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    samg69301

    Los Angeles, CA

    Chef #2462749

    Los Angeles, CA

    Joined: Sep 27, 2011

    My Journal

    Reviewed Turkey Chili

    "This had to have been the best turkey chili I have ever had. I did have to simmer the chili for an extra 30 minutes, as the listed 1 hour did not thicken up the broth in time. I highly recommend doubling the spices, using only 1/2 tbl of sugar, and adding 1 tbl of cumin. For extra vegetables, I threw in a can of green chiles before the long simmer"

    Feb 15, 2013 on FoodNetwork.com

    Reviewed Truffled Mashed Potatoes

    "These are amazing! I can't believe there are only five comments! Quite possibly the most delicious mashed potatoes I've ever made. I highly recommend using white truffle oil over black for this particular recipe -- the flavor is much more appropriate to soft potatoes. In any case, make these immediately. They would be great with short ribs, prime "

    Dec 4, 2012 on FoodNetwork.com

    Reviewed Jalapeno Egg Salad

    "The perfectly updated egg salad! It adds the perfect crunch without resorting to the typical celery or asparagus remedies. I had oddly large jalape?os, so 1 fresh jalape?o to a dozen eggs was more than enough spice. I substituted dill for cilantro (what was available) and 1 tbl whole grain mustard plus 1 tbl dijon mustard for the yellow mustard. Th..."

    Oct 31, 2012 on Food.com

    Reviewed Mediterranean Salad

    "I've made this recipe several times and it always turns out great. I personally like to make a pesto out of the S+P, olive oil, lemon juice, lemon zest, mint, and basil, using my food processor. If you do make a pesto, you should increase both the basil and mint by an extra 1/4 cup. Otherwise, it's always great to throw in 1 red bell pepper, 1 tom"

    Oct 31, 2012 on FoodNetwork.com

    Reviewed Creamy Roasted Garlic Hummus

    "Absolutely hands-down the best hummus recipe I have ever made. I highly recommend adding the zest of the lemon and 1-2 TBL of Sriracha for a mild edge. Once you make this, it miraculously disappears in minutes ..."

    Oct 23, 2012 on Food.com

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