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    Red Maven

    Seattle, WA

    Chef #908266

    Seattle, WA

    Joined: Jul 31, 2008

    5 reviews by Red Maven

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed Szechuan Carrot Soup
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      |  (1 person found this helpful) |  By Mille®

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    "This is a pretty good soup recipe. I would agree with a couple of the other reviewers, that is a lot of sesame oil, so I cut it in half, and it was still a bit strong. I also, doubled the garlc, reduced the peanut butter to 1 tablespoon, and also added a bit of marsala wine. IMPORTANT: if you let this boil once the milk is in it it will curd..."

    Apr 6, 2010 on Food.com

    Recipe #20352

    Reviewed Home-Baked Bagels
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      |  (6 people found this helpful) |  By Karen=^..^=

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    "Excellent recipe with great details! I would add, for those of us who have bulk yeast and not in the little packages, that the "2 packages yeast" equals .50 ounces of yeast, or 1/2 oz. : Thanks!"

    Sep 6, 2009 on Food.com

    Recipe #26168

    Reviewed Pickled Garlic with Hot Pepper
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      |  (4 people found this helpful) |  By Bergy

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    "A helpful tip for people who hate peeling garlic as much as I do. If you blanch the garlic cloves first they peel like a dream. Here's how: separate the cloves then drop them (in their skins into boiling water for about 60 seconds. Using slotted spoon, take them from the boiling water and immerse them in ice bath (I use my kitchen sink for a..."

    Aug 11, 2008 on Food.com

    Recipe #13126

    Reviewed Fig, Nut and Rum Syrup
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      |  By Rita~

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    "Great recipe. I made a batch of this last night so that it has time to age/mellow and then use them in my Christmas gift baskets. I doubled the cinnamon and added a bit of fresh grated nutmeg as well. It made about 9 1/2 pint jars."

    Aug 5, 2008 on Food.com

    Recipe #253192

    Reviewed Confit D' Oignon - French Onion Marmalade
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      |  (2 people found this helpful) |  By French Tart

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    "Delish! Here's what I changed, and the lessons I learned:1. I used Walla Walla sweet onions, since I'm in Seattle, and they are in season (and delish!2. I trebled (3x the recipe, and it made a huge difference in trying to color the onions in the first couple steps. I recommend that if you do this in larger volumes or with a sweet on..."

    Jul 31, 2008 on Food.com

    Recipe #211001

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