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    Chrissy Addy

    Ft. Worth, TX

    Chef #78269

    Ft. Worth, TX

    Joined: Mar 17, 2003

    Birthday: Jan 07

    6 reviews by Chrissy Addy

    1 - 6 of 6 sorted by Date | Rating | Helpful

    Reviewed Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread
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      |  (8 people found this helpful) |  By French Tart

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    "This has become a staple in my house. I usually only make enough for one loaf and make two small loaves out of it since it's only me and my DH. I use a bit of brown sugar to activate my yeast and leave the dough out overnight to give it a light sourdough flavor before baking it up the next morning."

    Jun 28, 2010 on Food.com

    Recipe #340621

    Reviewed Focaccia for the Love of It - Longmeadow Farm
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      |  (1 person found this helpful) |  By Andi of Longmeadow Farm

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    "I love this bread! I usually top it with sliced cherry tomatoes, tarragon, minced garlic, and Parmesan then put it under the broiler for a few minutes. Sometimes I'll go an extra step and saute the garlic and tarragon then add some onion and shredded chicken all topped with the Parmesan and tomatoes. It freezes well too. I've sent pre-topped bread..."

    Jun 28, 2010 on Food.com

    Recipe #267632

    Reviewed Kittencal's Honey Garlic Sauce
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      |  (1 person found this helpful) |  By Kittencalskitchen

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    "Fantastic! One night we had it over bbq beef ribs and the next over chicken and broccoli. A little extra soy sauce gives it a nice oriental flavor.Substituted crushed red pepper for paprika and used 4 tbs flour instead of the cornstarch."

    Jun 28, 2010 on Food.com

    Recipe #79469

    Reviewed Chilled Soba Noodles
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      |  By JustJanS

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    Jun 8, 2009 on Food.com

    Recipe #30492

    Reviewed Jack Daniel's Fudge
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      |  By Dib's

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    "I can't believe how good that is..."

    Feb 14, 2006 on Food.com

    Recipe #11961

    Reviewed Pho Bo - Beef Noodle Soup
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      |  By Sackville

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    "Came out very well, though I took out the star anise halfway through, and I didn't use the meat. Mine didn't come out as spicy as in a restaurant, which is the way I like it"

    Feb 13, 2006 on Food.com

    Recipe #115147

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