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    artsy_mammal

    Oregon

    Food, creation, love. We enjoy food and nature's wonders. Yumm!

    Chef #1749582

    Oregon

    Joined: Nov 21, 2010

    My Journal

    Reviewed Slow Cooker Red Beans and Rice

    "Nice basic recipe. For anyone displeased with the texture of their beans, I've read that adding salt during the cooking process can make them tough. Perhaps waiting to add salt until after they're done cooking would be helpful. I love that I can add or substitute some of the ingredients to suit other tastes and it still turns out great. Thank you "

    Apr 13, 2013 on FoodNetwork.com

    Reviewed Spinach and Mushroom Stuffed Chicken Breasts

    "This was delicious! Simple flavors and it looked like a million bucks. I ran out of ricotta and added mozzarella to compensate as best as possible (an accident on my part for not planning ahead appropriately), which still ended up great. I served with bow tie pasta and a glass of wine... mmm.

    Dec 9, 2010 on FoodNetwork.com

    Reviewed Mom's Sugar Cookies

    "I really enjoy the texture of softer sugar cookies. I think the amount of sugar in the cookies is a perfect co..."

    Dec 7, 2010 on Food.com

    Reviewed Peanut Butter, Banana, Chocolate Chip Brownies (Vegan or Not)

    "I love using bananas as a binder, the taste and consistency usually turn out superb. But we are big banana lov..."

    Dec 3, 2010 on Food.com

    Reviewed Chicken Stock

    "Alton is pretty good at providing some great basic recipes. I think the more bones and pieces, the better. For anyone having 'flavor' issues, make sure you have a good carcass--large or more than one. That's where most of the flavor comes from, along with the veggies and herbs of course. But if you're a salt fiend, then this recipe might be a challenge.

    Nov 21, 2010 on Food Network

    Reviewed Chicken Stock

    "Alton is pretty good at providing some great basic recipes. I think the more bones and pieces, the better. For anyone having 'flavor' issues, make sure you have a good carcass--large or more than one. That's where most of the flavor comes from, along with the veggies and herbs of course. But if you're a salt fiend, then this recipe might be a challenge... unless you add more than what this calls for.

    Nov 21, 2010 on Food Network

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