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    etflaxn9_11302024

    West Seneca, NY

    Chef #1810395

    West Seneca, NY

    Joined: Nov 07, 2008

    5 reviews by etflaxn9_11302024

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

    Reviewed Steak Marinade
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      |  By LuuvBunny

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    "WOW!! this was awesome... only difference is I used jarred garlic instead of fresh. I cooked this on my propane grill but it really had the flavor of a charcoal cooked steak!"

    Jan 13, 2013 on Food.com

    Recipe #66648

    Reviewed Sweet and Sour Marinade for Grilled Chicken
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      |  By Wildflour

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    "This is a great marinade for grilled chicken for salads. Just enough vinegar just enough sweet... all I added is a pinch of red pepper flakes for a little spice."

    Mar 1, 2012 on Food.com

    Recipe #137896

    Reviewed My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce
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      |  By Karen=^..^=

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    "This is the best sauce that I have ever made! I have made it several times and the only thing I changed is I doubled the recipe. Trust me though... if you like over sweet over seasoned jarred sauce this isnt for you. This sauce is real Italian "gravy" or "Sunday Sauce". Great tomato flavor slow cooked with meat and lightly seasoned."

    Jan 29, 2011 on Food.com

    Recipe #26947

    Reviewed Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken

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      |  By etflaxn9_11302024

    "Made this tonight for my wife and we both loved it! I only used 2 lemons and added some minced garlic and crushed red pepper to the sauce. My wife is a lemon lover and 2 lemons was the perfect amount. I also made the potatoe gratin but substituted smoked gouda for the swiss and it came out amazing... this gratin is a restaurant quality side! The a ..."

    Aug 8, 2009 on FoodNetwork.com

    Reviewed Roasted Vegetable Meatloaf with Balsamic Glaze

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      |  By etflaxn9_11302024

    "By far the best meatloaf ever! I def agree that the temp and time are too high and too long. i cooked mine at 425 for 20 minutes and then 375 for 30 minutes and it was perfect"

    Nov 7, 2008 on FoodNetwork.com

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