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    JenOfLA

    Los Angeles

    Chef #795715

    Los Angeles

    Joined: Mar 20, 2008

    4 reviews by JenOfLA

    1 - 4 of 4 sorted by Date | Rating | Helpful

    Reviewed Spinach and Mushroom Tofu Quiche
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      |  By VegBear

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    "Made this tonight, and though I always think it's a little unfair to rate something if you've made changes, I think the basic recipe remained intact. I did add cheese, and since there was some concern in other reviews about it tasting bland, I added a splash of soy sauce, sprinkle of thyme and a good dash of turmeric. It was good but what I think ..."

    Jan 8, 2013 on Food.com

    Recipe #152900

    Reviewed Rosemary Chocolate Chip Shortbread

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      |  (4 people found this helpful) |  By JenOfLA

    "Wow, I have been wanting to make this recipe ever since I saw the episode and finally made them tonight. I too hate rolling out any kind of cookie so I took the tip from another reviewer and pressed the dough into an 8x8 glass dish and they came out great but did take an extra 10 minutes in a very carefully monitored oven. Even as I was crushing u ..."

    Sep 4, 2011 on FoodNetwork.com

    Reviewed Egg Yolk Cookies
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      |  By Cindy Lynn

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    "Like just about everyone else who has reviewed this recipe, I had quite a few extra egg yolks leftover and I just didn't want to make a custard. These cookies are delicious, just the right crisp around the edge and soft bendable center. Delicious! I used one stick of butter and one stick of non-hydrogenated shortening on an insulated baking sheet ..."

    May 31, 2009 on Food.com

    Recipe #63803

    Reviewed Haricot Verts (Green Beans , Wild Mushrooms With Hazelnuts
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      |  By MarraMamba

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    "I tried this recipe tonight to go along with baked halibut and heirloom potatoes with garlic and rosemary. I thought it was only okay. I refrigerated the leftovers and gave it a taste later... and couldn't BELIEVE how much better I liked it! The cold salad effect made better sense to the crunch of the green beans and the hazelnuts. I did use balsa..."

    Mar 20, 2008 on Food.com

    Recipe #257138

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