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    ginka

    Chef #30411

    Joined: Feb 04, 2002

    5 reviews by ginka

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

    Reviewed Cracker Barrel's Hashbrowns Casserole - Copycat
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      |  (18 people found this helpful) |  By Rhonda

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    "Nice and easy, cut it in half for my self and husband. I aslo usedthe mushroom soup. For a little kick I added chopped red onion, redand greeen pepper before backing. I had no cheddar cheese so I used gruyere. There are alot of different things a person can add but the basic recipe is good."

    Mar 2, 2002 on Food.com

    Recipe #15242

    Reviewed Buttermilk Southern Fried Chicken
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      |  (1 person found this helpful) |  By Dine & Dish

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    "Something missing in the flour,everything else was simpleand turned out crunchy (I used legs, but just needed something. If anyone else does it let the rest of us know what to addto the flour. I read the other comments again but nothingreally different to change the flavour much. I will deffinetly do again."

    Feb 24, 2002 on Food.com

    Recipe #3294

    Reviewed Should Be Illegal Oven BBQ Ribs
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      |  (26 people found this helpful) |  By Beverly Carson

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    "Easy to make. Browned the ribs a little first, then added the sauce, cook them for about 2 hours got nice and dark, also basting a bit helped . The only things i didn't do was add the spices, didn't have them on hand, did add the garlic, but was still good. I cooked a rack and a half and used my large roaster, because the sauce gets goow..."

    Feb 22, 2002 on Food.com

    Recipe #8701

    Reviewed Blueberry Crisp
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      |  By William (Uncle Bill) Anatooskin

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    "Delicious! Easy to prepare and not too expensive to make, especially when you have tons of blueberries in the freezer from the summer."

    Feb 8, 2002 on Food.com

    Recipe #18053

    Reviewed Steven's World Famous To-Die-For Sour Cream Chicken
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      |  (6 people found this helpful) |  By Steven L.

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    "Excellent! My husband and I had it for supper, really great since chicken canbe a bit borring. Read the revues first and did cut back on the butter, and I don't care for the spices so didn't use any. Still good. Also I did cook it till brownwhich made the ritz really tasty. Two thunbs up."

    Feb 8, 2002 on Food.com

    Recipe #12522

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