of beef c..."

    Mar 3, 2011 on Food.com

    Recipe #362445

    Reviewed Use up Those Green Tomatoes Bars
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      |  (1 person found this helpful) |  By HeatherFeather

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    "Super sweet, but set off nicely by the tang of the green tomatoes. The vanilla instead of lemon works well. Tomatoes vary a lot in water content, so be prepared to cook until thick. I just cooked it until I was ready with the crust, and then added some corn starch and water to thicken it to a jelly. Otherwise, it would have taken hours. Worke..."

    Oct 16, 2010 on Food.com

    Recipe #94627

    Reviewed Wisconsin Broccoli-Cheddar Cheese Soup
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      |  By chris brossard

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    "Great soup with a few modifications. The thickener is a bit easier to handle if you use a more traditional 1:1 ratio. I used 2 tablespoon each of butter and flour and got a lovely consistency in the end. A minced garlic clove added depth to the flavor. I'm not sure why the cook chose to use frozen broccoli when fresh is now available at a reas..."

    Jun 16, 2010 on Food.com

    Recipe #11753

    Reviewed Old-Fashioned Soda Crackers
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      |  By Wildflour

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    "Great Recipe. I'm living in a guest house in Kenya with limited resources. I found a nice brie and can make soup out of anything, but no crackers available until I tried this simple treat. The entire house adored the result. I had to cut the recipe to 1/4 because I had no bowl and I used a beer bottle for a roller, but the recipe is very forgiving..."

    Nov 14, 2009 on Food.com

    Recipe #145591

    Reviewed Irish Soda Bread
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      |  By troyh

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    "GREAT stuff. Not a raisen bread, herb bread, or wheat bread. Just a simply delicious pure Irish soda bread. I'm sitting in a Nairobi guest house with minimal ingredients. Had to leave out the cornstarch and soured some milk by adding vinegar. Sprinkled with salt before baking. The bread was excellent. My housemates are raving over a simple ..."

    Nov 5, 2009 on Food.com

    Recipe #487

    Reviewed Biscuits for Biscuits and Gravy
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      |  By Tonkcats

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    "There are somehow two recipes strung together on this page (#3857. I am reviewing the first one - steps 1 to 8. They are not very good. The flavor is OK, but there is not enough leaven so they are quite firm and flat. If I were to try again, I would double the baking powder. But there is no need to try again, with so many really good biscuit..."

    Nov 1, 2009 on Food.com

    Recipe #3857

    Reviewed Rhubarb Rumble
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      |  By Anissa

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    "This is my favorite way to use up that rhubarb which seems to never stop growing. Similar to the zuccini problem! I put it in desert dishes and omit the crust. A guilt-free and delicious treat which even the kids eat. Often mix in othe fruit like bananas which are past their ptime. Yummy."

    May 23, 2006 on Food.com

    Recipe #62548

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