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    Snickerspotpie

    fairfax, VA

    Chef #976718

    fairfax, VA

    Joined: Jun 20, 2004

    My Journal

    Saved Recipe Rice Flour Crepes / Pancakes- Gluten, Dairy and Egg Free by **Jubes**

    9 hours ago on Food.com

    Saved Recipe Vegan, Gluten-Free Buckwheat Pancakes by Prose

    9 hours ago on Food.com

    Reviewed Pamela's Corn Muffins - Gluten Free

    "I make these for my son with miltiple food allergies. I put a few kosher mini-dogs in the middle to make corn dog muffins. Then, I freeze them to have on hand for school lunches. My non-allergic son loves them and has no idea they're "special". He's only slightly allergic to eggs, so I haven't tried them with flax egg replacer, but I think I wi..."

    Feb 6, 2013 on Food.com

    Reviewed Canning Tomatoes

    "Though I apreciate the sentiment that it has been done this way for 70 years...the reason the USDA recommends (highly) the addition of acid is that modern tomatoes have been bred in such a way that their acidity is reduced. Therefore, the old methods are no longer safe. Perhaps, if you're using heirloom tomatoes you grew yourself and you know the..."

    Aug 27, 2012 on Food.com

    Reviewed Hot and Cold Thai Sesame Noodle Salad

    "It was......eh. "Sauce" was pasty. Was awful as per the recipe. Slightly improved with the addition of the brown sugar recommended by other reviewers. Will most definitely not be making this one again."

    Jul 15, 2012 on Food.com

    Saved Recipe Hot and Cold Thai Sesame Noodle Salad by Dragonfly AZ

    Jul 14, 2012 on Food.com

    Reviewed Heavens Chocolate Mousse

    "Mmmmmmmmm! Great use for those left-over egg yolks. I used 2 oz. dark chocolate, (because that's all I had), and 6 oz. chocolate chips. It took several minutes for the egg mixture to come up to 160, (I used an instant-read thermometer), and I strained the mixture, just in case. That which didn't make it into the ramekins was VERY tasty. :)"

    Mar 25, 2012 on Food.com

    Reviewed Korean Style Short Ribs (Crock Pot)

    "Really, really, really good and so very easy. Hallmarks of an excellent recipe. The meat is tender and flavorful and the sauce rich. To save some money, (and to make it a bit easier to eat), while preserving the flavor and mouthfeel, I use a chuck roast, sliced. Then, I add some marrow bones to the pot. Since short ribs are from the chuck end..."

    Feb 23, 2012 on Food.com

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